{"id":250,"date":"2017-03-27T08:52:04","date_gmt":"2017-03-27T06:52:04","guid":{"rendered":"http:\/\/www.portaholiday.com\/blog\/?p=250"},"modified":"2017-03-28T09:09:39","modified_gmt":"2017-03-28T07:09:39","slug":"food-month-march-asparagus","status":"publish","type":"post","link":"https:\/\/www.portaholiday.com\/blog\/food-month-march-asparagus\/","title":{"rendered":"Food of the month – March – The asparagus"},"content":{"rendered":"

This month, our gastronomy blog<\/a> is about the asparagus. <\/span>Of course, there is also again a recipe for you to try out, maybe even in your holiday finca <\/a>on Majorca? Have fun with it!
\n<\/span><\/span><\/p>\n

In spring, especially in early March, we always observe majorcans, who bend over bushes, armed with a small knife, a basket or a plastic bag. <\/span>Who doesn’t know why, will wonder. <\/span>What are these people looking for? <\/span>The answer is green asparagus. <\/span>A real treat! <\/span>The acutifoliate asparagus<\/strong> grows on the island wild on the edge of the road, on stone walls, on fields and meadows, on pine trees, near the beach or golf courses. <\/span>Now, after much rain and the first days with warm sunshine, it sprouts everywhere. <\/span>On Majorca, you also call it “Esp\u00e1rragos trigueros”<\/strong> (wheat ear asparagus). In fact it does look like a wheat ear. <\/span>This asparagus is green because it doesn’t grow below the earth as the white one does.<\/span><\/p>\n

\"Asparagus
Asparagus is not just tasty, but also very healthy.<\/figcaption><\/figure>\n

Asparagus – a truly healthy delicacy<\/h2>\n

If you want to go and search yourself you should wear thick garden gloves as the delicate green stems grow between low, prickly, light green weed. It is better to cut them than pull them out, because then the asparagus can grow back. If they are not harvested they harden and branch out. Markets are now increasingly offering these gourmet vegetables<\/strong> in loosely tied, green bunches and they are also found more and more in supermarkets where they are usually a bit thicker and firmer.
\nIn its taste the wild green asparagus is even more intense than the white asparagus<\/strong> as its taste is more powerful and bitter, although it is just as healthy as the white one. But whether green or white, asparagus has been attributed with so many good qualities<\/strong> that it was considered an healing remedy in ancient times. It is regarded as an aphrodisiac and is awarded rejuvenating and beautifying properties. Its diuretic effect is good for the kidneys and its high vitamin content, including potassium, promote strength. It tones skin and tissue, cleans the blood and its detoxifying effect is excellent for people who want to lose weight, particularly since it has almost no calories.<\/p>\n

\"There
There are many nice recipes with asparagus.<\/figcaption><\/figure>\n

Cooking possibilities for asparagus<\/h2>\n

It is best to first place the long thin stems in salt water for a few hours. This cleans the vegetable and removes some of the bitterness. Cut into small pieces and mixed with fresh spring onions, salt, pepper and fried in olive oil, green asparagus is an absolute highlight<\/strong>. Majorcans also particularly like the aromatic vegetable with scrambled egg or – the most traditional way – in a homemade asparagus tortilla which is eaten with simple Majorcan farm bread. It is, of course, also a delicious supplement to many other dishes. Go and search for asparagus! Self-picked it tastes particularly good, and somehow like spring.<\/p>\n

Asparagus gazpacho<\/h2>\n

Here we would like to present to you a great recipe from Gerhard Schwaiger who owns the exclusive Schwaiger restaurant in Palma where he interprets not only classic Mediterranean dishes in a completely new way, but also creates new culinary masterpieces which will make your mouth water.<\/p>\n

\"The
The big terrace of the exclusive restaurant promises a wonderful view.<\/figcaption><\/figure>\n
\"Elegant
Elegant interior area of the restaurant Schwaiger.<\/figcaption><\/figure>\n

Ingredients<\/h2>\n

8 sticks of white unpeeled asparagus
\n1 tablespoon asparagus vinegar
\n2 l of water
\n1 l of milk
\n1 Kafir leaf
\nJuice of a lemon
\nsalt
\nsugar<\/p>\n

Preparation<\/h2>\n

Peel the asparagus and cook the skins for 20 minutes with the milk, the water, the kafir leaf, salt and sugar. Filter the stock and cut the already peeled asparagus into 2 cm pieces. Cook them in the stock until soft. Remove the asparagus from the stock and place in a blender together with just enough of the stock to make a creamy consistency when mixing. Afterwards, season with the asparagus vinegar, salt, sugar and lemon juice and cool before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

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