What to cook with white asparagus? TOP 5 recipes with photos of asparagus cooking at home. Features and secrets of cooking. Video recipes.
You need to know, love and know how to cook white asparagus. It is a very popular delicacy in Europe, where it is prepared in every family and in all restaurants. White asparagus, unlike green asparagus, grows underground and does not see sunlight, which is why it has such a color. It is unique in everything: it consists of 93% water, 100 g of pods contains only 20 calories, and has been famous for its huge set of healing properties since the last century. White asparagus also differs from green by the softness of the shoots and the tenderness of the taste. Many different dishes can be prepared on its basis. Therefore, sophisticated gourmets assign a royal place to white pods. At the same time, it is important to know how to choose it when buying and follow the rules of preparation, which we will talk about further.
Dishes with white asparagus - cooking features
- When choosing white asparagus, make sure it is the same size and has an even pearlescent hue. Determine the freshness of the asparagus by squeezing the end of the trunk, droplets of juice will stand out on the cut.
- Do not take it dry, the trunk of such asparagus has deep cracks.
- The ideal length for asparagus shoots is 15-16 cm.
- Try breaking the asparagus before cooking. The stem breaks at the roughest point. At this level, it needs to be cut.
- It is convenient to peel asparagus with a regular potato peeler. Do this from the top down the stem.
- Do not throw away cut ends and peeled asparagus skins, they are suitable for making soup.
- Before use, the asparagus is blanched by boiling for about 5 minutes in boiling salted water.
- Blanch the asparagus for 5 minutes. It is most convenient to do this by tying the shoots into a bunch and dipping them while standing in boiling water. This will cook the asparagus evenly, as the tops will stick out of the water and steam while the thick parts of the stem are in the water.
- To enhance the flavor of the asparagus, add lemon juice to the water during cooking.
- You can store asparagus in the refrigerator for 2 days in water from the moment of cooking. You do not need to transfer it to a plastic container, otherwise the stems will become frayed and lose their appetizing appearance.
- You can cook white asparagus in different ways: grill, fry in a pan, bake in the oven, boil in a saucepan.
- Asparagus can be served simply boiled as a main dish or as a side dish. It is also used as one of the ingredients for other dishes: salads, soups, pizza, risotto, spaghetti …
See also how to cook fried asparagus beans.
How to cook asparagus with eggs and bacon
Fried asparagus and bacon drenched in eggs is a hearty meal with a bright and savory taste. Therefore, a meal can be an excellent side dish for meat or a full-fledged independent meal.
- Caloric content per 100 g - 195 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- White asparagus - 1 kg
- Eggs - 4 pcs.
- Butter - 100 g
- Ham - 8 pieces
- Water - 100 ml
Cooking Asparagus with Eggs and Bacon:
- Put the asparagus in cold water for half an hour.
- Then peel it with a vegetable peeler, about like a carrot and cut about 2 cm from the bottom edge.
- Pour water into a saucepan, salt and boil.
- Dip the sprouts into it so that the water completely covers them.
- Boil the water again and boil for 5 minutes.
- Then turn off the heat, cover the pan and leave the pods in the water to reach the desired condition for 10 minutes. If the stems are thick, soak them in boiling water for 15-20 minutes. Check the readiness by cutting off and tasting a small piece.
- Remove the asparagus from the water and cut into 3-5 pieces.
- Chop the ham and place in a skillet with melted butter and fry for 2 minutes to soak and turn golden.
- Add the asparagus slices to the skillet and cover with eggs.
- Cook the asparagus and bacon over medium heat, covered, until the eggs coagulate.
Korean white asparagus
Spicy white asparagus will be delicious when cooked in Korean style. The moderately sharp and spicy taste of the dish will not leave anyone indifferent.
Ingredients:
- White asparagus - 500 g
- Salt - 1 tsp
- Vinegar essence 70% - 2 tsp
- Onions - 1 pc.
- Vegetable oil - 3 tablespoons
- Sugar - 1 tsp
- Ground red hot pepper - 1 tsp
- Ground coriander - 0.5 tsp
- Garlic - 2 cloves
- Soy sauce - 2-3 tsp
Cooking Korean White Asparagus:
- Peel the asparagus, boil in salted water and cut into slices 4-6 cm long.
- Fill the sprouts with vinegar essence, mix and after 10-15 minutes drain the emerging liquid.
- Peel the onions, cut into small pieces and fry in a pan in heated oil until translucent.
- Send fried onions to the asparagus and add sugar, coriander, red hot and black pepper, chopped garlic, soy sauce.
- Mix everything thoroughly and refrigerate for 3-4 hours or overnight.
Potato and Asparagus Soup with Watercress
The first course with a very delicate consistency, combined with wine and lemon juice, has a very sophisticated and spicy taste.
Ingredients:
- White asparagus - 500 g
- Potatoes - 200 g
- Watercress - 1 bunch
- Shallots - 2 pcs.
- Salt - 0.5 tsp or to taste
- Sugar - 0.5 tsp
- Butter - 80 g
- Lemon juice - 2 tsp
- Dry white wine - 120 ml
Making Potato and Asparagus Soup with Watercress:
- Peel the potatoes, wash, cut into cubes and boil until tender in salted water. Drain the water and use a press to make mashed potatoes.
- Peel the asparagus, cut off the ends, boil until tender, turn off the heat and soak in hot water for 10 minutes.
- Remove the sprouts from the water, rub through a fine sieve and return the mashed potatoes to the broth. Add salt, sugar, lemon juice to the asparagus and cook for 15 minutes.
- Finely chop the shallots and fry in butter until blush. Pour in wine, boil and pour over asparagus.
- Then add mashed potatoes and whisk with a hand blender.
- When serving potato and asparagus soup, sprinkle with watercress.
Oven baked white asparagus
A simple yet sophisticated dish - baked white asparagus in the oven - will help you get involved in the art of Italian cuisine. This is a very delicate and exquisite dish that will please the most fastidious eaters.
Ingredients:
- White asparagus - 500 g
- Butter - 50 g
- Ground black pepper - 0.5 tsp or to taste
- Parmesan - 100 g
- Ground black pepper - a pinch
Cooking baked white asparagus in the oven:
- Peel white asparagus, wash, put in salted water, boil and cook for 10 minutes.
- Place the boiled asparagus in a baking dish.
- Randomly cut the butter into small pieces and place on top.
- Grate the parmesan on a coarse grater and sprinkle generously asparagus with ground black pepper.
- Bake white asparagus in a preheated oven to 180 degrees for 10 minutes.
White asparagus salad
A delicious, beautiful and bright white asparagus salad diversifies the everyday menu, especially when monotonous dishes are boring.
Ingredients:
- Canned white asparagus - 250 g
- Any cheese - 40 g
- Chicken hearts - 200 g
- Cherry tomatoes - 2 pcs.
- Greens - 100 g
- Olive oil - 2 tablespoons
- Lemon juice - 30 ml
- Sea salt to taste
- Ground black pepper - to taste
- Pomegranate beans - 250 g
Cooking White Asparagus Salad:
- Remove the asparagus from the jar and cut into pieces into 2-3 pieces.
- Grate the cheese on a coarse grater.
- Boil chicken hearts in advance until tender, cool and cut into small pieces.
- Wash the tomatoes, dry and cut into 2 parts.
- Wash greens and chop finely.
- Combine all products except cheese, season with olive oil and lemon juice and stir.
- Divide the white asparagus salad into serving bowls, sprinkle with grated cheese and garnish with pomegranate seeds.
