Dishes with green asparagus - 6 cooking recipes

It’s great if you have a double boiler, otherwise it’s better to use a narrow, high pan so that the sprouts are placed vertically in it. The main thing is not to overdo it. Properly cooked shoots retain their bright green color, hold their shape, do not bend, and remain elastic and crispy. It’s bad when a vegetable takes on a swampy hue and “hangs.” Such asparagus not only lost its taste, but also all its nutrients. First you need to cut off the hard ends from the surface. If the shoots have retained their juiciness, then you can leave them. It is preferable to use thin and young shoots, choose old ones no longer than 20 centimeters, or trim the lower part to this length. Housewives recommend collecting the stems in a bunch, tying them with thread or an elastic band and dipping them into boiling water as a “bouquet”. Just dip the young plant in boiling water and immediately turn off the gas, cover the container with a lid and hold it for about ten minutes - the product is ready. Green asparagus is also a delicious component of salads, cream soups, casseroles, pies, stews, Chinese and Thai dishes.