Asparagus

How They Grow

• The edible parts of this vegetable are called spears.
• White asparagus sprouts underground, in the absence of light, and has a delicate flavour.
• Green asparagus sprouts outdoors and its spear has a sweet taste.
• The Jolife asparagus harvest is scalar; it is performed daily or every other day.
• Jolife asparagus is harvested by hand, using a gouging knife, or other assisting machinery.
• After the harvest, the best spears are carefully selected, collected in bunches and packaged.

Their benefits

• It is rich in asparagine, folic acid, rutin, manganese, vitamin A and B, phosphorous, calcium, magnesium, potassium and low in sodium.
• It naturally stimulates the body’s metabolic functions.
• It encourages the elimination of toxins from the kidneys and liver, contributing to a sort of in-depth cleansing of the body.
• It has diuretic properties and it is useful in diets. It is recommended in treatments combatting cellulite and to detox after a period of excessive fats.
• Cooked and with a little seasoning, it is ideal for low-calorie diets and detoxing.

Conservation

In the fridge, in a sealed bag, it can last 2-3 days.
Before cooking, cut away the lower, woody part, of roughly 3 cm, and clean it with a potato peeler.
If you want to best preserve the natural flavour of asparagus, steam cook it.