Grilled asparagus

Category: Vegetable and fruit dishes
Grilled asparagus

Ingredients

Fresh green asparagus 1 package
Olive oil for frying
Lemon juice
Garlic 1 clove
Salt
Pepper
Sesame seed optional

Cooking method

  • Wash the asparagus and break off the ends. Approximately 2-3 cm (sometimes more). They will break themselves in the right place. These tips are dry and tasteless.
  • Preheat a grill pan and put our asparagus on it. Turning occasionally, cook the asparagus for about 10 minutes. There should be grill stripes on all sides.
  • Put the asparagus on a plate.
  • Then, we prepare a fill for it:
  • In a separate container, mix olive oil, lemon juice, finely chopped (or squeezed) garlic, salt, pepper.
  • Water the asparagus with our fill and mix well with your hands.
  • Top with toasted sesame seeds. This will give the dish an oriental flavor.
  • We eat until the asparagus is cold.
  • Bon Appetit!

The dish is designed for

2 servings

Note

Asparagus turns out to be beautiful, crispy and delicious.
We make it for meat or poultry.

The recipe was spied on by Y. Vysotskaya.




ASPARAGUS is a vegetable perennial herb 1.2-1.5 m high, with a powerful rhizome and thick roots, a branched stem covered with scales (modified leaves) and bunches of thin filamentous cladodia (modified shoots); flowers are small, yellowish green. Ancient vegetable plant. Cultivated on all continents; in the former USSR - in the central and southern regions of the European part, in the North Caucasus, Transcaucasia, Crimea. Young, fleshy, juicy, tender shoots, which appear in early spring, when the plants start to grow, are eaten; they are bleached (covered with a thick layer of soil) or grown in the light (green asparagus).

Asparagus is a dietary product with a specific taste and aroma. Contains highly digestible proteins, carbohydrates, various vitamins - C, (20 mg%), group B, carotene. An important advantage of asparagus is that its shoots appear in early spring, when vitamin hunger is especially acute. Asparagus is used in soups, for salads, side dishes and as an independent dish boiled or baked with butter and breadcrumbs, and is also harvested for future use by canning. Harvesting of asparagus begins in the third year after transplanting and continues for 12-15 years. Asparagus should be stored in damp sand, preferably in a cool, dark place at 0 ° C (it tastes bitter in the light); salted asparagus is well preserved. The best varieties: Arzhantelskaya, Braunschweigskaya glory, Holland, Snow head.

Rada-dms
Very beautiful, creative and delicious! Even now I will dream of the asparagus season!
Lerele
Oh, it's so delicious !!! Great recipe !!
We need to buy green asparagus. And tomorrow I was just going to make a white one, today I brought it from the market.
kolobok123
I love asparagus very much, but it is very expensive.
thanks for the recipe!
Florichka
And I love asparagus. Season is coming soon. a bush for bouquets grew in the country until I was told that it could be eaten in the spring. And now every spring in May I enjoy my asparagus. An interesting note. When I first began to break out the tops, I thought the bush would disappear. Nothing of the kind, it has become simply huge and the more you break off, the more new shoots appear. I walked according to Svetlana's recipes, everything I love is exquisite and tasty. Thank you.
Deva
Irina, is it possible to plant asparagus in the Moscow region? What grade? So what,
is it perennial?
Masinen
Oh, Svetlana !! how lovely!! Yes, you are now in asparagus season)))
Svetlenki
Svetlana, thank you !!! We, too, are about to start the asparagus season. Can not wait!

Thanks for another simple yet gourmet recipe!

But I will still pour asparagus with Hollandeys - it will be superb and I don't need any meat next to me

Florichka
Deva, Lena, yes she is many years old. It only grows very slowly. I planted mine with seeds 25 years ago. Now it is a huge bush. Last spring I shared with a vegetarian friend. Ask someone in the country. You can just open it with a shovel and that's it. Well, you can also use seeds. You will start breaking in 3 years, it will only grow better. Any asparagus, seeds are sold.
Lisichkalal
Rada-dms, Olenka, thanks!
Lerele, Irish, and I bought this asparagus from you, at a discount, we have a higher price. How do you cook white?
Natasha, thanks, we have it, too, is not cheap, but I catch stocks)
Irina, wow, and I want details about this bush. What is there, and I want a bush for myself! Magic, you break it off, and it grows again.
And thanks for the praise))), haha, is there really something to walk on? ) Recipes have accumulated little baby)))
Maria, thanks, Mashul.
Sveta, Svetik, thanks!


Added Saturday 30 Apr 2016 12:46 PM

While I was writing, I already wrote about Irina and about the bush)
Thank you, live and learn. I'll go look for seeds!
Lerele
Lisichkalal, I cook very simply, I cook in water with salt, lemon and a little sugar. Then with sauce on a plate as a side dish for meat.
Lisichkalal
How much do you cook? And what sauce? Do you need to break off the tips there too?
Lisichkalal
It's asparagus season again
I cook it often and only according to this recipe. I used to throw out the tips, but now I began to collect them in a separate container and freeze them (thanks to Miranda for the tip)
And when I cook puree soup, I use them. True, I have a soup cooker without a filter and I have to filter the soup through a sieve. But the taste of asparagus in soups
Florichka
And today I broke asparagus from my bush, tomorrow I will do it. And I will also try to boil a little and grill the milk shoots of Ivan tea.
Lisichkalal
Florichka, Irina, ahh, I envy white envy, but I never planted asparagus
I can imagine how delicious it is, the freshest, I think!
Quote: Florichka
I'll also try to boil a little and grill the milk shoots of Ivan tea.
Fig yourself! This is exotic for me!
Lerele
And we were making asparagus in the oven the other day with the baby

Grilled asparagus
Lisichkalal
Irina, how did you do it? Vkusnoo
Lerele
Yes, sprinkled with oil and in the oven for 15-20 minutes and pepper there. Then cheese and flavor on top.
Lisichkalal
Thank you, I must try.

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