asparagus? If we love these vegetables, just like the ancient Romans, we can even dry them to enjoy their taste in winter. Even the saying invented by Emperor Augustus “do asparagus”, which was to encourage quick action, comes from the method of preparing dried asparagus. However, the biggest delicacy was hot asparagus served with melted butter, salt, pepper and a drop of citron (the oldest variety of citrus fruits, today it is grown mainly in Sicily, Corsica and Crete and adds to marmalades and sweets). Asparagus came to Poland around the 18th century. Even before the First World War, Wielkopolska was famous for the cultivation of asparagus.
What asparagus are the best?
Many people have a problem with how to choose asparagus. The basic rule is freshness. We will check it by rubbing one by one. If they chirp like swallows, it means that they were gathered recently. In addition, at the cut -out site, the rush should not be dry or tiny. The tip must be juicy and compact. As for the types of asparagus, the most popular on the Polish market are white with a fairly clear taste, green – mild, universal and simplest in processing, as well as the sharpest – purple.
How to cook and prepare asparagus? Ideas for dishes made of white and green asparagus
We always cook asparagus in boiling water with salt, a tablespoon of butter and a pinch of sugar. White need about 10-13 minutes. Green and purple about 4 minutes. Importantly, white asparagus must be peeled before cooking. Cut the skin just under the head downwards, this is where the thickest skin is located. Inaccurate peeling will make the asparagus bast and tasteless. Both white and green asparagus require cut off of woody ends (approx. 2-3 cm). It’s best to break them down – asparagus will break in the right place. White asparagus after cooking can be served with melted butter and breadcrumbs. This is the simplest form. They are also perfect for creamy soup and tarts with goat cheese. Green and purple can be prepared in a similar way, only bearing in mind that purple are more aromatic. Such asparagus can be wrapped by Parma ham or specialist and then bake or grill. You can also fry them in a frying pan and serve on a toast with an egg in a Benedictine. You can also cut them into slices and use for risotto, pasta with cream sauce or casseroles with feta cheese. They will also work as snacks baked in puff pastry. Just cut the squares from the dough, spread them with yolk, arrange the thinner stalks of asparagus, sprinkle with Parmesan cheese or other cheese to join the edges of the dough and bake in the oven. Green asparagus taste great in the Asian edition. They can be cut to fry with soy sauce, oyster and hot peppers. We add sesame and fresh mint and coriander, as well as grated yolk and we have a ready dinner. Green, raw asparagus can also be added to the salad. As you can see, there are many possibilities, it is worth experimenting.
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