Asparagus salad - 3 cooking recipes

To prepare salads, you can use any type of asparagus: dried, pickled, salted, fresh, frozen, boiled, fried, stewed. In the first case, the asparagus must be soaked in water for several hours (the exact time will be indicated on the package). Periodically, the water needs to be replaced with fresh water. It is also best to ensure that the asparagus does not absorb too much liquid. In this case, it risks softening and losing its elasticity.

Frozen asparagus cannot be thawed. Instead, it is immediately thrown into boiling water and cooked until tender. Fresh asparagus should be boiled in salted boiling water for one minute. Before laying, the lower ends are cut off. The exact cooking time may vary and depends on the freshness of the vegetable and its softness.

Dried asparagus is often included in salad recipes with the addition of spicy and pickled foods. It could be Chinese, Thai or other Asian cuisine. It also goes perfectly with Korean carrots and glass noodles. It is included in funchose, which is essentially a salad, warm or cold.

Due to its qualities and mineral composition, asparagus is often included in the diet, and is also added to salads for vegan, vegetarian, and Lenten cuisine. At the same time, it also works great with meat products such as sausages, boiled or fried fillets, and eggs.

Salad recipes may include asparagus: white, green, purple. In general, there are about two hundred of its varieties, almost all of them are edible.

Many people confuse asparagus and green beans, considering them to be the same product. At the same time, the differences between them, not only in appearance, but also in taste, are significant. Asparagus consists of dense stems with a pointed corolla in the form of a closed “spikelet” on top.