Familiar and unfamiliar asparagus. Preparation

Asparagus or, scientifically, asparagus isperennial herbaceous plant. His young shoots have been used in food since time immemorial. In the UK, it has been popular since the 16th century. And, to this day, it is considered one of the most exquisite dishes.

Asparagus, the preparation of which does not requireany complicated manipulations, now, it will be easily found in stores and in the market at any time of the year. This can be explained not by the speed of modern technology of cultivation of this culture in our region. But only by the fact that it was delivered in time to us from countries now not so remote, such as France, Italy or Spain. For this very reason, the asparagus, which we are preparing, almost always comes to us green. But in addition to the green, it is still white and purple. Green, like any ordinary vegetable, grows on the bed. White, if grown in the dark without access to the sun, well, and to get a purple hue, it is a little longer kept in the sun.

How to cook white asparagus? Like any other, it does not require great culinary delights, because in itself it is already a delicacy. It is slightly boiled in salted water. The main thing here is not to digest. And you can serve on the table. White asparagus is more delicate. If there is a hope to find it with us, then only in April-May.

Asparagus cooking is very simple, because it is combined with almost any product: meat, fish, smoked products, vegetables, even with fruit.

At the beginning of the preparation should be sortedshoots through the thickness, trim the petioles in each shoot, so as to remove the fibrous rigid part. It is necessary to tie the shoots of the same thickness into small bundles, so it is easier to cook them. The first to fall into the boiling water thicker shoots. The main thing is that the asparagus, which you are preparing, is not digested. Otherwise, it can lose color. To avoid this, it can be cooked and steamed.

According to the preparedness of the shoots are released from the threads, the bundles are dried, and the dish can be served on a table with some kind of sauce or simply with hot butter.

You can bake the boiled asparagus in the oven, lightly sprinkling it with olive oil and sprinkling with grated Parmesan cheese.

Classic casserole from asparagus can be easilyTo make, if in the oiled form to lay layers by the boiled potato, cut by plastics, asparagus, a ham and an onion. All this pour mixed with crushed garlic sour cream. Sprinkle with cheese chips and bake at 200 degrees for 20 minutes.

In the young potatoes a few minutes beforewillingness to cut slices of asparagus. While everything is brewed, cook the sauce. Finely chop dill greens, grind two cloves of garlic and grind everything with salt and vegetable oil. At the end of cooking, drain the water and add the cooked sauce. After closing the lid, shake the pan several times. And on the table. The dish will go with a bang!

Asparagus pie - almost a win-windish. Knead the dough from a single yolk, 150 grams of butter and flour and soak it in the refrigerator for about 30 minutes. Roll out the cake, put it in shape so that the sides remain. On the dough, put the boiled and cut sprouts (better than different colors - white and green), pieces of paprika, green peas, if desired, a tomato, cut into pieces. Vegetables are poured with whipped eggs, all sprinkled with herbs and put in the oven. It is baked at a temperature of 180-200 degrees for about 35 minutes.

Dishes from asparagus are considered a great delicacyalong with artichokes or truffles. By its protein value, it is among the vegetables in second place, along with legumes. In many ways, asparagus dishes can replace dishes made with asparagus according to their taste and technological capabilities. In cooking, asparagus beans, consumed directly in the pods, can completely replace asparagus. Moreover, the technology of its cultivation is widespread in our region and this makes it more accessible in consumption.

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