- green asparagus;
- high pan or steamer.
Advice 2 : How to cook asparagus
How to prepare asparagus
Before cooking you need to clean the asparagus. Green cleared from the middle of the stem downwards, and white, on the contrary, to clean closer to the top of escape. It is better to use a sharp knife, but be careful not to damage the head, representing the energy value.
Once the stalks are peeled, they must tie in bundles and cut the ends by about a centimeter. It is desirable that all shoots were of equal length. Then the asparagus should be thoroughly washed.
How to cook asparagus for a couple
Clean the asparagus should be placed in the steamer, then fill the container with water. Water – salt to taste. To properly cook the asparagus on low heat, with the lid of the steamer must be closed. Cooking time – no more than five minutes, because overcooked asparagus loses its flavor, becoming watery.
The degree of doneness can be determined by the condition of the stems, they become soft, it is easy to determine using the match.
How to cook asparagus on the water
The second method of cooking on the water. For this purpose, special pans for cooking asparagus. They represent a tall but narrow container, equipped inside of a frame grid. But you can use any container of sufficient height.
Before cooking asparagus in the traditional way, fill a pot with water in such volume that it covers half of the escape. Salt the water and bring to boil. Then in boiling water to lower bound in bundles, the shoots for 3-4 minutes. Thick stems should be boiled a little longer. The tank shall be covered with a lid.
A boil asparagus, the main thing — to strictly observe the time of thermal treatment. Serve asparagus on the table is better hot, with sauces.
Asparagus can be served, prepared with a creamy sauce. For its preparation is necessary in whipped butter (100 g), add two egg yolks and a tablespoon of flour. The mixture is stirred until a homogeneous mass, put on low heat and, stirring, bring to a boil. The sauce is ready.
Cooking recipes asparagus
Asparagus can be boiled, steamed, baked, used as an ingredient for hot dishes and cold snacks. The recipe is simple. Pour in a pan of sunflower oil to cover the bottom and heat it. Then add pre-washed and dried rice and, stirring constantly, to warm up for two to three minutes. Then pour grits in boiling water and simmer, covering the pan with a lid. Asparagus boil one of the methods described above. Steamed rice spread on a baking sheet, sprinkle with the breadcrumbs. Second layer – spread the cooked asparagus and sprinkle again with bread crumbs. On the top layer spread butter, cut into small squares. Bake in an electric Cabinet at a temperature of 200-250 degrees.
Advice 3 : Fresh asparagus with new potatoes
One of the most healthy meals rich in vitamins and other necessary for the body components, is a dish of fresh asparagus with new potatoes and estrogonofe sauce. To prepare asparagus with new potatoes and estrogonofe sauce you need the following set of components:
- white asparagus (2.3 kg);
- the mustard is very hot (1 tsp);
- butter of the highest quality (1 teaspoon);
pate with mushrooms (3 teaspoons);
- sand sugar (1 pinch);
- freshly ground black pepper and salt small (at its discretion);
- yogurt is not very fatty (520 g);
- fresh tarragon;
- potatoes (1.2 kg).
Kitchen with a sharp knife clean the asparagus, and as much of the rind should be cut with stiff ends. In a saucepan large volume pour filtered water in a small quantity, boil it, add butter, salt and sugar.
Once the cream mixture comes to a boil, put into it the purified white asparagus, pan is not very tight to cover, continue cooking for another fifteen minutes. However, if shoots of asparagus are too thick, they will have to cook a little longer.
With the use of a special brush for vegetables rinse all the tubers of young potatoes very carefully. To put it in the pan then pour a small amount of water, salt it and cook at least twenty minutes, avoiding of cooking. Tarragon rinse, spread on a paper towel, thoroughly dry, then a large kitchen knife to chop very finely.
Not very fat yogurt mixed with mustard, pate with mushrooms, freshly ground pepper and salt. Add the chopped herbs to the mixture, season and stir again. Of the vessel where the cooked potatoes, drain all the water and boiled the tubers cool. In a colander drain boiled asparagus along with the potatoes put her on a La carte dishes, there lay astragony thick sauce.