Asparagus season is about to start. The first pillars are already available in stores. For asparagus lovers, that means: Go to the store and then to the stove. Either the white sticks are cooked the classic way and served with Hollandaise sauce, or the green sticks are grilled or fried. But it can also be done without heating. Because asparagus can be eaten raw without a problem. But there are a few facts you should know before biting into the raw sticks!
Eating raw asparagus: what you should know
The good news first: raw asparagus is not poisonous, but edible. In addition, many of the nutrients contained in asparagus are contained in significantly greater amounts in the spears if they are not exposed to high heat. For example, vitamin C and vitamins B 1 and 9 are quite sensitive to heat. In general, however, if asparagus is not overcooked, it still contains enough nutrients even after heating.
Some, like the antioxidant ferulic acid, can only be used by the body after heating. At least that’s what British nutrition expert Kerry Torrens claims in an article for the BBC.
Now also read: Spaghetti with asparagus cream sauce: With this simple recipe, you can cook the delicious dish at home >>
Now also read: Mashed sweet potatoes with delicious tahini sauce: This filling recipe has only 420 calories >>
However, anyone who decides to try raw asparagus should know in advance what they are getting into. Because there are differences not only in terms of nutrients – but also in taste. The typical aroma of asparagus develops only during preparation. However, before that, it is more reminiscent of pea pods and is said to taste slightly nutty.
Ideally, thin asparagus spears should be used in such cases. Because the thicker ones can taste very sour and bitter. Incidentally, raw asparagus spears are best served in a salad of crunchy radishes and cherry tomatoes.
Recipe for a raw asparagus salad
You need it for 4 people 250 grams of white spinach, 250 grams of green spinach, 1 red onion, 1 bunch of radish, 100 grams of cherry tomatoes, ½ bunch of parsley, ½ bed of parsley, 2 tablespoons of white balsamic vinegar, 5 tablespoons of oil, 5 tablespoons of oil, 1 teaspoon of agave syrup, ½ teaspoon of mustard, salt, pepper.
This is how it is done: First, peel the white asparagus and remove the woody tips from the white and green stalks. Then cut the asparagus spears into thin, diagonal slices.
Finely dice the onion, finely chop the radishes and halve the cherry tomatoes. Parsley is chopped and the ridge is cut from the bed. Now everything is combined in a container.
In another bowl, mix the olive oil, balsamic vinegar, agave syrup, mustard, salt and pepper into a delicious dressing.
Pour this over the salad and mix well. Feel free to use your hands for this. When all the ingredients have received some of the dressing, the salad can be served with raw asparagus.
Enjoy your meal!