All the pleasure of pasta and asparagus in 20 delicious and light recipes. You can no longer do without it!
Delicate, fleshy and indicated in every diet. Asparagus is one of our favorite vegetables to make balanced and tasty first courses, but at the same time ideal for stay light in favor of costume testing and high temperatures to face. And if the grandmother offered them especially during Easter with egg noodles, why not follow in her footsteps by extending the tasting period until late spring?
How to choose asparagus
The preliminary operation for the preparation of the recipes is certainly the choice of the right raw material. The first clue to follow is on the tips: here the leaflets must be tightly closed. The tip of the asparagus must instead appear straight and firm. The second clue should be waxed on the other end, where they have been cut. Here they must be beautiful round without revealing an oval and flattened shape. The last test is a test that you will do on a single asparagus taken from the bunch: folding it in two should break cleanly and not bend. In the latter case, it would mean that he has lost all the water.
Green asparagus
When choosing green asparagus, select bunches with a nice one bright color, far from any shade of gray. They must then be of a compact green and free of spots on the trunk.
And the white ones
In the case of white asparagus, avoid those characterized by an excessive diameter or a yellowish color. The tone should be compact and spotless just like in greens.
What a fragrance!
Those who smell the asparagus to smell it are disappointed. If they are fresh and of good quality they are indeed perfectly odorless while when they have passed the ripening phase for too long, they could emit a sweet and unpleasant smell.
In the gallery above, 20 recipes to taste pasta and asparagus.
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