ASPARGUS IS A SPRING VEGETABLE PLANT
The best season for asparagus lasts from late March to late June. Now it's high time to pop the asparagus in the mouth. Low-calorie asparagus is a welcome guest on the lighter grill.
The appearance of foreign asparagus in stores at the ear of April is a sure sign of spring. At the same time, the restaurant asparagus weeks start. However, a true lover of asparagus will wait until later, when domestic asparagus benches knock the bud.
Asparagus is grown on only a few hectares in Finland, although the area under cultivation could be multiplied by demand. Many do not know or believe that fresh, domestic, green asparagus does not need peeling, but can be crushed directly from the field! The taste surpasses the sugar pea in its sweetness. For the lighter, asparagus should be snacked the best, as it has little energy, but even more antioxidants, minerals and vitamins A, C and K.
The snappy and narcissistic picture is the best
The buyer of asparagus is allowed to be demanding. Do not agree to buy stale or dry individuals. It’s a matter of taste whether you like green, white or purple asparagus and prefer slender wild asparagus or thick and sturdy individuals, but a good asparagus rod is always crisp and crunchy when rubbed against another asparagus rod. Regardless of color, the buds of fresh asparagus are tightly packed.
Green does not need peeling
Asparagus, like many other vegetables, is the best as soon as it is picked from the ground. However, the asparagus can be stored in the fridge for a few days after cutting off the stem and placing the bottom in cold water. Another way is to wrap the asparagus in a damp towel and transfer to the refrigerator. Green asparagus lasts a little better in the refrigerator than white.
The fibrous skin of white asparagus must always be removed. A mobile peeling knife is best suited for this. In many cases it is sufficient to peel the lowest third of the asparagus and also cut off a few centimeters of the woody base completely. Thin-shelled green asparagus can be used without peeling. However, for reasons of economy, it is not advisable to skip peeling, as asparagus shells can be used to cook a tasty broth base for soups and sauces.
Do not overcook
There are many ways to make asparagus. Asparagus can be cooked, steamed, fried or grilled. If you end up cooking asparagus, you should add salt and sugar to the boiling water. A drop of lemon juice also makes the blade.
It is easiest to cook asparagus tied in a bundle in a narrow and high saucepan so that the part of the bud is cooked in steam above the water surface. Cooking is also possible with its flake, in a coated frying pan. Always add the asparagus to the boiling water and bring to a slow boil. Green asparagus cooks in well under 10 minutes, white and purple require just over 10 minutes of cooking time. Try the prowess in between, as asparagus should not be cooked too much.
Even ripe asparagus is the best as a snack. Maturation can be stopped by placing the asparagus in ice-cold water for about a minute. Drain and refrigerate.
Lighten the asparagus partners
The classic partner for mild and sophisticated asparagus is Dutch sauce. Butter-egg-based sauce is certainly delicious, but not the most ideal choice for a lightener. In the light version of Hollandaise, butter can be replaced with light trans cream.
Other traditional asparagus partners include ear mushrooms, air-dried ham, warm-smoked salmon and shrimp. Also try asparagus with saffron in risotto, bread with anchovies or on top of pizza in addition to just good (light) cheese. A variety of asparagus dips and soups can be made from slightly simmered asparagus.
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