Asparagus in two different dishes

Asparagus in two different dishes

Back in 17th century, an English doctor, Nicholas Culpeper, praised the medical properties of asparagus. He claimed it removed kidney stones, eased toothache, and aroused desire. Today it is known that they contains Vitamin C, many of the B vitamins, Vitamin C as well as minerals and trace elements. The most important substance that they contain is asparagus acid- an amino acid that stimulates the kidney.

The stalks should never be dry, and the cut end should not be discolored. It is a bad sign if the tips are open, or loose. To keep them, wrap in a damp cloth and place in the crisper drawer of the refrigerator. The more expensive varieties of asparagus should be eaten as soon after purchase as possible.

They can be cooked in different ways, you can find it in a salad, different kinds of pasta, soup or risotto and the result? It is an added value to these dishes which are finger licking delicious and healthy, of course.

Tagliatelle with Green Asparagus

  • 500g green asparagus
  • Coarse salt
  • 320g short tagliatelle
  • 3 egg yolks
  • 5 Tbs heavy cream
  • 50g freshly grated hard cheese
  • 40g butter

 

Peel the lower third of the asparagus stalks and remove the woody end. Cut the asparagus into pieces, setting the tips aside.

Bring 15 cups of water to the boil with the asparagus pieces. When the water boils, add 3 tsp (15g) salt and cook the asparagus for 5 minutes. Then add the tagliatelle and the asparagus tips and cook until “al dente”.

Meanwhile mix together the yolks, cream, and cheese to make a sauce.

Drain the tagliatelle and place in a warmed serving dish. Toss in the butter and cheese sauce and serve at once.

Mixed Leaf Salad with Asparagus and Strawberries

  • Assortment of lettuce leaves
  • 3 Tbs white wine vinegar
  • 1/2 tsp salt
  • White pepper
  • 4 Tbs safflower oil
  • 1 Tbs honey
  • 1 sprig tarragon
  • 200g green asparagus
  • 200g white asparagus
  • 200g strawberries

 

Wash and dry the lettuce leaves. Make a vinaigrette from vinegar, salt, pepper, oil, 4 tabblespoons of cold water, and honey.

Finely chop the tarragon and add to the vinaigrette. Peel the white asparagus, and the green, if necessary. Marinate the asparagus in the vinaigrette.

Peel the white asparagus, and the green, if necessary. Marinate the asparagus in the vinaigrette for 2 hours. Tear the lettuce leaves into bite-sized pieces and arrange on a large plate.

Cut the asparagus diagonally into pieces about 3 cm long. Arrange these on letuce. Quarter the strawberries and add to the asparagus. Pour the tarragon vinaigrette over the top and serve.

 

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