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Asparagus White: Asparagus, or garden asparagus, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively—with the Amaryllidaceae and Asparagaceae grouped together in the order Asparagales.
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It is a versatile, nutritious vegetable that can play almost any role in a meal, from a hearty main dish to a delicious side to a base for soups and salads. While many consumers are primarily familiar with the long, green spears typically sold in grocery stores, there are quite a few varieties of asparagus, each with unique attributes that make it conducive to particular meals.
How to Store Asparagus
Asparagus will keep for a week or more in the refrigerator if you store it properly. Asparagus stalks are similar to flower stems: they need to be kept upright and moist to stay fresh. You can store either fresh or cooked asparagus to help it last as long as possible.
To store fresh asparagus, choose the freshest possible asparagus. Fresh asparagus should be bright green and firm from the tips all the way down the stalks. Leave the rubber band around the bunch and trim the ends if necessary. Fill a bag or jar with an inch of water and store the asparagus upright in the container. Cover with a plastic bag and change the water when it gets cloudy.
Cooked asparagus will last the longest if you store it in an airtight container with as little air as possible. A plastic or glass food storage container with a tight-fitting lid is best. Keep the asparagus refrigerated for five to seven days, maximum.
Types of Asparagus
There are four basic types, which are green, white, purple, and wild. The rest of the varieties are specialty asparagus types which fall into one of the four basic types.
Green asparagus is probably the most common type of this particular vegetable you will find in grocery stores, at farmers’ markets, and even in individual garden plots. It is packed with nutrients, including vitamin B6, potassium, and vitamin C. Its shoots arise early in the growing season and it is highly versatile.
White asparagus is simply harvested before it surfaces from the soil and begins to photosynthesize with sunlight. It tends to be tougher than green asparagus but has a milder taste. White asparagus is highly prized in certain regions, particularly in Europe.
Purple asparagus Purple Passion is one of the most popular “specialty” varieties of asparagus — and arguably one of the most aesthetically attractive types of the plant.
(BUNCH), 1 KG