ASPARAGUS

It is a spring vegetable, its best season is between April and May. Three varieties of cultivation are distinguished:

• White asparagus: they are grown protected from light, covering them with soil until they are cut.
• Green asparagus: sare grown uncovered, so that when the asparagus comes to the surface, it is loaded with chlorophyll.
• Wild or wild asparagus: they are grown in the air and stand out because they have more flavor

It contains a lot of water and fiber and is low in calories. It is also rich in vitamins A and C, minerals such as potassium, phosphorus, calcium and magnesium and stands out for its antioxidant properties. It is also beneficial for the elimination of liquids, as a diuretic, and favors the nervous system

After harvesting, it is recommended to cook them soon and for a short time so that they do not lose their properties. If they are cooked, this water can be saved to make soups or cook vegetables as it preserves very well the flavor and nutrients of asparagus.