Having established that there are some general rules in the kitchen, it is true that every vegetable requires a precise cleaning, peeling and cooking technique. For this reason, today I would like to give you a small cooking lesson regarding the cleaning and cooking of asparagus, refined and delicate vegetables that are well suited to the creation of first courses, side dishes and appetizers. Yes, because we often tend to take some basic notions for granted and, not knowing them, we then risk preparing food in a not completely correct way. So let's see together how to clean and cook asparagus to prepare an excellent sauce.
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Identity Card of the Recipe
- 42 KCal Calories per serving
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Ingrediants
- 1 kg of green asparagus
- 2 tablespoons of extra virgin olive oil
- q.s. of salt
- q.s. of pepper
- 1 clove of garlic
Materials Needed
- Vegetable peel with oscillating blade
- Food cutting board
- Knives (preferably ceramic)
- Small saucepan with lid
- Garlic toothpick (optional)
Preparation
- Cut the ends of the stems of all the asparagus by removing 3-4 cm, to eliminate the hardest and most stringy part.
- Place each asparagus on the cutting board and, with the tip of the vegetable facing us, pass the vegetable peel along their entire length, starting from the center towards the base.
Did you know that
If the green asparagus are very thin, you can avoid peeling them! Furthermore, the outer coating of the asparagus can be recovered and browned in oil: in this way, crispy "fillets" can be obtained, excellent to accompany meat, fish or soups.- Reduce the stem into small pieces, about 2-3 cm long, leaving the tip whole instead.
- Considering that the asparagus tips cook very quickly, it is advisable to pay attention to cooking. The ideal would be to first brown the stems (reduced into cylinders) with a drop of extra virgin olive oil and a clove of unpeeled garlic (stuck in a toothpick) and cook for about ten minutes. After 10 minutes, add the asparagus tips: continue cooking for another 10 minutes, or until the asparagus have softened.
- Season with salt and pepper: the asparagus sauce is ready to season pasta, prepare pies, flavor risottos or simply accompany a nice meat dish.
Alice's comment - PersonalCooker
And now that the asparagus is ready, you can make a great impression by bringing excellent stuffed pasta with this sauce, mashed lasagna, salads and so on. Have fun in the kitchen, eating healthily and enhancing the flavor of all foods! also the cream of asparagus and potatoes with crispy prawns: an explosion of vitamins for a good start to spring! For lovers of pasty pasta, I suggest the asparagus, shrimp and ricotta pie instead.Nutritional values and Health Comment on the recipe
Asparagus is an accompanying sauce with vegetables, suitable for seasoning first courses. It is a very simple preparation, with little protein, little fat and little sugar; on the other hand, the amount of dietary fiber is decent. The asparagus sauce can also be used in weights of 100g per serving of pasta.
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