{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/#Article","mainEntityOfPage":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/","headline":"Ako pripravi\u0165 \u0161parg\u013eu: Pr\u00edprava \u0161pargle spr\u00e1vne a chutne","name":"Ako pripravi\u0165 \u0161parg\u013eu: Pr\u00edprava \u0161pargle spr\u00e1vne a chutne","description":"Prin\u00e1\u0161ame v\u00e1m n\u00e1vod ako vari\u0165 \u0161parg\u013eu, \u00fa\u010dinn\u00fd liek proti rakovine. Pr\u00edprava \u0161pargle pozost\u00e1va z o\u010distenia a o\u0161\u00fapania. \u0160parg\u013ea obsahuje vitam\u00edny vhodn\u00e9 pre zdravie \u010dloveka a preto je ..","datePublished":"2016-04-23","dateModified":"2021-09-25","author":{"@type":"Person","@id":"https:\/\/www.foodfest.sk\/autor\/lucka\/#Person","name":"Lucia","url":"https:\/\/www.foodfest.sk\/autor\/lucka\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/d3a5f4906ddcef8df049ab79e3183e82?s=96&d=monsterid&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/d3a5f4906ddcef8df049ab79e3183e82?s=96&d=monsterid&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Foodfest.sk","logo":{"@type":"ImageObject","@id":"https:\/\/www.foodfest.sk\/wp-content\/uploads\/2021\/01\/Header-u-Jakuba-III-podnadpis-VI-v2.png","url":"https:\/\/www.foodfest.sk\/wp-content\/uploads\/2021\/01\/Header-u-Jakuba-III-podnadpis-VI-v2.png","width":421,"height":137}},"image":{"@type":"ImageObject","@id":"https:\/\/www.foodfest.sk\/wp-content\/uploads\/2016\/04\/Ako-pripravi\u0165-\u0161parg\u013eu.jpg","url":"https:\/\/www.foodfest.sk\/wp-content\/uploads\/2016\/04\/Ako-pripravi\u0165-\u0161parg\u013eu.jpg","height":857,"width":1200},"url":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/","video":{"message":"Forbidden"},"commentCount":"6","comment":[{"@type":"Comment","@id":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/#Comment1","dateCreated":"2024-04-13 10:55:36","description":"S man\u017eelom bielu ( fin\u00e1lov\u00fa)  \u0161parg\u013eu milujeme. Ja ju len uvar\u00edm v slanej vode a na tanieri polejem  holandskou om\u00e1\u010dkou, alebo posypem na masle opra\u017eenou str\u00fahankou . S uvaren\u00fdmi zemiakmi chut\u00ed fantasticky. \u017dia\u013e na Slovensku k\u00fapite len \u0161parg\u013eu, ktor\u00e1 je 10000000 triedna, vlastne odpad, je ako drevo. ohnit\u00e1 a spreta. Zila som dlh\u00e9    roky v zahrani\u010d\u00ed a tam je \u0161parg\u013ea PANI \u0160PARG\u013dA. O takej m\u00f4\u017eeme na Slovensku len sn\u00edva\u0165.","author":{"@type":"Person","name":"Viera","url":""}},{"@type":"Comment","@id":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/#Comment2","dateCreated":"2020-06-02 17:35:08","description":"Dobr\u00fd de\u0148, ja len prid\u00e1m tip na r\u00fdchle pripravenie \u0161\u0165avnatej \u0161pargle na grile - do papieru na pe\u010denie zabali\u0165 \u0161parg\u013eu spolu s pro\u0161utom a bylinkami ako tymi\u00e1n a bazalka a potom pekne vlo\u017ei\u0165 medzi dve grilovacie platne na kontaktnom grile (ja pou\u017eivam Grillchef) a \u0161parg\u013ea je do 15 min\u00fat pripraven\u00e1 na tanier","author":{"@type":"Person","name":"Eva","url":""}},{"@type":"Comment","@id":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/#Comment3","dateCreated":"2019-05-07 17:20:04","description":"Dobr\u00fd de\u0148 prajeme,\n\u010fakujeme za va\u0161u reakciu.\nV prvom rade sa sna\u017e\u00edme o d\u00f4kladn\u00fa pr\u00edpravu na\u0161ich receptov, ale samozrejme, gramatika by mala by\u0165 rovnako na prvom mieste. \u010cl\u00e1nok sme si pred zverejnen\u00edm viackr\u00e1t skontrolovali, no sme \u013eudia a niekedy sa stane, \u017ee kde-tu chybu prehliadneme a \u010dl\u00e1nok vyjde von. Gramatick\u00e9 chyby v \u010dl\u00e1nku sme u\u017e opravili a ver\u00edme, \u017ee v\u00e1s neodradia od pravidelnej n\u00e1v\u0161tevy n\u00e1\u0161ho port\u00e1lu :)","author":{"@type":"Person","name":"Samuel","url":""}},{"@type":"Comment","@id":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/#Comment4","dateCreated":"2019-05-05 09:31:56","description":"v clanku su gramaticke chyby... preco si clanok pred zverejnenim neprecitate?","author":{"@type":"Person","name":"vladulienka","url":""}},{"@type":"Comment","@id":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/#Comment5","dateCreated":"2019-04-11 18:29:03","description":"Ospravedl\u0148ujeme sa, ke\u010f\u017ee video sme nenato\u010dili, us\u00fadili sme, \u017ee niekomu by mohlo aj to video aspo\u0148 trochu pom\u00f4c\u0165.\nE\u0161te raz sa ospravedl\u0148ujeme a \u010fakujeme za V\u00e1\u0161 n\u00e1zor. :)","author":{"@type":"Person","name":"Samuel","url":""}},{"@type":"Comment","@id":"https:\/\/www.foodfest.sk\/ako-pripravit-sparglu\/#Comment6","dateCreated":"2019-04-09 07:36:26","description":"nerozumiem, pre\u010do kr\u00e1sny slovensk\u00fd  opis ako uvari\u0165, alebo spracova\u0165 a jes\u0165 \u0161parg\u013eu mus\u00ed ma\u0165 anglick\u00e9 v\u00eddeo o spracovan\u00ed, pre\u010do v\u0161ade pch\u00e1te angli\u010dtinu, mysl\u00edte, \u017ee ka\u017ed\u00fd slov\u00e1k mus\u00ed vedie\u0165 anglicky, alebo slov\u00e1k nevie okomentova\u0165 to video? inak fajn","author":{"@type":"Person","name":"Eva Rothbauerov\u00e1","url":""}}],"about":["Ako na to"],"wordCount":2449,"keywords":["jar","jar-leto"],"articleBody":"Sez\u00f3na \u0161pargle pr\u00e1ve prich\u00e1dza. Hoci pre mnoh\u00fdch s\u00fa recepty so \u0161parg\u013eou ve\u013ekou nezn\u00e1mou, my v\u00e1m dok\u00e1\u017eeme, \u017ee na pr\u00edprave \u0161pargle nie je naozaj ni\u010d zlo\u017eit\u00e9ho. Uk\u00e1\u017eeme v\u00e1m, ako vari\u0165 \u0161parg\u013eu, ako si ju o\u010disti\u0165 a v \u010dom spo\u010d\u00edva pr\u00edprava. Na \u00favod je nutn\u00e9 zd\u00f4razni\u0165, \u017ee postup pr\u00edpravy zelenej a bielej \u0161pargle sa odli\u0161uje, no v\u0161etko si rozoberieme krok za krokom v pr\u00edprave.     (adsbygoogle = window.adsbygoogle || []).push({});Ako o\u010disti\u0165 \u0161parg\u013euTajomstvo receptu, ako rovnomerne uvari\u0165 \u0161parg\u013eu, aby boli stonky dovaren\u00e9 z\u00e1rove\u0148 s kvetmi spo\u010d\u00edva v tom, \u017ee v\u00fdhonky mus\u00edme najsk\u00f4r o\u0161\u00fapa\u0165. \u013dah\u0161ie to ide pri hrub\u0161\u00edch v\u00fdhonkoch, lebo m\u00e1me menej \u010do \u0161\u00fapa\u0165. Po o\u0161\u00fapan\u00ed uvar\u00edme \u0161parg\u013eu vo vriacej vode alebo na pare.Recept na pr\u00edpravu bielej a zelenej \u0161pargle sa l\u00ed\u0161i:     (adsbygoogle = window.adsbygoogle || []).push({});V\u00fdhonky u oboch druhov najsk\u00f4r d\u00f4kladne umyjeme.Z drevnatej z\u00e1kladne \u0161parg\u013eov\u00fdch v\u00fdhonkov odre\u017eeme asi 3 cm.Zelen\u00e1 \u0161parg\u013ea sa ol\u00fapava len v spodnej tretine v\u00fdhonku, ak m\u00e1te ale mlad\u00fa zelen\u00fa \u0161parg\u013eu, t\u00fa \u0161\u00fapa\u0165 ani len nemus\u00edte.Biela \u0161parg\u013ea sa mus\u00ed o\u0161\u00fapa\u0165 cel\u00e1.Pri \u0161\u00fapan\u00ed \u0161pargle si vysta\u010d\u00edme aj s oby\u010dajnou \u0161krabkou na zeleninu, ktorou o\u0161\u00fapeme cel\u00fa stonku pod kvetom.Ide o ve\u013emi d\u00f4le\u017eit\u00fa \u010das\u0165 pr\u00edpravy \u0161pargle, preto\u017ee ak ju d\u00f4kladne neo\u0161\u00fapete, priprav\u00edte sa tak o delik\u00e1tny gurm\u00e1nsky z\u00e1\u017eitok, ak\u00fd \u0161parg\u013ea v sebe pon\u00faka.\u0160parg\u013ea sa v\u017edy l\u00fape od hlavi\u010dky smerom nadol.Pri \u0161\u00fapan\u00ed \u0161pargle si vysta\u010d\u00edme aj s oby\u010dajnou \u0161krabkou na zeleninu. \u0160\u00fapeme ju od hlavi\u010dky smerom nadol.Ako vari\u0165 \u0161parg\u013euO\u0161\u00fapan\u00fa \u0161parg\u013eu m\u00f4\u017eeme vari\u0165 tak, ako ka\u017ed\u00fa in\u00fa zelen\u00fa zeleninu, a to v osolenej vriacej vode alebo na pare. Pokia\u013e je to mo\u017en\u00e9 a m\u00e1te k dispoz\u00edcii dostato\u010dne vysok\u00fd hrniec, varte \u0161parg\u013eu nastojato tak, aby \u0161pi\u010dky \u0161pargle nezostali ponoren\u00e9 nad vodou a varili sa len na pare.     (adsbygoogle = window.adsbygoogle || []).push({});Najsk\u00f4r zvia\u017ete 8-10 v\u00fdhonkov dokopy kuchynskou ni\u0165ou.Asi \u00be litra vody na 500 g \u0161pargle prudko zvar\u00edme.     (adsbygoogle = window.adsbygoogle || []).push({});Prid\u00e1me polievkov\u00fa ly\u017eicu soli.\u0160parg\u013eu var\u00edme vo vriacej vode pri vysokej teplote 2 a\u017e 6 min\u00fat pod\u013ea hr\u00fabky stoniek a pod\u013ea farby \u0161pargle.Na\u0161a najob\u013e\u00fabenej\u0161ia \u0161parg\u013eov\u00e1 polievka tu!Zo sk\u00fasenost\u00ed vieme, \u017ee zelen\u00e1 \u0161parg\u013ea sa var\u00ed pribli\u017ene 2 a\u017e 5 min\u00fat, biela \u0161parg\u013ea o \u010dosi dlh\u0161ie, pribli\u017ene 5 a\u017e 8 min\u00fat.     (adsbygoogle = window.adsbygoogle || []).push({});O tom, \u010di je \u0161parg\u013ea u\u017e uvaren\u00e1 sa presved\u010d\u00edme, ke\u010f v\u00fdhonok vyberieme a zahryzneme do\u0148, alebo do hrub\u00e9ho konca pichneme no\u017eom.\u0160parg\u013ea by mala by\u0165 uvaren\u00e1 do \u201cpolom\u00e4kka\u201d.Dajte si pozor, aby ste ju neprevarili do \u201cblata\u201d, t\u00fdm ju priprav\u00edte o jej delik\u00e1tnu chu\u0165.Tipy:Ak takto uvaren\u00fa \u0161parg\u013eu nepod\u00e1vate hne\u010f k obedu, rad\u00edme v\u00e1m ju ponori\u0165 do studenej vody, aby nestratila na farbe a hustote.Vodu po varen\u00ed nevylievajte, ale pou\u017eite ju do polievky. Je v nej delik\u00e1tna chu\u0165 \u0161pargle. Odpor\u00fa\u010da sa pou\u017ei\u0165 ju aj do rizota pre zintenz\u00edvnenie chute rizota.Pr\u00edklad, ako vari\u0165 \u0161parg\u013eu na panvici v\u00e1m uk\u00e1\u017eeme na nasleduj\u00facom videu. Ako serv\u00edrova\u0165 a jes\u0165 \u0161parg\u013euJednozna\u010dne rukami! Aj Emily Postov\u00e1, popredn\u00e1 odborn\u00ed\u010dka na etiketu, hovor\u00ed, \u017ee jes\u0165 \u0161parg\u013eu prstami je celkom v poriadku, ba dokonca je to tak spr\u00e1vne. M\u00f4\u017eeme ju pod\u00e1va\u0165 s extra panensk\u00fdm olivov\u00fdm olejom, roztopen\u00fdm maslom alebo holandskou om\u00e1\u010dkou \u010di om\u00e1\u010dkou maltaise. Om\u00e1\u010dka maltaise je vlastne holandsk\u00e1 om\u00e1\u010dka ochuten\u00e1 podusenou pomaran\u010dovou \u0161\u0165avou a blan\u0161\u00edrovanou pomaran\u010dovou k\u00f4rou.Ako rozpozna\u0165 \u010derstv\u00fa \u0161parg\u013eu?Kvalitn\u00fa \u0161parg\u013eu ropozn\u00e1te pod\u013ea jednoduch\u00e9ho triku, a to tak, \u017ee ke\u010f do nej zaryjete necht, za\u010dne zo stonky vyteka\u0165 tekutina. Tak\u00fd, \u017eia\u013e, v na\u0161ich supermarketoch zo\u017eeniete len ve\u013emi \u0165a\u017eko. Preto \u010fal\u0161\u00edm vhodn\u00fdm tipom m\u00f4\u017ee by\u0165 test, \u010di sa d\u00e1 \u0161parg\u013ea ohn\u00fa\u0165.“\u0160parg\u013ea by mala by\u0165 ur\u010dite pru\u017en\u00e1, silne tuh\u00e1 a nesmie sa jednoducho oh\u00fdba\u0165. Ak sa ju sna\u017e\u00edte zohn\u00fa\u0165, mali by ste ma\u0165 pocit, \u017ee v\u00e1m sk\u00f4r v ruke praskne, ako sa zohne,” rad\u00ed hlavn\u00fd \u0161\u00e9fkuch\u00e1r hotela na Slovensku.Ak sa v\u00e1m ju naozaj podar\u00ed ohn\u00fa\u0165 a ona nepraskne, potom je to sign\u00e1l, \u017ee m\u00e1 od \u010derstvosti ve\u013emi \u010faleko a rad\u0161ej ju nekupujte.Skladovanie \u0161pargleZaba\u013ete \u0161parg\u013eu do vlhkej utierky a ulo\u017ete do chladni\u010dky. Pri teplote 2 a\u017e 4 \u00b0 C vydr\u017e\u00ed \u010derstv\u00e1 asi 4 dni. \u0160parg\u013eu si v\u0161ak m\u00f4\u017eete aj zamrazi\u0165. Ak nad t\u00fdm uva\u017eujete, e\u0161te predt\u00fdm si ju ale o\u0161\u00fapte, kr\u00e1tko sparte vriacou vodou, n\u00e1sledne schla\u010fte vo vode s \u013eadom a ulo\u017ete do mrazni\u010dky. Tam pri teplote \u00a0-20 \u00b0 C vydr\u017e\u00ed zhruba pol roka.\u0160PARG\u013dA (Asparagus officinalis)\u0160parg\u013ea je trv\u00e1ca rastlina. Z mohutn\u00e9ho kore\u0148ov\u00e9ho trsu vyrastaj\u00fa du\u017einat\u00e9 v\u00fdhonky zvan\u00e9 z\u00e1listky. S\u00fa \u017eltkastobiele a\u017e ru\u017eovofialov\u00e9. Vyrastaj\u00fa do bohato rozvetven\u00fdch, tenk\u00fdch, a\u017e 2 m vysok\u00fdch stoniek so zv\u00e4zkami ihlicov\u00fdch zelen\u00fdch \u00fatvarov, podobn\u00fdch m\u00e4kk\u00e9mu tenk\u00e9mu ihli\u010diu, ktor\u00e9 nahr\u00e1dza listy. Kvitne na zeleno\u017elto. Plody s\u00fa \u010derven\u00e9 bobule.Zelen\u00e1 \u010di bielaRozdiel medzi zelenou a bielou \u0161parg\u013eou je v sp\u00f4sobe pestovania: ak sa \u0161parg\u013ea pestuje zakopan\u00e1 v zemi, tak m\u00e1 farbu bielu. \u201cFialovie\u0165\u201d za\u010d\u00edna hne\u010f vtedy, ke\u010f sa dost\u00e1va na svetlo. Ak sa \u0161parg\u013ea pestuje nad zemou, je z nej \u0161parg\u013ea zelen\u00e1. Biela \u0161parg\u013ea m\u00e1 siln\u00e9 stonky a vynik\u00e1 jemnou chu\u0165ou, fialov\u00e1 m\u00e1 silnej\u0161iu korenist\u00fa a \u013eahko horkast\u00fa chu\u0165. Zelen\u00e1 \u0161parg\u013ea obsahuje zo v\u0161etk\u00fdch troch najviac vitam\u00ednu C.U\u017e v staroveku bola \u0161parg\u013ea zn\u00e1mou lah\u00f4dkou. P\u00f4vodne sa vyskytovala len v Oriente. Dnes sa v\u0161ak u\u017e pestuje v ju\u017enej Eur\u00f3pe, severnej Afrike a v Prednej \u00c1zii.\u0160parg\u013ea a jej \u00fa\u010dinky na zdravieU\u017e\u00edvanou \u010das\u0165ou \u0161pargle s\u00fa mlad\u00e9 v\u00fdhonky vyrastaj\u00face z kore\u0148a. \u0160parg\u013ea obsahuje mnoho prvkov a vitam\u00ednov vhodn\u00fdch pre zdravie \u010dloveka. Z h\u013eadiska zdravia sa dokonca \u010doraz \u010dastej\u0161ie spom\u00edna \u0161parg\u013ea ako \u00fa\u010dinn\u00fd liek proti rakovine.a) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u0160parg\u013ea \u00fa\u010dinkuje mo\u010dopudne, zv\u00fd\u0161ene vylu\u010duje vodu bez toho, aby vyvol\u00e1vala dr\u00e1\u017edenie. Lie\u010div\u00fd \u00fa\u010dinok mo\u017eno prip\u00edsa\u0165 p\u00f4sobeniu glykozidov (konifer\u00edn, vanil\u00edn, metylmerkapt\u00e1n). Ako \u00fa\u010dinkuj\u00fa l\u00e1tky v \u0161pargli na obli\u010dky, nie je dosia\u013e vedecky vysvetlen\u00e9 (v\u00fdskum Anna Zisman, M.D.).b) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Priaznivo p\u00f4sob\u00ed aj pri chronick\u00fdch ekz\u00e9moch.c) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pravideln\u00e9 jedenie \u0161pargle zlep\u0161uje l\u00e1tkov\u00fa premenu, je vhodn\u00e1 pri obezite, cukrovke a ko\u017en\u00fdch chorob\u00e1ch. Zeleno sfarben\u00e1 \u0161parg\u013ea m\u00e1 v\u00e4\u010d\u0161\u00ed obsah vitam\u00ednov a asparag\u00ednov. .u4cd414d3809b210b301518f179f737a2 { padding:0px; margin: 0; padding-top:1em!important; padding-bottom:1em!important; width:100%; display: block; font-weight:bold; background-color:#FFFFFF; border:0!important; border-left:4px solid #ECF0F1!important; text-decoration:none; } .u4cd414d3809b210b301518f179f737a2:active, .u4cd414d3809b210b301518f179f737a2:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; text-decoration:none; } .u4cd414d3809b210b301518f179f737a2 { transition: background-color 250ms; webkit-transition: background-color 250ms; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; } .u4cd414d3809b210b301518f179f737a2 .ctaText { font-weight:bold; color:#141414; text-decoration:none; font-size: 16px; } .u4cd414d3809b210b301518f179f737a2 .postTitle { color:#F1C40F; text-decoration: underline!important; font-size: 16px; } .u4cd414d3809b210b301518f179f737a2:hover .postTitle { text-decoration: underline!important; } \u010eAL\u0160IE DOM\u00c1CE N\u00c1VODY:  P\u00fapavov\u00fd med\u0160parg\u013eu je mo\u017en\u00e9 po\u017e\u00edva\u0165 v surovom alebo varenom stave. Recepty so \u0161par\u013eou si z\u00edskavaj\u00fa na \u010doraz v\u00e4\u010d\u0161ej ob\u013eube pr\u00e1ve pre jej priazniv\u00e9 \u00fa\u010dinky na zdravie \u010dloveka.\u00da\u010dinn\u00e9 l\u00e1tky a zlo\u017eenie na 100 gVitam\u00edny a stopov\u00e9 prvky s\u00fa hlavn\u00fdmi zlo\u017ekami toho, \u010do \u0161parg\u013ea obsahuje. Pozrite sa na ich zlo\u017eenie:voda \u00a0\u00a0\u00a0\u00a0 92.9 gbielkoviny \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2,1 gtuky \u00a0\u00a0\u00a0\u00a0\u00a0 0,2 gsacharidy \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4,1 gvl\u00e1knina \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0,8 genergia 0,109 MJVitam\u00ednykarot\u00e9ny prepo\u010d\u00edtan\u00e9 na vitam\u00edn A \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 50 mikrogramovtiam\u00edn (B1) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0,18 mgriboflavin (B2) \u00a0\u00a00,2 mgniacin (B3) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1,5 mgpyridox\u00edn (B6) \u00a0\u00a00,14 mgkyselina listov\u00e1 58 mikrogramovkyselina pantot\u00e9nov\u00e1 \u00a0\u00a00,62 mgvitam\u00edn C \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 33,0 mgvitam\u00edn E \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2,5 mgPrvkysod\u00edk (Na) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2,0 mgdrasl\u00edk (K) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 240,0 mgv\u00e1pnik (Ca) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 22,0 mghor\u010d\u00edk (Mg) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 20,0 mgmang\u00e1n (Mn)\u00a0\u00a0\u00a0 0,19 mg\u017eelezo (Fe) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1,0 mgme\u010f (Cu) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0,14 mgzinok (Zn) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0,32 mgfosfor (P) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 62,0 mgs\u00edra (S) \u00a036,0 mgRecept so \u0161parg\u013eou a medved\u00edm cesnakomBudeme potrebova\u0165:Medved\u00ed cesnak\u0160parg\u013euMozzarelluOlivov\u00fd olejSo\u013eCukorMlet\u00e9 \u010dierne koreniePostup pr\u00edpravy:Najprv si zo \u0161pargle odre\u017eeme konce a ol\u00fapeme \u0161krabkou.Takto pripraven\u00fa \u0161parg\u013eu d\u00e1me povari\u0165 s cukrom a so\u013eou do vody aspo\u0148 na 15 min\u00fat, k\u00fdm nezm\u00e4kne.\u010cerstvo nazbieran\u00e9 listy medvedieho cesnaku si ulo\u017e\u00edme na tanier a prid\u00e1me uvaren\u00fa \u0161parg\u013eu. K\u00fdm je to tepl\u00e9 prid\u00e1me pokr\u00e1jan\u00fa mozzarellu, ktor\u00e1 sa rozte\u010die.Na z\u00e1ver dochut\u00edme so\u013eou a koren\u00edm a pokvapk\u00e1me olivov\u00fdm olejom.Tento ve\u013emi jednoduch\u00fd recept so \u0161parg\u013eou si ob\u013e\u00fabite najm\u00e4 po\u010das jarn\u00fdch mesiacov, kedy je sez\u00f3na \u0161pargle a medvedieho cesnaku.Zo sk\u00fasenost\u00ed u\u017e\u00edvate\u013eov:Veronika\u00c1no, bielu treba pekne o\u0161\u00fapa\u0165 – m\u00e1 jemn\u00fa hork\u00fa \u0161upku a od kore\u0148a odre\u017ete aspo\u0148 1-2 cm, lebo aj tam to je horkast\u00e9, ak nie je \u0161parg\u013ea \u010derstv\u00e1. Aj ja som k\u00fapila v\u010dera a uvarim ju vo vode, alebo nad parou. Holandsk\u00e1 om\u00e1\u010dka je v\u00e1\u017ene delik\u00e1tna k tomu, a zemiaky. Niekto oba\u013euje t\u00fa \u0161parg\u013eu – serv\u00edruje so slaninkou. A nez\u013eaknite sa, po jej konzum\u00e1ci\u00ed ke\u010f p\u00f4jdete na WC – uvo\u013e\u0148uje toti\u017e nejak\u00fd enz\u00fdm, ktor\u00fd zintenzivn\u00ed pach, ke\u010f rob\u00ed\u0161 mal\u00fa potrebu. To je jedina negat\u00edvna str\u00e1nka \u0161pargle, inak je to jedna z najzdrav\u0161\u00edch potrav\u00edn.MarikaPr\u00e1ve dnes som \u0161parg\u013eu varila, o\u0161\u00fape\u0161 ju,d\u00e1\u0161 vari\u0165 do trochu osolenej vody a var\u00ed\u0161 do zm\u00e4knutia. Ja d\u00e1vam e\u0161te navy\u0161e \u0161tipku cukru do vody.Uvaren\u00fa \u0161parg\u013eu jeme poliat\u00fa rozpusten\u00fdm maslom. Ne\u0161\u00fape sa sna\u010f iba zelen\u00e1 \u0161parg\u013ea, no bielu mus\u00ed\u0161 ur\u010dite o\u0161\u00fapa\u0165!Jasm\u00ednaJasn\u00e9, \u017ee ol\u00fapa\u0165 a hlavne odlomi\u0165 alebo odreza\u0165 t\u00fa spodn\u00fa stvrdnut\u00fa \u010das\u0165. Ja dokonca l\u00e1mem, tam kde sa zlom\u00ed, tam uz zacina t\u00e1 \u0161\u0165avnat\u00e1 \u010das\u0165…. Potom sa d\u00e1 napr. uvaren\u00e1 zapiec\u0165 so smotanou kyslou, vajcom… pr\u00edpadne uvaren\u00e9 zemiaky do toho, alebo aj in\u00fa zeleninu….a tvrd\u00fd syr na to. M\u0148am!S\u00e1raMne ve\u013emi extra nechut\u00ed \u0161parg\u013ea, pr\u00edde mi tak\u00e1 dos\u0165 vodnat\u00e1 zelenina bez v\u00fdraznej chuti .. tam je d\u00f4lezit\u00e9, \u010do k tomu potom pod\u00e1\u0161.SusanTreba \u0161\u00fapa\u0165. pri hlavi\u010dke menej ku koncu viac a zdola zreza\u0165 1-2cm. Ja ju milujem iba uvaren\u00fa v osolenej vode a na \u0148u maslo. Ale rob\u00edm aj mlie\u010dnu \u0161parg\u013eov\u00fa polievku, a inak sa d\u00e1 aj na k\u00fasky k ak\u00e9muko\u013evek m\u00e4su na \u0161\u0165ave…MirkaNo o\u0161\u00fapem \u0161parg\u013eu \u0161krabkou, z\u00a01 kila \u0161pargle po o\u0161\u00fapan\u00ed zostane iba cca 700 g \u0161pargle, ale neo\u0161\u00fapan\u00e1 biela sa ned\u00e1 jes\u0165, lebo chut\u00ed ako drevo… My \u017eijeme v oblasti, ktor\u00e1 je \u0161parg\u013eou velmi zn\u00e1ma, ale hork\u00fa \u0161parg\u013eu nem\u00e1m ani po uvaren\u00ed nikdy, sn\u00e1\u010f je to tro\u0161kou cukru vo vode…DenisaJa som robila v sobotu \u0161parg\u013eov\u00fa polievku z bielej bio \u0161pargle (v bille bola akcia). Norm\u00e1lne som ol\u00fapala \u0161krabkou na zemiaky a doln\u00e9 asi 2-3 cm som odrezala. Nakr\u00e1ja\u0161 na k\u00fasky, d\u00e1\u0161 vari\u0165 do 500 ml vody. Ke\u010f sa tro\u0161ku podus\u00ed, prid\u00e1\u0161 nakr\u00e1jan\u00e9 zemiaky (ja som dala 4), zaleje\u0161 500 ml v\u00fdvarom a var\u00ed\u0161 do zm\u00e4knutia. Ke\u010f je v\u0161etko m\u00e4kk\u00e9, rozmixuje\u0161 a prid\u00e1\u0161 smotanu na varenie, dochut\u00ed\u0161 so\u013eou, mlet\u00fdm \u010diernym koren\u00edm a tro\u0161kou mu\u0161k\u00e1tov\u00e9ho orie\u0161ka. Jedli sme s bylinkov\u00fdmi krut\u00f3nmi. Robila som \u0161parg\u013eu prv\u00fd raz a bola ve\u013emi dobr\u00e1 … ale asi som aj dobr\u00fa k\u00fapila. Vraj ke\u010f stla\u010d\u00ed\u0161 t\u00fa spodn\u00fa \u010das\u0165, mala by praskn\u00fa\u0165 a ma z nej tiec\u0165 \u0161parg\u013eov\u00e1 \u0161\u0165ava, vtedy zist\u00ed\u0161, \u017ee je \u010derstv\u00e1.Chut\u00ed aj v\u00e1m \u0161parg\u013ea? Sk\u00fa\u0161ali ste u\u017e jej delik\u00e1tnu chu\u0165? Pode\u013ete sa s nami o va\u0161e sk\u00fasenosti .. .za fotky \u010fakujeme asparagus sc od liz west je licencovan\u00fd pod CC BY 2.0 @06\/2018 \/\/pridan\u00e1 vrstva na origin\u00e1l, PeelingWhiteAsparagus od H. Alexander Talbot je licencovan\u00fd pod CC BY 2.0 @06\/2018 \/\/pridan\u00e1 vrstva na origin\u00e1l \u010c\u00edtajte \u010falej:     (adsbygoogle = window.adsbygoogle || []).push({});\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\tPODPORTE \t\t\t\t\t\t\tPE\u010cENIE \t\t\t\t\t\t\tPODPORTE \t\t\t\t\t\t\tNA\u0160E RECEPTY \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsetREVStartSize({c: 'rev_slider_17_2',rl:[1240,1024,778,480],el:[250],gw:[960],gh:[250],type:'standard',justify:'',layout:'fullwidth',mh:\"0\"});\t\t\t\t\tvar\trevapi17,\t\t\t\t\t\ttpj;\t\t\t\t\tjQuery(function() {\t\t\t\t\t\ttpj = jQuery;\t\t\t\t\t\ttpj.noConflict();\t\t\t\t\t\tif(tpj(\"#rev_slider_17_2\").revolution == undefined){\t\t\t\t\t\t\trevslider_showDoubleJqueryError(\"#rev_slider_17_2\");\t\t\t\t\t\t}else{\t\t\t\t\t\t\trevapi17 = tpj(\"#rev_slider_17_2\").show().revolution({\t\t\t\t\t\t\t\tjsFileLocation:\"\/\/www.foodfest.sk\/wp-content\/plugins\/revslider\/public\/assets\/js\/\",\t\t\t\t\t\t\t\tvisibilityLevels:\"1240,1024,778,480\",\t\t\t\t\t\t\t\tgridwidth:960,\t\t\t\t\t\t\t\tgridheight:250,\t\t\t\t\t\t\t\tlazyType:\"all\",\t\t\t\t\t\t\t\tspinner:\"spinner5\",\t\t\t\t\t\t\t\teditorheight:\"250,768,960,720\",\t\t\t\t\t\t\t\tresponsiveLevels:\"1240,1024,778,480\",\t\t\t\t\t\t\t\tnavigation: {\t\t\t\t\t\t\t\t\tmouseScrollNavigation:false,\t\t\t\t\t\t\t\t\tonHoverStop:false,\t\t\t\t\t\t\t\t\ttouch: {\t\t\t\t\t\t\t\t\t\ttouchenabled:true\t\t\t\t\t\t\t\t\t}\t\t\t\t\t\t\t\t},\t\t\t\t\t\t\t\tfallbacks: {\t\t\t\t\t\t\t\t\tsimplifyAll:\"\",\t\t\t\t\t\t\t\t\tignoreHeightChanges:\"\",\t\t\t\t\t\t\t\t\tallowHTML5AutoPlayOnAndroid:true\t\t\t\t\t\t\t\t},\t\t\t\t\t\t\t});\t\t\t\t\t\t}\t\t\t\t\t\t\t\t\t\t\t});\t\t\t\t\t\t\t\t\t\tproduct_slider – hidden\t\t\t[woo_product_slider id=”3657″]\t\tOdpor\u00fa\u010dan\u00e9 recepty\t\t\t\t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t20 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tBrav\u010dov\u00e1 panenka so slivkovou om\u00e1\u010dkou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t1 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTvarohov\u00fd dezert s pe\u010den\u00fdmi jablkami a \u0161koricou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t2 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t20 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGrilovan\u00fd hermel\u00edn s bat\u00e1tmi\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t25 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHov\u00e4dzie v tlakovom hrnci\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t25 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHov\u00e4dzie m\u00e4so na \u0161\u0165ave\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t3 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t15 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCestoviny so syrovou om\u00e1\u010dkou a slaninkou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t5 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t40 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tR\u00fdchle m\u00e4kku\u010dk\u00e9 a \u0161\u0165avnat\u00e9 kuracie rezne\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t15 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t60 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKysnut\u00e9 cesto m\u00e4kk\u00e9 aj na druh\u00fd de\u0148\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t15 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHalu\u0161ky k perkeltu\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t2 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t8 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCestoviny s lososom a cuketou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t10 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t50 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\u010cokol\u00e1dov\u00fd cheesecake\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t30 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKuracie prsia s kukuricou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t window.addEventListener(\"sfsi_functions_loaded\", function() \t\t\t{\t\t\t\tif (typeof sfsi_widget_set == \"function\") {\t\t\t\t\tsfsi_widget_set();\t\t\t\t}\t\t\t}); \t\t\t\t\t\t"}