Tag: Asparagus

Asparagus risotto: the best recipes – Italian Cuisine

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The asparagus, good for the palate and for the health of our body, they are a typically spring-like vegetable native to Asia but cultivated, today, a little everywhere, even in the countries of Northern Europe where the climate is more rigid. There are several variety of asparagus which differ not only in their properties and nutritional values, but also in their size, color and taste: quality Violet is that green with a thick stem, they have a more delicate taste than those whites or ai wild dark green in color, which are much sought after for their characteristic bitter but pleasant taste, which makes them the ideal ingredient both for flavor risotto both prepare soups or delicious omelettes to take to a picnic in the countryside!

The asparagus they are the perfect ingredient for many recipes but also a healthy ingredient: they are diuretics, low in calories, have a high satiety index and help fight water retention

boiled, to the vapor, but not only. They keep the right crunchiness if just burned on the grill and perform browned in the pan in a symphony of flavors. They are served in various ways according to local traditions: lasagna, Crepes, timbales is velvety; but, with the rice or with eggs they are probably the simplest and tastiest way to appreciate their flavor

Someone says that asparagus is a very special vegetable that you should not eat … with a fork, but with special pliers or even with your hands, taking them between your thumb and forefinger and bringing them to your mouth. In the case of very hot and very seasoned asparagus you can make an exception and use the fork, first removing the tip and then the subsequent pieces of stem in pieces

Spring has arrived and asparagus abound on market stalls? Take advantage of it to taste all the varieties of asparagus: green, purple or white! If you don't know how to clean asparagus click here, but if you are looking for ideas to enhance the unique and delicate flavor of this extraordinary vegetable, Salt and pepper can help you with this collection of recipes: try them all and choose your favorite!

10 recipes and some tips for cooking asparagus – Italian Cuisine

You can cook them in boiling water and serve for example with eggs and salmon or you can also eat them raw in salads. A seasonal vegetable with many properties, including antidepressants

It's time to asparagus. Here are some tips to choose, clean and cook them.

The term asparagus or asparagus comes from the Greek aspharagos and from the Persian asparagus Cimadolmo, or sprout and indica both the entire plant and the shoots of the plant.
THE'Asparagus officinalis it belongs to the Liliaceae family and has a long history.
It's a plant always green from the needle-shaped leaves widespread in central and southern Europe since ancient times.

It is a dioecious species, that is, there are both female and male specimens. The fruits produced by the female plants are small red berries containing black seeds. The plant is equipped with rhizomes growing under the ground forming a lattice and from them the shoots or the edible part of the plant depart. If not collected, stems with variable lengths from 1 to 1.5 m depart from the shoots and must be collected when they have not reached a consistency that is too hard.
There different varieties of asparagus. White, purple or green ones are commercially available, although the most consumed are the green ones, typical of early spring.

Properties of asparagus

These vegetables really are low in calories. They bring about 25 calories per 100 grams and contain a lot of fiber, vitamin C, vitamin B and mineral salts, including calcium, phosphorus and potassium. Eating 100 grams of asparagus takes about 75% of the daily amount needed folic acid, very important substance for the multiplication of the cells of the body and for the synthesis of new proteins. Asparagus, especially the wild ones, are rich in energy substances and have always been considered powerful aphrodisiacs.

Why eat asparagus?

I'm excellent diuretics and fight water retention and cellulite.
They have function antidepressant, probably due to their detoxifying and diuretic action, and they are good for mood.
Do not eat too many if you suffer from kidney problems, cystitis and kidney stones, because they contain uric acid that can increase the infection already in place.

How to choose asparagus?

Fresh ones they are hard, do not bend, but break. They should not appear woody and dull and dark brown or too light in color. Especially check the asparagus that are in the center of the bunch that generally deteriorate first.

How do you cook asparagus?

Asparagus is very versatile in the kitchen. They are excellent raw and added to the salad, but also simply sautéed in the pan or in the oven or steamed.
That steam is a very valid cooking from a nutritional point of view.
To prepare them, first of all remove the part of the most external and woody stem with a potato peeler break the asparagus at the breaking point. Simply fold it in the middle and it will break by itself. We must not cut it with a knife.
To cook them in boiling water collect them in a bunch and tie them with a kitchen string, then place them in a tall pot full of boiling water, letting the tips stay out of the water and cook only with the heat of steam. In 10 minutes they are ready to be used in other recipes or simply dressed with oil, lemon salt.

Asparagus with egg

The most famous recipe with asparagus comes from northern Italy and is very easy and very tasty.
Cook the aspargi in boiling water.
Place them whole on a plate and place one on top of it Freshly cooked fried egg in butter or a poached egg. Complete with plenty of grated Parmesan and ground pepper. For a gourmet version you can add truffle flakes.

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

by Pam on October 17, 2012

I was craving an omelet for breakfast so I went in search of ingredients. I found some asparagus, grape tomatoes, and mozzarella cheese. I like my omelets with one egg because I love the really thin egg layer; but if you prefer a thicker egg layer then use two or three eggs. I simply sautéed the asparagus and grape tomatoes before putting them in the omelet. It was light and flavorful but hearty enough to fill me up. There is something so delicious about asparagus, tomatoes, and eggs. YUM!

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

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Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Yield: 1

Prep Time: 3 min.

Cook Time: 7 min.

Total Time: 10 min.

Ingredients:

Handful of grape tomatoes, sliced in half lengthwise
5 spears of asparagus
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp milk
Mozzarella cheese, shredded

Directions:

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

Recipe and photo by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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You can cook them in boiling water and serve for example with eggs and salmon or you can also eat them raw in salads. A seasonal vegetable with many properties, including antidepressants

Properties of asparagus

Why eat asparagus?

How to choose asparagus?

How do you cook asparagus?

Asparagus with egg

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Ingredients:

Directions:

References

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