Useful about the vegetables highlight of spring asparagus season starts in April and ends on the 24th of June. Whether classic hollandaise sauce with ham or as a base for a delicious salad the variants of the preparation are for the highlight of the spring kitchen inexhaustible. This vegetable is also compatible with fish and meat. But tasty dishes can be conjured up with noodles. Having just 25 calories, 100 grams of asparagus even conscious can enjoy this delicious vegetables without remorse. As a general rule: asparagus dishes using only fresh asparagus. Read additional details here: Chuck Carroll. Buy therefore the best asparagus from the local region, the shorter transport distances, the more fresh.
A delicious cream of asparagus can be cooked from older plants and upgrading waste. Season the asparagus dishes always restrained preserve the fine aroma. Cut the freshness test: First about 5 mm from the bottom and then the interface easily compress. If it clearly visible some juice comes out, is the asparagus still fresh enough. Wrapped in a damp cloth, the asparagus in the fridge holds approximately 2-3 days. Fresh frozen, he thinks he’s up to half a year in the freezer.
Do not thaw the frozen asparagus, but directly in the saucepan. Asparagus dishes can be warmed up easily in the rest. Asparagus contains important vitamins (vitamin C, provitamin A, vitamin B1 and B2) and trace elements (phosphorus, calcium and potassium). Keep it, should be some salt in the cooking water, where a half completely enough teaspoons of salt per litre of water. Any bitter (particularly in the green asparagus) are neutralized with a pinch of sugar. A little butter and a splash of lemon juice, round off the taste. Lemon juice should not, however, be used with green asparagus, because otherwise this can lose color. Asparagus cooking about losing 50 percent of vitamins, he should be cooked best upright in an asparagus pot with strainer.