Asparagus cooking recipes. Asparagus

Nowadays, on the pages of various culinary magazines and on the Internet you can find many recipes for cooking asparagus. Among them there are both classic and gourmet dishes, the taste of which is loved and appreciated by gourmets. This article will list some of the most interesting and the right ways cooking asparagus.

Classic

If you are just starting to experiment with this product and do not know how to cook asparagus, use classic recipe. To do this, peel the asparagus (peel off the skin and remove the woody ends). Form bunches of peeled stems (6-10 pieces each), then tie them with a special kitchen thread. Take a deep pan and boil water with salt, taking into account that it should completely cover the cooked bunches.

To properly cook asparagus, you need to set the timer for 15-20 minutes. After the asparagus is ready, you need to move the bunches into a new portion of boiling salted water and wait a little. Then dry finished product on a towel and serve immediately, remembering to first remove the kitchen thread that binds the bundle.

Any housewife should consider how to prepare green varieties. The only difference is in the method of processing the original stem: white asparagus it is cleaned exclusively under the top, and green from the center of the stem in a downward direction.

Boiled asparagus will be especially tasty if served with a special sauce. Here are some examples of such additives:
- Hollandaise sauce (yolk base with lemon juice and butter),
- melt, add parmesan and dried ham,
- melt the butter and mix it with small breadcrumbs.

Don't think about what you can cook from asparagus other than it regular cooking, only complex dishes. For example, consider another very simple dish.

with cheese
To prepare, peel and boil the asparagus stalks as described above. Additionally, add a small amount of butter and a pinch of sugar to the water.

Before that, prepare a baking dish: grease it and sprinkle finely grated breadcrumbs on the bottom.

Place the cooked asparagus in a mold, sprinkle it with grated cheese and the remaining breadcrumbs, lightly pour melted butter and place in the oven. Since the asparagus is already ready, you should wait until the cheese melts, hold it a little longer and turn it off. This dish will be an excellent side dish for meat.

It is very important to cook asparagus correctly, especially when boiling, because otherwise it will be mushy and not suitable for creating other dishes. Therefore, practice well before you start preparing the next one. culinary masterpiece.

Asparagus dressed with gribiche sauce
No one will dare call you a bad cook if you know that you can prepare such a delicious dish from asparagus. Its creation will require patience and effort, but the result will be worth it.

Gribiche sauce. Divide boiled protein and yolk, grind them in different bowls. Mix the yolk with the yolk from raw egg, add half a teaspoon and a tablespoon of white wine vinegar. Beat the resulting mixture until homogeneous mass, adding olive and peanut butter. Then combine with chopped protein, chopped capers, pickled cucumber and chopped herbs (parsley, tarragon). The sauce must be refrigerated.

If you have decided how to cook asparagus and have chosen this method, then you can make the sauce 2-3 days before the main dish.

Croutons. Cut some bread hearts, brush them with olive oil, sprinkle Parmesan cheese on top, add salt and pepper. The croutons will cook for 10 minutes in an oven preheated to 200 C.

Asparagus. Boil asparagus in the usual way, just keep it in boiling water for 6 minutes. Next, get rid of excess moisture and divide the finished stems into several portions.

Asparagus is served with croutons and sauce.

The most common types of asparagus include:

• soy;
• green;
• white;
• purple;
• legume;
• sea

Some species of this plant may be herbs and some may be shrubs. Shrub species of asparagus are called "asparagus". Their beautiful and lush stems are used mainly to decorate gardens, areas around the house, as well as bouquets of flowers. Herbaceous plant species have excellent taste, which is why they are used for cooking. various dishes.

Asparagus is a plant unique in its vitamin composition. A large number of vitamins, microelements and macroelements give it various medicinal properties.

Asparagus contains such beneficial substances as:

• vitamins (A, B1, B2, C, E);
• beta-carotene;
• magnesium;
• potassium;
• sodium;
• phosphorus;
• iron.

• The energy value of 1 stalk of asparagus is only 4 kcal with 0.1 percent fat.
• In one of the ancient cookbooks, the author of which is presumably an admirer gourmet dishes Apicius, there is a recipe for cooking asparagus.
• During World War I, asparagus seeds were used as a substitute for coffee.
• Asparagus leaves can alleviate hangover syndrome, as their consumption helps accelerate the breakdown of alcohol products in the body.

Types of Asparagus

Soy asparagus

Soy asparagus contains vitamins, microelements and macroelements such as:

• vitamins (B, D, E);
• iron;
• potassium;
• calcium;
• lecithin (a substance involved in cellular regeneration, as well as normalizing nervous system and brain);
• choline (a substance that increases cell resistance to harmful factors).

White asparagus

Despite the fact that white asparagus is somewhat inferior to its other varieties in terms of taste, this deficiency is more than compensated for by the wide range of useful substances contained in it.

This type includes vitamins, microelements and macroelements such as:

• vitamins (A, B1, B2, C, E);
• potassium;
• calcium;
• phosphorus.

Green asparagus

For a long period of time, green asparagus was considered inferior to white asparagus. While white asparagus was considered the food of aristocrats, prepared in the best culinary establishments in the world, green asparagus did not have such features. However, this stigma is less significant product over time, it was rightly removed from this species. It turned out that green asparagus has a lot of useful substances.

Green asparagus contains vitamins, microelements and macroelements such as:

• vitamins (A, B1, B2, B4, B9, E, C, K);
• selenium;
• potassium;
• phosphorus;
• magnesium;
• niacin;
• iron;
• copper;
• manganese.

Purple asparagus

The taste of purple asparagus differs from other types in that it is slightly bitter. At heat treatment she changes hers purple and becomes traditionally green.

Bean asparagus

Unripe beans are used for cooking, but before consumption it is necessary to carry out heat treatment to remove phaseolunatin (an enzyme that can cause poisoning of the body if ingested with food).

Bean asparagus is ideal for consumption by people who prefer dietary food. This product contains easily digestible protein, reminiscent of the amino acid composition of meat and fish proteins.

Sea asparagus

Sea asparagus contains such beneficial substances as:

• potassium;
• magnesium;
• calcium;
• iron;

Composition and structure of asparagus

Asparagus seeds

Asparagus leaves

Asparagus leaves play a huge role in folk medicine. They contain many vitamins that promote the proper functioning of the kidneys, liver, heart, brain, etc.

Korean scientists have proven that consuming the leaves of this plant helps the enzymes responsible for the breakdown of alcohol products in the body to act more efficiently. Therefore, asparagus leaves can save you from a hangover.

Asparagus roots and rhizomes

Asparagus stalks

• tyrosine;
• asparagine;
• vitamins (C, B1, B2, PP, A);
• succinic acid;
• calcium;
• iron;
• potassium.

The eczema tincture contains the following components:

• asparagus stalks – 20 – 30 g;
• vodka – 100 ml.

Asparagus berries

Ripe berries contain about 35 percent sugars, as well as malic and citric acids.

Asparagus juice

Also, the juice of this plant has the property of accelerating the breakdown of oxalic acid in human kidneys and muscles. This property justifies the use of asparagus juice in the treatment of gout attacks.

Asparagus is a source of protein

Soybean asparagus is a plant rich in content squirrel. 100 grams of this product contains 45 grams of protein. Consequently, by consuming 150 grams of soy asparagus with food, the body’s daily need for protein will be met.

As for other types of asparagus, they are less rich in protein. 100 grams of other types contain about 2 grams of protein.

Vitamins in asparagus

Vitamin composition asparagus

Calorie content of asparagus

Asparagus is one of the most low calorie foods. The number of calories per 100 grams of this plant is 21 kcal. This is so small that asparagus can be considered an indispensable product for people on a diet. Despite such a low calorie content, asparagus gives the body enough strength and energy to withstand physical activity.

The calorie content of soy asparagus is much different from the energy content of other types. Its calorie content is 320 kcal per 100 grams of product. This is many times more than the indicators of other species of this plant. However, this is not a reason to refuse to eat soy asparagus, because, despite its high calorie content, this species has a lot of useful substances necessary for the body. In addition, soy asparagus is free of cholesterol and lactose. This makes soy asparagus doubly so. valuable product for people suffering from allergic reaction for cow protein (found in cow's milk).

Medicinal properties of asparagus

Asparagus is consumed for diseases such as:

• arthritis;

Asparagus for men

If a man develops prostate disease, weakened potency and urinary problems, asparagus is best vegetable to move towards recovery.

Asparagus during pregnancy

Folic acid performs the following functions:

• hematopoiesis;
• DNA synthesis;
• cell division and growth;
• correct development of the fetal nervous system;
• prevention of brain defect.

• disturbances during the formation of the placenta;
• cleft lip (cleft lip);
• weakness of the heart vascular system;
• the likelihood of miscarriages increases;
• delayed fetal development;

Asparagus for diabetes

Contraindications to eating asparagus

Cases in which eating asparagus is prohibited include:

• complete human intolerance to the product;
• ulcer of the stomach and duodenum.

Growing and harvesting asparagus

Growing asparagus at home

To begin with, asparagus seeds are soaked for four days, changing the water 2 times a day. After this, the seeds are laid out on a cloth, where the seed germinates. Asparagus sprouts are ready for planting.

To obtain an edible crop, the following conditions must be met:

• the bed intended for planting must be at least one meter wide;
• the distance between sprouts should be half a meter;
• V summer time the bed must be constantly fertilized, loosened and watered;
• When frost sets in, it is necessary to cover the bed with humus or dry leaves.

To produce a green asparagus harvest, the stems must grow above the ground. Harvesting in sunny weather is necessary only in the morning and evening, since the harvested crop loses its properties under the influence of sunlight. juicy taste. It is best to store in the refrigerator, after soaking the asparagus stalks for 8 - 10 hours in water.

Freezing asparagus for the winter

There is another way to freeze asparagus. The stems are peeled, cut into pieces and boiled in salt water for 5 minutes. Next, they are laid out on a towel, allowed to dry and cool. After the asparagus has cooled, it is packaged in a container or freezer bag and frozen.

Asparagus Recipes

The most common recipes for preparing asparagus are:

• asparagus salad;
• Korean asparagus;
• pickled asparagus;
• asparagus soup;

• meat with asparagus;
• asparagus in the oven;
• mushrooms with asparagus;
• asparagus with cream sauce;
• asparagus with potatoes;
• asparagus pie.

Asparagus salad

This salad contains the following ingredients:

• soy asparagus – 250 g;
• sweet pepper – 150 g;
• parsley or cilantro - to taste;
• cucumbers – 150 g;
• spices to taste;
• olive oil – 3 tablespoons;
• rice or apple vinegar – 2 tablespoons;
• soy sauce– 2 tablespoons.

The ingredients selected for this salad bring great benefits to the body.

Soy asparagus contains a large amount of proteins, amino acids, vitamins and microelements. This product easily absorbed by the body, does not contain cholesterol, has a beneficial effect on cardiovascular system. For diseases of the stomach and pancreas, the use of soy asparagus is contraindicated.

Sweet pepper has a beneficial effect on people suffering from diabetes, memory loss, insomnia, depression, anemia, early baldness, osteoporosis and low immunity. It also lowers blood pressure and thins the blood.

Cucumbers tone the skin and add shine and strength to the hair. Cucumbers are good for the thyroid gland and the vascular system. It is not recommended to use if you have a stomach or intestinal ulcer, increased acidity stomach and gastritis.

Cilantro and parsley increase appetite, destroy pathogenic bacteria and generally have a good effect on digestion.

Asparagus in Korean

• soy asparagus – 500 g;
• sunflower oil – 70 g;
• carrots – 1 pc.;
• garlic – 3 cloves;
• onion – 1 piece;
• vinegar – 1 teaspoon;
• ground black pepper – 5 g.

Then the onion is cut into half rings separately and fried in a frying pan. Fried onions are added to asparagus.

Pickled asparagus

• citric acid – 10 g (half a tablespoon) per 1 liter of water;
• sugar – 30 g (one tablespoon) per 1 liter of water;
• salt – 30 g (one tablespoon) per 1 liter of water;
• asparagus.

The benefit of this product for humans lies in its composition, which consists of many vitamins and nutrients.

A negative effect on the body of this dish can only be observed in the case of individual intolerance to asparagus. It is also not recommended to consume pickled asparagus in case of gastrointestinal diseases.

Asparagus soup

• green asparagus – 10 shoots;
• 2 chicken eggs;
• garlic – 2 cloves;
• thin vermicelli – 50 g;
• salt.

Just like the previous recipe, the benefits and harms of this soup are based on beneficial properties asparagus and warnings for diseases of the gastrointestinal system.

Meat with asparagus

• Chicken fillet – 30 g per 1 serving;
• asparagus – 15 shoots;
• sour cream – 1 tablespoon;
• olive oil.

The main ingredients of this dish are chicken fillet and asparagus. Since nutritionists recognize white chicken meat as the standard diet food, then the benefits of this dish are obvious. Chicken meat does not contain large quantity cholesterol and low in calories.

This dish is contraindicated only in case of individual intolerance to asparagus and diseases of the gastrointestinal system.

Asparagus in the oven
To cook asparagus in the oven you will need the following ingredients:

• white asparagus;
• ham;
• sour cream 20 percent;
• parsley.

Ham - pretty high-calorie product and it is worth remembering that ham can be consumed in small quantities. Ham is made from pork meat, which means it contains a lot of vitamin B, zinc and iron.

Contraindications to eating this dish include intolerance to asparagus and diseases of the gastrointestinal system. Also, do not forget about the harm to the body when consuming ham in excess of the norm.

Mushrooms with asparagus and bacon under cheese crust

• dry bread - 3 slices;
• onion - half a medium onion;
• garlic – 1 clove;
• olive oil– 2 tablespoons;
• bacon – 100 g;

• mushrooms – 3 pcs. medium size;
• asparagus – 10 shoots;
• cheese – 50 g;
• eggs – 3 pieces;
• milk – 100 ml;
• mustard – 1 teaspoon;
• salt and pepper to taste.

Cut the asparagus into small pieces and add to the pan. Leave to cook for 3 - 4 minutes. At this time, prepare the dough. Break 3 eggs, add salt and pepper, pour in 100 ml of milk, 1 teaspoon of mustard and beat until smooth. Vegetables cooked in a frying pan are added to the dough and mixed.

Next, break the pieces of dry bread into small pieces and place them in baking dishes. Pour the prepared mixture of dough, vegetables and bacon into molds on top. Grate 50 grams of cheese and sprinkle on top of the molds.

Bake in the oven at 190 degrees for 15 - 20 minutes.

Asparagus with creamy sauce

• asparagus – 300 g;
• cream – 200 ml;
• leek - half;
• carrots - half;
• basil - a pinch.

Onions and carrots are fried in a frying pan. But they don’t fry until crusty, but until the moment when the onion rings begin to fall apart.

Add cream to the onions and carrots and let simmer for 2 minutes. Then add asparagus and a pinch of basil. All this is simmered for another 2 - 3 minutes.

Asparagus with potatoes

• asparagus – 15 shoots;
• potatoes - 4 large tubers;
• soy sauce – 1 tablespoon;
• spices to taste;
• onion – 1 small onion;
• vegetable oil;
• green;
• eggs – 2 pieces.

Peeled and chopped potatoes are laid out for frying in a heated frying pan with oil. Bring the potatoes until half cooked and add onions, asparagus, spices to taste and soy sauce.
About 5 minutes before the potatoes are ready, beat the eggs into the potatoes and mix.

Asparagus Pie

• asparagus – 500 g;
• dough - any;
• milk – 200 ml;
• cheese – 100 g;
• eggs – 3 pieces;
• smoked chicken breast – 2 pieces.

At this time, the asparagus is cleaned and washed, cut into small pieces. Chicken breasts are cut into small cubes, 3 eggs are broken, 200 ml of milk and spices are added to taste. When the dough is baked until half cooked, asparagus is laid out on it, beaten eggs and milk are poured in and sprinkled with grated cheese. It all goes back into the oven, preheated to 180 degrees for 20 minutes.

A good one has elastic and dense stems with unblown ends. If the plant is too old or has begun to bloom, then after cooking its taste will not live up to expectations. It is extremely difficult to prepare such asparagus. Even after prolonged heat treatment, the stems will retain a tough and fibrous structure.

There are several ways to cook asparagus:

• V regular saucepan;
• in a simulated double boiler (a saucepan with a special sieve or metal colander);
• in a steamer;
• in a slow cooker.

The microwave is not very suitable for cooking asparagus. The fact is that the tips of asparagus cook faster than the stems. In a saucepan, slow cooker, or steamer, you can control the placement of the asparagus. This technique is difficult to implement in a microwave and pressure cooker.

The process of cooking asparagus and the main nuances:

• Before cooking, asparagus must be peeled and washed thoroughly (this is easiest to do with a potato peeler);
• white asparagus can be peeled only at the top, and the green variety, on the contrary, from the middle to the base of the stem;
• The base of the asparagus is always cut off (about 1 cm of the stem should be removed);
• You can cook asparagus whole, if the stems are small, or cut them into pieces;
• asparagus will cook better if its stalks are cut equally (otherwise some parts may cook faster, and large “pieces” will not be cooked);
• Place the asparagus in boiling water (the liquid must first be salted and a small amount of lemon juice added);
• if asparagus is boiled in a saucepan using a sieve or colander, then the stalks should be placed vertically so that the tips are barely covered with water (these parts of the asparagus are cooked even under the influence of steam);
• if asparagus is cooked in a regular saucepan, pressure cooker or microwave, then it is better to cook the parts with sprouts separately from the stems;
• You can easily check the readiness of asparagus with a regular toothpick (the stems should become soft and can be easily pierced with the sharp end of a toothpick);
• Do not leave cooked asparagus in hot water after cooking (the water must be drained immediately, otherwise the stems will become overcooked and too soft);
• taste characteristics white and green asparagus differ little (the only significant difference is the cooking time);
• when cooking asparagus in a double boiler, the stems must first be grated or sprinkled with salt (salt should be distributed evenly over the stems);
• Before serving, it is recommended to add a little butter to the asparagus (the ingredient will help preserve the structure of the stems and slightly change the taste characteristics, making them richer).

There are two ways to cook asparagus in a regular saucepan. The first option is to place the stems in boiling water. The second way is to first pour the asparagus cold water so that the stems are in an upright position and the liquid only covers them halfway. The first stage of cooking should be carried out at high fire, and after 3-4 minutes it should be made weak.

As additional ingredients When cooking asparagus, you can use not only salts and spices. Change taste properties stems such as lemon slices, honey or sugar. However, experimenting with sweet additions will not appeal to all asparagus lovers.

How long to cook asparagus

Cooking time depends on the age of the plant and its color. The green variety takes a maximum of 8 minutes to cook, but usually becomes soft after 3-4 minutes in boiling water. White asparagus takes longer to cook. The maximum cooking time can be approximately 15 minutes.

If you steam asparagus, the stalks will be ready in 5 minutes. In order for the stems to cook evenly, it is recommended to tie them with thread.

If asparagus is cooked for puree soup, then it should be cooked for as long as possible, but no longer than 20 minutes. After cooking, the soft stems are rubbed through a sieve or crushed using a blender.

Not all housewives know how to cook asparagus, since this product cannot be called traditional for Russian cuisine. Nevertheless, today asparagus is very popular, being an integral part of delicious and healthy nutrition. Edible shoots of the plant are good in soups, salads and appetizers, and are also included in many main courses.

Two sisters - white and green

How to choose?

What plant stems should be purchased to make asparagus dishes tender and pleasant to the taste? Firstly, they are young and not too tough. Secondly, thick (the thicker the better). Well, thirdly, they are long – at least 15 cm.
In addition, the plant comes in several types. The most commonly eaten varieties are white and green asparagus. In addition to differences in color, the white representative is denser than its green sister, and therefore takes a little longer to cook.

Proper preparation is important

Before you add asparagus to a salad or eat it with sauce, you need to boil it. Moreover, this process is very responsible. After all, if the shoots are overcooked, the dish will definitely be ruined.
So, how should you cook asparagus? First you need to wash it and clean it with a knife. Then tie it into a bundle with threads and place it in a saucepan, add water, adding salt to taste. White asparagus should be kept in boiling water for only 5-6 minutes, then discarded in a colander, rinsed with cold tap water and the threads removed.
How to cook green asparagus? In the same way, but only boil for no more than 3 minutes. At the same time, it should remain bright green and slightly crispy.

Note! To check if asparagus is cooked correctly, simply lift it with a fork. If it maintains a horizontal shape, then everything is in order, and its taste will be impeccable.

Then, when the asparagus is cooked in advance, you can select suitable recipes appetizers, salads and other interesting pickles.

Popular and simple dishes

In fact, there are many recipes, especially from German, Hungarian and armenian cuisine. Let's consider only the best of them.

Asparagus with sour cream sauce

• 400 g boiled asparagus;
• 200 ml thick sour cream;
• a bunch of parsley;
• 2 medium cloves of garlic;
• salt to taste.

Asparagus soup

• 400 g boiled white asparagus;
• 1 cup chicken broth;
• 1 glass of cream;
• 20 g butter;
• salt, parsley and cilantro to taste;
• 1 tbsp. spoon of flour.

Fry the flour in a dry frying pan until a beautiful golden color, add butter and carefully stir in first the broth, then the cream. Bring to a boil, stirring constantly, add salt. Grind the asparagus in a blender and add to the creamy broth mixture. Serve with chopped herbs and toasted bread.

Asparagus salad with vegetables and ham

• 400 g boiled white asparagus;
• 250 g ham or balyk sausage;
• 2 cucumbers;
• 2 tomatoes;
• 5 boiled quail eggs;
• 1 small bunch of parsley;
• 20 ml vegetable (preferably olive) oil;
• 1 tbsp. spoon of lemon juice;
• salt to taste.

Cut the asparagus shoots into 3-4 cm long (by the way, instead of fresh it will do just fine canned asparagus). Cut the eggs into 4 parts. Grind the cucumbers and ham into strips. Do the same with the tomatoes, but they still need to be salted and left for a few minutes, then drain off the excess juice. Chop the parsley. Mix everything and season.
For dressing, mix olive oil, freshly squeezed lemon juice, salt and chopped yolk of one egg.

Asparagus with sausages

• 200 g boiled asparagus;
• 2 milk sausages;
• 2 eggs;
• 1 onion;
• salt;
• vegetable oil.

Fry on vegetable oil chopped onion, add sausages and asparagus slices, 5–6 cm long, cut into slices into the pan. Pour in beaten eggs, salt and keep covered until cooked.

Winter harvesting

Not many people know that asparagus is quite suitable for canning for the winter, and, moreover, the preparation recipes are surprisingly simple.

Pickled asparagus

Wash the shoots of the plant thoroughly, soak in cold water for an hour, then rinse again. Cut into bars 10 cm long. Boil according to type. Place hot into sterilized liter jars, pouring a tablespoon of 6% vinegar into each. Pour boiling brine over the prepared product (25 g of salt per 1 liter of water). Cover with lids. Sterilize for 10 minutes, roll up the jars and wrap until cool.

Pickled asparagus is used as independent dish or added to salads, omelettes, appetizers.

Is asparagus dried?

Often in recipes oriental cuisine you can find such an ingredient as dried asparagus. She is incredibly good in salads. Therefore, our housewives ask the question: “How to cook dried asparagus?”

But, in fact, dried asparagus has nothing to do with the plant of the same name. It's just a semi-finished product - noodles from soy milk, called fuzhu in the East. Therefore, you should not torment yourself with searching for recipes for drying asparagus; it is better to purchase it at finished form at the market or in a store.

Korean carrots with fuju

• 200 g fuju;
• 2 large carrots;
• 2–3 cloves of garlic;
• 2 tbsp. spoons 6% vinegar;
• 40 ml vegetable oil;
• a pinch of ground black pepper;
• red pepper and salt to taste.

Pour boiling water over the semi-finished soy product and leave until it swells, then drain the water. Grate carrots for Korean carrots, mix with crushed garlic, salt and pepper. Pour hot oil over it. Add fuju to the carrots, season with vinegar at the end and let the salad brew for at least an hour.

From all of the above it is clear that cooking asparagus is absolutely not a tricky task, but at the same time pleasant. Dishes made from this beautiful plant are perfect for both weekdays and festive table, meeting the needs of the most spoiled gourmets.

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

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Asparagus is one of the very first fresh vegetables, its season traditionally opens in May. It is incredibly healthy and very tasty. Previously, asparagus was transported from Europe, but now from Asia and Latin America.

Useful properties

It has a beneficial effect on the heart and blood vessels, regulates blood clotting and prevents the formation of blood clots. And carotene in asparagus prevents cancer.

Asparagus is especially loved by those who are watching their weight, since it is a low-calorie product despite its overall health benefits.

Back in the Middle Ages, it was believed that asparagus was a love product, an aphrodisiac. It activates sexual energy, has a stimulating effect, has a beneficial effect on men's health, in general, acts as a natural analogue of Viagra. But asparagus is not only beneficial for men. In India she is called "shatavari", which means "having a hundred husbands." Asparagus normalizes hormonal metabolism, helps with infertility and serves as a rejuvenating agent for women.

White and green

There are two types of asparagus: white and green. The difference is that the white one grows underground, it does not see sunlight, so it has this color, its shoots are more tender than the shoots green asparagus, which reaches towards the sun. But green asparagus is richer in vitamins. Although in fairness it should be noted that both types are very useful. True, white asparagus is not very common in our country. Green is much more common.

Culinary tricks

What to combine with

Asparagus is a versatile vegetable. She doesn't have too much bright taste, therefore can act as great side dish for meat, addition to hot dishes, scrambled eggs. They make excellent salads and even pies from it. Very often, asparagus is served simply boiled with a delicious creamy sauce. Most often - Dutch.

Photo: Shutterstock.com

Hollandaise sauce

100 g butter

juice of half a lemon

salt, freshly ground white pepper

Grind the yolks, butter and lemon juice, add salt and pepper.

Put on water bath, whisk constantly and cook over low heat until thickened.

Asparagus with caviar and cream sauce

Photo: Shutterstock.com 5 yolks

100 g green asparagus

2 tbsp. l. lemon juice

2 tbsp. l. ghee

2 tbsp. l. soy sauce

1 tbsp. l. red caviar

Step 1: Peel the bottom of the asparagus stalk.

Step 2. Prepare asparagus in any way: steam, boil or fry.

Step 3. Make the sauce: beat the yolks, lemon juice, melted butter in a blender butter and soy sauce. Pour the mixture into a saucepan, add white ground pepper, grated root fresh ginger and cook in a water bath, stirring with a whisk, until slightly thickened. This will only take a couple of minutes.

Step 4. Serve the finished asparagus with red caviar and light sauce.

Poached eggs with asparagus and white sauce

2 pieces of bacon

Hollandaise sauce

1 poached egg

Oil for frying

Step 1: Peel and chop the asparagus.

Step 2. Blanch the asparagus in salted boiling water.

Step 3. Cool in cold water, then fry.