It is possible to achieve in Merida, in Sector The Vallecito,
just 15 minutes from the city. They are produced in a
completely natural in the form of "Crops Organopónicos." We
have white and green varieties, and are available throughout
the year. Visit us and will be amazed at the beauty of the
For information on crops
Thinking about the large number of people eager to have
information about the asparagus, restol devote this space to
give important information on them.
Asparagus (Asparagus officinalis),
is a perennial herbaceous plant belonging to the family of
the Liliaceae. It grows in a shrub called esparraguera,
whose cultivation is very durable, 8 to 10 years. It
consists of branched stalks called aerial shoots and
underground parts made of roots and buds, which is what is
commonly called "claw". Of the young shoots to get the
vegetables known as asparagus.
The asparagus is native to the Mediterranean shores. It was
originally consumed by the ancient Egyptians and Greeks, was
introduced in Spain by the Romans during the occupation
period and from the eighteenth century became the favorite
vegetable of the bourgeoisie.
Currently, the main producing countries are Italy, France,
Spain, Germany, Greece, Peru, Japan, Mexico, the United
States and China, the latter being the main producer in the
In general, are known three types of asparagus:
The green, which is small and thin, grows in the wild and
their season is very short, white, bigger and thicker, whose
cultivation is intended for processing (canned, frozen,
dried, pickled, etc.). In the purple, which is much
appreciated in Italy.
The stud has a 90% water, is low in calories and fiber,
which is widely used in dietary thinning treatments. Its
content of vitamins A and C is very high and generally
contains acceptable levels of vitamin E and the B complex
They are an important source of potassium, phosphorus,
calcium and magnesium, and provides a significant amount of
Must consumed newly purchased, in order to avoid losses and
food nutritive qualities, the higher-quality stems are
tender, firm, consistent and fleshy nose.
Refrigerarlos If necessary, they must be wrapped in a damp
cloth for up to two days. For cooking, it is preferable to
overwhelm them in bunches for the tips, which receive only
the buds of steam, and then the ice water.
versatility in the kitchen has no limits, as a starter,
(together with any sauce), as a cream, salads, soups, as a
side dish, and so on. In any preparation, are a luxury for