You can finally buy asparagus at stalls and stores. In many restaurants, special menu inserts appear, which offer delicacies with these green vegetables in the lead role. The season for asparagus began for goodand Poles willingly search for ideas on how to prepare them in the kitchen. Based on your questions and searches, we have created a list TOP 5 recipes for asparagus. Everyone should know them and test them at least once.
The season for asparagus begins in May and ends in June. It is short, so it’s worth not to miss it and enjoy the properties of asparagus when they are available in stores. Vegetables are characterized by a delicate, slightly sweet taste, lightness, but above all with a wealth of valuable nutrients.
Why is it worth eating asparagus? Because they have few calories (in 100 grams only 20 kcal) and a lot of fiber. Thanks to this, they support digestive processes and are an ideal product during a slimming diet. Vegetables have a diuretic effect, which is why they help remove excess water from the body. They also contain A lot of vitamins and mineralsnecessary for the proper functioning of the body.
Asparagus is appreciated primarily for a large dose of folic acid, as well as potassium, vitamins C, E, K and those from group B. They effectively strengthen immunity, soothe the nervous system and support the work of the circulatory system. In addition, they have strong antioxidants in the composition, which protect against premature aging (they care for healthy skin and general vitality) and the development of many civilization diseases (including cancer).
In spring, it is worth reaching for asparagus to take care of a healthy diet. Who should eat them? Everyone who dreams of a shapely figure, but also people with digestive problems, hypertension, struggling with water retention, stressed and tired and pregnant women.
Asparagus can be used in the kitchen in many ways. They are suitable for making an appetizer, salad, soup and main course. In the top 5 recipes for asparagus, there were proposals for every meal during the day. It is these recipes that the Internet users are most likely to search for. No wonder, asparagus taste insane in this edition.
1) Asparagus cream soup
Asparagus cream soup This is a recipe for a delicious, spring dish that will provide necessary vitamins and minerals. It is full of taste, thanks to the addition of spices and grated Parmesan cheese. It is also a great idea to use a bit of stale bread – it will be used to prepare crunchy croutons. The whole comes out light, but extremely aromatic.
Ingredients:
- approx. 500 g of green asparagus (bundle),
- 500 ml of vegetable or poultry broth,
- onion,
- clove of garlic,
- sun,
- pepper,
- 2 cloves (whole),
- 3 bay leaves,
- 5 balls of allspice,
- 2 tablespoons of butter 82%,
- 2 tablespoons of cream 30%,
- 50 g of grated Parmesan cheese,
- Croves prepared from stale bread.
Method of performance:
Wash asparagus and break hard, woody tips. Cut the stems into strips. Peel the onion and garlic. Chop them finely.
Set the pot over the burner to warm up. Pour bay leaves, allspice and cloves to make them slightly. After a minute, add butter, chopped onion and garlic. Fry until the vegetables are golden.
Add the asparagus and fry for a while until they become shiny. Pour all the ingredients with the broth and bring to a boil. Then reduce the burner power and cook the soup on a slow fire for about 15 minutes (until the asparagus is tender).
Turn off the fire and pull out floating spices (herb, cloves and bay leaves). Blend against a velvet cream. Season with salt and pepper to taste. If the soup is too thick, add some boiling water and mix well. Serve the asparagus cream soup with croutons (i.e. bread cut into cubes and fried in butter), a blot of cream and grated Parmesan cheese.
2) Asparagus with Dutch sauce
Among the top 5 recipes for asparagus, there could be a starter, which not only looks beautiful on the plate, but also is refreshing and delicious. Asparagus with Dutch sauce This is a classic at elegant parties and meetings with friends.
Ingredients:
- approx. 500 g of green asparagus (bundle),
- 3 egg yolks,
- 100 g of clarified butter,
- 100 g of dry white wine,
- a spoon of lemon juice,
- 2 bay leaves,
- 2 grains of allspice,
- Salt and pepper (after a pinch).
Method of performance:
Pour wine into the pot and pour in bay leaves and allspice. Heat the whole on low heat – until the fluid reduces its volume by half. In a small saucepan, dissolve the butter and set aside for later.
Pour a slightly cooled wine into a bowl (so as to strain the spices). Add yolks and place over a pot with boiling water. Beat the steamed mass until it becomes a fluffy, light yellow foam (a few to several minutes). Remove the bowl from the pot and pour the butter put out earlier with a slow stream. Remember to beat the sauce at this time.
In the meantime, wash the asparagus and break the hard tip. Put in a pot with boiling water and cook for 3-5 minutes.
When the asparagus boil, add salt, pepper and lemon juice to the sauce. Mix and immediately pour the strained asparagus. Dutch sauce must be eaten immediately after preparing so that it does not lose its consistency.
3) Pasta with asparagus and chicken
For dinner to asparagus, it is worth adding some chicken and pasta. Thanks to this, the meal becomes more meaty, but still remains spring and light. Such a dish is made of simple ingredients – you don’t have to work much.
Ingredients:
- 400 g chicken breasts,
- a teaspoon of curry,
- salt and pepper to taste,
- 2 tablespoons of vegetable oil,
- 2 celery stalks,
- 3 cloves of garlic,
- 350 g Makaronu Penne,
- approx. 500 g of asparagus (bundle),
- 250 g of cream 18%,
- 250 ml of water,
- 4 tablespoons of grated Parmesan cheese.
Method of performance:
Clean chicken breasts and cut into larger cubes or stripes. Coat in salt, pepper and curry spice. Heat the oil in a pan and fry the chicken until golden color.
Wash the celery and cut into half -thalers. Peel the garlic and cut into slices. Add the vegetables to the pan and mix.
Start cooking pasta according to the tips on the packaging.
Wash the asparagus and cut into about centimeter pieces – put in a pan (you can put the heads or add to the dish). Fry for about 5 minutes (stirring from time to time), then pour water and cover the pan. Simmer about 5 minutes, until the asparagus is soft.
Hard the cream with boiling water from the boiling pasta. When the vegetables are al dente (semi -hard), pour in the cream and mix to make a creamy sauce. Strain the pasta and transfer to the pan. Mix the whole and sprinkle with Parmesan cheese.
4) Asparagus from the oven
You don’t want to cook asparagus and make sure that nothing boils? Then just bake them. The asparagus from the oven comes out pleasantly crunchy, delicate in taste and slightly golden. They will be a tasty addition to meats, fish or fried egg. You can serve them with your favorite sauce or crunch as an appetizer.
Ingredients:
-
500g of green asparagus (bundle),
- sun,
- pepper,
- juice from 1.5 lemon,
- olive oil.
Method of performance:
Heat the oven to 220 degrees Celsius. Wash asparagus, dry and break the woody tips.
Grease the heat -resistant dish with olive oil (thin layer on the bottom, it’s best to apply with a silicone brush). Place the asparagus side by side and sprinkle with oil. Season with salt and pepper, mix gently with your hand so that the spices coat the vegetables well.
Put the dish in the oven for about 10 minutes. Remove and serve immediately.
5) Salad with asparagus
Appetizing salad must also be included in the top 5 recipes for asparagus. Although a few years ago she turned the Poles in their heads, not everyone had the opportunity to try her to this day. It’s about Salad with asparagus, feta cheese, rocket and strawberries. At first glance, an unusual combination, after the first bites, it takes on much more sense. The sweetness of fruit and vegetables is perfectly balanced by salty cheese. Greens adds some freshness and satiety of the whole composition. Find out how good it tastes easy to make a snack.
Ingredients:
Salad:
- 500 g of green asparagus (bundle),
- 100 g of spinach leaves (fresh),
- 100 g of rocket
- 200 g of strawberries,
- 150 g Sera Feta,
- a handful of walnuts,
- Sun.
Salad sauce:
- 3 tablespoons of olive oil,
- 2 tablespoons of honey,
- 2 tablespoons of mustard,
- lime juice,
- A pinch of pepper (preferably freshly ground).
Method of performance:
Wash asparagus, dry and get rid of the woody ends. Cut into longer pieces and throw into salted boiling water for about 5 minutes to soften. Strain.
In the meantime, peel off the shell and chop walnuts. Put them in a dry frying pan (don’t do it too long, so that they do not bitter).
Pour washed and dried fresh spinach leaves and rocket into a deeper bowl. Wash the strawberries, dry and cut into quarters. Add to the dish. Pour the cooled walnuts and asparagus. Feta cheese crumble in your hands and also add to the bowl.
Prepare dressing. Mix olive oil, honey, mustard, lime juice and freshly ground pepper in a bowl or jar. Pour the mixed sauce into a salad. Mix all ingredients well.
Source: Naz NowoKuje.pl, Sazemer.pl
