Asparagus is a culinary delicacy to enjoy

Asparagus (espárrago in Spanish) is native to the Mediterranean area, has been cultivated here since ancient times and is considered a culinary delicacy.
In ancient times, asparagus was renowned as an aphrodisiac. Regardless of its powers to put you in the mood, this succulent, savoury vegetable contains a stimulating blend of nutrients, making this member of the lily family a fantastic food for your health.
Although it is available year-round in many parts of the world, the peak months to purchase it here in Spain are March to May.
Restaurants offer many asparagus dishes as the Spanish love to eat it as a delicacy grilled with salt or used in many different kinds of dishes including salads, soup, omelettes and other egg dishes. It is a perfect appetizer when wrapped in Serrano ham or in variations of tapas with alioli, or as a side dish.
It is beneficial to eat in summer as it is high in vitamin K and folate, and well-balanced to provide lots of antioxidant nutrients which makes it great for the skin.
“When eating asparagus you are taking in vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese and selenium,” said San Diego-based nutritionist Laura Flores.
Asparagus also contains the amino acid asparagine, as well as chromium, a trace mineral that helps insulin do its job transporting glucose. It’s also especially rich in glutathione, a detoxifying compound that can help destroy carcinogens. For this reason, asparagus may help fight or protect against certain cancers, including bone, breast, lung and colon cancers.
Next time you are out for tapas or dinner look out for asparagus – it’s a healthy veg you may be in the mood for!

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