Starring on the plate: asparagus

Until recently, they were considered a symbol of luxury and vegetables that were difficult to prepare. Today we can buy asparagus everywhere, we like it for its crunchiness and ubiquitous menu. What kind of asparagus to buy, how to cook it and not spoil it?

Where to buy fresh asparagus?

The popularity of asparagus means that we can buy it not only in well-stocked stores, but also in small local greengrocers. The best asparagus is fresh asparagus. It is worth checking if a farmer who grows this wonderful vegetable lives near the place of residence. Perhaps he sells freshly picked vegetables in detail, or is ready to bring them to an agreed place. Buying fresh asparagus is really worth it because it has the power of flavor.

However, in the supermarket we can buy a decent vegetable. How do you know which asparagus is fresh? First of all, we will take a good look at them - whether there is mold on them, or whether they are soft. If the tips of the asparagus are hard, flaky and lignified, this is a sign that the vegetable is stale. If the tips are just dry and slightly brown, that's a good sign - the asparagus is lacking a bit of water, but it's fine. If you are not ashamed, you can listen to the asparagus - rub them together. Fresh asparagus makes a sound similar to the crunch of fresh tulip leaves.

How to store asparagus?

It is best to eat fresh asparagus. However, if you want to keep them for a while, wrap the ends in a damp paper towel and place the asparagus on a plate in the refrigerator. If you have a large refrigerator, treat asparagus like fresh tulips - cut off the top, put in a jar of water so that the tips are submerged in water. We put the jar of asparagus in the refrigerator. You can also refrigerate the asparagus by wrapping it loosely in foil. However, such wrapped ones need to be eaten quickly.

How to cook asparagus?

I remember the first time I cooked asparagus - at first I was looking for a large enough pot. I did not know then that asparagus connoisseurs use special high pots for asparagus. Then, while anointing, I cut off the lignified ends of the asparagus (which you can also just break off). She boiled water, salted it so that it tasted like sea water, and sprinkled with a teaspoon of sugar. Everything was perfect until I put white asparagus in the water. This turned out not to be a very good idea.

Let my culinary failure be a warning Peel white asparagus, green asparagus optional. Peeling the asparagus doesn't mean cutting off the heads—they should stay because they're delicious. Simply use a vegetable peeler to remove the stringy outer portion of the asparagus, ending about 1cm below the head. Green asparagus usually does not need to be picked unless the top is very thick and woody. Place asparagus in boiling water and cook for 3 minutes. Remove and place immediately in a bowl of cold water. This will make them crispy.

However, if we don't want to cook the asparagus, we can…bake or fry it. Pour 3 tablespoons of oil into a heated pan and add green asparagus. Stirring again and again, fry them for about 5 minutes. Serve with butter and salt. We can also sprinkle them with chopped pistachios and freshly grated parmesan cheese. You can also bake asparagus - lay the asparagus on aluminum foil, drizzle generously with olive oil and place in an oven preheated to 220 degrees Celsius for 5 minutes.

How to cook asparagus for breakfast?

Of course, some people miss lazy weekend breakfasts on the terraces of their favorite restaurants. Luckily, we can make an asparagus-egg breakfast that makes us reach for our phone to capture it in our own kitchen. For two people, simply saute a bunch of green asparagus in olive oil (as described above) and serve with scrambled eggs, some smoked salmon and lemon juice. A fresh croissant or bun, a glass of freshly squeezed orange juice and coffee complete the idyll.

A delicious breakfast or dinner option is baby potato and asparagus frittata.

Frittata with asparagus and potatoes - recipe

Composition:

• Bunch of green asparagus
• 300 g new potatoes
• 8 eggs
• ½ teaspoon of salt
• 1 teaspoon oregano
• 1 teaspoon basil
• XNUMX/XNUMX cups grated cheese (cheddar or amber)

Perhaps there are no more spring scents. Wash 300 g of new potatoes and boil in lightly salted water for 5 minutes after boiling. After 4 minutes, add the green asparagus to the water (after cutting off or tearing off the hard ends where they break on their own, usually about 3 cm from the bottom). Drain everything in a minute. Cut the potatoes. We spread them in a deep baking sheet or in a pan with a metal handle (one that can be put in the oven). Put the asparagus on top. In a bowl, mix 8 eggs with 1/2 teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil, and a pinch of pepper. Add 1/4 cup shredded cheddar or amber cheese. Mix everything and pour into a mold so that the egg mass fills the vegetables. Bake in the oven on the grill for about 5 minutes. Serve hot.

If we like the taste of bacon, we can wrap such asparagus in a slice of smoked bacon before putting it into the mold and then baking it.

Asparagus soup is delicious

Most often cooked and really tasty soup Cream soup with asparagus. We can use white asparagus (remember to peel it!) or green asparagus. The most important thing is to leave the heads to decorate each plate. It is also worth not losing weight soup and not to mention the cream, because they give the soup a unique creamy texture.

Cream of asparagus - recipe

Composition:

• 2 bunches green/white asparagus
• 2 teaspoons olive oil
• 2 cloves of garlic
• ½ onion
• ½ liter stock (vegetable or chicken)
• 150 ml cream 30%

To prepare the soup, we need: 2 bunches of green asparagus (cut off the ends and cut into 2 cm pieces, leaving the heads for decoration), 2 tablespoons of olive oil, 2 cloves of garlic, 1/2 chopped onion, 1/2 l vegetable or chicken broth, 150 ml cream 30%. Pour olive oil into a pan, fry the onion until soft, add the garlic squeezed through the press, after 30 seconds add the asparagus and broth. Cook for 15 minutes. Add cream. Mix everything with a blender until smooth. Salt if necessary. Garnish with asparagus heads and chopped dill.

If we want a creamy asparagus soup different from the previous one, we can use white asparagus. We have to clean and cook them in the same way as the soup from the previous recipe. The only difference is that 1/2 teaspoon of freshly grated lemon zest and 1 tablespoon of freshly squeezed lemon juice are added to the mixed soup. Serve the soup sprinkled with chopped pistachios.

Pasta with asparagus

We already know how to boil or fry asparagus. Pasta with fried green asparagus is delicious.

Composition:

• Bunch of asparagus
• 200 g of penne pasta
• 1 bulb
• 2 cloves of garlic
• Zest of 1 lemon
• 1 tablespoon lemon juice
• ½ cup grated cheese (parmesan or amber)
• ½ cup cream 30%
• Toasted almonds and chili flakes for garnish

It is enough to wash the bunch of asparagus, get rid of the tough top and cut the asparagus into 5 cm pieces. Boil 200 g of penne in a saucepan. Heat 2 tablespoons of olive oil in a frying pan, add 1 small chopped onion and fry until golden brown. Add 2 crushed garlic cloves and fry for 30 seconds. Add asparagus, lemon zest, 1 tablespoon lemon juice. Sprinkle with salt and pepper. Fry for 1 minute, stirring constantly. Add 5/1 cup grated parmesan or amber cheese and 2/1 cup 2% cream. Pour in 30/1 tablespoon of the water in which the pasta was cooked. We mix. Drain pasta and toss with asparagus from skillet. Serve sprinkled with chili flakes or toasted almond flakes.

If we love meat dishes, this will be delicious pasta with chicken and asparagus. Prepare the sauce as in the previous recipe, but add 1 chicken breast, cut into strips and sprinkled with salt, to the garlic and onions. Fry the breast until golden brown, then add the asparagus and do everything as in the previous recipe.

Asparagus as an additive to dishes

One of the best snacks for asparagus is oven baked asparagus, served with vinaigrette.

It is enough to bake the asparagus in the oven with a crispy crust. Drizzle them with the dressing before serving: mix 2 tablespoons honey with 3 tablespoons balsamic vinegar and 1/4 cup olive oil. We can also sprinkle the asparagus with fried bacon bits or walnuts.

These baked asparagus with vinaigrette can be tossed with a bag of fresh spinach, 1 cup quartered strawberries, 100g goat roll, and a handful of pistachios or hazelnuts.

Let's eat asparagus while it's still in season. They are rich in antioxidants, vitamins A, C, K. They stimulate the liver and kidneys, and are rich in fiber. In addition, they are tasty, beautiful and versatile - you can eat them at home, take them with you on a picnic and enjoy their taste and the beginning of the season.

You will find even more culinary inspiration on AvtoTachki Pasje in the Culinary section. 

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