Stern
The long-awaited asparagus season has arrived in Germany. We eat it at least 2 times a week. Necessarily with boiled potatoes and hollandaise sauce. Everything is grown up here. A special pan, a special cleaning knife and, of course, the strictest selection.
Cooking asparagus is very easy, but there are a few prerequisites. Add salt, sugar and a piece of butter to the water. If there is no special pan, asparagus can be cooked in a regular one, only a saucer must be placed on top so that the asparagus does not float. Cook for 15-20 minutes from the moment the water boils. Usually schnitzel is supposed to accompany asparagus, but we eat this way, it's better to eat more asparagus, the season is short, and schnitzel is a demi-season dish.

I found the recipe for Hollandaise sauce on cooking, and I do it. Everything is written there in great detail, with pictures. Better to see for yourself, it will be clearer.
Lenusya
Stеrn, we sell asparagus on the market, but the sticks are purple-green, not white, is that what it is?
Then I, too, will ask for the first row, because I look at her, but I don't know how to cook
And if all this is as tasty as you say, then ... well, fig with her, with a figure, we live once
Stern
Lenusya , green sticks are also asparagus, but for some reason it is not honored in Germany. Most Americans eat green. But you can cook it in the same way as white. Steam for 5-6 minutes, depending on the thickness of the stems, until tender when pierced with a stick.
Alexandra
Sternochka, I am grateful that they reminded about asparagus
Boiled asparagus
Alexandra
Sternochka, Today I solidified with your spouse and made pike perch with asparagus, spinach and pine nuts. Bungled everything in exactly 10 minutes Thanks again for the reminder about asparagus

Boiled asparagus
Asteria
I bought white asparagus. I just steamed it.
Tell me, do you need to clean it? I tried, but it doesn’t clean, it falls apart into fibers. The taste is slightly bitter. This is normal?
How should you choose it?

I've already eaten half with soy sauce. I won't say that I liked it a lot, but you can eat. If not for the fiber ...
dopleta
AsteriaYou, apparently, are trying to clean it already boiled? And it looks like they've digested it. Did you cut off the bottom of the stem?
Stеrn, and I'm interested in a special asparagus knife, show me, please, eh? I love asparagus, I've been cooking in different forms for a long time, but I don't know about the knife ...
Oh, I found it in a search engine, like that? 🔗
And what is it much more convenient for them than a regular vegetable peeler, without tongs?
MariV
Quote: Asteria

I bought white asparagus. I just steamed it.
Tell me, do you need to clean it? I tried, but it doesn’t clean, it falls apart into fibers. The taste is slightly bitter. This is normal?
How should you choose it?

I've already eaten half with soy sauce. I won't say that I liked it a lot, but you can eat. If not for the fiber ...
White asparagus, which is now sold in Moscow, is a decent one! It is tasty green, a huge bush grows in my dacha - when the first sprouts come out, I don't have time to bring it to the kitchen - I am so busy!
Asteria
Quote: dopleta

AsteriaYou, apparently, are trying to clean it already boiled? And it looks like they've digested it. Did you cut off the bottom of the stem?
dopleta, I jumped around her, jumped. I tried to scrape it while wet, it didn't scrape very much. There, if there is a skin, then it is thin-y-y-yusenka, she could not remove the shavings in any way. The lower part was cut off only from those asparagus, for which it was clearly brown and soft. Basically, it is all crispy and juicy (I tried it raw - I liked it even better, but it still tasted bitter). Well, respectively, I couldn't clean the boiled one either.

MariV, probably we also have a byaka. I have nothing to compare with. I took it for a try. Apparently a bad choice.
dopleta
Quote: MariV

I have a huge bush growing in my dacha - when the first shoots come out, I don't have time to bring it to the kitchen - I'm so shy!
MariV, how I envy. Several times I tried to breed asparagus in my home - it does not grow.
MariV
Quote: dopleta

MariV, how I envy. Several times I tried to breed asparagus in my home - it does not grow.
It has been growing for many years - grown through seeds; not afraid of frost, nor drought. Of course, he is responsive to care! Twice that summer I broke young shoots!
MariV
Quote: Asteria

dopleta, I jumped around her, jumped. I tried to scrape it while wet, it didn't scrape very much. There, if there is a skin, then it is thin-y-y-yusenka, she could not remove the shavings in any way. The lower part was cut off only from those asparagus, for which it was clearly brown and soft. Basically, it is all crispy and juicy (I tried it raw - I liked it even better, but it still tasted bitter). Well, respectively, I couldn't clean the boiled one either.

MariV, probably we also have a byaka. I have nothing to compare with. I took it for a try. Apparently a bad choice.
Buy green! I bought a green one in winter - wow! And white asparagus - even champignons didn't save itBoiled asparagus!
Stern
Quote: Asteria

I bought white asparagus. I just steamed it.
Tell me, do you need to clean it? I tried, but it doesn’t clean, it falls apart into fibers. The taste is slightly bitter. This is normal?
How should you choose it?

I've already eaten half with soy sauce. I won't say that I liked it a lot, but you can eat. If not for the fiber ...

1. Asparagus must be peeled before cooking. A common vegetable peeler with a transverse blade, very thin. (I have never seen such a "gadget" with tongs.) The lower part needs to be cut off. The hard so-called "stiff" part is cut off. The head (approx. 5 cm from the top) does not need to be cleaned.
2. Asparagus, as far as I know, is not steamed. Plus, you've obviously digested it.
3. In Germany, asparagus is eaten only during the season (May-June), I have no idea how the one that is sold in supermarkets in winter behaves.
4. You need to choose thin asparagus, with a light cut, coarse fibers should not be felt in the lower part.

LTBW
Quote: MariV

It has been growing for many years - grown through seeds; not afraid of frosts, nor drought. Of course, he is responsive to care! Twice that summer I broke young shoots!
Do you have a photo of your asparagus? And then I planted in the country what they brought me, saying that it was asparagus, bushes of "Christmas trees" with balls, which usually decorate bouquets, grew. This is it? Can I eat? Won't get poisoned?
MariV
Quote: LTBW

Do you have a photo of your asparagus? And then I planted in the country what they brought me, saying that it was asparagus, bushes of "Christmas trees" with balls, which usually decorate bouquets, grew. This is it? Can I eat? Won't get poisoned?
I don't think you will poison yourself. Yes, this is the same Christmas tree that used to decorate bouquets. Young shoots break out in the spring - this is if the bush has sat in one place for at least 2 years and has grown well and grown. Break off young green shoots, not all, of course, sprinkle with ashes and humus the place from which the shoots were broken - and next spring - again harvest!

This is how young shoots will look soon!
Boiled asparagus This photo is not mine!
Rezlina
Girls, tell me the sauce for the green asparagus. Some thread with pine nuts, for example
Scarlett
Asparagus!!!!!!! I have dreamed of trying it for so long, but I still can't. Sometimes it is sold in our supermarkets, but the price is about 70 UAH for a couple of branches! Eh ..... so you will spend your life without a dog without asparagus!
By the way, my beloved Jamie Oliver says that after consuming asparagus for a while, even urine smells very good (she cleans something in the urinary canals)
Stern
Tanya, only fresh asparagus is good, so you shouldn't take it for nothing in the supermarket. And Jamie Oliver must have been translated incorrectly. On the contrary ...

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