Asparagus is the favorite winter vegetable. With its long slender and truncated stems, wild or domesticated, green, white or purple, asparagus is one of the most popular winter vegetables in France. For example, asparagus is a favorite of risotto and egg lovers because their sweet and tangy flavor goes well with rice and egg yolks.
They can have the taste of grass freshly cut because of their green color and pleasant flavor. They can also be white, with a slightly sweet flavor that allows them to be eaten raw.
Asparagus is often referred to as a godsend for weight loss enthusiasts. According to its nutritional profile, asparagus is a low-calorie source of folic acid (a B vitamin) and asparagine, a chemical that improves the body’s ability to resist exhaustion. Their antioxidant, diuretic and detoxifying effects make them an excellent dietary supplement.
Asparagus can be prepared in a variety of ways to create delicious appetizers, sophisticated starters and light main courses that will please even the most discerning of you. Learn how to cook asparagus in different ways to impress your guests with your culinary prowess. Our tips are also suitable for the little ones in the house by preserving the nutritional treasure of this wonderful food.
Asparagus, more than a vegetable… A treasure!
Asparagus belongs to the same family as the onion, and therefore has the same qualities. Kidney stones, arthritis and dropsy can be relieved by this herb as it has a powerful diuretic effect which helps flush out waste from the body. It also helps fight eczema.
As we mentioned earlier, this food contains asparagine, an amino acid that helps make proteins. They also contain rutin, a quercetin diglycoside that strengthens capillary walls. There is also folic acid, manganese, phosphorus and vitamin B, extremely beneficial for bones, kidneys and skin.
Tip #1: Clean the asparagus properly
Cleaning the asparagus is an essential step before cooking. When the latter are not cleaned properly, you risk compromising the cooking, however expert it may be!
In order to clean the asparagus all you need to do is:
- Remove the film that covers the white and earthy part of the asparagus using a small knife. However, care must be taken not to damage the plant if it is fresh and crisp.
- Then rub the asparagus well.
- As soon as it’s done, tie them with string.
- Finally, remove the rest of the stems and flatten them into one piece on the cutting board.
Tip #2: Cooking by boiling
When it comes to preparing asparagus, the most common method is to boil it in water. Simply arrange the trimmed, washed and cleaned asparagus in a large, narrow saucepan, taking care to keep the tips out of the water.
Then just watch the cooking for about 15 to 20 minutes, depending on the thickness of the asparagus. It goes without saying, the cooking time will also depend on the quantity of asparagus cooked. In general, cooking is complete when the asparagus bows its head.
When asparagus is boiled, it can be used in a variety of dishes. They can also be sautéed in a pan with butter.
Tip #3: Steaming
Light and easy to prepare, steamed asparagus is a a great winter and spring side dish.
As we mentioned, asparagus is an excellent source of antioxidants, potassium, folic acid and fiber, and this method of cooking preserves the fresh flavor and nutritional value of the vegetable.
The trick is to steam them in a traditional steel steamer basket, or in a specialized vertical basket. The time for steaming asparagus varies depending on the amount of asparagus and their sizes, however, ten to fifteen minutes is usually sufficient.
It is possible to steam the asparagus for 5 minutes and finish cooking later if you intend to use it as a base for other recipes.
The preparation of steamed asparagus is an excellent starting point for a wide range of culinary creations. Eggs and asparagus make a classic duo, whether in omelet or frittata form, respectively. A simple drizzle of olive oil, salt and fresh lemon juice is enough to bring out the best in steamed asparagus.
Tip #4: In a skillet
To cook fresh asparagus in a pan, start by removing the tips and cutting the asparagus into pieces. Then sauté the asparagus, tips removed, with a small amount of oil or butter until beginning to soften, then add the tips and season to taste with salt and pepper.
During cooking, if necessary, add a little boiling water. You can now serve them as a side dish or use them to decorate pasta by incorporating cream or ricotta.
Baked asparagus is simple to prepare, but it’s packed with flavor and aroma. This method of cooking asparagus is both simple and rustic and goes wonderfully with fish and meat dishes. We strongly encourage you to try it! It is both easy and quick to perform and takes no more than 20 minutes.
For this baking, the asparagus only needs to be washed, as mentioned before, and the toughest part of the stalk removed before placing it in a baking dish. You can add breadcrumbs, oil and salt for maximum flavor
If you liked the post let me know. It’s the only way for me to improve it.