Asparagus, better known as asparagus, is an established delicacy. Asparagus is most readily available during the period from May to July, when young, tender shoots with a spicy distinct taste are at your service. Many different dishes are prepared from asparagus, because the shoots can be boiled, baked, fried and grilled.
How to cook asparagus dishes: video recipe
Cut off the tough bottoms of the stem before cooking fresh asparagus. In order to correctly calculate where to make the cut, start bending the stem until you feel it breaks easily. Further, the asparagus does not require any preparation, except for a light rinse under running water. On green asparagus, you can lightly scrape off the skin if desired.
If according to the recipe you need boiled asparagus, put it in boiling water – for this there are special saucepans with an insert basket, in which the vegetable is placed with “spears” up. Cook the asparagus for 4-5 minutes. You can also steam asparagus, in which case the process will take 5-7 minutes. The time depends on the thickness of the stem and “cones”.
There is a wide variety of asparagus varieties – French purple, American and English green, Spanish and Dutch white. You can choose any, as they differ slightly in taste and aroma.
Boiled asparagus is served with various sauces, added to salads, it is an excellent side dish for meat and fish dishes. You can also put asparagus in pies, stuff it with meat or fish, many people like to put asparagus in egg dishes, because it goes well with them.
A simple salad of asparagus and young potatoes can be a delicious light side dish for meat and fish dishes. You will need: – 700 g of asparagus; – 16 small small tubers of young potatoes; – 4 teaspoons of olive oil; – 1 teaspoon of crushed lemon zest; – ½ teaspoon of finely ground salt; – ½ teaspoon of dried thyme.
Asparagus is rich in vitamins A and C, potassium, iron and calcium. Consider Asparagus Is A Good Diuretic
Trim the asparagus and cut it into 4-5 centimeter pieces. Rinse the potatoes and cut into quarters. In a large saucepan, boil 4 liters of salted water, add the potatoes and cook for 10-12 minutes. Add the asparagus pieces and cover. Cook for another 4-5 minutes. While the vegetables are cooking, prepare the dressing by mixing olive oil, lemon zest, salt, and thyme. Drain the liquid from the asparagus and potatoes, place the vegetables in a salad bowl and season with the sauce. If you don’t have asparagus on hand, try making a similar salad with green beans.
Delicate and velvety potato soup becomes an exquisite delicacy when you add asparagus to it. Take: – 750 g of asparagus; – 750 g of peeled and diced 1 centimeter sides; – 350 g of concentrated milk; – ½ teaspoon of salt; – 1 and ¼ cup of filtered water; – 6 slices of bacon; – 1 tablespoon of liquid honey.
Divide the asparagus into thirds. Set one aside, cut two into large pieces and put in a saucepan with potatoes, add milk and water, season with salt and pepper. Bring to a boil and cover, cook for 10 minutes, until vegetables are tender. Let cool slightly and purée with a blender.
Fry the bacon until crisp. Place on paper towels to remove excess grease. In the skillet where the bacon was fried, fry the remaining asparagus for 5-6 minutes, stirring occasionally. Cut the cooled bacon into slices, place on a plate and pour over with honey, cover with plastic wrap and microwave for 30 seconds.
Pour the soup into bowls, add the fried asparagus and honey bacon. You can add lemon zest, chopped parsley, and crushed black pepper.