Asparagus grows everywhere to the globe. Green shoots can be eaten fresh, unprocessed high temperatures. This plant is also used to cook aromatic soups, baked in the oven, fried in a frying pan, grilled. Goes great with eggs, salmon and beets, lemon and even pine nuts! The product is universal and almost irreplaceable if you need to add some zest to a dish.

How to Grill Green Asparagus

Recipe ingredients:

• Green asparagus – 500 g.
• Olive oil – 2 tbsp.

Cooking process:

• To begin, wash the asparagus and cut off 3/4 of the part from the opposite end from the top, removing hard pieces. Next, transfer to a deep dish and brush with olive oil, salt and pepper. The grill heats up and the asparagus is placed on the grill. Turn over every 3 minutes. The finished dish has pleasant aroma And delicious crust. Suitable as an independent food for vegetarians and as a side dish for any type of meat. Cooking time is about 15 minutes.

Green asparagus salad with carrots

Recipe ingredients:

• Green asparagus – 300 g.
• Mayonnaise – 200 g.
• Carrots – 3 pcs.
• Chopped hazelnuts – 50 g.
• Green onion – 1 bunch.
• Salt - to taste.

Cooking process:

• The carrots are peeled and grated. The asparagus is washed, peeled and cut into slices. In a frying pan, simmer the carrots with water until soft and the asparagus separately. In a salad bowl, mix these two ingredients with chopped onions, hazelnuts, mayonnaise and salt. If desired, replace mayonnaise with vegetable oil.

How to cook green asparagus - soup

Recipe ingredients:

• Green asparagus – 300 g.
• Champignons – 100 g.
• Potatoes – 1 pc.
• Leek – 1 pc.
• Cream – 1 tbsp.
• Olive oil – 5 tbsp.
• Vegetable broth – 1.5 l.
• Salt, black ground pepper- taste.

Cooking process:

• Wash the asparagus and trim off the tops and tough ends. Leave the centers for cooking. Peel the potatoes and cut into medium pieces along with the leek. First bring the vegetable broth to a boil and cook the onions, the middle parts of asparagus and potatoes. Next, the cooked vegetables are crushed in a blender until smooth with the addition of cream and 1 tsp. oils Separately, mushrooms and asparagus tips are fried in olive oil, and finally pepper and salt. The soup is poured into bowls and mushrooms and asparagus are added to each serving.

How to cook green asparagus with cheese

Recipe ingredients:

• Green asparagus – 500 g.
• Parmesan cheese – 100 g.
• Olive oil – 2 tbsp.
• Salt, ground black pepper, balsamic vinegar - to taste.

Cooking process:

• The asparagus is washed, peeled and placed on a baking sheet. Drizzle olive oil on top, sprinkle with salt, pepper and grated Parmesan cheese. The oven is preheated to 220°C and the green asparagus is baked for 15 minutes. Serve hot, topped with balsamic vinegar.

How to cook green asparagus in creamy sauce

Recipe ingredients:

• Green asparagus – 500 g.
• Butter – 2 tbsp.
• Milk – 1 tbsp.
• Wheat flour – 2 tbsp.
• Cream - 1 tbsp.
• Parsley – 1 bunch.
• Salt, ground black pepper, lemon juice- taste.

Cooking process:

• Asparagus is boiled until full readiness. The time depends on the thickness of the stems: 5-8 minutes are enough for thin ones, 10-12 minutes for thick ones. The tops remain on the surface of the water because they will soften faster. Drain the water and cut the asparagus into small circles. Preheat the oven to 220°C. Fry in melted butter wheat flour, add milk and cook for 2 minutes. under the lid. Add 1/2 cup cream to the sauce, salt, pepper and taste with a little lemon juice. Whip the remaining cream and mix with the sauce. Place the asparagus in a baking dish greased with butter and pour over the sauce. Bake for 15 minutes. ready dish sprinkle with chopped herbs.

What combinations have chefs come up with: asparagus with shrimp, beef, bacon! Asparagus is very easy to process and cook. This is a great alternative to other types of breakfasts and usual side dishes. Young shoots are definitely healthy and tasty. Each recipe takes an obscene amount of time. But in order to achieve good taste, you need to choose the right product. Fresh stems are just elastic to the touch, the color is even, and the tops are dense.

Young, tender spears of green asparagus can be eaten raw or quickly steamed, in water, in the oven or on the grill. And also in simple and tasty fresh salads. White asparagus requires a little longer cooking in water or steam

How to cook green asparagus

Before cooking, cut off the hard bases of the shoots and rinse asparagus cold water.

Consume green asparagus V fresh, as well as quickly steamed (approx. 5 minutes); boiled in a small amount of boiling water (3 minutes), and then immediately cooled for 30 seconds in cold water; drizzled with olive oil and grilled (3 minutes); V hot oven(approx. 5 minutes). Very convenient to use for cooking asparagus special narrow high pans: shoots asparagus are installed vertically in such a pan, their bases are boiled in small quantity boiling water while the tender tops are steamed.

The most important thing in cooking asparagus– do not “overcook” the vegetable. Right cooked green asparagus spears They retain a bright green color, they are slightly crispy inside, and if you lift them by the middle with a fork or hand, they retain their horizontal shape. Overcooked asparagus shoots they acquire a faded dark green color and “hang” at the edges if you lift them by the middle. Such asparagus lose both taste and nutrients.

How to cook white asparagus

Before preparing the base of the shoots white asparagus It's better to peel off the skin with a paring knife (like potatoes). White asparagus being cooked steam or boil in boiling water for 6-8 minutes. According to German tradition (it is especially popular there white asparagus ) this vegetable is served with Hollandaise sauce ( Hollandaise) and boiled potatoes.

Traditionally served asparagus with poached eggs (boiled in water without shells) and Hollandaise sauce, smoked salmon and other good fish, expensive hams (Italian Prosciutto), Serrano ham ( jamon serrano) and other good Spanish jamons, cheeses (sheep's, parmesan, camembert), as well as vegetables. Asparagus makes a great addition to Chinese-style wok-cooked vegetables.

Hot asparagus with olive oil and balsamic vinegar

Shoots prepared using the chosen method asparagus drizzle with extra virgin olive oil and balsamic vinegar and serve immediately, topped with shaved Parmesan. This great snack for receiving a large company - like this asparagus is preparing fast, always looks great on the table and is very tasty.

Salad with asparagus, beets and smoked salmon

You will need (for 2 servings as a first course or light lunch):

1. 3 handfuls fresh lettuce leaves your choice (I used baby spinach and arugula);
2. 4 small boiled or baked beets, cut into 8 sections;
3. 200 g thinly sliced ​​smoked salmon;
4. 200 g shoots asparagus, steamed, in water or grilled, cut in half;
5. 2 tsp French salad dressing (Vinaigrette);
6. 1 tsp horseradish;
7. Coarse salt and freshly ground pepper to taste

Place the mixed lettuce leaves on a nice flat plate to serve the salad on. Place beets on top, then salmon and finally asparagus. In a separate small container, mix the French dressing with the horseradish (you will get a fairly thick mixture) and pour it evenly over the salad. Ready asparagus salad sprinkle with coarse salt and ground pepper to taste. Serve immediately. You can make the salad on two plates in portions or on one dish.

Try this one asparagus salad with the finest jamon (Spanish smoked ham) or with sliced ​​chilled steak instead of salmon.

Asparagus with poached egg

You will need (for 1 serving):

1. 1 poached egg (boiled in water without the shell with a soft yolk) or just a soft-boiled egg;
2. 1 slice of bread (English muffins are traditionally used - yeast bread);
3. A little butter;
4. 3-4 asparagus shoots, prepared in any way;
5. A handful of fresh lettuce leaves (optional);
6. 1-2 tsp. Hollandaise sauce;
7. Salt pepper

Asparagus with dips

Mayonnaise dip

In mayonnaise (ready or homemade) add lemon juice and hot mustard. Prepared in the chosen way asparagus dip the tip into the dip and eat.

Camembert dip

Melt the Camembert cheese in a heatproof dish in the preheated oven for a few minutes.

Horseradish dip with mayonnaise

Mix a spoonful of horseradish with a spoonful of mayonnaise.

What can be cooked from asparagus. Dish recipes

Asparagus is very healthy! They treat with it and use it for weight loss. In Europe it is often used in cooking. Any part of asparagus contains the substance asparagine. This substance has different properties. It can lower blood pressure, dilate blood vessels, improve liver function, stimulate metabolism and even relieve swelling. And to achieve all this, just include asparagus in your diet.

Recipes with asparagus

Light salad

To prepare the salad you will need: 300 grams of fresh asparagus, 50 grams of pickled cucumbers, 150 grams of homemade cheese, 120 grams natural yogurt, 3 tomatoes, herbs, salt and pepper to taste.

Peel the asparagus from coarse fibers and rinse well under cold water. Then cut it into circles. Homemade cheese mix with chopped asparagus, julienned cucumbers and sliced ​​tomatoes. Add salt to everything and season with yogurt.

Holiday snack

To prepare this dish you will need: 400 grams of asparagus shoots, a large green apple, 300 grams boiled meat squid, a couple of spoons canned corn, a bunch of dill, low-fat mayonnaise and salt.

Wash the asparagus shoots well and remove coarse fibers. Finely chop it and boil it in salted water. Once the asparagus is cooked, drain and then place on a plate. Cut the squid meat into thin strips and place on the asparagus. Peel the apple and grate it coarse grater. Place the apple on the squid and sprinkle the corn on top. Salt and season the appetizer with mayonnaise. Sprinkle some herbs on top. The dish is ready!

Asparagus soup

To prepare the soup you will need the following ingredients: 300 grams of asparagus, 100 grams of pumpkin, one carrot, one potato, half a glass of tomato juice, half a liter of water, 100 grams lean beef, dill and salt to taste.

Boil the beef in salted water. Once the meat is cooked, place it on a plate. IN meat broth cook finely chopped vegetables.

Once the vegetables are cooked, place them in a blender, add a little broth and blend until smooth. Cut the meat into pieces and place in the resulting vegetable puree. Fill everything with broth, add tomato juice and bring to a boil. As soon as the soup starts to boil, turn it off immediately. Before serving, decorate the dish with herbs. Serve with sour cream or herbs.

Asparagus soup

To prepare asparagus soup you will need: one kilogram of asparagus, one onion, 4 egg yolks, a couple of tablespoons of butter, two tablespoons of flour, one liter of milk, pepper and salt to taste.

Wash the asparagus well, peel and boil until tender. Do not pour out the broth. Finely chop the onion into half rings. Melt in a saucepan butter and fry the onion in it until golden color. After this, pour the asparagus broth and a liter of milk on the onion, bring to a boil, add salt and pepper. Mix flour with water and pour into boiling broth. When the broth reaches the thickness of sour cream, remove it from the heat and add asparagus, cut into thin slices. Then add the loosened ones to the soup. egg yolks. Mix everything thoroughly, put on fire and bring to a boil. Remove from heat immediately after boiling. Serve with sour cream and herbs. Bon appetit!

Asparagus with green sauce

To prepare this dish you will need: one kilogram of asparagus, 2 tablespoons of olive oil, a tablespoon of vinegar, a bunch of parsley and dill, salt and black pepper to taste.

Clean the asparagus well and rinse under cold water. Then boil it in salted water, let the excess liquid drain and place on a dish. To prepare the sauce, wash the greens, dry them, and then chop them very finely. Mix vinegar with pepper, salt and olive oil until smooth. Pour the resulting mixture into the greens and mix everything thoroughly. Pour the green sauce over the asparagus and serve.

Asparagus revuelto with ham

To prepare the dish you will need: 12 stalks of asparagus, 6 eggs, 200 grams of lean ham, 6 champignons, a small onion, a couple of cloves of garlic, a tablespoon of olive oil, salt to taste.

Rinse the asparagus well under cold water, peel it and boil until tender in salted water. Then place in a colander and wait for it to drain. excess liquid, and then cut the asparagus into slices. Peel the garlic and onion, chop finely and fry a little in a frying pan in olive oil. Then add diced mushrooms, bacon, and diced asparagus. Simmer everything over low heat for about five minutes. Beat the eggs, add salt and pour into the pan. Mix everything well and simmer until the eggs thicken. Serve the dish with herbs hot.

Asparagus with Venetian sauce

For cooking of this dish you will need the following ingredients: one kilogram of asparagus, three hard-boiled eggs, three tablespoons of vegetable oil, one tablespoon of lemon juice, ground black pepper and salt to taste.

Peel the asparagus from hard parts, rinse well under cold water and boil it in lightly salted water until tender (about ten minutes). Finely chop the egg whites and mix the yolks with lemon juice. vegetable oil, salt and pepper until a homogeneous consistency is obtained. Cut the asparagus into slices and place on a plate. Then sprinkle the asparagus with chopped egg whites, pour over the sauce and garnish with thin slices of lemon. The dish is ready. Bon appetit!

Vegetable salad with asparagus and tuna

To prepare this salad you will need: 200 g canned tuna, 125 g young asparagus shoots, 2 pcs. sweet pepper, 1 carrot, 100 g canned corn, 200 g canned red beans, 2 tablespoons lemon juice, olive oil, mustard, salt and pepper to taste.

Bake the peppers in the oven, then put them in a bag and leave for 10 minutes. After this, remove the skin and seeds.

Boil the carrots until tender and cut into medium-sized cubes. Boil the asparagus in boiling water, then rinse under cold water and chop. Place all the chopped vegetables in a plate, add corn, beans and chopped tuna to them. Season the salad with mustard, olive oil, lemon juice and mix thoroughly. Before serving, the dish can be decorated with herbs.

Fried salmon with vegetable rolls with asparagus

To prepare this dish you will need the following ingredients: 12 pcs. smoked salmon fillet, olive oil, 100 g green beans, 12 slices of zucchini, 2 stalks of green asparagus, 8 pea pods. For the sauce: cilantro, tarragon, parsley, coriander seeds, balsamic vinegar, olive oil and salt to taste.

Chop all the vegetables small pieces and put it in the refrigerator. Then start preparing the sauce. To do this, remove the stems from the greens. Boil water in a saucepan, add coriander to it and leave on the fire for a few minutes. After this, mix cilantro, parsley, tarragon and coriander in a bowl, add balsamic vinegar and olive oil. Place the resulting sauce in the refrigerator.

Once the sauce is ready, start preparing the rolls. To do this, cut the zucchini into thin strips 4-5 cm wide, wrap asparagus slices and pea pods in it. Roll the roll into cling film and also put it in the refrigerator.

The salmon should be cooked last. Heat olive oil in a frying pan, add diced salmon and fry until golden brown crust. Once the fish is cooked, place it in green sauce. Before serving, place the vegetable rolls on a plate along with the salmon. Pour over the dish spicy sauce. Bon appetit!

Asparagus is the recognized queen of vegetables, but within former USSR The consumption culture of this plant is very low. This is due to the cultivation of the vegetable - it produces edible shoots only in the seventh year of cultivation, which is not of interest to all farmers and increases the price. At the same time, you need to know how to cook green asparagus correctly.

The upper parts of the sprouts are eaten - shoots approximately 20 centimeters long. Depending on how it is grown, the plant can be green or white. The white one is completely covered with earth to prevent the shoots from getting the color of the sun. Because of this, its price is higher.

This plant contains a large number of vitamins and microelements, including vitamins A, K, C and E, selenium, magnesium, manganese, folic acid and others useful material. By the way, it was previously cultivated as medicine– diuretic and blood purifying. At the same time, the calorie content is only 40 calories per 100 grams of product. It is also very easy to prepare, thanks to which the vegetable retains almost all its beneficial substances.

Despite its tenderness and delicacy, the vegetable is not difficult to prepare. Green is steamed, boiled in salted water, grilled or served raw. White, however, needs to be cooked a little longer, and besides, it is not eaten raw.

Selecting asparagus plants, like other delicate vegetables, is an art, but it is not difficult to master. You need to choose elastic shoots with smooth tops. The color of the sprouts should be uniform, and the buds on the tops should be unblown. Look carefully at the cut points - if they are dry, you should not buy the vegetable.

The most popular option for cooking green asparagus is boiling it in a tall saucepan. If you have a container for boiling spaghetti, this will be ideal, but any other pan with a height of 30 cm or more will do. You need to pour water into the bottom of such a container and boil the vegetable in it, lowering it cut sides down. This way, the tougher lower part of the shoots will be cooked, while the upper part will be steamed.

Some popular recipes will help you master the preparation of this delicacy. The asparagus family in any form is a source of vitamins and simply a very tasty dish.

It is important to remember that you don’t need to cook for long, and an overcooked or overcooked vegetable will lose not only nutrients, but also taste.

Boiled delicacy

Boiled vegetables are an excellent side dish for meat and fish dishes, and can also serve as the basis for lunch. In this case, you need to serve it with the right sauce. By learning how to cook it correctly, you will be able to please your loved ones. various dishes on this basis.

For cooking you will need:

• 1 bunch of asparagus plant (a bundle of approximately 250-300 grams);
• half a lemon;
• 2 teaspoons salt;
• 1 teaspoon of sugar.

Cut off a couple of centimeters from the end of the shoots and rinse with cold water. Peel with a special knife or very delicately with a potato peeler. You need to peel starting from the middle down, do not clean the tops of the sprouts.

Pour about 15 cm of water into a tall saucepan. Add lemon juice, salt and sugar, and boil the liquid. It is advisable to have a deep conical sieve for cooking in which you can put the sprouts; if you don’t have one, just put the sprouts in a container. The amount of liquid should not cover the tops, leaving the sprout about 3-5 cm above the water.

It takes about 5 minutes to cook. Depending on the time of harvesting the vegetable, the cooking time varies from 3 to 8 minutes. After this, remove the sieve from the pan and let the water drain. If you cook without a sieve, carefully drain the water, removing the finished shoots with salad tongs.

Serve in the same way as an omelette, always on warm plates. Arrange the finished shoots, pour the sauce over them and serve. The perfect combination for asparagus - hollandaise sauce. His recipe is simple and won’t take much time to complete. In order to cook gourmet sauce, you will need:

• 2 egg yolks;
• 110 g unsalted butter;
• 1 dessert spoon lemon juice;
• 1 dessert spoon of white wine vinegar;
• salt and pepper to taste.

The sauce should be prepared just before serving, as heating may cause it to curdle. However, there are lovers of cold hollandaise sauce, but it’s better to serve it warm with asparagus. In a blender, beat the egg yolks with salt and pepper. Heat vinegar and wine over the fire and pour into egg mixture without ceasing to beat.

Melt the butter over low heat without letting it darken. Whisking continuously, pour into the mixture in a thin stream. Whisk and pour the sauce over the prepared vegetables.

Grilled

Tender green shoots baked on the grill are the dish of kings. The main thing is that the cooking process is quick and easy. To grill a vegetable you will need:

• 450 g asparagus plant;
• 2 tbsp. spoons of olive oil;
• 0.5 teaspoons of salt.

Clean the shoots, cut off the lower part by 1-2 cm, rinse with cold water and place on a paper towel. Place on a plate, sprinkle with salt and drizzle with oil. Stir gently.

Place the sprouts on the grill. They should be fried for 4-6 minutes. Turn the sprouts a couple of times during this process. This dish should be served immediately with grilled meat. fish steaks or seafood.

Green salad

This salad can easily replace lunch. Indeed, in addition to the nutritious asparagus plant, it contains greek cheese feta and canned fillet tuna

To prepare this salad, you will need:

• 1 tomato;
• 100 g canned tuna in its own juice;
• 40 g feta cheese;
• 6 shoots of green asparagus;
• 150 g lettuce taste;
• 1 tbsp. spoon of olive oil;
• 1 tbsp. spoon of balsamic vinegar
• salt and pepper to taste.

Peel the vegetables and remove tough sections. Cut in half on the bias. Drain the liquid from the canned tuna and shred the fillets with a fork. Tear the lettuce leaves with your hands.

Divide the cheese into pieces with a fork, cut the tomato into small pieces (you can use cherry tomatoes - in this case, cut them in half). Place lettuce, tomato, asparagus plant, tuna and cheese on a plate. Add salt and pepper. Mix olive oil and vinegar and dress the salad with the mixture.

There are hundreds of recipes for preparing this vegetable, including casseroles, salads, pies, snacks, sandwiches and soups. The main thing is to remember that thin and delicate taste asparagus is delicious on its own, and you shouldn’t overload the vegetable with unnecessary ingredients. Bon appetit!

Green asparagus is quite tasty and useful product. Asparagus contains few calories and therefore is perfect for people watching their figure. Cooking green asparagus does not take much time. Unlike white asparagus, green asparagus does not need to be peeled; its skin is so tender that there is no need for this. You will only need to cut off the lower woody ends, rinse the asparagus sprouts well under running water and primary processing can be considered completed.

2 If the asparagus is fresh, and drops of juice appear at the end of the stems under light finger pressure, then you can skip the above procedure; just washing will be enough.

3 But if you got old stems, you will hardly be able to do without a vegetable peeler. But even in this case, you do not need to clean the stems completely. Old sprouts usually only cover their lower third with hard skin. If you don't have a vegetable peeler, cut it off with a sharp knife, trying to capture as thin a layer as possible.

4 If you decide to boil asparagus in water, choose a very tall or very wide pan for this purpose. Gather the processed stems into a bunch and tie them with an elastic band or kitchen thread. Boil water, add a pinch of salt and sugar and a small piece of butter to the pan.

5 Place the asparagus in boiling water and immediately turn off the burner under the pan. After 10-15 minutes of being in hot water the asparagus will reach the required degree of readiness, and it can be served, flavored with a special sauce and side dish.

6 To steam asparagus, simply place the stalks in a steam bowl and steam them for no more than the same 10-15 minutes. If you overcook them for any reason, the asparagus will become watery and lose flavor. In this case, the best sauce will not save her.