With spring comes many beautiful vegetables and here are, Asparagus spears, is mostly European vegetable, and they have a few style to cook them. They vary in size as thick as your thumb, thin as a pencil and almost white. As they are covered by earth as they grow not to be exposed to sunlight directly. Thus aspuragus remains white dosen’t turn green and that is what you see in bottles with salt solution mostly. These days asparagus are common at the most local supermarket and is cheaper during the season. There are many ways to cook asparagus and here are some of our Italian and French friend’s way to cook them.
Crazy Raw Asparagus salad
Most people can’t think of eating asparagus raw. Actually it is quite good raw! is a sprout by the way and is healthy, crunchy and fantastic with dips. Just cut off the hard woody part at the bottom save it for a soup or stock. Cut the spears into diagonal pieces and spread them over rest of salad. With a smooth sauce, Soy sauce, dijon mustard, honey, apple cider vinegar, pepper and salt, they are fantastic or try the salad, click the link below.
Half Blanched still crunchy
In a saucepan over medium heat place a thin layer of water and bring it to a boil add asparagus to cook while only quarter is submerged in the water. This way you don’t over cook and lose the nutrition from the sprout if you like to keep the vegetables crunchy, with a thong turn over a few times until its ready to be removed and placed in cold water or served immediately with parmesan cheese as a starter.
If you like your vegetables well cooked, you can tie a small bunch into little bundles and boil it in the water for 3 to five minutes, depending on the size and spears thickness.
Just place the asparagus spears into a metal steaming basket with a half cup of water and bring to boil over and cook for three to five minutes.
Skillet or griddled
Love asparagus griddled – simply drizzle with a little coconut, olive oil or place butter and turn occasionally add, a dash of cinnamon powder, black pepper and Parmesan. If you are outdoors or camping, you can barbeque it as well with some olive oil salt and pepper.
One of the best ways to eat asparagus is by roasting to develop a richer flavour and lovely, with some herbs, like saga, thyme, oregano, basil, etc.
Pre-Heat an oven to 430ºf / 220°C,
In a baking tray lay the asparagus spears onto the tray .
You can drizzle with coconut butter, olive oil or add some milk butter as you like, season with pepper and salt.
You can also add a couple of fresh mints and a little-grated lemon zest and roast for about seven to eight minutes. Enjoy !
if you snap the asparagus down towards the bottom, they will naturally break at the woody part at the bottom
Asparagus SpearsPrint Recipe
- 12 aparagus sprouts sticks
- 1/2 teaspoon of thyme
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon himalayan salt
- 1 tablespoon grated parmesan cheese
Steam, grill, roaste, or blanch the asparagus until half or well cooked . Remove and set aside.
On a skillet heat coconut oil or butter and saute the spices for 10 seconds.
Add the asparagus and roll and saute them over well with the spices.
Place on a plate to serve it as it is or with tomato sauce or chutney with pancakes or any other dish you fancy.