Pickled soy asparagus

Pickled soy asparagus

Category: Cold meals and snacks

Ingredients
Soy asparagus	400-500 g.
Onions (can be red salad)	1 onion
Olive oil	4 tbsp. l
Salt	2 tsp
Sugar (I take unrefined brown)	2 tsp
Hot red pepper	0.2 tsp
Black pepper	0.2 tsp
Coriander	2 tsp
Vinegar	1 tsp
Garlic	5-7 teeth

Cooking method

• Break the asparagus into pieces and soak in cold boiled water for 2-3 hours until it becomes soft.
  
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• Prepare the sauce by mixing oil with salt, sugar, spices (it is advisable to grind or grind allspice and coriander in a mortar just before preparing the dressing), vinegar and crushed garlic. In principle, I do not add any flavor enhancers, although they are always present in Korean recipes. Let the dressing stand under the lid for 10-15 minutes.
  
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• Then drain the water from the asparagus (do not squeeze hard). In a deep bowl, stir together the soy asparagus and the onion, cut into thin half rings. Pour over the sauce, stir. Press down with a press (I usually cover with a plate of a smaller diameter and put some kind of jar on top. The water from the asparagus partially remains, it is mixed with the sauce and should cover the asparagus at least 2/3. Refrigerate for a day.
  

I'd love to learn how to cook asparagus. I don’t know why, but I don’t soak it to a soft state. Here it remains, like rubber, and that's it, I soaked it overnight, the result is the same. Maybe try to boil it?

And I always poured boiling water over the asparagus. It quickly became soft and then mixed with Korean carrots (ready-made, purchased at a Korean kiosk). let it stand longer, and it turned out a delicious salad!

Thank you! I'll try to do this now, otherwise I really want a salad with asparagus

I'd love to learn how to cook asparagus. I don’t know why, but I don’t soak it to a soft state. Here it remains, like rubber, and that's it, I soaked it overnight, the result is the same. Maybe try to boil it?

Asparagus should be firm, yes, a little rubbery. If you cook it, then you risk getting boiled and collapsed, then it will look a little like pickled pieces: unpresentable, and you can't pick it up with a fork. In principle, soups with soy asparagus are also good, but they partially creep in them, which is not scary for a soup, in principle.
You can probably hold it for a little in boiling water, but I haven't tried it. Usually, everything swells well in cold water. The main thing is to make sure that the water covers the asparagus completely (otherwise it floats up and is not soaked on top). You can mix the pieces from time to time to evenly soak. And there are also such hard, non-porous areas on asparagus, which, in principle, are difficult to soak. Here they can only be used in soup.

Tasty!!!! Made according to the recipe for 500 grams of dry asparagus.
Added 1 large grated carrot + 1 tsp salt. It turned out mmmm ... lick your fingers! :-)

I didn't cook anything, soaked it for 12 hours (filled it with hot water). Maybe I would like a little softer, but I think that it will still pick up moisture in the marinade and soften (or am I wrong?).