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Asparagus: recipes, how to cook asparagus, cooking recipe, how to cook asparagus

Asparagus: recipes, how to cook asparagus, cooking recipe, how to cook asparagus

What do you need:

  • 12 stems of green asparagus
  • 2 eggs
  • 1 lemon juice
  • 4 anchovy fillets
  • 1 tbsp. l capers
  • 4 tbsp. l olive oil
  • 1 tbsp. l finely chopped parsley
  • ground black pepper to taste
  • salt

What to do:
In asparagus cut off the stiff ends, (about 1.5-2 cm), peeler peel off the upper skin. Boil in boiling salted water for 10-15 minutes while asparagus will not become soft.

When ready to remove and cool in ice water to maintain color.

Cook hard-boiled eggs, cool, peel and separate the yolk from the protein.

Grind the yolks with lemon juice, then add the butter and beat everything until a homogeneous emulsion.

Finely chop anchovies, capers, egg white and parsley.

Add to lemon-meat mixture and mix well.

Season with salt and pepper.
Put the finished asparagus on a plate, pour over the sauce and serve immediately.

What do you need:

  • 3-4 stalks of green asparagus
  • 3-4 slices of uncooked smoked bacon
  • 1 egg
  • 50 ml of vinegar
  • 1 tbsp. l olive oil
  • 1 clove garlic
  • salt to taste

What to do:
Cook a poached egg.

In a wide saucepan, bring water (1.5 l) to a boil. Reduce the heat so that the water just gurgles a little. Add 2 tsp. salt and vinegar.

Egg broken into a small bowl. Spoon make several circular movements in a saucepan with water to form a funnel.

Carefully pour the egg from the bowl to the funnel. Boil for about 4 minutes. When ready to get an egg and put in a bowl with cold water.

Then put on a paper towel.

In asparagus, break off the lower, stiff ends. If a asparagus large, clean off her skin.

Wrap each stem with bacon.

In a deep frying pan over medium heat, heat the olive oil and fry the asparagus wrapped in bacon in it until it becomes golden and crunchy.

Toward the end of the frying add a little crushed garlic clove.

Put the asparagus on a plate, top with a poached egg.

Make an incision on the egg so that the yolk starts to flow out and immediately serve.

What do you need:

  • 1 sheet of ready puff pastry
  • 12 stems of green young asparagus
  • 100 g Gruyere cheese
  • 2 tbsp. l sour cream
  • 2 yolks
  • 2 tbsp. Spoons of Dijon Mustard
  • 1 small handful of pine nuts
  • salt and black pepper to taste

What to do:
Cut the asparagus so that all the stems are the same length.

Cheese grate on a fine grater, add the yolks and sour cream, mix well.

Roll out the dough into a rectangular layer. From all four sides bend a little to get the board.

In this case, the bottom should turn out as long asparagus.

Lubricate the bottom with mustard and pour the cheese mixture on top. Lay down asparagus in a single layer, a little naptopiv it in the filling. Season with salt and pepper, sprinkle with pine nuts and send in an oven preheated to 180 ° C.

Bake for 15-20 minutes.

Take out, cover with a towel and let rest for 20 minutes.

Serve the cake hot or cold.

Illustrations: Dmitry Zhuravlev

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