Asparagus, the scientific name of asparagus, is a spring vegetable and a perennial flowering plant. Like its cousins leeks, onions and garlic, it was once classified as Liliaceae. However, Liliaceae has been differentiated, and this onion plant is now classified as Lycoris and Asparagus (Asparagus) of Asparagaceae.

Asparagus is a widely planted vegetable crop, which is native to most parts of Europe, North Africa and West Asia. Even if the place of origin is different, in fact, no matter which asparagus variety, as long as it is irradiated in the sun, it will become green asparagus. If it is buried in the soil or protected from light, it will turn asparagus white. It is difficult for Taiwan Province asparagus to compete with European white asparagus in tenderness. Perhaps because of the high temperature in spring and summer in Taiwan Province Province, the cell wall of asparagus is rapidly thickened and lignified. Therefore, it is far from tender and often needs peeling.

According to historical records, asparagus consumption in Yuanjiang began in the Five Dynasties and Ten Kingdoms period. Since the Song Dynasty, many scholars have left beautiful words about delicious asparagus.

Su Dongpo observed the newly unearthed asparagus, which was described in "Night Scene of the Spring River in Hui Chong": "Peach blossoms are three or two outside the bamboo, and the duck prophet warms the spring river. Artemisia sphaerocephala has short reed buds all over the ground, which is the time for puffer fish to go up. "

Wang Anshi learned the nutritional value of asparagus from eating it, and a poem said, "When shad leave the net to build an island, the fat of bamboo shoots is better than milk."

Ouyang Xiu, a great writer in the Northern Song Dynasty, wrote: "Bamboo shoots and shad are delicious, and I hate the lack of cups and plates." I think stewed shad with asparagus is an authentic food.

Although various cuisines in modern China compete with each other, Yuanjiang asparagus is still an irreplaceable delicacy in Dongting. Dongting people mix asparagus cold, stir-fry, stew, hot pot and cook it, or mix it with fish, meat, chicken and eggs to make dishes. Asparagus is crisp, smooth and delicious. Just take a bite and you will appreciate the unique flavor of Dongting Wetland. "Yuanjiang asparagus is naturally wild and does not need artificial cultivation. Not only has a unique flavor, but more importantly, it is green and healthy and has high nutritional value. "

Asparagus is delicious, not only nutritious, but also an anti-cancer star. Many people in China don't know how to cook asparagus. Here are some delicious ways to eat asparagus.

1. Cold asparagus. Be sure to blanch asparagus before cooling it. The specific method is: cut asparagus into sections, put a little salt in the pot, pour asparagus sections and cook. Slice green pepper and onion, add asparagus, sugar, vinegar, salt, pepper and olive oil.

2. Stir-fried mixed rice. ?

Assorted rice fried with asparagus and fungus, yam, lily, shrimp or chicken is delicious. First, blanch asparagus and dice it. When the shrimp or chicken is cooked, add diced asparagus and other ingredients and stir fry.

3. Double egg asparagus soup.

Saute minced garlic, add asparagus and stir fry; Pour chicken soup, add preserved eggs and salted eggs, and serve after boiling.

4. Roasted asparagus. Put asparagus on a baking tray, drizzle with olive oil and black pepper, put it in a preheated oven, bake at 190℃ 15 minutes, and sprinkle with cheese powder after baking. The baking time can be adjusted according to the thickness of asparagus.

5. The jar squashed the asparagus. Peel the thick asparagus first, soak it in water, wrap it in egg yolk paste and stir-fry it a little, then stir-fry the bottom of the pot with onion and ginger, and add seasonings such as broth and salt. After the fire is boiled, add asparagus, reduce the fire to 1-2 minutes, and then take out the pot.

Finally, when purchasing asparagus, you should choose the kind with tall and straight shape, tight shoots, bright and tender skin and thick skin. You can also gently pinch the roots of asparagus with your nails, and the traces are relatively fresh.