Aspersies is 'n meerjarige plant, in 'n klas van sy eie met 120 spesies.
Die bekendste aspersies is seker die groene, maar daar is ook ‘n wit en pers een, natuurlik verskil die groottes van die aspersie..
Die witte is eindelik ‘n groene, wat sonder sonlig gegroei het, dit bevat geen bladgroen nie en het minder voedings waarde
Die perse is amper veselloos en is op sy lekkerste rou. Dit word egter baie vinnig gaar indien dit gestoom word en het ‘n heerlik vrugtesmaak.
Aspersies is laag in versadigbare vette, cholesterol, hoog in vessel, folinesuur, kalium en ‘n verskeidenheid van vitamines.
Dit is veral ‘n groentesoort wat deur diabete geniet kan word.
How to Cook asparagus
Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested.
If the ends are woody, cut or snap them off and gently peel the harder skin of each spear off using a vegetable peeler or sharp knife.
Make bundles - as much as you can hold in a hand - and tie them together at the top and towards the bottom with some string or an elastic band.
Steam the asparagus over boiling water for a couple of minutes - they will be done when you can easily stick a sharp knife into the woody ends.
They should be firm, not floppy, and a bright green.
