Description
White asparagus need to know, to love... and to be able to cook. Know - because asparagus is unique in every way: where and how it grows, what Royal place gives it the gourmets and... how many vitamins and minerals it contains: potassium, calcium, phosphorus and vitamins A, B1, B2, C and E. Asparagus is 93 % water and has only 20 calories per 100 grams! At the beginning of last century, because of its healing properties, white asparagus sold in Germany in pharmacies. Many great dishes can be made from asparagus. It is important to follow some rules when buying and cooking. And talk about this!
Ingredients
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Asparagus
1 kg
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Salt
1 tsp
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Sugar
1 tsp
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Lemon juice
1 Tbsp
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Butter
1 tsp
Cooking
When choosing white asparagus, make note that it should have a smooth pearly color and be the same size.
The trunk of the asparagus should have deep cracks.
Asparagus should not be dry. If you squeeze the end of the barrel, then fresh asparagus will stand out slice drops of juice.
Clean the asparagus with a vegetable peeler, departing a little more than a cm from the kidney. Clean carefully, as the top layer, after boiling, becomes as hard as bark.
Then cut about 2 cm from the end of the barrel. Cleaning and pruning is not thrown away - it can serve as a basis for soup.
Asparagus is placed in boiling water, but continue to cook on low heat for 15-20 minutes, depending on grade and size of asparagus. Check for readiness with a fork. Asparagus should not be rasparennoe. The water used to boil asparagus used as the basis for soup.
If the asparagus by size is still different, the first to be built larger - she cooked for a longer time.
Boiled asparagus gently pull out and use as a base, garnish or one ingredient for different dishes: salads, soups, risotto, pizza, spaghetti, etc.
The season for white asparagus - may, June. In Germany there is a cult of white asparagus. In honor of her arranged festivals, almost all restaurants since the beginning of may there is a special menu "asparagus Time", with a variety of dishes based on it.
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