2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Asparagus is a favorite vegetable of many people. Many connoisseurs call him a "nobleman of vegetables" because of the special care and attention he requires.
There are over 3,000 types of asparagus, but you can only find white, purple and green on the market. The most common are green.
Buy asparagus that have closed heads, no more than 12 mm in diameter and are smooth and firm sticks. You will recognize fresh asparagus by the fact that they look juicy and shiny. If the asparagus has a yellowish color, then they are obsolete.
Store them for up to three days in the refrigerator, covered with a damp cloth. They can stay in the freezer for up to 8 months.
Asparagus can be eaten raw, lightly dipped in vinaigrette sauce, melted butter or cream. They are used in lamb stew, various soups and many other dishes.
There are three main options for making asparagus: blanching, stewing in butter or olive oil and steamed. Blanch the asparagus by immersing it for 3-4 minutes in boiling water, then immersing them in cold water.
Before you start processing the young asparagus, you should cut a small part of their stems, but just before cooking.
If you have larger asparagus, you should know that their lower part is difficult to chew and is hard. Break it off or peel it, because that way you will keep only the part that is good for consumption.
The cooking time of asparagus depends on their size. Thinner stalks need no more than 2 minutes in the pan when processing them with oil or olive oil. Large asparagus becomes brittle if boiled in hot and salted water for 5 minutes.
The best cooked asparagus is bright green in color and easy to cut with a knife. They go very well with blue cheese and walnut sauce, mango and capers, mustard and tarragon sauce, curry sauce.
If you want to make asparagus soup, save the water in which you cooked them. Use it to make soup because it is very rich in vitamins and minerals.
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