Asparagus has always been considered to be a food that brings refinement to the table, as well as being a food that is extremely low in both calories and proteins. The ancient Greeks ate it, for this vegetable originally from the Mediterranean has been grown since time immemorial for its medicinal properties: it was considered to be a natural diuretic remedy and was suitable for cleansing the blood.

 

Nowadays tinned asparagus can be eaten any month of the year and if you prefer to eat it fresh, it is in season from March until June. It is grown in a particular way. White asparagus is grown in the ground and must not be exposed to sunlight as this will turn it purple, something that will not affect its taste, but which will reduce its value. It must be harvested by hand and removed very carefully from the soil. This is why white asparagus is so expensive in comparison to green asparagus.

 

A cooking method for each type
Wild asparagus is green asparagus that is highly rated by those who look for it and which grows wild. It is usually quite thin and only the tip is eaten, they are almost always fried or added to scrambled eggs or omelettes. In Ceuta and Melilla they are often cooked in a sauce with egg. The sauce is made with breadcrumbs, a clove of garlic, paprika and vinegar, crushing the ingredients and adding them to asparagus that has been washed and boiled in a saucepan containing a little water. Finally, the eggs are added and cooked until they are poached.

 

Green asparagus, on the other hand, is a variety that is grown, characterised by its fleshy, edible stem. Sometimes its tips turn violet and can taste a bit more bitter, but more flavoursome. Generally it is cooked, and if it is not too thick, it can be grilled. It can also be served in a vinaigrette dressing, accompanied by slices of cured ham, but a different idea is to use it to make a puff pastry dish filled with diced ham, whipped cream and grated cheese.

 

When we buy green asparagus, we must choose those that have compact tips and stems of a uniform green colour. It is advisable to check the ends to see if they are withered. We must also remember that fine, thin stems provide no guarantee that the asparagus will be tender.

 

It is advisable to cook it as soon as possible because green asparagus usually starts to lose its flavour and tenderness immediately after it is harvested. We must remove the woody part, wash it to get rid of any dirt and peel it. It is then tied up and cooked with salt. It is advisable to put it in the water when it starts to boil. The cooking time usually ranges from 12 to 20 minutes. If left any longer, the asparagus will lose the flavour and fibrous texture which are its main characteristics. Where the cooking water is concerned, this takes on a delicious flavour and contains many nutrients and can be used later to make soups or rice dishes.

 

Accompaniments and recipes
Asparagus is delicious on its own but can also be eaten with sauces, some simple others requiring more preparation. A drizzle of virgin olive oil is the perfect accompaniment. It can also be dressed with mayonnaise, �flamenco style� with butter or with vinaigrettes, from the very basic to other more sophisticated dressings, with hard boiled egg, spring onion, diced tomato and mustard. In Catalonia and the north of Aragon, it is usually served with romesco sauce, made of olive oil, tomato, garlic, almonds and cayenne pepper, whilst in Andalusia another variation is made which includes strands of saffron. It can also be served with hollandaise sauce, made of butter, egg yolk, lemon and salt.

 

Using white asparagus, you can make asparagus and salmon rolls, filling each slice of fish with a piece of asparagus and some diced vegetable salad that you have made earlier. The rolls can be garnished with strips of green pepper and served on a bed of grated egg and cherry tomatoes, dressed with oil and vinegar. Asparagus is the perfect ingredient for cold soups, either as a main dish (cream of asparagus and courgette soup) or served with a salad (cream of white asparagus with green bean and anchovy salad). Green and white asparagus can also be mixed and cooked au gratin, covered with bacon, cheese, breadcrumbs and a drizzle of cream and knobs of butter before putting it in the oven. When eating asparagus, it is not recommended to serve it with red wine, as whites are much more appropriate, as is a good dry, cold sherry.