Asparagus needs to be precooked. There are two reasons for blanching. First, this cooking method can retain the vitamins in asparagus to the maximum extent and avoid a large loss of nutrients. The blanched asparagus is bright in color and crisp in texture. Second, because asparagus contains oxalic acid, it can easily combine with calcium to produce calcium oxalate after entering human blood, and blanching can remove most of the oxalic acid, making it more reassuring to eat.

Heat the water until it boils, add a little salt and oil, and then pour in asparagus. Generally, the blanching time is controlled at about 3 minutes. Add oil to keep asparagus green, and add salt to make asparagus full of flavor, which is convenient for further processing. More importantly, salt can reduce the loss of nutrients in vegetables.

Introduction to asparagus:

Asparagus is one of the top ten famous dishes in the world, also called Gracilaria lemaneiformis and Gracilaria lemaneiformis. In the international market, asparagus enjoys the reputation of "the king of vegetables". Asparagus is rich in amino acids, protein and vitamins, and its content is higher than that of ordinary fruits and vegetables, especially asparagine and trace elements such as selenium, molybdenum, chromium and manganese in asparagus. It has the functions of regulating human metabolism and improving human immunity. It has a strong effect in preventing and treating hypertension, heart disease, leukemia, blood tumor, edema and cystitis.