The asparagus is boiled. Asparagus: power, young asparagus, photo of asparagus, cooking asparagus, how to cook asparagus, sauce for asparagus. Delicious and vibrant tuna salad

White and green, small, frozen, fresh asparagus is a delicious product, similar in taste to green peas. The ale shape and consistency of the vegetables are distinctly similar to legumes.

Cooking asparagus is a very simple process; when combined with red fish or chicken, it will become a wonderful side dish with a lot of life-giving benefits and nutrition for the body.

How long does it take to cook asparagus?

Regardless of the variety or method of processing, white and green asparagus should be cooked for 3-4 to 7 minutes. Mini varieties are prepared with a length of 1.5-2 quilins. The steamed cooking process can't be done for less than 5 minutes. Dried vegetables are boiled for 5-7 minutes, after which a further 2-year soaking in water is required.

Instructions for boiled asparagus of different varieties

There are two ways to prepare white and green asparagus – classic and traditional. The classic version is to cook asparagus in a vertical position. You can use a special saucepan with hand-made graters.

Fact! This method of preparation is due to the fact that the bottom of the vegetables is significantly rougher than the top. For the tops, 1-2 hulls are enough, in pairs, to reach the pulp.

Classic preparation technology:

1. Peel asparagus to remove rough parts using a vegetable peeler or knife.
2. Ready to tie the sticks into bundles of 8-10 pieces.
3. Bring 1 liter of water to a boil in a high saucepan, add 1 tsp. lemon juice, salt and zucchini.
4. Place bunches of asparagus in boiling water and cook after boiling for 5 pieces, maximum 7 for white asparagus.
5. As soon as the asparagus is ready, immediately immerse the water in the pan so that it preserves its color and all the brown flavors.

Once you have digested the vegetable, the taste will be bitter and woody, as if it were a herb. And the consistency will become unacceptably fluffy.

Another technology is traditional. This is preferred by most cooking enthusiasts because it does not require special utensils. The method is considered to be insufficiently correct, but after a little practice it allows one to achieve bad results:

• To clean the stem, place horizontally in boiling water, which may also be salted;
• Cover generously with a lid and boil 5 pieces of green asparagus and 7 pieces of white asparagus;
• If the diameter of the pan is not enough for all the vegetables, they need to be cut in half.

You can cook asparagus like this: start the lower thin parts with a length of 5 strands, then the lower and upper parts about 2 strands long.

The technology for boiling dried asparagus is practically no different from the traditional method in a saucepan. First soak the products in cold water for 2:00. After this, cut it into 5 cm pieces and add boiling water (4 bottles), add zukor, salt, lemon juice. Boil 5-7 hvilins. You can cook pagoni without soaking it. To do this, it is enough to put dry vegetables in boiling water and cook for 30 minutes.

Please! If you are consuming frozen foods, you do not need to defrost them first. Just cut open the fire and place boiling water in it. After boiling, cook for 5 minutes|minutes|.

Mini-asparagus has small and thin stems, so it does not require dry cooking - only 1.5 hvilini for fresh and 2 hvilini for frozen vegetables. If you need to grease the mini-asparagus, boil it without leaving a trace.

Steam cooking technology

Before cooking, also peel and rinse the vegetables thoroughly, then place them in the steamer container so that it is not too tight:

• salt and pour water at the tray;
• Set the timer for 5 quills for green asparagus and 8 quills for white asparagus.

Approximately an hour is required to prepare the herb with green or white grams in a multicooker.

Cooking secrets

To achieve the best results, remember a few simple rules:

• Frozen asparagus cannot be thawed; you should immediately put water in boiling water;
• those who are careful to clean the pasta do not add up to the hour of preparation;
• You need to peel the steamed eggs from the middle to the bottom, and remove the top from the white delicacy;
• If you are deprived of uncleaned skins and solid parts, you will end up with a bitter taste;
• For cleaned pieces, cut 1-2 cm from both sides.

Asparagus is not a vibrant product, but it requires special care until the time of cooking. Use the timer immediately after laying the vegetables in the vicinity.

Delicious and simple recipes with asparagus

Salads and soups, along with pure vegetables, are the best recipes for adding asparagus crops. So, it’s even more delicious to come out of it with puree soup with different variations.

Classic cream soup

For preparation, you need to take 600 g of green or white product, 100 g of top butter and 1 bottle of milk. In addition, you need 200 g of beard, 2-3 rounds and spices:

1. The broth from boiled asparagus is poured into a vikoryst as a base for the soup, and the vegetables themselves are rubbed through a sieve or a vikoryst blender.
2. Mix the mixture of ingredients so that there is no breast. The milk can be heated a little, and the butter can be melted.
3. Mix in the puree and bring to a boil. Then you can pour it into plates and serve with bacon, shredded bread or croutons.

Delicious and vibrant tuna salad

To prepare a cinnamon and live salad from 6 rounds of green asparagus, you need to take 100 g of canned tuna, 1 tomato, 40 g of feta cheese and 150 g of lettuce. For dressing, add olive oil and 1 tbsp. l. balsamic ointment. You can add salt and pepper:

• the delicacy is boiled and cut into bulk, and then left over;
• mash tuna and feta with a fork;
• tear the leaves with your hands, rarely cut the tomato into circles;
• Mix everything and serve immediately.

Asparagus is ideally eaten with any kind of meat, as long as it is served clean. And don’t need any sauces!

Є whole river, and zagalom, not politely, vesyan or zimova. Because it’s the season itself, we are deprived of the fear of knowing that the road of satisfaction, having taken a good time, was delivered on the first flight from France straight to the Hanka restaurant. Rarely do we have the opportunity to go to the market with our cat and buy asparagus white, green, purple - and well-grained. It's a pity.

Yak gotuvati asparagus

Cooking asparagus is awkward(Like seafood, it is important not to overcook it so as not to waste the color), or how to effectively tell guests a row on the menu: “Friends, today I prepared you asparagus with Scottish smoked salmon and ginger sauce.” It sounds clean and smells a little. Guests, who have no culinary talents, are keenly aware of their inferiority. And there’s only a little time in the kitchen.

If you manage to get a garna of asparagus, be aware: this vegetable can be eaten with almost all the basic products: be it Parma shredded, or tuna, or curry, or pears and peaches. Wine looks really good in salads (for example, with varied leafy greens, black beetroot and peas, dressed with vinaigrette and freshly ground black pepper, as the chef-idol Gordon Ramsay preaches, and you can’t please the wicked wine).

Ale The easiest and most delicious way to use asparagus- Just blanshuvatiїї (having cut off the front parts of the stem and deprived every centimeter of the delicate top) in boiling salted water for 3-4 minutes. The asparagus will become juicy and tender, and nothing else is needed.

Possibly, perhaps bake This skewer of quills is topped with grated Parmesan or served immediately with sauce. Nayvidomishy sauce for asparagus - Dutch(a splint of butter, a dash of lemon juice, a dash of top butter, salt and cayenne pepper). Good be-what vershkovyі limonnia, and add a naturally aromatic oil with herbs, lightly saute the asparagus, and serve it as a luxury dish.

Asparagus: other recipes

To move on to the next stage (since you have already collected all possible bonuses), you can add restaurant recipes to your arsenal, including risotto and porcini mushrooms simmered in an hour-long sauce, black cod with pea sauce, and millefeuille with crab meat, marmur cheese and vitrimano gorgonzola.

Before the season young asparagus metropolitan restaurants are preparing a variety of dishes - who will outdo whom - thematic menus, such as asparagus stew, crayfish and crayfish, appetizer dishes with asparagus with truffles, quail breast and lobster sauce; Wash it all down with fresh asparagus juice, and finish the meal with dessert - asparagus strudel with cheese or asparagus-midnight panna cotta.

Asparagus: the color of power

Asparagus in all these gastronomic preparations, which may sound expensive, is still liable to lack too much - lightly poached, soft, if not, let’s say, “al dente”. Otherwise, there is no desired sensation: for those reasons they are called the favorite vegetable of various French Louis. At Kvitneva's office vitamins so much that you can serve right prevention of heart disease And quite successfully.

However, most of the asparagus lovers have deepened to the soul the legend about its omnipotence in another area - they say, they will never fight for a plate of asparagus... You, melodiously, are still feeling. So why go to the market - about all sorts of things. Nina doesn’t know what you can find or how it showed up there.

See asparagus

Asparagus comes in a different color. Green, white. Available for sale soon purple asparagus- If you want to spend more time on sleep, if you don’t risk too much, it’s easy to overdo it.

White asparagus more precious than green - the stench is the same, only green asparagus grows like a normal vegetable on a bed, and the white ripens under the ground, is added to the light of sleep, is thoroughly warmed and, as a result, is lower. Bila is the main guest performer of kvitnya and herb, the star of the most fabulous restaurant menus. Green, which is simpler, is most often found in stores and markets.

With the onset of spring in Europe, the famous vegetable begins to ripen, which, in the opinion of rich farmers, will become a delicacy. Those who are first involved in its preparation should clearly know how to cook asparagus. This is where the final result of the work lies.

Review the product

Before you know how to cook asparagus, you need to know more about this unusual product. Biologists confirm that ancient history may be completed. Culinary experts call this crop the “queen of vegetables.” These affirmations can be useful, since you know all the roots of power that there may be. Here is another reason to know how long to cook asparagus and how to prepare this product. Such information will help to enhance the unique taste, and try not to waste its richness in vitamin and mineral complexes. To begin with, you need to know that the hedgehog mainly consists of three types of green and purple. Moreover, the first two of them are considered the most popular.

But there is enough difference between them. White vegetables are more tender in taste and contain more calories. No one has a certain amount of vitamins and other nutrients. The green representatives have everything going for them. Much of this goes into how long it takes to cook asparagus. The thick white stems have a subtle pea flavor, which imparts a special aroma to the prepared herbs. Most often, they are simply boiled with dill or steamed for 10-15 minutes. As a rule, this hour is enough for the product to become easily roasted with a fork.

Sample of frozen cheese

Asparagus is widely used in cooking. You can use it to prepare soups, stews, salads, and also simply serve it as a tasty and tasty side dish.

While fresh products can be canned in the spring, they must be canned in the spring or winter. One of the most popular cooking options is freezing. Robiti can be done in two ways. At the first stage, the product is subsequently cleaned and pre-cooked. And in the other, you simply put it in the chamber for quick freezing. The choice of the required option must be kept in mind as we plan to develop such a vegetable in the future. In another case, you need to figure out in advance how and how long to cook frozen asparagus. In principle, the process itself does not change when processing a fresh product. To work, you will need a special saucepan or a special container with a special device. The smut, remember, that cold vegetables do not need to be thawed every time. This refers to both the external appearance and the internal product. To freeze the frozen stems, simply lower the boiling water for 15 minutes.

Zeleni Pagoni

Almost all types of asparagus use the same processing method. Those who appreciate that some varieties need to be boiled, while others need to be lubricated or preserved, have mercy. You can pick up any variety in the sprinkling. Smut, you need to consider, for example, how long to cook green asparagus. It takes less than an hour to complete the white culture. For fresh young stems, three to eight quills will be enough. During this hour, the inner part of the plant softens, saving all valuable components.

Try it like this:

1. Using peeling, remove the thin upper ball from the skin, starting from the middle and collapsing down.
2. Place them under running water, and then carefully tie them into a bundle.
3. Cut 2 centimeters from the bottom of the piece.
4. Place a saucepan of water on the stove and bring to a boil.
5. Add a little salt, rose peel and olive oil.
6. Place a bunch of asparagus vertically in hot water.

If it is necessary for the stems to preserve their color, immediately after boiling, rinse them with cold water.

Secrets of brewery

The preliminary preparation of the drug does not include an hour of further temperature treatment. It’s even easier to notice the difference in nutrition when you cook green asparagus from frozen. For work, approximately 3-6 hvilins are required.

For the smut - do not freeze it, but immediately immerse the stems in boiling water. Better than my mother, I have a special saucepan for him. There are little bits of it that are used to prepare the hedgehog. This dish has a slightly shaped form and a mesh, which is designed to remove the asparagus steaming strictly in a vertical position. This is necessary for uniform cooking of the product. It appears that the lower part is thick and requires high temperature for processing. The upper ends are bound to stick slightly higher than the edge of the pan by 3-5 centimeters. In such a situation, the stinks are ready to be steamed. By taking care of the delicate structure of the top, this can be completely achieved.

The cooking process for green and white asparagus is indicated. And also an hour for preparing dried and frozen asparagus.

Asparagus is not a very popular product in our latitudes. Although this is not fair at all. Low-calorie, multivitamin, easy to process and prepared - the “queen of vegetables”.
Although these fragments are not generally known to everyone, let’s look at the rules for handling them - how to properly clean and cook this variety of delicacies.

How to clean green and white asparagus?

There are three types of asparagus or they are also called asparagus: green, white and purple. The recipe is even more varied: the soup, as a side dish, has a component of dried vegetable herbs.

• kindly wash the steamers
• cut or simply cut out 1-3 cm of the lower thick part - the end
• Use a knife to remove the thin liquid from the heads of the asparagus
• evaluate the stature of the skin during the chase itself. If you get enough meat, this means that it is very young and there is no need to remove it, even though it is so rich in vitamins. If the skin of the green variety becomes too thick, it needs to be cleaned. To help you get through these chores, use an essential kitchen knife or a vegetable peeler

White asparagus is rough to remove from green and must be cleaned immediately. As in the previously described option, it is necessary to cut out the coarse roots, clean the head, and thoroughly clean the barrel itself from the skins. Proper skinning directly from the middle of the steam to the bottom The docks don't show up sokovita sertsevina.

In this process, you will not be afraid to cut a lot of smut, even if you clean it a little carefully, then you will have to re-clean the already boiled steam from the coarse skin.

How and for how long do you cook frozen green and white asparagus?

Before cooking, green or white asparagus do not defrost. Long spears of asparagus can be broken up and cut into small pieces. To prepare, use the following shortcuts:

• put asparagus in a saucepan
• pour cold water so that the water covers the pagoni by a couple of cm
• salt the water
• Cover the pan with a lid so that the water boils quickly
• After boiling, boil for 5 minutes. and throw it on a friend

In addition to the traditional option of cooking in a saucepan, you can cook frozen asparagus in an additional micro-oven. To place the frozen pasta in a bowl or saucepan suitable for roasting in a microwave oven, fill with water so that the liquid covers the entire stem and place 5 minutes. for pressure 800 W.

How and for how long do you cook green and white asparagus?

There are two main approaches to the process of boiling asparagus in a saucepan:

• classic
• folk

The classic approach conveys boiled vegetables in a vertical position. It is understood that the bottom is coarse, for the shell of which a higher temperature of heat treatment is generated, and the bottom heads of which can be ready to steam when boiling the main legs.

For this preparation you will need a high saucepan. When you are ready to clean the asparagus sticks, you need to tie together approximately 8-10 pieces. Pour 1 liter of water into a saucepan, add 1 teaspoon of salt, zucchini and lemon juice.

Next, place the bunches of asparagus in boiling water. The boiling time for green asparagus is no more than 5 minutes, for white asparagus – 7 minutes. Very respectfully don't overcook vegetable Otherwise, you will become fluffy and it will be difficult to remove the desired result from the finished herb.

When you wilt the asparagus, you should put the steamings in cold water with ice - this way the asparagus will not lose its color and will save more vitamins and nutrients.
Folk way preparing dictations as many as possible in a special high saucepan.

This method is not entirely correct or thorough in the preparation of this vegetable, but with the right approach you can get a good result. If your saucepan can take the stems for the whole day, then put the purified pasta into salted water to boil, with added zucchini and citric acid so that the water completely covers the product.

When the crust is tightly closed, cook green and white asparagus for 5 and 7 minutes. If the diameter of your saucepan is not large, you can cut the chases into a few pieces.

In this case, both with boiled green and white asparagus, you can remove the upper ends first so that they can be cooked faster. Boil the bottom part until tender, easily cut with a knife. In addition, you can cook asparagus in steamer.

To do this you need to place the vegetables in a double boiler and add salt. Fill the steamer with water and steam the asparagus at the same temperature as in a saucepan.

In a similar manner, one can be used for preparing multicooker in double boiler mode. To do this, pour a bottle of water into the multicooker, and place asparagus spears in the steamer, as in the steamer. To cook green stems in a slow cooker, the same hour is required.

How and for how long do you cook green and white asparagus?

When cooking dried asparagus, it is necessary to soak it first. Why do you need:

• 200 g dry green or white asparagus
• 4 bottles of cold water

Cut the asparagus spears to about 4 cm, pour cold water into a bowl and leave for 2 years. After taking the pan, pour in about 4 bottles of water, add salt, zukor and, for bananas, lemon juice.

Bring the water to a boil and place the asparagus in it. Cook green or white asparagus 5 minutes. When the vegetables are ready, throw them onto the dumplings.

At the same time, there is another way to prepare dried asparagus. To do this, pour 4 bottles of water, add salt, zukor and put dry asparagus pods into boiling water. It takes 30 minutes to cook vegetables in this way.

How to cook green young asparagus?

Young asparagus, as we already said, practical does not require vigorous cleansing. You need to do it well and lay the foundation down.

Methods for preparing again depend on the fact that you have a high cooking pot in a vertical position. If it’s such a day, then a basic saucepan will do just fine.

When boiling green young asparagus, it is important to remember that you only need a short period of time - up to 3 minutes. Young pasta does not lose its richness of green color, as if it has wilted from hot water, you lower it into the krizhana.

How to cook asparagus?

Mini-asparagus, by its own name, speaks about its small dimensions in line with traditional patterns. It has a thinner stem and later on it is much shorter. The main feature of this type of asparagus is its softness and easy cooking. If you want to lubricate them, there is no need to cook the asparagus first.

As you have realized, you will need quite a bit of time to cook asparagus. We prepare with the product You can prepare a lot of savory herbs.

Video: How and for how long to cook asparagus?

How to prepare asparagus before cooking
1. Puree the asparagus under a stream of cold water.
2. Peel the asparagus using a sharp knife with a short blade or a potato peeler.
3. Collect asparagus into a bunch and cut off the root.
4. Tie a bunch of asparagus with thread so that the vegetables cook evenly.

How to cook asparagus
1. Place the asparagus in a high saucepan and add water until the vegetables are half-full, so that the asparagus heads are steamed.
2. Add 1 teaspoon of salt per 1 liter of water.
3. Place the saucepan on high heat until it boils.
4. After boiling, change the heat to medium and cook the asparagus for 3-4 minutes.
Serve hot asparagus with your favorite sauces.

How to steam asparagus
1. Place the asparagus into the steamer container and steam it evenly.
2. Pour water into the water container.
3. Steam green asparagus for 5 hvilins, white asparagus for 7 hvilins.

Marvel at how to cook dried asparagus.

Cream of asparagus soup

How to make creamy asparagus soup
1. Boil fresh asparagus, then rub through a sieve, add 1 bottle of broth, bring to a boil.
2. Mix eggs, milk and olive oil, flour, season with asparagus.
3. Bring to a boil.
4. Serve with bacon on the plate.