Simple salad of asparagus officinalis is done like this. Cut the stalks of medium-sized asparagus (250 g) and stew in a small amount of salted water (150-200 ml) with vinegar, then lay in a colander, season with vegetable oil (50 g), sprinkle with dill and parsley..
Recipes of asparagus officinalis, salad, soup, borsch, side dish, canned asparagus.
Asparagus Salad with Vegetables.
Stew asparagus pieces (100 g) in a small amount of salted water, and discard in a colander. Add grated boiled carrots (70 g), canned or boiled green peas (70 g), green salad (50 g), season with mayonnaise (50 g), sprinkle with dill and parsley.
Pieces of asparagus (200 g) boil in salted water (500 ml), toss in a colander. Season the broth with sauteed onion (50 g) with flour (20 g), butter (50 g), put the boiled asparagus, bring to a boil. Then add the egg mixed with milk (50 ml). Before serving, sprinkle with dill and parsley.
Borsch with asparagus.
Stew asparagus (300 g) in water until tender, put in a colander. In the cooked borsch (500 ml) put asparagus, bring to a boil. Before serving, add sour cream (50 g), dill and parsley to the plates.
Asparagus side dish.
1. Stew small pieces of asparagus (300 g) in a small amount of salted water with butter (50 g) until tender. Then lay it in a colander. Pour the sauce. To prepare the sauce, fry the flour (20 g) until golden brown, dilute with milk (50 ml) or a cooled broth. Mix with sautéed onion (30 g), egg, butter (50 g).
2. Bind asparagus (500 g) in bunches (according to the number of servings), scald with boiling water and simmer in salted water with butter (25 g) until tender. Then carefully lay on the plates. Pour in butter (50 g) with toasted white crushed crackers (50 g).
Asparagus with rice.
Rice (200 g), rinse, fry with onion in vegetable oil until golden brown, add salted boiling broth or water and simmer over low heat until the rice swells. Then put it on a dish, in the center in the recess place boiled asparagus (200 g). Drizzle with sour cream or hot sauce (50 g). Around lay boiled potatoes (150 g).
Stew chopped asparagus (250 g) in salted water until tender. Add chopped hard-boiled egg, crackers (50 g) fried in butter (30 g). Sprinkle with dill and parsley.
Boil asparagus sprouts (500 g) in salted water until cooked, put in a colander. When the water drains, brew in breadcrumbs (70 g) and fry in ghee or vegetable oil (150-200 g).
Asparagus (500 g) bundled and stewed in salted water until tender. Then lay in a colander, sprinkle with grated cheese (200 g). Put a slice of butter (70 g) and bake in a hot oven.
Boil asparagus stalks (500 g) in salted water. For 1 liter of water, 100 grams of salt. Lay in the cans with their heads down. Pour in broth and pasteurize 25 minutes two times. You can preserve sliced asparagus.
Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.