Recipe: Green asparagus - grilled with garlic oil. Fried asparagus Is it possible to fry asparagus

I discovered such a dish as fried asparagus only this year. It's a strange thing: for some reason it never even entered my head that it could be cooked this way! The consistency turns out to be interesting - not soft, but rather dense. To taste - in my opinion, there is a slight bitterness, but in such an accompaniment as in this recipe, it does not interfere at all - there are many other components with an intense and even sharp taste. But I would not recommend frying asparagus for a classic accompaniment like hollandies sauce.

The overall flavor composition of the dish is, in my opinion, somewhere with a bias towards Mediterranean cuisine. But I am not going to claim that it refers to sustainable dishes of a particular country.

For 300 grams of white asparagus, you need 6 pieces of cherry tomatoes, a little sweet bell pepper, a couple of tablespoons of olive oil and some nuts (I have almond petals). Seasonings - balsamic, salt and pepper to taste and a few leaves of arugula or any watercress. The asparagus should only be first-class and fresh. Asparagus that is too thick with cavities inside, even if it is first class, does not fit here.

We clean the asparagus to the very head. It should be visible there by the luster of the core, at what height the shoot was dehydrated from the cut - there is a dimmer area at the base. We cut it off. When in doubt, cut off the bottom quarter.

If the stems are more than 1 cm thick, then we will halve them lengthwise. Thin - not necessary.

Fry the asparagus in a tablespoon of olive oil, first in a very hot frying pan, then over very low heat for 8-10 minutes. We turn it over along the way. Salt at the end.

While the asparagus is roasting, heat another skillet without oil and fry the nuts in it.

While the nuts are roasting, halve the tomatoes and cut the peppers.

Remove the nuts from the second frying pan, pour oil on it and fry the tomatoes, sliced ​​down, and the peppers over high heat. Salt at the end. Remove from heat at the same time as the asparagus.

Put fried asparagus, vegetables on a plate, sprinkle with nuts and arugula, pour balsamic, pepper.

We eat the dish hot.

Fry the asparagus for 7 minutes over medium heat, uncovered.

How to roast asparagus

Products
Fresh green asparagus - 300 grams
Salt - half a teaspoon
Olive oil - 1 tablespoon
Garlic - 1 prong

How to roast asparagus
1. Peel the asparagus, cut off the rough ends.
2. Preheat the pan, pour in the oil and roll it over the entire surface of the pan.
3. Peel the garlic.
4. Put the garlic in a skillet, hold in oil for 1 minute and remove.
5. Put the asparagus in a skillet and fry for 7 minutes over medium heat, uncovered.
6. After roasting, salt the asparagus.

Fusofacts

The cost of fresh asparagus is about 600 rubles / 1 kilogram.

The calorie content of asparagus is 21 kcal / 100 grams. Asparagus is considered a low-calorie food.

When choosing asparagus, pay attention to the firmness and color of the vegetable. Young fresh asparagus - firm, pale green fruits of the same length and thickness.

The benefits of asparagus are due to the folic acid content, which is why it is recommended for pregnant women. In addition, asparagus has a positive effect on the muscle tone of the digestive system, and helps to cleanse the body of toxins.

The shelf life of asparagus is 10 days in the refrigerator at temperatures of +3 - +7 degrees.

Many grow green asparagus (asparagus) in their garden, but not to eat it, but to decorate bouquets with it when it grows up. And in general, it does not look very effective in the garden when it grows and fluffs up. But asparagus is very tasty and healthy, and there are special food varieties of asparagus, which are considered a delicacy, but few people plant them in our area. Of course, decorative asparagus can be eaten, but it is not so tender and tasty. Asparagus has a short season, and you won't grow a lot of it, but you can try, especially since store-bought asparagus is very expensive and rarely found anywhere. You can grill your own or store-bought asparagus very quickly and deliciously with garlic oil.

To do this, we take fresh bright green asparagus and garlic (despite the fact that there is a whole head of garlic in the photo, we only need one clove for this amount of asparagus).

Cut off the coarse and thick bottom of the asparagus - it will be tough and fibrous even when cooked. Although, I know that there are people who like to chew this particular part, who believe that it is very useful for the body))))

Cooking time: PT00H15M 15 min.

Estimated Serving Cost: RUB 100

If you are planning to add asparagus to your diet, but do not know how to cook it, then use one of the suggested recipes. Roasting asparagus is very simple - the plant cooks pretty quickly. The main thing is to put out the stems a little, since they cook a little longer than the inflorescences.

This healthy plant contains a huge amount of vitamins. Asparagus helps to normalize blood pressure, improves heart function and is a recognized natural aphrodisiac.

It is more convenient to immediately fry the asparagus in a pan, but you can first boil it a little in a pan, and then fry it.

Asparagus does not have a pronounced taste, so spices or sauce are added to it. You can choose seasonings at your discretion - aromatic herbs (tarragon, rosemary or basil) and slightly tart spices (coriander, thyme) go well with asparagus. You can also always add versatile garlic and peppers, and especially asparagus is good with sesame seeds.

Asparagus with egg sauce

You can fry green asparagus whole, or cut into pieces - they should be the same. In this case, vegetable oil (olive or sunflower) or butter is used. The latter allows you to get a characteristic crust.

Ingredients:

• green asparagus;
• salt;
• ¼ lemon;
• 3 eggs;
• 100 g butter;
• a pinch of black pepper.

Preparation:

1. Rinse the asparagus, cut the peel from the stems.
2. Cut off the base of the plant.
3. Cut the asparagus into equal pieces if necessary.
4. Pour some water into the pan, simmer the plant for 5 minutes. During this time, the water should boil away. Then add oil and fry the asparagus.
5. While the asparagus is cooking, you can prepare the sauce.
6. Prepare a water bath in advance - place a bowl on a saucepan with boiling water. Put butter in it.
7. Add 3 egg yolks. Use a spoon to scatter the ingredients. Season with salt and pepper.
8. Steam, stirring constantly, until the mixture thickens. Pour the prepared sauce over the fried asparagus.

Asparagus with cheese sauce and ham

You can fry frozen asparagus, but it is recommended to defrost it at room temperature beforehand. Add smoky flavor to the vegetable dish - ham will help.

Ingredients:

• green asparagus;
• salt;
• olive oil for frying;
• 50 gr. hard cheese;
• 1 onion;
• 50 ml. cream;
• 2 tablespoons flour;
• 100 g ham.

Preparation:

1. Peel the asparagus stalks and cut off the base.
2. Separately pour the onion, chopped into small cubes, into the pan. Fry in oil.
3. Add flour, fry again.
4. Pour in the cream. Cook the sauce, stirring constantly, for 5 minutes.
5. Grate the cheese. Cut the ham into cubes.
6. Sprinkle the ham on the asparagus.
7. When the sauce is ready, add the cheese to it - it should melt.
8. Pour the sauce over the asparagus.

Asparagus in mustard sauce

You can create a savory dish by adding mustard to the asparagus. It can be an excellent side dish with a steak or served with a light vegetable salad.

Ingredients:

• green asparagus;
• salt;
• 2 garlic prongs;
• a pinch of sugar;
• 1 tbsp wine vinegar
• 1 tablespoon olive oil;
• 1 tablespoon Dijon mustard
• tarragon.

Preparation:

1. Rinse the asparagus, peel the stem and cut off the base.
2. Place in the pan. Pour in some water and salt. Simmer for 5 minutes. When the water boils off, pour in the oil, fry on both sides.
3. Pour the oil into a separate container, add sugar and squeeze out the garlic. Warm up. This can be done in the microwave. The garlic should soften. Then remove it from the oil and crush it until mushy.
4. Add this garlic to the asparagus, stir it.
5. Add vinegar, mustard and tarragon to the oil. Stir. Pour the sauce over the asparagus.

An unusual dish can be made from fried green asparagus, supplemented with a sauce that will add accents and turn the plant into a culinary masterpiece.

Traditionally, asparagus is a rare vegetable on our table, but in recent years it has become more and more popular. It is both a versatile ingredient in many dishes and a wonderful product on the menu for everyone who cares about their health and monitors their nutrition.

Which asparagus is good for cooking?

In Russia, two other products are also mistakenly considered asparagus. The first is the asparagus bean, a legume that bears only superficial resemblance to real asparagus. And the second is a product made from soy milk - dry Korean asparagus, which is actively used to make Korean salads.

Real asparagus is the shoots of the asparagus plant. More than 300 species of this plant are known, but we use only a few for food. For cooking, use the short tops of young shoots - no more than 20 cm.

On sale there are mainly white and green asparagus, less often purple. White asparagus stems have a sweetish taste, they are considered the most juicy and tender. However, the shoots of green and purple asparagus are unique in their vitamin composition.

How to choose the right asparagus?

Fresh asparagus quickly deteriorates and loses its quality after 3-4 days, and it will no longer be tasty to cook it. That is why frozen asparagus is so popular. Blast chill shortly after harvest retains all nutritional and taste qualities.

Young asparagus has the most delicious shoots. When choosing, you need to carefully examine the stems - it is desirable that both the stems and the tops retain their elasticity. You can also determine freshness by cuts - if they are dry, it is better to refrain from buying or choose fresher shoots.

When buying, it is important to choose short shoots 15-16 cm long with a base thickness of 1-1.5 cm.

When choosing frozen asparagus, it is wise to opt for proven brands of frozen food, the quality of which has not let you down before.

Culinary secrets

An important feature of asparagus is that the upper, more tender part cooks faster than the firm stems. Therefore, so that it does not boil over, the stems are tied in a bunch and boiled while standing in a narrow saucepan so as not to immerse the top in boiling water. For cooking, the steam that is formed during boiling will be enough.

The taste will only improve if you add a slice of lemon and a pinch of sugar to the water during cooking.

To keep the asparagus juicy, bright green and crispy, it is recommended to pour cold water over it for a short time immediately after boiling. This same trick can be used for other green vegetables like green beans and broccoli.

Try breaking the stem before removing the bottom. You need to cut off exactly where it breaks - in this part the asparagus becomes harsh.

When defrosting, frozen asparagus loses a significant portion useful properties, therefore, it is undesirable to defrost it when cooking.

Asparagus should not be cooked in the microwave - the stems are cooked unevenly, the taste deteriorates.

What to combine with

Asparagus is a versatile vegetable that can be used as an independent dish, as well as in soups, salads, fillings for savory pastries, as an excellent side dish for meat or fish, and pickled asparagus is an unusual and spicy appetizer.

How to cook

There are many recipes in which asparagus is present in one form or another. Thanks to its versatility, you can not only use ready-made recipes from culinary sites, but also experiment on your own, adding asparagus to familiar dishes, inventing your own dishes and new combinations.

Boiled asparagus: simple and tasty

Even a beginner can cook boiled asparagus.

Put the frozen asparagus in a saucepan, pour boiling water over, salt and leave for 5 minutes to soften the stems.

Then put the pan on the stove, bring to a boil and cook for 2-3 minutes, remove with a slotted spoon or drain through a colander.

This time is quite enough for the stems to cook and become tender. If the asparagus is digested, a characteristic bitterness appears.

Optionally, you can add grated cheese, creamy or cheese sauces to the dish.

Green asparagus in a pan

Another easy and interesting recipe for asparagus lovers.

Pre-clean the shoots, wash and dry.

Sprinkle a preheated pan with olive oil, melt a little butter in it. Add salt.

Put asparagus in a thin layer in well-heated oil and fry over high heat for 3-5 minutes. Stir regularly.

When the stems are soft and golden crispy, they are done. Place the fried stems on a paper towel and let sit for a few minutes. When the excess fat is absorbed, you can serve it to the table. If desired, sprinkle with sesame seeds for a new flavor. This dish will perfectly complement meat or fish.

Green asparagus salad with pine nuts and avocado in a slow cooker

Asparagus is good not only as a separate dish, side dish or base for soup, but also in salads.

In order to prepare this delicious and unusual salad, take 450 g of asparagus, 90 g of arugula, 1 avocado, 25 g of pine nuts, 1 lime, half an orange, 3 teaspoons of honey, 1 teaspoon of dried basil, 3 tablespoons of olive oil , salt and pepper to taste.

1. Using the browning mode, fry the pine nuts in a dry bowl without oil for 2-3 minutes until light golden brown. Stir the nuts constantly for even roasting. Then turn off the multicooker and transfer the nuts to a separate container for a while.
2. Wash the shoots, blot with a towel, remove the lower hard part of the stems (2-3 cm). Turn on the baking mode for 25 minutes, sprinkle the surface of the bowl with olive oil, spread the shoots evenly and sprinkle them with olive oil on top. Stir occasionally and cook for 15 minutes.
3. To prepare the dressing, take a separate dish, squeeze out the juice of half an orange and half a lime, add basil, honey, salt. Beat the resulting mixture with a whisk.
4. The avocado must be peeled and diced. Drizzle over the remaining lime half.
5. Remove the finished asparagus from the multicooker bowl, let it cool slightly and cut the stems into 3 parts.
6. Rinse the arugula and dry it a little.
7. Put arugula, cooled asparagus, avocado pieces in a salad bowl, pour over the dressing, sprinkle with nuts on top and sprinkle with olive oil.

Delicate creamy white asparagus soup

Light and very nutritious cream soup will appeal to all lovers of healthy food.

You will need:

• 800 g white asparagus
• 800 g of milk
• 2 tablespoons flour
• 50 g butter
• salt, pepper, herbs (to taste),
• ready-made crackers or a little bread for making them.

1. Pre-clean and wash the shoots, then throw them into boiling salted water. After 8-10 minutes, take out half for the future filling, and boil the remaining half for another 7-10 minutes, so that the stems become soft.
2. Melt half the butter in a saucepan and lightly fry the sifted flour.
3. Then gently pour 4 cups of milk into this saucepan and, stirring thoroughly, bring to a boil.
4. As soon as the milk boils, add well-boiled asparagus and 1-2 cups of vegetable broth in which it was cooked.
5. Reduce heat to low and simmer the soup for another 15-20 minutes, then remove the pan from the stove and beat the contents with a blender.
6. Pour the cream soup into bowls and add the shoots that were set aside earlier, as well as the butter and fresh herbs. Serve with croutons, croutons or toast.

Due to its qualities, asparagus is an important component of the diet. modern man... Its preparation does not require special culinary skills; it can be used both for new dishes and in order to diversify the already familiar ones.