Lucullus loved asparagus, Julius Caesar loved asparagus. I think this is enough to convince you of the prestige of this plant. With the decline of ancient cultures, recipes with asparagus were forgotten.
Glory to her returned the French Sun King, who was one of the first admirers of asparagus in modern history. Suppliers of the royal court brought asparagus from open fields, and from greenhouses. Soon the French fashion for a tender plant has spread to other European countries.
Asparagus is loved by both Europeans and Americans. Someone gives preference to white, and someone - colored ... By the way, shoots of some varieties, breaking ground, first acquire
pink or purple, and only then turn green.
How to choose asparagus? Buyers pay attention to the fact that the shoot was fleshy, juicy and smooth. The color of fresh asparagus is bright, even. Experts say that for the sake of freshness you can sacrifice even size ... If the cut is fresh, not withered, with pressure on it, a little juice should flow out. Asparagus should be prepared immediately (if you plan to cook or bake it later, then store it in the refrigerator, placing it as a bouquet in a bowl, 1-2 cm filled with water). Peel from shoots is easily removed with a small knife.
And now about how to properly cook asparagus. These rules are well known there, where asparagus has many admirers. Pohlebkin somewhat ironically wrote that "since these rules are never mentioned in cookbooks (in the West, where asparagus is so common as potatoes, they are simply known from childhood), then attempts to distribute asparagus in us did not yield any results ..." Most likely, this is true.
Some Ukrainians, not accustomed to the exquisite cuisine, argue that even the asparagus beans are more delicious than the asparagus. Frankly, we are not used to it yet. In Kiev restaurants, asparagus, as a rule, is canned or frozen. And, according to the chefs, even the sophisticated audience is not particularly enthusiastic about this product.
So, if you buy a bunch of asparagus, tie it at the base, attach a small load so it does not float (asparagus in the pan should stand upright), and put in salted and sweetened boiling water, adding a slice of butter. Water should not cover the tender top - the "crown" of shoots. Therefore, it is better to boil the asparagus in a special pan with a basket insert - so the shoots are cooked in water, and the "crown" is steamed. To asparagus was crispy, it should not be cooked for long. On this occasion, there is a saying: "Faster than cooking asparagus." So they say, when they mean something that will happen instantly, instantly.
In the water you can put garlic or bay leaves, but they must be removed before you put the asparagus. Ready-made shoots should not be washed, it is better to decompose them on a wet linen napkin.
Welded on water or a pair of asparagus has a fresh taste and fits well with salads. The fastest way to prepare it is to quench it, you can also bake asparagus in the oven. For different dishes - your way ...
The most impatient, those who can not wait for asparagus, sprinkle it on a plate with lemon juice or serve "in Polish" - with ground white breadcrumbs, fried in butter. You can also pour with melted butter and sprinkle with a finely chopped hard boiled egg. On the other hand, you can wait another half hour, until the royal dish is preparing a delicious sauce - "Beshamel" or "Dutch".
Finally, a discussion has ended about how, according to etiquette, there is asparagus. German author Horst Hanish writes that many years of disputes ended with the permission to use a knife and fork. But the gourmets of the old school continue to eat asparagus with their hands - the "crown" is supported with the right hand, and the escape is with a fork, which is held with the left hand. First they bite off the tip of the shoot, but they do not put the remainder on the plate, but eat them, taking a bite of it. After the meal, the fingers are rinsed in a bowl full of water.
Maybe someday you will have the chance to join the high kitchen and cook the asparagus at home, but for now, try it in an Italian or French restaurant where asparagus is served with knowledge.
Salad from asparagus and cheese
For cooking, you will need:- 300 g fresh asparagus;
- 150 g of Mozzarella cheese;
- 100 g of white bread;
- 3 tbsp. l. hazelnuts;
- 2 bunches of lettuce.
- 2 tbsp. l. sunflower oil;
- 1 tbsp. l. white wine vinegar.