When the first asparagus poles look out of the earth in spring or proudly grow up over the bed, the most beautiful time of the year begins for many. Hardly any vegetables are eagerly awaited and celebrated as diverse as asparagus.

White asparagus is considered a real delicacy and has its origin in Central European space. Unlike green asparagus, it grows underground and therefore remains free of chlorophyll - hence its bright color and the particularly mild, delicate taste. It has been cultivated in Germany since the 16th century and was reserved for a long time. To date, it is lovingly celebrated in this country as a "royal vegetables" and is an integral part of the spring kitchen.

White asparagus - a real super food

White asparagus is not only a highlight, but also valuable from a nutritional point of view. It contains many important vitamins such as A, C, E and several B vitamins as well as minerals such as potassium, calcium and phosphorus. His high content of folic acid is particularly noteworthy - important for cell division and blood formation. In addition, asparagus has a diuretic effect due to the amino acid as asparagine contained and thus supports the natural detoxification processes in the body. Due to its low calorie content, it is perfect for a light, healthy diet.

Would you like to combine white asparagus and probiotic bacteria in a recipe? Here is a simple and delicious recipe for micro-fermented white asparagus:

Ingredients:

• 300 g white asparagus
• 1/2 liters of water
• 2 tablespoons of vinegar
• 1/2 TL sea salt (without iodine)
• 2 Millivital measuring spoon of micro fermentation accelerator
• 1/2 TL mustard grains
• 1/2 tsp black peppercorns
• 1 laurel leaf
• 1 clove of garlic, peeled and slightly crushed
• 2 stems dill

Preparation:

1. Boil the water and let it cool to less than 40 ° C.
2. Wash, peel and cut off the asparagus.
3. Put the asparagus, garlic, mustard grains, peppercorns, laurel leaf, dill and salt in the micro fermentation glass.
4. Put some of the boiled and cooled water and vinegar in a glass and add the micro fermentation accelerator. Stir with a wooden spoon and pour over the asparagus.
5. Complicate the asparagus with the glass weight and fill the glass to the edge with the remaining boiled and cooled water.
6. Close the glass with the micro fermenting attachment, turn it around briefly so that the accelerator is distributed well.
7. Ferment four days at room temperature (at least 22 ° C). 1-2 days longer at lower temperatures.

Store in the refrigerator after the fermentation and eat it promptly.

Fermented asparagus is not only a taste highlight, but also a real super food. Try it out and do something good for your body!

Have fun trying it out!

- Kind regards and see you soon -

Your Millivital team