White asparagus: cooking recipes. White asparagus dishes. Simple recipes for cooking asparagus What to do with dry asparagus

Korean asparagus is a dish that is served in many Asian restaurants. But you can easily prepare it at home yourself. This treat is not only very tasty, but also healthy, because fuju (asparagus) contains a large amount of fiber and improves the functioning of the gastrointestinal tract.

You should start your acquaintance with the dish under discussion with a classic recipe. For it, you should use dried asparagus (180 g) and a large number of different seasonings. You need to take: 3-4 cloves of garlic, 3 tsp each. sugar and salt, 90 ml. soy sauce without additives, 1 white onion, special spices for Korean carrots, any oil for frying.

To begin with, fuju is soaked in cold water for 7-9 hours. The easiest way is to leave it in liquid overnight. After this, the shoots are squeezed out of water and cut into thin strips.
The onion is chopped in any convenient way and fried in oil until golden.
Separately, soy sauce is combined with garlic passed through a press, the oil remaining from cooking the vegetable, sugar, salt, and spices are added to it. The mass is thoroughly kneaded until smooth.
The asparagus is poured with the resulting sauce, placed in a hermetically sealed container and placed in the refrigerator for 5-6 hours. The longer the snack stays in the cold, the tastier it will be.

To make the treat look appetizing and attractive, fuju should be cut diagonally. In this case, the cut of the straw will be visible on the finished snack.

Quick recipe

If the housewife has very little time left, then spicy asparagus can be prepared very quickly. To do this, you will need to use other ingredients: 250 g of dried fuju, 120 ml. water, 60 ml. table vinegar (you can use wine vinegar), 1 large carrot, a couple of garlic cloves, 3 tsp. sugar, butter, a pinch of salt and ground red pepper. The following describes how to cook asparagus in Korean as quickly as possible.

The first step is to boil water and pour dried asparagus into it. Under such conditions, the optimal soaking time for the ingredient will be reduced to 1 hour.
Carrots are chopped using a special “Korean” grater. But, if you don’t have it on hand, you can use a regular large one.
To prepare the marinade, pepper is combined with salt, granulated sugar, chopped garlic and vinegar. The resulting mixture is placed in a saucepan over medium heat. Turn off the stove as soon as the liquid boils.
The marinade is poured onto the chopped fuja mixed with carrots. The snack is placed under pressure and left warm for approximately 1 hour. Next, it should be moved to the refrigerator for storage.

Spicy asparagus prepared according to this recipe will be an excellent addition to salads. You can also add it to spicy sauces for meat.

With sesame seeds

To make the dish even more healthy and improve its taste, you should add sesame seeds to the asparagus. These seeds contain a large amount of calcium, and, in addition, add originality to any snack. It is best to combine black (2 tsp) and white (1 tsp) sesame seeds. In addition to it, you should also use: 230 g dried fuju, 1 tsp. salt and sugar, a couple of cloves of garlic, 1 carrot, 50 ml. apple cider vinegar, Korean carrot spices and ground red pepper, 100 ml. oils

Soak asparagus in cold water for at least 5 hours. If you do not wait for the specified time, the snack will turn out too tough and tasteless. Next, the product is squeezed out and cut into miniature pieces.
The carrots are chopped using a grater and then combined with the prepared asparagus.
Sesame is fried in a dry frying pan.
In a separate bowl, mix fuju, carrots, sesame seeds, sugar, salt, seasonings and vinegar.
Bring olive, sunflower or any other vegetable oil to a boil in a frying pan, after which the remaining ingredients are poured in.

The future snack should be in the refrigerator for at least 6 hours. Only after this can it be served.

Korean asparagus and carrot recipe

Spicy fuju goes perfectly with Korean carrots. Such an appetizer can become a separate independent dish on the holiday table. Especially if you add red sweet bell pepper (1 pc.) to it. You will also need to use: 300 g of prepared Korean carrots, 200 g of dry asparagus, 2 white onions, 30 ml. soy sauce, a mixture of ground peppers, 4-5 garlic cloves and salt.

Break the asparagus, add warm water, add salt and leave for about 1 hour.
Chop the onion and bell pepper, fry the slices in oil until half cooked, and then add the soaked fuja, a little water, spices to the vegetables and simmer the listed ingredients over low heat for 10-12 minutes.
The resulting mixture is combined with Korean carrots and seasoned with soy sauce.

The finished spicy appetizer can be sprinkled with a large amount of chopped herbs and served as an addition to any meat or vegetable dish.

How to cook asparagus for the winter

A spicy Korean-style asparagus appetizer can also be prepared for the winter.

The recipe for such a dish is no less simple and straightforward. For it you will need to use the following ingredients: 250 g dry asparagus, 2 pcs. carrots and onions, 2 garlic cloves, 60 ml. sunflower oil, 1 tbsp. vinegar, soy sauce and sugar, a pinch of salt and Korean carrot seasoning.

Asparagus is pre-soaked in cold water overnight. After which it is thoroughly wrung out and cut diagonally.
Onions, carrots and garlic are chopped (the latter is best cut into thin slices) and thoroughly fried in sunflower oil.
Fuzhu is mixed with prepared vegetables and then topped with a marinade made from soy sauce, vinegar, sugar, salt and spices.
The resulting snack can be transferred to pre-washed and sterilized jars. It keeps well all winter on the bottom shelf of the refrigerator.

It is best to place Korean-style asparagus in miniature jars, since it is most often consumed in small portions and can quickly spoil if opened.

Calorie content

If ordinary vegetable asparagus has a minimum calorie content of 15 kcal per 100 g, then this figure is significantly different for a product prepared in Korean. The exotic snack has 234 kcal for every 100 g.

If we talk about dried asparagus, the figure turns out to be even higher - 440 kcal per 100g. At the same time, the harmonious composition of the product allows it to be included in the diet menu in any form. Asparagus is high in protein and low in fat.

Asparagus is a plant of the Asparagus family, which includes more than two hundred species: herbaceous, upright and creeping subshrubs.

The upper parts of the scaly shoots are used as a culinary delicacy - juicy, fleshy, rich in fiber, vitamins, beneficial macro- and microelements.

What are the benefits of using it?

vitamins A, C, E - have antioxidant properties;
B vitamins;
folic acid - a stimulator of the circulatory and immune systems;
asparagine - normalizes blood pressure and the functioning of the heart muscle.

Relatively small quantities also contain vitamin K, potassium, magnesium, iron, selenium, phosphorus, zinc, iodine, choline, which are necessary for bone and connective tissue, the hematopoietic system, and normal functioning of the liver and kidneys.

Hundreds of different dishes are prepared from asparagus - soups and cream soups, puddings, casseroles, pies, quiches, gratins, stews, salads and even desserts. Most ways to cook asparagus involve only short-term heat treatment, which allows you to preserve its beneficial properties.

Which asparagus is suitable for cooking?

On store shelves and food market aisles you can find three types of asparagus: bright green, lilac-green with purple scales, and white. When purchasing, you need to pay attention not only to the color of the shoots, but also to their age and freshness.

White is more juicy, tender and sweet in taste. Green, and especially violet-green, have an even brighter taste, and the content of nutrients and vitamins is higher.

How to choose the right asparagus?

The younger the shoots, the more tender and pleasant they taste. The tops of the shoots should be elastic, the cut points should not dry out. The asparagus itself should squeak if the stems are gathered into a bunch.

When the shoots look limp, without a slight glossy shine, it is better not to take them.

What is its difference from green beans and fuju?

Do not confuse asparagus with the so-called green beans and dry Korean asparagus. The first, although it has some external similarity with green asparagus shoots, belongs to the legume family, and the second is made from soy milk.

However, dried soy “asparagus” (fuju) is very popular in our country, so below we will tell you not only how to cook asparagus shoots, but also give several recipes using fuju.

Preparing to cook

Before you cook asparagus, you need to wash and peel it. A special potato peeler is best suited for peeling shoots.

Green and purple shoots are cleaned downward, leaving buds at the top. White asparagus - in the same way, using a knife or potato peeler, peel the entire part of the stem, except the very tips.

Also, before cooking, all types of asparagus must be cut off 1-2 centimeters from the base of the stem (they can be used for cooking lean broth).

Boiled asparagus: simple and tasty

The easiest way to prepare young shoots at home is to boil them in salted water. In addition to salt, you can additionally add a spoonful of honey and a few slices of lemon to the water.

The correct way to boil asparagus is to place the shoots in boiling water and cook in an upright position. To do this, it is best to use a narrow, deep ladle or a special asparagus cooker.

Green stems should be cooked for no more than 8 minutes, and white stems for 10-15 minutes over moderate heat. Frozen asparagus can be cooked in the same way; it does not require pre-defrosting.

You can determine readiness by piercing the stems with a fork - they will be quite soft, but should not fall apart. After draining the water, place the shoots on plates and season with melted butter, adding pine nuts or grated Parmesan - it turns out very tasty!

For the sauce, you can use extra virgin olive oil mixed with balsamic vinegar.

Green asparagus in a frying pan

Ingredients

green asparagus,
salt and sugar (to taste),
olive oil and butter (one tablespoon each).

Cooking diagram

Heat a frying pan, pour in olive oil and add a piece of butter.
Season with salt and add sugar if desired.
After the oil in the frying pan has warmed up, carefully place the peeled, washed and towel-dried shoots into the frying pan in one layer.
Then fry covered, stirring regularly, for 3-5 minutes.

Check for doneness with a fork; the asparagus should be soft with a golden crispy crust.

Place the finished green asparagus on a paper towel - it will absorb excess fat. Serve as a side dish for meat and fish. This dish will be especially tasty in combination with salmon cooked in a slow cooker or oven.

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

Green asparagus can serve not only as an independent dish (including vegan and vegetarian) or a side dish for meat/fish, but also serve as an excellent basis for a healthy dietary salad.

You will learn one of the recipes for such a salad prepared using a slow cooker by watching the following video master class:

Cream of white asparagus soup

What will you need to prepare?

800 g white asparagus,
800 ml milk,
2 tbsp. flour (wheat, sifted),
50 g melted butter,
salt, pepper, herbs to taste,
a few slices of bread for croutons or croutons.

Step-by-step instruction

Place the washed and peeled shoots in boiling salted water. After 8-10 minutes, remove half of the shoots and set aside; they will serve as a filling. For the rest, cook over low heat for another 7-10 minutes until softened.
In a saucepan or soup pot over low heat, melt 25 grams of butter and fry the flour in it until golden brown.
Add 4 cups of milk to the pan with fried flour, mix well, bring to a boil.
Add well-cooked asparagus and 1-2 cups of vegetable broth remaining from cooking it to boiling milk.
Keep the soup on low heat for another 15-20 minutes, then remove from the stove and grind the contents of the pan using a blender.
Place the boiled shoots for filling into portioned plates and pour over the cream soup. Add a piece of butter and herbs to each serving. Serve the soup with croutons, toast or croutons.

You will learn another interesting and at the same time very simple recipe for preparing white asparagus by watching the following video:

How to cook dried asparagus?

Dry soy asparagus (fuju) is prepared very simply: the required amount is soaked in cold drinking water for a while (usually 4-6 hours). After soaking, fuju becomes ready to eat, and can be safely added to salads, soups and other dishes.

Korean soy asparagus with carrots

Ingredients for the dish

1 package of dry soy asparagus (fuju),
1 kg carrots,
1 large onion,
1 head of garlic,
100 ml sunflower oil,
1 tbsp. l soy sauce,
2 tbsp. 9% vinegar,
Salt, sugar, ground pepper, coriander to taste.

Cooking diagram

Immerse dried asparagus from the package in cold boiled water for 4-6 hours.
Peel and then chop the carrots into long, narrow slices or grate them using a grater designed for preparing Korean carrots.
Place the chopped carrots in a deep container, add vinegar, salt and sugar. Mash the carrots well with your hands until the juice appears. Leave for 15-20 minutes. If there is a lot of carrot juice, you can drain it.
Rinse the fuju, softened during the soaking process, squeeze it out, dry it with a paper towel and cut it into thin 2-3 centimeter strips.
Chop the onion (in rings) and garlic (finely). Pour vegetable oil into a saucepan and fry onions and garlic in it. Add coriander, fuju pieces, soy sauce.
Continue frying all the ingredients for another minute, then pour the hot oil with vegetables, fuju and seasoning into the container with the carrots.
Mix the Korean soy asparagus well, let cool, pour into a glass container and put in the refrigerator. As a rule, one night is enough for the dish to finally reach its standard.

You will learn another simple variation of this salad recipe using fuju from the following video:

Dried fuju asparagus with beans

What is needed for the dish?

100 g dried soybean fuju asparagus,
100 g beans,
1 juicy carrot,
bulb,
a couple of cloves of garlic,
sunflower oil,
ground pepper,
cilantro (or other greens).

How to cook?

Soak dry asparagus in water for 4-6 hours, cut into thin slices. Boil the beans.
Chop the onion and carrots and fry in vegetable oil until golden brown.
Add boiled beans to the saucepan and after a few minutes add asparagus, cover with a lid and simmer for 8-10 minutes.
Turn off the heat, add salt and pepper to the asparagus and vegetables, squeeze out the garlic and add chopped herbs.
Let stand with the lid closed for a few more minutes.
Serve the dish in portions, warm.

Asparagus grows all over the globe. Green shoots can be eaten fresh, untreated by high temperatures. This plant is also used to make aromatic soups, bake in the oven, fry in a frying pan, or grill. Goes great with eggs, salmon and beets, lemon and even pine nuts! The product is universal and almost irreplaceable if you need to add some zest to a dish.

How to Grill Green Asparagus

Recipe ingredients:

Green asparagus – 500 g.
Olive oil – 2 tbsp.

Cooking process:

To begin, wash the asparagus and cut off 3/4 of the part from the opposite end from the top, removing hard pieces. Next, transfer to a deep dish and brush with olive oil, salt and pepper. The grill heats up and the asparagus is placed on the grill. Turn over every 3 minutes. The finished dish has a pleasant aroma and an appetizing crust. Suitable as an independent food for vegetarians and as a side dish for any type of meat. Cooking time is about 15 minutes.

Green asparagus salad with carrots

Recipe ingredients:

Green asparagus – 300 g.
Mayonnaise – 200 g.
Carrots – 3 pcs.
Chopped hazelnuts – 50 g.
Green onion – 1 bunch.
Salt - to taste.

Cooking process:

The carrots are peeled and grated. The asparagus is washed, peeled and cut into slices. In a frying pan, simmer the carrots with water until soft and the asparagus separately. In a salad bowl, mix these two ingredients with chopped onions, hazelnuts, mayonnaise and salt. If desired, replace mayonnaise with vegetable oil.

How to cook green asparagus - soup

Recipe ingredients:

Green asparagus – 300 g.
Champignons – 100 g.
Potatoes – 1 pc.
Leek – 1 pc.
Cream – 1 tbsp.
Olive oil – 5 tbsp.
Vegetable broth – 1.5 l.
Salt, ground black pepper - to taste.

Cooking process:

Wash the asparagus and trim off the tops and tough ends. Leave the centers for cooking. Peel the potatoes and cut into medium pieces along with the leek. First bring the vegetable broth to a boil and cook the onions, the middle parts of asparagus and potatoes. Next, the cooked vegetables are crushed in a blender until smooth with the addition of cream and 1 tsp. oils Separately, mushrooms and asparagus tips are fried in olive oil, and finally pepper and salt. The soup is poured into bowls and mushrooms and asparagus are added to each serving.

How to cook green asparagus with cheese

Recipe ingredients:

Green asparagus – 500 g.
Parmesan cheese – 100 g.
Olive oil – 2 tbsp.
Salt, ground black pepper, balsamic vinegar - to taste.

Cooking process:

The asparagus is washed, peeled and placed on a baking sheet. Drizzle olive oil on top, sprinkle with salt, pepper and grated Parmesan cheese. The oven is preheated to 220°C and the green asparagus is baked for 15 minutes. Serve hot, topped with balsamic vinegar.

How to cook green asparagus in creamy sauce

Recipe ingredients:

Green asparagus – 500 g.
Butter – 2 tbsp.
Milk – 1 tbsp.
Wheat flour – 2 tbsp.
Cream - 1 tbsp.
Parsley – 1 bunch.
Salt, ground black pepper, lemon juice - to taste.

Cooking process:

Asparagus is boiled until fully cooked. The time depends on the thickness of the stems: 5-8 minutes are enough for thin ones, 10-12 minutes for thick ones. The tops remain on the surface of the water because they will soften faster. Drain the water and cut the asparagus into small circles. Preheat the oven to 220°C. Fry wheat flour in melted butter, add milk and cook for 2 minutes. under the lid. Add 1/2 cup cream to the sauce, salt, pepper and taste with a little lemon juice. Whip the remaining cream and mix with the sauce. Place the asparagus in a baking dish greased with butter and pour over the sauce. Bake for 15 minutes, sprinkle the finished dish with chopped herbs.

What combinations have chefs come up with: asparagus with shrimp, beef, bacon! Asparagus is very easy to process and cook. This is a great alternative to other types of breakfasts and usual side dishes. Young shoots are definitely healthy and tasty. Each recipe takes an obscene amount of time. But to achieve good taste, you need to choose the right product. Fresh stems are only elastic to the touch, the color is even, and the tops are dense.

Before cooking, cut off the hard bases of the shoots and rinse asparagus cold water.

Consume green asparagus fresh, as well as quickly steamed (approx. 5 minutes); boiled in a small amount of boiling water (3 minutes), and then immediately cooled for 30 seconds in cold water; drizzled with olive oil and grilled (3 minutes); in a hot oven (approx. 5 minutes). Very convenient to use for cooking asparagus special narrow high pans: shoots asparagus are placed vertically in such a pan, their bases are boiled in a small amount of boiling water, while the tender tops are treated with steam.

The most important thing in cooking asparagus– do not “overcook” the vegetable. Right cooked green asparagus spears They retain a bright green color, they are slightly crispy inside, and if you lift them by the middle with a fork or hand, they retain their horizontal shape. Overcooked asparagus shoots they acquire a faded dark green color and “hang” at the edges if you lift them by the middle. Such asparagus lose both taste and nutrients.

How to cook white asparagus

Before preparing the base of the shoots white asparagus It's better to peel off the skin with a paring knife (like potatoes). White asparagus being cooked steam or boil in boiling water for 6-8 minutes. According to German tradition (it is especially popular there white asparagus) this vegetable is served with Hollandaise sauce ( Hollandaise) and boiled potatoes.

Traditionally served asparagus with poached eggs (boiled in water without shells) and Hollandaise sauce, smoked salmon and other good fish, expensive hams (Italian Prosciutto), Serrano ham ( jamon serrano) and other good Spanish jamons, cheeses (sheep's, parmesan, camembert), as well as vegetables. Asparagus makes a great addition to Chinese-style wok-cooked vegetables.

Hot asparagus with olive oil and balsamic vinegar

Shoots prepared using the chosen method asparagus drizzle with extra virgin olive oil and balsamic vinegar and serve immediately, topped with shaved Parmesan. This is a great appetizer for entertaining a large company - such asparagus is preparing fast, always looks great on the table and is very tasty.

Salad with asparagus, beets and smoked salmon

You will need (for 2 servings as a first course or light lunch):

3 handfuls of fresh lettuce leaves of your choice (I used baby spinach and arugula);
4 small boiled or baked beets, cut into 8 sections;
200 g thinly sliced smoked salmon;
200 g shoots asparagus, steamed, in water or grilled, cut in half;
2 tsp French salad dressing (Vinaigrette);
1 tsp horseradish;
Coarse salt and freshly ground pepper to taste

Place the mixed lettuce leaves on a nice flat plate to serve the salad on. Place beets on top, then salmon and finally asparagus. In a separate small container, mix the French dressing with the horseradish (you will get a fairly thick mixture) and pour it evenly over the salad. Ready asparagus salad sprinkle with coarse salt and ground pepper to taste. Serve immediately. You can make the salad on two plates in portions or on one dish.

Try this one asparagus salad with the thinnest jamon (Spanish smoked ham) or with sliced chilled steak instead of salmon.

Asparagus with poached egg

You will need (for 1 serving):

1 poached egg (boiled in water without the shell with a soft yolk) or just a soft-boiled egg;
1 slice of bread (English muffins are traditionally used - yeast bread);
A little butter;
3-4 asparagus shoots, prepared in any way;
A handful of fresh lettuce leaves (optional);
1-2 tsp. Hollandaise sauce;
Salt pepper

Asparagus with dips

Mayonnaise dip

Add lemon juice and hot mustard to mayonnaise (ready-made or homemade). Prepared in the chosen way asparagus dip the tip into the dip and eat.

Camembert dip

Melt the Camembert cheese in a heatproof dish in the preheated oven for a few minutes.

Horseradish dip with mayonnaise

Mix a spoonful of horseradish with a spoonful of mayonnaise.

Green asparagus contains many beneficial microelements, vitamins, antioxidants and minerals for the body. Among them are vitamin C and vitamin A, calcium, iron, potassium and many others. Asparagus perfectly complements gourmet dishes and will help diversify your usual menu. To keep green asparagus shoots crispy after cooking, you need to know certain cooking secrets. Don't be afraid to add it to familiar recipes and experiment to find a favorite dish that tastes like even a sophisticated gourmet.

There are many ways to cook green asparagus and surprise your guests. However, we will highlight the most popular and simple ones.

Method 1. Preparing shoots for cooking

Before preparing thick shoots, you should clean the woody stem. To do this, you will need a knife that can be used to cut off hard areas.
But if you decide to make an asparagus salad or fry it in a frying pan, choose thinner stalks.

Method 2: Steaming, blanching and boiling

Many people are interested in how to steam asparagus. This cooking method is ideal if you plan to serve it as a side dish to the main dish. This method is also good because it allows green asparagus to retain all the beneficial minerals, vitamins and trace elements.

Another well-known method of preparing asparagus is blanching. Skip the asparagus in cool water if you prefer to serve it warm. Below is an algorithm that will help you blanch asparagus correctly.

Cook the stems for 3 minutes.
Check the readiness of the asparagus - they should not be soft, but rather crunchy.
Once cooked, cool the asparagus in a container of cold water.

Blanched asparagus can be added to salads or served as a side dish.

Green asparagus stalks can be boiled. However, be careful not to overcook them.

Boil water and add 2 teaspoons of salt to it.
Cook asparagus stalks in boiling water until tender.
Asparagus can also be cooked in the microwave. To do this, you will need a special bowl into which you will need to pour a quarter glass of water. Place the asparagus inside the container with water and cover with a lid. Cook the stems on high for 3 minutes, uncover, stir and cook for another 3-4 minutes until the stems are tender.

Method 3. Sauteing

Asparagus can be sauteed not only separately, but also by adding other vegetables to it, such as carrots, onions and even mushrooms. Then it will not be just a side dish or an ingredient for a salad, but an independent dish of vegetables.

Method 4. Baking in the oven

There is another good and simple way to cook fresh green asparagus in the oven.

Buy only fresh asparagus that is dark green in color and has a firm texture, and the tips of the stalks should also be firm.
Asparagus should be stored in the refrigerator with the ends of the stems pre-moistened for no more than 3 days from the date of purchase. Do not leave asparagus uncovered among other foods in the refrigerator; place it in a plastic bag or a special container for storing vegetables. This way the stems will retain their freshness longer.
Making asparagus salad is quite simple and quick. To do this, you will need half a kilogram of ready-made chilled asparagus, several tomatoes and thinly sliced onions or lettuce. You can dress this light vegetable salad with olive oil and also add a little vinegar. Should be served cold.
A butter and herb dressing goes well with asparagus. To prepare this dressing, you will need a tablespoon of boiling water, half a teaspoon of any dried herbs that you like. For example, you can mix basil, thyme and rosemary, or add just one of the above spices. The resulting mass should be mixed well with softened butter (about 60 g).