Not all the housewives know how to cook asparagus, as this product can not be called traditional for Russian cuisine. Nevertheless, today asparagus is very popular, being an integral part of delicious and healthy food. Edible plant shoots are good in soups, salads and snacks, and also form part of many second courses.
How to choose?
What should be purchased stems of the plant, so that the dishes from asparagus were tender and pleasant to the taste? First, young and not too hard. Secondly, thick( the thicker, the better).And thirdly, long ones - not less than 15 cm.
In addition, the plant is of several kinds. The most common food is white and green asparagus. In addition to the differences in color, the white representative is more dense than the green sister, and therefore a little longer is prepared.
The correct preparation of
is important. Before you send asparagus into a salad or eat with sauce, you need to boil it. And this process is very responsible. After all, if the shoots digest, the dish will be uniquely spoiled.
So, how do you cook asparagus? To begin with, it must be washed and cleaned with a knife. Then tie them in a bundle and place in a saucepan, add water, adding salt to taste. White asparagus should be kept in boiling water for only 5-6 minutes, then discarded in a colander, tap cold water from the tap and remove the thread.
And how to cook asparagus green? In the same way, but only boil for no more than 3 minutes. In doing so, it should remain bright green and a bit crispy.
Note! To check whether the asparagus is cooked correctly, it should be simply raised with a fork. If it keeps the horizontal shape, then everything is in order, and its taste will be impeccable.
Then, when asparagus is pre-cooked, you can pick up suitable recipes for snacks, salads and other interesting raznosolov.
Popular and simple dishes
In fact, many recipes, especially from German, Hungarian and Armenian cuisine. Consider only the best of them.
Asparagus with sour cream sauce
- 400 g of boiled asparagus;
- 200 ml thick sour cream;
- a bunch of parsley;
- 2 medium cloves of garlic;
- salt to taste.
To beat the sauce with sour cream. Mix with crushed garlic and finely ground greens. Pour the resulting mixture of asparagus. Leave to stand for 15 minutes.
Asparagus soup with asparagus
- 400 g of boiled white asparagus;
- 1 cup chicken broth;
- 1 cup cream;
- 20 g of butter;
- salt, parsley and cilantro to taste;
- 1 tbsp.spoon of flour.
Fry the flour in a dry frying pan until a beautiful golden color, add butter and gently mix the broth first, then cream. Bring to a boil, stirring constantly, salt. Asparagus grind 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 grams of ham or balyk sausage;
- 2 cucumbers;
- 2 tomatoes;
- 5 cooked quail eggs;
- 1 small bunch of parsley;
- 20 ml vegetable( preferably olive) oil;
- 1 tbsp.a spoonful of lemon juice;
- salt to taste.
Asparagus shoots cut into 3-4 cm long( by the way, instead of fresh, canned canned asparagus).Cut the eggs into 4 pieces. Cucumbers and ham chop straw. With tomatoes to do exactly the same, but they still need to be poured and left for a few minutes, after which to drain excess juice. Grind the parsley. All mix and refill.
For mixing, mix olive oil, freshly squeezed lemon juice, salt and crushed yolk of one egg.
Asparagus with sausages
- 200 g of boiled asparagus;
- 2 dairy sausages;
- 2 eggs;
- 1 head of onion;
- salt;
- vegetable oil.
Fry the chopped onion in vegetable oil, add sausages and sausage slices cut into slices and 5-6 cm long asparagus slices. Pour the beaten eggs, salt and keep under the lid until ready.
Winter billet
Not many people know that asparagus is quite suitable for canning for the winter, and, moreover, the recipes of the billet are surprisingly simple.
Pickled Asparagus
Stir the plants thoroughly, soak in cold water for an hour, then rinse again. Cut into bars with a length of 10 cm. Boil according to the type. To spread hot in sterilized liter jars, pour 6% vinegar into each on a tablespoon. Pour the prepared product with boiling brine( 25 g salt per 1 liter of water).Cover with covers. Sterilize 10 minutes, roll up the jars and wrap up before cooling down.
Pickled asparagus is used as an independent dish or added to salads, omelets, snacks.
Do asparagus dry?
Often in the recipes of Oriental cuisine, you can find such an ingredient as dried asparagus. It is unusually good in salads. Therefore, our landladies ask the question: "How to cook asparagus dried?"
But, in fact, the dried asparagus has nothing to do with the plant with the same name. It's just a semi-finished product - soy milk noodles, called fuju in the East. Therefore, do not torment yourself by searching for asparagus drying recipes, it is better to buy it in ready-made form on the market or in the store.
Carrot in Korean with FUJU
- 200 g of 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.
Soybean semifinished product pour boiling water and leave to swell, then drain the water. Carrots grate the Korean carrots, mix with crushed garlic, salt and pepper. Pour over hot oil. Add the fruit to the carrots, add vinegar at the end and let the salad sit for at least an hour.
From all the above it is clear that cooking asparagus - it's absolutely not tricky, but at the same time pleasant. Dishes from a beautiful plant will perfectly suit both for weekdays and for a festive table, answering the needs of the most spoiled gourmets.