Asparagus is the recognized queen of vegetables, but within the former USSR, the culture of consumption of this plant is very low. This is due to the cultivation of a vegetable - it gives shoots suitable for food only in the seventh year of cultivation, which is not of interest to all farmers and increases the price. At the same time, you need to know how to cook green asparagus correctly.
The upper parts of the sprouts are eaten - shoots about 20 centimeters long. Depending on the characteristics of cultivation, the plant is green and white. White is completely spudded with earth to prevent sunlight from getting on the shoots. Because of this, its price is higher.
This plant contains a large amount of vitamins and minerals, including vitamins A, K, C and E, selenium, magnesium, manganese, folic acid and other useful substances. By the way, earlier it was cultivated as a medicine - a diuretic and blood purifier. At the same time, the calorie content is only 40 calories per 100 grams of the product. Also, it is not difficult to cook it, thanks to which the vegetable retains almost all the nutrients.
Despite the tenderness and delicacy, it is not difficult to cook a vegetable. Greens are steamed, boiled in salted water, grilled or served raw. White, on the other hand, needs to be cooked a little longer, and besides, it is not eaten raw.
Choosing asparagus plants, like other delicate vegetables, is an art, but not difficult to master. It is necessary to choose elastic shoots with even tops. The color of the sprouts should be uniform, and the buds on the tops should not open. Look carefully at the places of cuts - if they are dry, you should not buy a vegetable.
The most popular way to cook green asparagus is by boiling in a tall pot. If you have a container for boiling spaghetti, this one will be ideal, but any other saucepan 30 cm high or more will do. At the bottom of such a container, you need to pour water and boil the vegetable in it, lowering the slices down. This will cook the tougher bottom of the shoots while steaming the top.
Several popular recipes will help you master the preparation of this delicacy. The asparagus family in any form is a source of vitamins and just a very tasty dish.
It is important to remember that you do not need to cook for long, and an overcooked or overcooked vegetable will lose not only nutrients, but also taste.
Boiled delicacy
A boiled vegetable is an excellent side dish for meat and fish dishes, and can also serve as the basis for lunch. In this case, you need to serve with the right sauce. Having learned how to cook it correctly, you can delight your loved ones with various dishes on this basis.
For cooking you will need:
- 1 bunch of asparagus plant (bundle of about 250-300 grams);
- half a lemon;
- 2 teaspoons of salt;
- 1 teaspoon of sugar.
At the shoots, cut off a couple of centimeters from the end of the cut and rinse with cold water. Peel with a special knife or very delicately with a potato peeler. You need to clean, starting from the middle down, the tops of the sprouts are not cleaned.
Pour about 15 cm of water into a tall saucepan. Add lemon juice, salt and sugar, boil the liquid. It is advisable to have a deep conical sieve for cooking, in which you can put the sprouts, in the absence of this, just put the shoots in a container. The amount of liquid should not cover the tops, leaving a sprout about 3-5 cm above the water.
It takes about 5 minutes to cook. Depending on the time of harvesting the vegetable, the cooking time varies from 3 to 8 minutes. After that, remove the sieve from the pan and let the water drain. If cooking without a sieve, carefully drain the water, removing the finished shoots with salad tongs.
Serve just like an omelette, always on warmed plates. Spread the finished shoots, pour them with sauce and serve. The perfect pairing for asparagus is hollandaise sauce. His recipe is simple and does not take much time to execute. To make this delicious sauce, you will need:
- 2 egg yolks;
- 110 g unsalted butter;
- 1 dessert spoon of lemon juice;
- 1 dessert spoon of white wine vinegar;
- salt and pepper to taste.
The sauce should be cooked just before serving, as it can curdle from heating. However, there are fans of cold hollandaise sauce, but it is better to serve it warm with asparagus. Whisk the egg yolks with salt and pepper in a blender. Heat the vinegar and wine over a fire and pour into the egg mixture, whisking constantly.
Melt the butter over low heat without letting it darken. Whisking constantly, pour into the mixture in a thin stream. Whisk and pour sauce over cooked vegetables.
Grilled
Tender green shoots baked on the grill are the dish of kings. The main thing is that the cooking process is quick and easy. To cook a vegetable on the grill, you will need:
- 450 g of asparagus;
- 2 tbsp. tablespoons of olive oil;
- 0.5 teaspoon of salt.
Peel the shoots, cut off the bottom by 1-2 cm, rinse with cold water and place on a paper towel. Place on a platter, sprinkle with salt and drizzle with oil. Stir gently.
Put the shoots on the grill. They should be fried for 4-6 minutes. In the process, turn the sprouts over a couple of times. Serve such a dish immediately, with grilled meat, fish steaks or seafood.
Green salad
This salad is an easy lunch replacement. Indeed, in addition to the nutritious asparagus plant, it contains Greek feta cheese and canned tuna fillet.
To make this salad, you will need:
- 1 tomato;
- 100 g canned tuna in its own juice;
- 40 g feta cheese;
- 6 shoots of green asparagus;
- 150 g leaf lettuce to taste;
- 1 st. a spoonful of olive oil;
- 1 st. a spoonful of balsamic vinegar
- salt and pepper to taste.
Peel vegetables and remove tough cuts. Cut in half diagonally. Drain the liquid from the canned tuna and mash the fillet with a fork. Tear the lettuce leaves with your hands.
Divide the cheese into parts with a fork, cut the tomato into small pieces (you can use cherry tomatoes - in this case, cut them in half). Arrange lettuce, tomato, asparagus, tuna, and cheese on a plate. Add salt and pepper. Mix olive oil and vinegar and dress the salad with the mixture.
There are hundreds of recipes for this vegetable, including casseroles, salads, pies, snacks, sandwiches and soups. The main thing is to remember that the delicate and delicate taste of asparagus is wonderful in itself, and you should not overload the vegetable with unnecessary ingredients. Enjoy your meal!
Asparagus is a plant of the asparagus family, which includes more than two hundred species: herbaceous, upright and creeping shrubs.
As a culinary delicacy, the upper parts of scaly shoots are used - juicy, fleshy, rich in fiber, vitamins, useful macro- and microelements.
What are the benefits of using it?
- vitamins A, C, E - have antioxidant properties;
- B vitamins;
- folic acid - a stimulant of the circulatory, immune systems;
- asparagine - normalizes blood pressure, the work of the heart muscle.
Relatively small amounts also contain vitamin K, potassium, magnesium, iron, selenium, phosphorus, zinc, iodine, choline, which are necessary for bone and connective tissues, the blood formation system, and the normal functioning of the liver and kidneys.
Hundreds of different dishes are prepared from asparagus - soups and cream soups, puddings, casseroles, pies, quiches, gratins, stews, salads and even desserts. Most ways to cook asparagus involve only short-term heat treatment, which allows you to save its beneficial properties.
What kind of asparagus is suitable for cooking?
On the shelves of shops and food market rows, you can find three types of asparagus: bright green, lilac-green with purple scales and white. When buying, you need to pay attention not only to the color of the shoots, but also to their age and freshness.
White - more juicy, tender and sweet in taste. In green, and even more so in purple-green, the taste is even brighter, and the content of nutrients and vitamins is higher.
How to choose the right asparagus?
The younger the shoots, the softer and more pleasant they taste. The tops of the shoots should be elastic, the cut points should not dry out. The asparagus itself should creak when the stems are gathered into a bunch.
When the shoots look lethargic, without a slight glossy sheen, it is better not to take them.
How is it different from asparagus beans and fuju?
Do not confuse asparagus with the so-called green beans and dry Korean asparagus. The first, although it has some external resemblance to green asparagus shoots, belongs to the legume family, and the second is made from soy milk.
However, dried soybean "asparagus" (fuju) is very popular in our country, so below we will tell you not only how to cook asparagus shoots, but also give several recipes using fuju.
Preparation for cooking
Before cooking asparagus, it must be washed and cleaned. A special potato peeler is best for peeling shoots.
Green and purple shoots are cleaned downwards, leaving the buds at the top. White asparagus - in the same way, using a knife or potato peeler, peel the entire part of the stem, except for the very tips.
Also, before cooking, for all types of asparagus, it is necessary to cut off 1-2 centimeters of the base of the stem (they can be used for cooking lean broth).
Boiled asparagus: simple and tasty
The easiest way to cook young shoots at home is to boil them in salted water. In addition to salt, you can additionally add a spoonful of honey and a few slices of lemon to the water.
Correctly boil asparagus as follows: you need to lower the shoots in boiling water and cook in an upright position. To do this, it is best to use a narrow deep ladle or a special asparagus pan.
Green stems should be cooked for no more than 8 minutes, and white stems - 10-15 minutes over moderate heat. Frozen asparagus can be prepared in the same way; it does not require prior defrosting.
You can determine the readiness by piercing the stems with a fork - they will be quite soft, but should not fall apart. After draining the water, arrange the shoots on plates and season with melted butter, adding pine nuts or grated parmesan - it turns out very tasty!
As a sauce, you can use unrefined olive oil mixed with balsamic vinegar.
Green asparagus in a pan
Ingredients
- green asparagus,
- salt and sugar (to taste)
- olive oil and butter (one tablespoon each).
Cooking scheme
- Heat a frying pan, pour in olive oil and put a piece of butter.
- Salt, add sugar if desired.
- After the oil in the pan warms up, carefully place the peeled, washed and towel-dried shoots in a single layer in the pan.
- Then fry under the lid, stirring regularly, 3-5 minutes.
Readiness is checked with a fork, asparagus should be soft with a golden crisp.
Place the cooked green asparagus on a paper towel to absorb excess oil. Serve as a side dish for meat and fish. Such a dish will be especially tasty in combination with salmon cooked in a slow cooker or oven.
Green asparagus salad with pine nuts and avocado in a slow cooker
Green asparagus can serve not only as an independent dish (including vegan and vegetarian) or a side dish for meat / fish, but also serve as an excellent basis for a healthy diet salad.
You will learn one of the recipes for such a salad prepared using a slow cooker by watching the following video master class:
Creamy white asparagus soup
What is required for cooking?
- 800 g white asparagus,
- 800 ml milk
- 2 tbsp flour (wheat, sifted),
- 50 g melted butter,
- salt, pepper, herbs to taste,
- a few slices of bread for croutons or crackers.
Step-by-step instruction
- Dip the washed and peeled shoots into boiling salted water. After 8-10 minutes, take out half of the shoots and set aside, they will serve as a filling. The rest - cook over low heat for another 7-10 minutes until softened.
- Melt 25 grams of butter in a saucepan or saucepan for soup over low heat and fry the flour on it until golden brown.
- Add 4 cups of milk to the pan with fried flour, mix well, bring to a boil.
- Add well-cooked asparagus and 1-2 cups of vegetable broth left over from cooking asparagus to boiling milk.
- Keep the soup on low heat for another 15-20 minutes, then remove from the stove and grind the contents of the pan with a blender.
- Arrange the shoots boiled for the filling on portioned plates and pour over the cream soup. Add a piece of butter, greens to each serving. Serve crackers, toast or croutons with the soup.
You will learn another interesting and at the same time very simple recipe for cooking white asparagus by watching the following video:
How to cook dried asparagus?
Dry soy asparagus (fuju) is prepared very simply: the right amount is soaked for a while in cold drinking water (usually 4-6 hours). After soaking, fuju becomes ready to eat, and it can be safely added to salads, soups and other dishes.
Korean style soy asparagus with carrots
Ingredients for the dish
- 1 package dried soy asparagus (fuju)
- 1 kg carrots
- 1 large onion
- 1 head of garlic
- 100 ml sunflower oil,
- 1 st. l soy sauce
- 2 tbsp 9% vinegar,
- Salt, sugar, ground pepper, coriander to taste.
Cooking scheme
- Immerse dried asparagus from the package in cold boiled water for 4-6 hours.
- Peel and then chop the carrots into long narrow slices or grate them on a grater designed for Korean carrots.
- Place the chopped carrots in a deep container, add vinegar, salt and sugar to it. It is good to mash the carrots with your hands until the juice appears. Leave for 15-20 minutes. If there is a lot of carrot juice, it can be drained.
- Rinse, squeeze, dry with a paper towel and cut into thin 2-3 cm strips of fuju softened during the soaking process.
- Cut the onion (rings) and garlic (finely). Pour vegetable oil into a saucepan and fry onion and garlic in it. Add coriander, fuju pieces, soy sauce.
- Continue to fry all the ingredients for another minute, then pour the hot oil with vegetables, fuju and seasoning into a container with carrots.
- Mix the soy asparagus in Korean well, let cool, pour into a glass container and refrigerate. As a rule, one night is enough for the dish to finally reach its condition.
You will learn another simple variation of this salad recipe using fuju in the following video:
Dried asparagus fuju with beans
What do you need for a meal?
- 100 g dried soy fuju asparagus,
- 100 g beans
- 1 juicy carrot
- bulb,
- a couple of cloves of garlic
- sunflower oil,
- ground pepper,
- cilantro (or other greens).
How to cook?
- Soak dry asparagus in water for 4-6 hours, cut into thin slices. Boil beans.
- Cut the onion and carrot and fry in vegetable oil until golden brown.
- Add boiled beans to the saucepan and after a few minutes - asparagus, cover and simmer for 8-10 minutes.
- Turn off the fire, add salt, pepper to the asparagus and vegetables, squeeze out the garlic and pour in the chopped greens.
- Let stand with the lid closed for a few more minutes.
- Serve the dish in portions, warm.
Often in culinary recipes, the asparagus plant is mentioned. Although not everyone understands what it is and how you can cook it quickly and tasty so that the plant does not lose its beneficial properties and vitamins.
Plant features
The first mention of asparagus dates back to the time of Hippocrates, who in his writings spoke of it as the most valuable plant. In Greece, it was used as a medicinal vegetable, and in ancient Rome, delicious dishes were prepared from asparagus. This vegetable was available only to rich people of noble birth, but now asparagus can often be found in any supermarket. In cooking, only a few types of asparagus are used, while up to 200 species grow in natural conditions.
These plants grow as shrubs or as herbs. If asparagus shoots are used to prepare culinary dishes, then various parks and gardens are more often decorated with shrubs. The most common types are:
- purple
- green;
- white;
- legume;
- soy;
- marine.
Beneficial features
In addition to the fact that asparagus shoots have an excellent taste, this plant also has a healing effect on the body, as it contains many useful vitamins and minerals, among them a large amount of phosphorus, iron, potassium, calcium, magnesium, beta-carotene, as well as essential vitamins B1, B2, C, A and E.
Asparagus should be included in the diet:
- to increase hemoglobin;
- to stabilize the heart rate;
- improving the immune system;
- for regulation of water-salt exchange.
Thanks to vitamins, the nervous system is strengthened, the condition of the hair improves, and blood vessels are strengthened.
How to choose?
When choosing asparagus in the supermarket, it's important to make sure the plant is fresh. In this case, you need to pay attention to how the stems and roots look. They should be quite elastic, there should be no damage on the fruits. The color of the stems should be rich and natural. White asparagus grows from the root, it is removed from the ground while it is young, so its color is white.
Green asparagus has stems that are about 20 cm long. Asparagus of different colors tastes like green peas. Boiled white asparagus has less calories than green asparagus. 100 grams of white asparagus contains only 17 kcal, while green asparagus contains 25 kcal.
How to freeze stems?
Many people prefer to cook fresh stems, but in winter it is worth using a frozen product. To freeze asparagus, you can simply put the stalks in the freezer, or peel and boil them ahead of time, then freeze them.
Frozen asparagus should not be thawed before cooking, as the taste will be much worse, the vegetable will simply become loose. The stems taken out of the freezer are lowered into boiling water. Cooking time for vegetables is usually 15 minutes.
How to cook?
When buying vegetables, it is important to choose a young plant that has not yet begun to bloom, otherwise the taste of a dish from an old plant will be much worse. In addition, old asparagus will cook twice as much, but even after boiling, its stalks will remain tough.
- on the stove in a saucepan;
- using a steamer;
- using a multicooker.
But the microwave oven is not entirely suitable for cooking a vegetable, since the tips will cook faster than the stems, so you can get asparagus with boiled tips out of the microwave. If you place it in a double boiler, slow cooker or cook in a saucepan, then the tips of the shoots need to be lifted so that they do not quickly boil.
To prepare a tasty and healthy dish, you need to choose stems without flaws. Vegetables must be well cleaned with a regular knife or vegetable peeler and washed.
Supermarkets sell white and green asparagus. The taste of vegetables of different colors is the same, only the time for cooking healthy vegetables will be different. White asparagus only needs to be cut off the top. While the green one needs to clear the middle and lower part of the shoot. All types of plants need to cut off the base. It is preferable to choose fresh asparagus, but, if it is not available, you can use frozen asparagus.
If the shoots are small, then they can be cooked without cutting. If desired, the stems can be cut, it is better to cut them into equal pieces so that they cook at the same time. In the event that the stems are boiled in a saucepan using a colander, you need to lay the stems so that the water barely covers them. Under the action of steam, the tips of the stems themselves reach readiness.
To make sure the vegetables are ready, the stems can be pierced with a toothpick or fork. If the toothpick comes through easily, turn off the water and remove the vegetables from the pot. After cooking, the stems do not need to be left in water so that they do not become soft and loose, because in this case the vegetable will be tasteless. If you will be steaming the stems, it is recommended to sprinkle them with salt so that it is evenly distributed over the stem. When serving the dish on the table, it is worth adding a little fresh butter, the taste of the dish will become more saturated.
There are many ways to properly cook asparagus stalks. To cook the stems, they are placed in pre-salted and boiling water. In the second option, you need to prepare cold water and pour the stalks with it, while it is necessary that they remain only half in the water. Boil them for 3 or 4 minutes, then make the fire quieter and continue to cook until tender.
To make the taste of the dish more intense, you can add various spices, lemon and even honey or sugar during cooking.
How much to cook?
The time to cook asparagus depends on the color of the plant and its maturity. Green asparagus is boiled for up to 8 minutes, while after 3 or 4 minutes the stalks can be easily pierced with a fork. White asparagus takes longer to cook, taking about 15 minutes to fully cook. In the event that the stems are steamed, it is worth holding the vegetables for about five minutes. To make them cook more evenly, it is recommended to tie the stems before cooking in small bundles with the help of threads.
For mini varieties, it is enough to boil the stems for about 2-3 minutes. In the event that it is necessary to boil dried asparagus, it is recommended to soak it in advance for 2-3 hours, and then boil it for 5-6 minutes. If preparing vegetables for soup puree, it is better to boil the stems longer. They are boiled for no more than 20 minutes, then the stems will turn out soft, and it will be easy to grind them in a blender.
Simple and delicious recipes
A lot of hearty and tasty dishes are prepared from asparagus, which, at the same time, will not be too high in calories. Therefore, they can be included in the diet of anyone who wants to get rid of extra pounds, as well as those who lead a healthy lifestyle.
To prepare soup puree, take:
- asparagus of any color - 600 grams;
- butter - 100-110 grams;
- milk - 200 ml;
- flour - 180-200 grams;
- yolks -2 pcs;
- salt, spices to taste.
Cook the vegetables until tender, about 15 minutes. The stems are taken out of the broth, rubbed through a blender. All remaining ingredients must be mixed so that no lumps remain. The mass is mixed with vegetable puree, topped up with vegetable broth and allowed to boil. Ready-made puree soup is served with crackers or bacon.
To prepare the original asparagus and tuna salad, you will need to take:
- green asparagus - 6-7 shoots;
- lettuce leaves - 120-150 grams;
- feta cheese - 40-50 grams;
- tomato - 1-2 pcs.;
- canned tuna - 1 can;
- olive oil - 1 tbsp. l.;
- balsamic vinegar - 1 tbsp. l.
The asparagus is boiled for 5-7 minutes, then cut into small pieces. Cheese and tuna are kneaded with a fork, lettuce leaves are torn, the tomato is cut into rings. All ingredients must be mixed, seasoned with oil, vinegar and served.
Asparagus is eaten in its pure form, it will be especially tasty with meat dishes. Sauce is not required for such a simple dish.
Little culinary secrets
To make asparagus dishes tasty and nutritious, it is worth listening to the advice of culinary experts:
- when cooking frozen asparagus, it must be immediately lowered into boiling water;
- the top of the white asparagus is removed, the green sprouts are cleaned, starting from the middle down;
- vegetables should be cleaned more thoroughly, otherwise they may taste bitter during the cooking process;
- peeled shoots are cut a couple of centimeters from different sides.
While asparagus isn't exactly a picky food to cook, it's important to cook it to a specific cooking time. To prevent the vegetables from overcooking, it is worth using a timer during cooking.
See the next video for another asparagus recipe.
Not all housewives know how to cook asparagus, since this product cannot be called traditional for Russian cuisine. Nevertheless, today asparagus is very popular, being an integral part of a tasty and healthy diet. Edible shoots of the plant are good in soups, salads and snacks, and are also part of many second courses.
Two sisters - white and green
How to choose?
What kind of plant stems should be purchased so that asparagus dishes are tender and tasty? First, young and not too tough. Secondly, thick (the thicker the better). And thirdly, long - at least 15 cm.
In addition, the plant is of several types. Most often, white and green asparagus are eaten. In addition to differences in color, the white representative is denser than the green sister, and therefore takes a little longer to cook.
Proper preparation is essential
Before you send asparagus in a salad or eat it with sauce, you need to boil it. Moreover, this process is very responsible. After all, if the shoots are digested, the dish will definitely be spoiled.
So how do you cook asparagus? First you need to wash it and clean it with a knife. Then tie with threads in a bundle and place in a saucepan, pour water, adding salt to taste. White asparagus should be kept in boiling water for only 5-6 minutes, then discarded in a colander, poured over with cold tap water and removed.
How to cook green asparagus? In the same way, but only boil for no more than 3 minutes. At the same time, it should remain bright green and slightly crispy.
On a note! To check whether the asparagus is cooked correctly, you just need to lift it with a fork. If it retains its horizontal shape, then everything is in order, and its taste will be impeccable.
Then, when the asparagus is pre-cooked, you can select suitable recipes for snacks, salads and other interesting pickles.
Popular and simple dishes
In fact, there are many recipes, especially from German, Hungarian and Armenian cuisine. Consider only the best of them.
Asparagus with sour cream sauce
- 400 g boiled asparagus;
- 200 ml of thick sour cream;
- bunch of parsley;
- 2 medium cloves of garlic;
- salt to taste.
Asparagus soup
- 400 g boiled white asparagus;
- 1 cup chicken broth;
- 1 glass of cream;
- 20 g butter;
- salt, parsley and cilantro to taste;
- 1 st. a spoonful of flour
Fry the flour in a dry frying pan until a beautiful golden color, add the butter and carefully mix in the broth first, then the cream. Bring to a boil, stirring constantly, salt. Grind the asparagus in a blender, add to the creamy broth mixture. Serve with chopped herbs and toasted bread.
Asparagus salad with vegetables and ham
- 400 g boiled white asparagus;
- 250 g of ham or balykovy sausage;
- 2 cucumbers;
- 2 tomatoes;
- 5 boiled quail eggs;
- 1 small bunch of parsley;
- 20 ml vegetable (preferably olive) oil;
- 1 st. a spoonful of lemon juice;
- salt to taste.
Cut the asparagus shoots into 3-4 cm long (by the way, canned asparagus will do quite well instead of fresh). Cut the eggs into 4 pieces. Grind cucumbers and ham into strips. Do the same with the tomatoes, but they still need to be salted and left for a few minutes, then drain the excess juice. Chop the parsley. Mix everything and season.
For dressing, combine olive oil, freshly squeezed lemon juice, salt and crushed yolk of one egg.
Asparagus with sausages
- 200 g boiled asparagus;
- 2 milk sausages;
- 2 eggs;
- 1 head of onion;
- salt;
- vegetable oil.
Winter harvest
Not many people know that asparagus is quite suitable for canning for the winter, and, moreover, the recipes for harvesting are surprisingly simple.
Pickled Asparagus
Rinse the shoots of the plant thoroughly, soak in cold water for an hour, then rinse again. Cut into bars 10 cm long. Boil according to the type. Arrange hot in sterilized liter jars, pouring into each a tablespoon of 6% vinegar. Pour the prepared product with boiling brine (25 g of salt per 1 liter of water). Cover with lids. Sterilize for 10 minutes, roll up jars and wrap until cool.
Pickled asparagus is used as an independent dish or added to salads, omelets, appetizers.
Do they dry the asparagus?
Often in the recipes of oriental cuisine you can find such an ingredient as dried asparagus. She is extremely good in salads. Therefore, our housewives are wondering: “How to cook dried asparagus?”
But, in fact, dried asparagus has nothing to do with the plant of the same name. This is just a semi-finished product - soy milk noodles, called fuju in the East. Therefore, you should not torture yourself with the search for recipes for drying asparagus, it is better to purchase it ready-made on the market or in a store.
Korean-style carrot with fuju
- 200 g fuju;
- 2 large carrots;
- 2-3 cloves of garlic;
- 2 tbsp. spoons of 6% vinegar;
- 40 ml of vegetable oil;
- a pinch of black ground pepper;
- red pepper and salt to taste.
Soy semi-finished product pour boiling water and leave to swell, then drain the water. Grate carrots for Korean carrots, mix with crushed garlic, salt and pepper. Pour in hot oil. Add fuju to the carrots, season with vinegar at the end and let the salad brew for at least an hour.
From all of the above, it can be seen that cooking asparagus is absolutely not tricky, but at the same time pleasant. Dishes from a beautiful plant are perfect both for weekdays and for a festive table, meeting the needs of the most spoiled gourmets.
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Green asparagus is a very healthy vegetable, the juice of which can protect the liver from toxins, as well as relieve hangovers. This product is used all over the world not only in cooking, but also in traditional medicine. Asparagus has an excellent antiseptic effect, and also has diuretic and antifungal properties. The vegetable contains a large amount of folic acid, vitamins A and C. Thanks to its beneficial properties, asparagus can make your skin smooth, strengthen your hair and prevent wrinkles.
Side dishes, soups, and even desserts are prepared from asparagus. True fans of this nutritious vegetable eat it raw. How to cook green asparagus? Please note that it is better to cook and eat purchased asparagus immediately, as the vegetable loses most of its useful qualities during long-term storage. If you still need to store asparagus at home for a while, cut off the bottom of the sprouts and place them in water like flowers. So the vegetable can be stored for a week. You can also freeze asparagus. Wash the stems thoroughly, cut them and pour boiling water for 3 minutes. Then place them in cold water for 5 minutes. Then drain the water, pack and place in the freezer.
Before cooking, asparagus must be prepared: peel, cut off the cut, remove the film (it is very bitter) and pour over boiling water. There are a huge number of recipes with this amazing vegetable, but asparagus is best combined with meat and fish, but the puree soup from these green stems is simply incomparable.
Asparagus for meat dishes
Take 0.5 kg of asparagus, 50 g of butter, one egg, 20 g of margarine, 20 g of flour. Cut the asparagus, pour 0.5 l of boiling water, salt, add 10 g of butter and simmer until tender. Mix the broth in which the asparagus was boiled, butter, egg, margarine and flour. Pour the chopped vegetable with this sauce. Whole stalks can be stewed if desired.
Asparagus in dough
Take 0.5 kg of asparagus, 0.5 l of milk, 3 eggs, 250 g of flour and mayonnaise to taste. Boil asparagus in salted water, drain. Prepare the dough from flour, milk and eggs. Dip the asparagus in the batter and place in a well-heated pan with boiling sunflower oil. Pour the prepared asparagus in the dough with mayonnaise or other sauce.
Sauce for asparagus
Prepare 2 egg yolks and 100 g butter. Stir the yolks with the butter and a tablespoon of cold water in a saucepan. Put the mixture on low heat and cook, stirring constantly. When the sauce becomes thick, salt and pepper to taste. This sauce can be seasoned with ordinary boiled asparagus, it will perfectly emphasize the exquisite taste of this healthy vegetable.
Boiled asparagus
Pick up even shoots of asparagus, cut off the coarsened skin with a sharp knife, try not to damage the head (it is the tastiest part of the vegetable). Wash the asparagus, tie into small bundles and boil in salted water for 15-20 minutes. As soon as the heads become soft, you can remove the asparagus from the water. Serve the vegetable with sauce or as a side dish for fish and meat dishes.
Asparagus soup
Take 200 g of asparagus, 80 g of flour, 80 g of butter, 1 glass of milk, one egg yolk. Boil the heads of asparagus separately. Boil the rest of the vegetable in white sauce for about 15 minutes. After the asparagus is cooked, rub it through a sieve, mix with the broth and bring to a boil. Add the yolk, milk and butter to the soup, garnish with asparagus heads.
Asparagus and champignon salad
Take 300 g of mushrooms, 300 g of asparagus, vegetable oil to taste, 2 tbsp. tablespoons of lemon juice, salt, pepper and herbs to taste. Boil asparagus, cut. Peel the mushrooms, cut and stew in their own juice with the addition of salt, pepper and lemon juice. Mix asparagus with mushrooms, season with lemon juice, vegetable oil, salt and pepper. Decorate the salad with dill.
Asparagus is a low calorie food. By using it regularly, you can cleanse the body of toxins, toxins and even get rid of excess weight. The use of asparagus helps to minimize the risk of diseases of the cardiovascular system.
