Frozen green asparagus recipes. A method of preparing green asparagus. Dried fuju asparagus with beans.
there is all year round, and in general, it doesn’t matter whether it is spring or winter. Because even in April-May, in the very season, we can only timidly hope that this expensive pleasure, barely collected, was delivered on the first flight from France directly to the porch of the restaurant. We rarely have the opportunity to go to the bazaar with a basket and buy asparagus white, green, purple - and just plucked. It's a pity.
What about boiled asparagus? In the asparagus itself, then include a little cream, egg yolk and yogurt sauce. Italian classic asparagus cooked asparagus pour melted butter, lightly sprinkle with grated Parmesan cheese. In Central Europe, again sprinkle crumbs of fried asparagus cooked in a pan with a little butter and chopped parsley.
In the case of cream or yogurt, recommended foods that are free of natural emulsifiers and starches. Another possible heat treatment is steaming asparagus, but again it should be a short fried broth or milk purge oil quality, and a few minutes of cooking with the addition of flavors and accessories.
How to cook asparagus
It’s easy to cook asparagus (it’s important not to digest it, as well as seafood, so as not to lose color), but tell me how to effectively name a line from the menu: “Friends, today I have prepared asparagus with Scottish smoked salmon for you in ginger sauce”. It sounds solemn and even slightly defiant. Guests who do not have culinary talents acutely feel their inferiority. A little work in the kitchen.
Asparagus with cheese sauce 200 g of processed cheese heat in 200 ml of cream, then beat after cooking and add finely chopped greens briefly, foaming butter. You can also cook it with cheese, cook pasta, add it to a salad or make a delicious creamy soup with croutons. Asparagus served as an addition, added meat dishes.
The asparagus season is short, lasting only a few weeks. A long list of benefits - in addition to being healthy, appetizing and easy to prepare, asparagus is also considered an aphrodisiac. To enjoy the delicious taste of asparagus, our first step is to choose the right one. In a store or in a trusted market - let's just go up to those whose heads are closed. The cut ends of the vegetables should be moist, and the shoots should be shiny and resilient. Asparagus is available in three colors - each type has a slightly different taste and requires a different preparation.
If you manage to get good asparagus, keep in mind: this vegetable is combined with almost all existing products: at least with Parma ham, at least with tuna, at least with curry, even with pears and peaches. It looks very advantageous in salads (for example, with a variety of leafy, red onions and peas seasoned with vinaigrette and freshly ground black pepper, as the cook-idol Gordon Ramsay suggests, but he will not advise bad things).
Preparation and peeling of asparagus
White asparagus is more fibrous than green, so you need to peel. Thus, they will have an average thickness, not a thin one. On the other hand, green asparagus is more delicate in taste, and the violet has an intense smell and the sweetest. White asparagus is first washed and then peeled, bypassing the head. We can use a vegetable peeling knife or a regular knife. Punching begins under the head, and we go down, removing all the fibers. We also need to cut off the woody ends. The older the vegetables, the more part of the tip you need to cut off.
But the easiest and most delicious way to deal with asparagus - simply blanch her (trimming previously thick stems and leaving only a few centimeters of the delicate top) in boiling salted water for 3-4 minutes. The asparagus will become juicy and tender, and nothing else is required.
Can bake her for a few minutes under grated parmesan or serve immediately sauce. The most famous asparagus sauce - dutch(a few yolks, a little lemon juice, a little butter, salt and cayenne pepper). Anyone is good creamy and citric, and even homemade aromatic oil with herbs, slightly melted on asparagus, makes it a luxury dish.
Preparing green asparagus is even easier. You do not need to clean them, just trim the forest ends. We can use a simple trick - just bend the asparagus and the tip itself will break in the right place. To make asparagus, we need a tall and narrow pot. We may also be tempted to buy a special dish for cooking. Such pots have a perfect shape and a strainer to pull them out of the water. During cooking, asparagus should be placed vertically, and their heads should be above the water line - soften faster, so cooking them completely will be enough.
Asparagus: other recipes
To move to the next level (if at the previous you collected all the possible bonuses), you can take restaurant recipes with risotto and stewed in garlic sauce porcini mushrooms, and black cod with mountain ash sauce, and millefeuille with crab meat, marbled tenderloin and seasoned gorgonzola.
For the season young asparagusmetropolitan restaurants are preparing various - who will surpass whom - thematic menus in which stew of asparagus, morels and crayfish is next to an appetizer of asparagus with truffles, quail breast and lobster gravy; it is offered to drink all this with freshly squeezed asparagus juice, and dessert completes the dinner - like strudel of asparagus with cheese or asparagus-strawberry pannacota.
Watch the video - how to peel and cook asparagus?
To stay in this position, you can tie them with a thread. When preparing green asparagus, water should be salted. You can also add some sugar and milk. After cooking, they should remain firm, firm and crunchy. Asparagus is served as an appetizer or as a complement to the second course. Cooked with soups, scrambled eggs, pies, pans, are also an impressive ingredient in salads. They mix well with hot and cold sauces, which contrast slightly with the mild taste of asparagus, such as bechamel, vodka, mustard, herbal, Dutch.
Asparagus: beneficial properties
The asparagus in all these expensive-sounding gastronomic delights should still remain the same - slightly flavored, soft, but not too much, say, al dente. Otherwise, there is no point: for that she is called the favorite vegetable of various French Louis. In April, anyway vitamins so much that she even serves the cause heart disease prevention, and very successful.
Just pour some good oil and sprinkle lemon juice. You can also sprinkle them with herbs such as thyme. They also tasted great homemade asparagus - with a brown bun wrapped in butter. I love Adam Mickiewicz and Boleslav Leemyan. Ordonka was eating at Behrens in Kazimierz Dolny. They just appeared on the market and in restaurants. The asparagus season is very short.
We suggest how to prepare them. They arrived in Poland with Queen Bon, probably eating at the castle in Janowiec on the Vistula River. In Tadeus, he wrote "crayfish, chickens, asparagus." Boleslav Leimyan, the best cook among poets, served him with lobsters. They were planted in every Polish estate, in the palaces of asparagus, which were next to the greenhouse. Remains of them in the form of asparagus flowers adorn the gardens. They are from Asia, attributed to them healing properties for centuries. In the treatment of various diseases, they were used in China, Egypt, Greece.
However, the majority of admirers of asparagus rather like the legend of its omnipotence in another area - they say, a night of love for a plate of asparagus ... You probably also heard. So still go to the market - just in case. Nowadays, you never know where to find it and how it appeared there.
Types of Asparagus
Asparagus comes in different colors.. Green, white. Less commonly sold purple asparagus - this is if you hold it longer in the sun, but not many risk it - it's easy to overdo it.
In Italy, asparagus made a career an aphrodisiac. White asparagus is actually more than a green salad, you need to pick it up before cooking, but have a certain taste. Green asparagus is very thin in taste. The best of them is purple asparagus, which has a very intense aroma and aroma.
It is important to have closed heads, elastic stems and fresh shine. After breaking, fresh asparagus should release the juice. Before preparing green and purple asparagus, white peel is washed, starting from the head. We cut the ligaments at the bottom. 
Asparagus should be peeled to half length. The best vegetable cleaner. When the asparagus is young and thin, you do not need to clean them.
White asparagus more expensive than green - they are one and the same thing, only green asparagus grows like a normal vegetable in a garden, and white matures under the ground, devoid of sunlight, carefully spud and more tender. Belaya is the main guest performer of April and May, the star of the most enchanting restaurant menus. Green, which is simpler, is more common in stores and in markets.
Young asparagus is boiling steam. Just grease them and cook. Thicker and older asparagus is cooked in a narrow, tall pot. They should stand, and thin heads should protrude above the water. Otherwise, the best is over. When you take it out of the pan, you must pour it into cold water. Cooked asparagus can be grilled and grilled.
In the simplest form, serve them with lamb, squeezed butter or lemon oil. Asparagus has a unique flavor; you must keep an eye on the sauces. Their taste should work with asparagus, not compete. Asparagus we offer sauces with the character: cheese, dill. We can also make a sauce with fresh green cucumbers, onions and cream. It is worth remembering that asparagus is also a great starting point for tender soups.
Fresh asparagus is rich in a variety of vitamins and minerals such as potassium, calcium, iron, and vitamins A and C. This healthy product is a great addition to any meal. Properly prepared shoots remain crispy even after heat treatment. Try cooking asparagus different ways. Do not be afraid to experiment. Thanks to this, you can prepare a dish that will suit your taste.
We break the woody tips of asparagus, peel the stems. Cover the covered parts with a damp cloth and refrigerate. Peel and woody ends with vegetable stock and simmer for about an hour over low heat. Squeeze the woody ends onto a strainer. Asparagus cut to 4 centimeters, dropping heads - once said in his program Robert Maklovich.
Add chopped asparagus and cook for about 20 minutes. Add the asparagus heads and cook for 5 minutes. Add cream and boil. Season with sugar, freshly ground white pepper and, if necessary, salt, remove the pot from the heat. - Then gradually mix the yolk, diluted, sprinkle with each portion of a cube of dill on a plate, - adds Maklovich.
Steps
Preliminary preparation
Blanching, steaming, cooking
Passerovka
Ingredients: 2 bunches of green asparagus, 4 tablespoons of butter, 4 tablespoons of crumbs, salt. Do: Gently peel the asparagus. Smoke a couple until soft. Heat the pan in the pan, toss the breadcrumbs, then fry them. Place the asparagus on the dish, salt and pour the terry crackers.
Ingredients: 2 bunches of asparagus, 5 cheeses of grated yellow cheese, pickled capers. On the sauce: half a glass of milk, 3 poppy seeds butter, 3 flours, salt, sugar, pepper, nutmeg. Make: Cook asparagus in salt, slightly glazed water. In a pan, make a roast of fried flour and butter and pour hot milk strongly. Season with grated cheese, salt, a scoop and pepper, add capers.
Roasting
- Obtain solid stalks of asparagus with tight tips. Fresh asparagus has a dark green color and a solid texture.
- For proper storage, wrap the ends of the asparagus with a damp towel. Place the asparagus in a plastic bag and store in the refrigerator in the vegetable box. Cook asparagus within three days after purchase. Thanks to this, you will get a delicious dish.
- To make asparagus salad, mix 0.5 kg of prepared chilled asparagus with chopped tomatoes and thinly chopped onions. Dress the salad with oil and vinegar. You can also use your favorite salad dressing. Serve the salad cold.
- Oil with herbs goes well with asparagus cooked in many ways. To prepare butter with herbs, pour 1 tablespoon of boiling water in a small bowl. Add about ½ teaspoon (2.5 g) of your favorite dried herbs, such as rosemary, thyme, basil or tarragon. Add 4 tablespoons (60 g) of softened butter and mix well.