Asparagus is nutritious and healthy, easy to cook and versatile; They can complement a variety of dishes. Although asparagus is a delicate vegetable with great flavor, it can also taste bitter when cooked, but there is a simple trick that can help prevent this from happening.
Asparagus can be cooked in a variety of ways, be it boiled, steamed, fried, or grilled. Their best moment is when they are freshly collected, in a period of 48 hours.
When asparagus is cooked, it can give off a “pungent” flavor due to its sulfuric compound content. “White asparagus in particular harbors more bitterness, either due to its lack of chlorophyll, stringy outer shell, or simply because of its size,” shares The Takeout.
Bread trick to remove the bitterness from asparagus
There is a simple trick to tame the bitter taste of asparagus with just a piece of bread. The tactic is to throw a piece of “stale bread” while in the water in which the asparagus is boiled and the bread will “absorb” the bitter taste.
After testing green and white asparagus, The Takeout’s Raquel Glassberg confirmed that the trick worked. Though the bread wouldn’t necessarily absorb the bitterness.
Upon tasting the soaked bread, Glassberg found that the piece was not bitter, but did taste sweet, similar to asparagus. He then he considers that the solution would be in more sugar.
“Most German asparagus recipes include sugar, but it is never mentioned as a ‘trick’… But it seems that adding more sugar is the real key to neutralizing the bitter compounds in the vegetable, replacing any natural sweetness that was lost in between. harvest and dinner,” says Glassberg.
There are many ways to enjoy asparagus, including: grilled with spices and served as a side dish; cook and cool them to mix into a salad; cut them into small pieces and sauté them; sprinkle them with cheese and bake them to eat it as a snack; cook it and add it to pasta or to omelettes; even breading and baking or frying them.
The name of asparagus comes from the Greek word “asparagos”, which means “to sprout”. This vegetable was first found in the Mediterranean thousands of years ago and has become a popular food ever since.
In half a cup of cooked green asparagus there are 2.2 g of protein and 1.8 g of fiber, they are also an excellent source of vitamin K, vitamin A and folate; it also provides some vitamin C. Asparagus is low in calories.
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