Green asparagus is one of the chefs’ favorite vegetables. It tastes great, and properly cooked, it is delicately crispy and juicy.Green asparagus is a very versatile vegetable. It can be fried, grilled, cooked or steamed, depending on what you want to use it for. Green and white asparagus are basically the same plant – the difference is that green asparagus grows over the ground, while white asparagus grows below. Asparagus is very low in calorie. It contains some calcium, iron and phosphorus as well as A and C vitamins . Green asparagus also has a greater nutritional value than white.
How To Prepare Green Asparagus
It is not necessary to peel green asparagus before cooking. It is also not necessary to use a knife to remove the woody lower part. Asparagus has a natural point at the bottom of the stem where it will cut at a fixed pressure. Cut off a small portion at the bottom of the stems and then put the asparagus bundle upside down in some water . Then the stems become fine and juicy until you prepare them.
Boil a large wide pan of water with 1 tablespoon of salt and ½ teaspoon of sugar per liter. The sugar makes the asparagus retain its brittleness and that the flavor is extra highlighted. It can be good to tie the asparagus stalks together before cooking, then they are evenly cooked. The top requires shorter cooking time than the stem. Therefore, you may like to put the asparagus in a high cookware so that the top comes over the boiling water. Add the asparagus to the kettle when the water boils.
Turn down the heat so that the water does not boil, only gently and gently bubbles. Green asparagus must not boil for too long, 1 minute is usually enough. If you have very thick asparagus, you need to calculate a little longer cooking time, but never more than 5 minutes. Experts think it is better that asparagus is too little cooked than too much. If it becomes soft, it is certainly not something to stand by. Should you serve cold boiled green asparagus.
How to prepare white asparagus
The lower part of the stem, approx. 1 – 2 cm, cut off before cooking. White asparagus should also be peeled from below the flower top to the bottom before boiling. There are separate asparagus curlers, but a good potato peeler also makes use of. For the stem not to break, it is advisable to lay it flat in your hand when it is peeled. Boil the white asparagus for 3 to 5 minutes, depending on the thickness. White asparagus must not be rinsed / cooled in cold water after boiling. Then it becomes watery. Then eat it right away.
There are also purple asparagus. This has a somewhat higher sugar content than white and green asparagus and thus has a more fruity taste. Little asparagus tastes best raw. It turns green if it is cooked. If you drizzle some fresh lemon juice over, however, this can make the beautiful color stronger.
Asparagus should be stored in a refrigerator. Wrap the bottom part in wet kitchen paper – then keep it fresh and crisp. But fresh asparagus – white, green or purple – is fresh and should be used shortly.