Delicious asparagus dishes. Dishes from asparagus: simple recipes for every day. To make puree soup, take

How to freeze asparagus correctly in order to delight households with tasty and healthy dishes in winter? What is good about the "queen of vegetables"? What exactly can be cooked from frozen asparagus?

How to freeze asparagus properly?

The perennial asparagus, better known as asparagus, comes in white, green, purple, and pink. The first shoots of a delicacy vegetable appear in April and retain a delicate structure until mid-June. It is during this period that asparagus should be harvested, trying to preserve its valuable composition as much as possible.

How to freeze asparagus?

Asparagus is an ideal product for weight loss: 100 g of the vegetable contains only 21 kcal. The shoots of the plant are 95% water. In addition, they are rich in fiber, zinc, potassium, iron, vitamins A, C, group B. The vegetable contains asparagine, an amino acid necessary to maintain the balance of the nervous system.

Preparation for freezing is carried out in the following order:

• wash the asparagus, remove the damaged parts, cut;
• a colander with pieces of vegetables is lowered into a pot of boiling water;
• for three minutes, asparagus is blanched with the lid closed;
• then the colander is briefly immersed in ice water;
• they take out vegetables, let the liquid drain;
• Transfer the asparagus to a container with a tight lid.

Before placing vegetables in the freezer, it is advisable to stick a label on the container with the date and name of the contents.

How to use frozen asparagus?

It is impossible to defrost asparagus before cooking: this way it will lose both flavor and vitamins. The easiest way to cook a vegetable is to boil it in water with a pinch of salt and a teaspoon of sugar. Immerse the pieces in boiling water and cook over low heat for 10 minutes. After the set time, the water is drained.

Boiled asparagus can be stewed with meat and potatoes. Frozen shoots make a delicious omelet. To prepare it, the mold is greased with butter. Boiled asparagus is laid in it, vegetables are poured with beaten eggs. Place cream cheese slices on top. Bake until golden brown.

For those who are on a diet, but love to eat deliciously, the Chicago salad recipe will come in handy. For its preparation you will need:

• 200 g frozen asparagus;
• a can of canned tuna;
• 50 g of cancer necks;
• 4 eggs;
• 2 tomatoes;
• bunch of lettuce.

Put lettuce leaves, slices of boiled asparagus, tomato strips on a large plate. Tuna is placed in the center, around pieces of fish - slices of boiled eggs and cancer necks. At the end, water the salad with Provencal mayonnaise. Enjoy your meal!

Asparagus is a plant of the asparagus family, which includes more than two hundred species: herbaceous, upright and creeping shrubs.

As a culinary delicacy, the upper parts of scaly shoots are used - juicy, fleshy, rich in fiber, vitamins, useful macro- and microelements.

What are the benefits of using it?

• vitamins A, C, E - have antioxidant properties;
• B vitamins;
• folic acid - a stimulant of the circulatory, immune systems;
• asparagine - normalizes blood pressure, the work of the heart muscle.

Relatively small amounts also contain vitamin K, potassium, magnesium, iron, selenium, phosphorus, zinc, iodine, choline, which are necessary for bone and connective tissues, the blood formation system, and the normal functioning of the liver and kidneys.

Hundreds of different dishes are prepared from asparagus - soups and cream soups, puddings, casseroles, pies, quiches, gratins, stews, salads and even desserts. Most ways to cook asparagus involve only short-term heat treatment, which allows you to save its beneficial properties.

What kind of asparagus is suitable for cooking?

On the shelves of shops and food market rows, you can find three types of asparagus: bright green, lilac-green with purple scales and white. When buying, you need to pay attention not only to the color of the shoots, but also to their age and freshness.

White - more juicy, tender and sweet in taste. In green, and even more so in purple-green, the taste is even brighter, and the content of nutrients and vitamins is higher.

How to choose the right asparagus?

The younger the shoots, the softer and more pleasant they taste. The tops of the shoots should be elastic, the cut points should not dry out. The asparagus itself should creak when the stems are gathered into a bunch.

When the shoots look lethargic, without a slight glossy sheen, it is better not to take them.

How is it different from asparagus beans and fuju?

Do not confuse asparagus with the so-called green beans and dry Korean asparagus. The first, although it has some external resemblance to green asparagus shoots, belongs to the legume family, and the second is made from soy milk.

However, dried soybean "asparagus" (fuju) is very popular in our country, so below we will tell you not only how to cook asparagus shoots, but also give several recipes using fuju.

Preparation for cooking

Before cooking asparagus, it must be washed and cleaned. A special potato peeler is best for peeling shoots.

Green and purple shoots are cleaned downwards, leaving the buds at the top. White asparagus - in the same way, using a knife or potato peeler, peel the entire part of the stem, except for the very tips.

Also, before cooking, for all types of asparagus, it is necessary to cut off 1-2 centimeters of the base of the stem (they can be used for cooking lean broth).

Boiled asparagus: simple and tasty

The easiest way to cook young shoots at home is to boil them in salted water. In addition to salt, you can additionally add a spoonful of honey and a few slices of lemon to the water.

Correctly boil asparagus as follows: you need to lower the shoots in boiling water and cook in an upright position. To do this, it is best to use a narrow deep ladle or a special asparagus pan.

Green stems should be cooked for no more than 8 minutes, and white stems - 10-15 minutes over moderate heat. Frozen asparagus can be prepared in the same way; it does not require prior defrosting.

You can determine the readiness by piercing the stems with a fork - they will be quite soft, but should not fall apart. After draining the water, arrange the shoots on plates and season with melted butter, adding pine nuts or grated parmesan - it turns out very tasty!

As a sauce, you can use unrefined olive oil mixed with balsamic vinegar.

Green asparagus in a pan

Ingredients

• green asparagus,
• salt and sugar (to taste)
• olive oil and butter (one tablespoon each).

Cooking scheme

1. Heat a frying pan, pour in olive oil and put a piece of butter.
2. Salt, add sugar if desired.
3. After the oil in the pan warms up, carefully place the peeled, washed and towel-dried shoots in a single layer in the pan.
4. Then fry under the lid, stirring regularly, 3-5 minutes.

Readiness is checked with a fork, asparagus should be soft with a golden crisp.

Place the cooked green asparagus on a paper towel to absorb excess oil. Serve as a side dish for meat and fish. Such a dish will be especially tasty in combination with salmon cooked in a slow cooker or oven.

Green asparagus salad with pine nuts and avocado in a slow cooker

Green asparagus can serve not only as an independent dish (including vegan and vegetarian) or a side dish for meat / fish, but also serve as an excellent basis for a healthy diet salad.

You will learn one of the recipes for such a salad prepared using a slow cooker by watching the following video master class:

Creamy white asparagus soup

What is required for cooking?

• 800 g white asparagus,
• 800 ml milk
• 2 tbsp flour (wheat, sifted),
• 50 g melted butter,
• salt, pepper, herbs to taste,
• a few slices of bread for croutons or crackers.

Step-by-step instruction

1. Dip the washed and peeled shoots into boiling salted water. After 8-10 minutes, take out half of the shoots and set aside, they will serve as a filling. The rest - cook over low heat for another 7-10 minutes until softened.
2. Melt 25 grams of butter in a saucepan or saucepan for soup over low heat and fry the flour on it until golden brown.
3. Add 4 cups of milk to the pan with fried flour, mix well, bring to a boil.
4. Add well-cooked asparagus and 1-2 cups of vegetable broth left over from cooking asparagus to boiling milk.
5. Keep the soup on low heat for another 15-20 minutes, then remove from the stove and grind the contents of the pan with a blender.
6. Arrange the shoots boiled for the filling on portioned plates and pour over the cream soup. Add a piece of butter, greens to each serving. Serve crackers, toast or croutons with the soup.

You will learn another interesting and at the same time very simple recipe for cooking white asparagus by watching the following video:

How to cook dried asparagus?

Dry soy asparagus (fuju) is prepared very simply: the right amount is soaked for a while in cold drinking water (usually 4-6 hours). After soaking, fuju becomes ready to eat, and it can be safely added to salads, soups and other dishes.

Korean style soy asparagus with carrots

Ingredients for the dish

• 1 package dried soy asparagus (fuju)
• 1 kg carrots
• 1 large onion
• 1 head of garlic
• 100 ml sunflower oil,
• 1 st. l soy sauce
• 2 tbsp 9% vinegar,
• Salt, sugar, ground pepper, coriander to taste.

Cooking scheme

1. Immerse dried asparagus from the package in cold boiled water for 4-6 hours.
2. Peel and then chop the carrots into long narrow slices or grate them on a grater designed for Korean carrots.
3. Place the chopped carrots in a deep container, add vinegar, salt and sugar to it. It is good to mash the carrots with your hands until the juice appears. Leave for 15-20 minutes. If there is a lot of carrot juice, it can be drained.
4. Rinse, squeeze, dry with a paper towel and cut into thin 2-3 cm strips of fuju softened during the soaking process.
5. Cut the onion (rings) and garlic (finely). Pour vegetable oil into a saucepan and fry onion and garlic in it. Add coriander, fuju pieces, soy sauce.
6. Continue to fry all the ingredients for another minute, then pour the hot oil with vegetables, fuju and seasoning into a container with carrots.
7. Mix the soy asparagus in Korean well, let cool, pour into a glass container and refrigerate. As a rule, one night is enough for the dish to finally reach its condition.

You will learn another simple variation of this salad recipe using fuju in the following video:

Dried asparagus fuju with beans

What do you need for a meal?

• 100 g dried soy fuju asparagus,
• 100 g beans
• 1 juicy carrot
• bulb,
• a couple of cloves of garlic
• sunflower oil,
• ground pepper,
• cilantro (or other greens).

How to cook?

1. Soak dry asparagus in water for 4-6 hours, cut into thin slices. Boil beans.
2. Cut the onion and carrot and fry in vegetable oil until golden brown.
3. Add boiled beans to the saucepan and after a few minutes - asparagus, cover and simmer for 8-10 minutes.
4. Turn off the fire, add salt, pepper to the asparagus and vegetables, squeeze out the garlic and pour in the chopped greens.
5. Let stand with the lid closed for a few more minutes.
6. Serve the dish in portions, warm.

Korean Asparagus is a dish served in many Asian restaurants. But it is quite possible to cook it at home on your own. This treat is not only very tasty, but also healthy, because fuju (asparagus) contains a large amount of fiber and improves the functioning of the gastrointestinal tract.

It is worth starting your acquaintance with the dish under discussion with a classic recipe. For it, you should use dried asparagus (180 g) and a large number of different seasonings. You need to take: 3-4 cloves of garlic, 3 tsp each. sugar and salt, 90 ml. soy sauce without additives, 1 white onion, special spices for Korean carrots, any oil for frying.

1. To begin with, fuzhu is soaked in cold water for 7-9 hours. The easiest way is to leave it in the liquid all night. After that, the shoots are squeezed out of the water and cut into thin strips.
2. The onion is chopped in any convenient way and fried in oil until golden.
3. Separately, soy sauce is combined with garlic passed through a press, the oil left over from cooking the vegetable, sugar, salt, and spices are added to it. The mass is thoroughly mixed until smooth.
4. The asparagus is poured with the resulting sauce, placed in a hermetically sealed container and sent to the refrigerator for 5-6 hours. The longer the snack stays in the cold, the tastier it will turn out.

To make the treat look appetizing and attractive, fuju should be cut diagonally. In this case, a slice of straw will be visible at the finished snack.

Quick cooking recipe

If the hostess has very little time left, then spicy asparagus can be cooked very quickly. To do this, you will need to use other ingredients: 250 g of dried fuju, 120 ml. water, 60 ml. table vinegar (you can take wine), 1 large carrot, a couple of cloves of garlic, 3 tsp. sugar, butter, a pinch of salt and ground red pepper. The following is how to cook Korean asparagus as quickly as possible.

1. First of all, you need to boil water and pour dried asparagus into it. Under such conditions, the optimal soaking time of the ingredient will be reduced to 1 hour.
2. Carrots are chopped using a special "Korean" grater. But, if it was not at hand, you can use the usual large one.
3. To prepare the marinade, pepper is combined with salt, granulated sugar, chopped garlic and vinegar. The resulting mixture is sent in a saucepan to medium heat. Turn off the stove as soon as the liquid boils.
4. The marinade is poured over crushed fuju mixed with carrots. The appetizer is placed under oppression and left warm for about 1 hour. Then it should be moved to the refrigerator for storage.

Spicy asparagus prepared according to this recipe will be a great addition to salads. It can also be added to savory meat sauces.

With sesame seeds

To make the dish even more healthy and improve its taste, it is worth adding sesame seeds to the asparagus. These seeds contain a large amount of calcium, and, in addition, add originality to any snack. It is best to combine black (2 tsp) and white (1 tsp) sesame seeds. In addition to it, you must also use: 230 g of dried fuju, 1 tsp each. salt and sugar, a couple of cloves of garlic, 1 carrot, 50 ml. apple cider vinegar, spices for Korean carrots and red ground pepper, 100 ml. oils.

1. Soak asparagus in cold water for at least 5 hours. If you do not withstand the specified time, then the snack will turn out to be too tough and tasteless. Next, the product is squeezed and cut into miniature pieces.
2. Carrots are crushed with a grater, and then combined with prepared asparagus.
3. Sesame is roasted in a dry frying pan.
4. Fuju, carrots, sesame seeds, sugar, salt, seasonings and vinegar are mixed in a separate bowl.
5. Olive, sunflower or any other vegetable oil in a pan is brought to a boil, after which the rest of the ingredients are poured into it.

The future snack should be in the refrigerator for at least 6 hours. Only after that it can be served at the table.

Korean Carrot Asparagus Recipe

Spicy fuju with Korean carrots goes well. Such an appetizer can become a separate independent dish on the festive table. Especially if red sweet bell pepper (1 pc.) is also added to it. You will also need to use: 300 g of Korean-style cooked carrots, 200 g of dry asparagus, 2 white onions, 30 ml. soy sauce, a mixture of ground peppers, 4-5 garlic cloves and salt.

1. Break the asparagus, pour warm water, salt and leave for about 1 hour.
2. Chop the onion and bell pepper, fry the slices in oil until half cooked, and then add soaked fuju, a little water, spices to the vegetables and simmer the listed ingredients over low heat for 10-12 minutes.
3. The resulting mixture is combined with Korean-style carrots and seasoned with soy sauce.

A ready-made spicy snack can be sprinkled with plenty of chopped herbs and served as an addition to any meat or vegetable dish.

How to cook asparagus for the winter

A spicy Korean-style asparagus appetizer can also be prepared for the winter.

The recipe for such a dish is no less simple and understandable. For it, you will need to use the following ingredients: 250 g of dry asparagus, 2 pcs. carrots and onions, 2 garlic cloves, 60 ml. sunflower oil, 1 tbsp. vinegar, soy sauce and sugar, a pinch of salt and Korean carrot seasoning.

1. Asparagus is pre-soaked in cold water overnight. Then it is squeezed well and cut diagonally.
2. Onions, carrots and garlic are chopped (the latter is best cut into thin slices) and fried well in sunflower oil.
3. Fuju is mixed with prepared vegetables and then marinated in a marinade made from soy sauce, vinegar, sugar, salt and spices.
4. The resulting snack can be transferred to pre-washed and sterilized jars. It keeps well all winter on the bottom shelf of the refrigerator.

It is best to arrange Korean-style asparagus in miniature jars, as it is most often consumed in small portions and can quickly deteriorate when opened.

calories

If ordinary vegetable asparagus has a minimum calorie content of 15 kcal per 100 g, then this indicator is significantly different for a Korean-style product. An exotic snack has 234 kcal for every 100 g.

If we talk about dried asparagus, then the figure is even higher - 440 kcal per 100g. At the same time, the harmonious composition of the product allows you to include it in any form in the diet menu. Asparagus is high in protein and low in fat.

Lunch was hearty and delicious. It was evident that the childless colonel and colonel clung to an innocent passion - to eat well. They served a fragrant soup of young roots and herbs, fried bream with porridge, well-fed domestic duck and asparagus. There were three bottles on the table - with white and red wine and with Madeira - it is true, already opened and stoppered with figured silver corks, but expensive, good foreign brands. The Colonel - as if his appetite had been greatly affected by recent anger - ate with a special taste and so beautifully that it was pleasant to look at him. He joked sweetly and rudely all the time. When the asparagus was served, he, tucking a dazzling white stiff napkin deeper into the collar of his jacket, said cheerfully:If I were a king, I would always eat asparagus!”
(A. Kuprin "Duel")

A decoction of asparagus can and should be eaten, it is considered a good way to cleanse the kidneys, since asparagus is an effective diuretic. Thrifty Germans do not throw away asparagus peelings, but prepare a decoction from them, drink it during the day in small portions or use it to make soups.

In Europe, the process of boiling asparagus is extremely scrupulous. It is believed that asparagus should be boiled while standing, so that the lower, coarser parts are boiled in water, and the upper, more tender parts are steamed. For this, they even came up with a special pan. In such a pan, it is convenient to cook thick white asparagus.

Asparagus can be fried in a pan in butter, cut into pieces and adding salt and pepper. You can bake in the oven: put the asparagus on a baking sheet, pour over with olive oil, sprinkle with salt and pepper, bake in a preheated oven at t 180 ° - 200 ° C for 10-20 minutes.

Men like to eat breakfast Asparagus baked with bacon: make a small bunch of asparagus stalks, wrap it with a slice of bacon, bake in a preheated oven at t 180 ° - 200 ° C for 10-20 minutes.

For complete happiness, serve such asparagus with a poached egg - almost the same as an egg in a bag, only cooked without the shell. A little grated Parmesan on top wouldn't hurt.

How to cook a poached egg

Boil water (1 liter) in a saucepan, add 1 tsp. salt and 1 tbsp. vinegar, leave to boil over low heat, so as not to boil much. Crack an egg into a cup. Swirl the water in the pan with a spoon, forming a funnel, into the center of which carefully pour the broken egg from the cup. Boil 3 minutes. As a result, the protein beautifully envelops the yolk, which should remain liquid.

In addition to homemade, there is a restaurant method of cooking poached eggs - it will come in handy when you need to boil a lot of eggs at once. The method is practical, although devoid of graceful dexterity: take cling film, put it in a small cup so that the edges hang a little, grease with vegetable oil and break an egg into the film. Tie a film over the top and dip in boiling water for 4 minutes. Remove the egg from the water and carefully remove the film.

The main and obligatory attribute of a meal with asparagus is sauce. Spicy sauces, such as Tabasco, Adjika, or better not to use with asparagus, they will kill its delicate taste. But delicate hollandaise sauce is a classic and asparagus' best friend. Delicious asparagus with cheese sauce.

How to make sauce for asparagus

hollandaise sauce ( Hollandaise sauce)

• 2 eggs (yolks)
• water 2 tbsp. spoons
• lemon juice 1 tbsp. spoons
• butter 80 g
• salt, pepper to taste

In a small bowl, mix egg yolks with lemon juice and water until smooth. Put the container on a steam bath and, with continuous stirring with a whisk, wait for the yolk mass to thicken. Make sure the sauce doesn't overheat and the yolks don't curdle. When the yolks thicken, remove the mass from the heat and add soft butter one cube at a time, thoroughly kneading the sauce until smooth. Add salt and pepper to taste.

Cheese sauce

• butter 50 gr
• premium wheat flour 1 tbsp
• milk 1 glass
• parmesan (or any hard cheese) 50 gr

Melt the butter in a small saucepan. Add flour and mix thoroughly until lumps disappear. Add milk while stirring constantly and bring to a boil, but do not boil. Add the grated cheese to the hot mixture. For piquancy, you can add a few more pieces of blue cheese to the sauce.

Having cooked asparagus once, you will quickly realize that these delicate, sweetish stalks will easily fit into various dishes. They can be fried in a pan with eggs, as we usually cook young green beans. Great idea - Omelet with asparagus and cheese: pour boiled or fried asparagus with eggs whipped with cream (for 1 egg 1 tablespoon of cream or milk, salt to taste), cook under a lid over low heat. Sprinkle the finished omelet with grated cheese.

In the Caucasus and Crimea, wild green asparagus has been stewed with other vegetables and nuts in satsivi and stew from time immemorial, or served with Satsebeli tomato sauce. You can also cook asparagus by analogy with this recipe ⇒ Ramson, just like asparagus is not familiar to everyone, so take note of the recipe and in early spring, when wild garlic is sold in the markets, be sure to cook such a dish.

Asparagus can be added to salads and to any pastries: pies, quiches. You can spread asparagus stalks along with cherry tomatoes on the dough before baking Bake quiche according to this recipe, replacing broccoli with asparagus ⇒

Asparagus is a very tasty and healthy product. Regardless of the variety, it is rich in vitamins (A, C, B1, B2 and E) and minerals (calcium, phosphorus, potassium, copper, magnesium, iron and zinc), contains aspargin and arginine, which stimulate cardiac activity, help cleanse the blood, dilate blood vessels and lower blood pressure, help to remove one of the most harmful substances from the body - ammonia. In addition, asparagus is considered a dietary product. (180 kcal per 1 kg) and, due to the large amount of plant fibers (fiber), perfectly cleanses the body, promotes weight loss. Now you know how to cook it and, if possible, include it in your diet more often. Cook with "Mom's stove" and you will succeed!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Fuju or soy asparagus is popular for making Korean-style salads. It saturates the body well, harmonizes with vegetables, hot spices, sesame seeds and soy sauce. You can make an overseas salad with asparagus yourself using the recommendations of professionals to please guests or household members with a new dish.

What is asparagus

The Korean semi-finished product has nothing to do with the famous vegetable. Asparagus is a dried product of a characteristic elongated shape, obtained from soy milk, which is popular in Asian countries. The original piquant taste of fuju makes it a welcome addition to any vegetable. The dish can take a place among dietary products - only 105-115 kcal per 100 grams of ready-made salad. What is Korean asparagus made of and how does it happen:

• milk is boiled until foam appears on the surface;
• she is removed;
• hang up to dry.

The benefits and harms of soy asparagus

It is important for any person to find out what the benefits and harms of soy asparagus are, because this product is not yet so common. Soy asparagus is used by vegetarians because it replaces protein, is included in the menu of athletes and those who lose weight. The benefits of the product are as follows:

• it fills the need for protein and essential amino acids;
• the product provides prevention of oncology, heart and vascular diseases;
• according to preliminary data, isoflavones-phytoestrogens normalize the hormonal background of women during menopause, PMS, and ovarian diseases;
• lecithin stimulates the outflow of bile;
• noodles normalize metabolism, useful for people with obesity, malfunction of the digestive tract and diabetes;
• calcium prevents osteoporosis;
• fiber has a positive effect on intestinal motility, improves digestion, removes heavy metals, cholesterol, radionuclides.

The product also has harm, so you should not get carried away with it for the following reasons:

How to cook asparagus the Korean way

To properly cook asparagus in Korean, you first need to start preparing it: for this, the purchased dry product is soaked in cold water until it becomes soft. The soaking process lasts for several hours, but to reduce the time to half an hour, you can pour boiling water over the asparagus. This is an emergency method, you need to resort to it as a last resort, because vitamins and nutrients are destroyed in this way. After soaking, the product should be squeezed out.

Soaked Korean asparagus is ready for the next processing - it can be pickled, boiled in boiling water, fried or stewed. For pickling, it is good to use dressing from vinegar and soy sauce, fry in olive oil with spicy spices, and stew with vegetables and fragrant fillings. You can add Korean fuju to soups, broths, combine with carrots, beets, cabbage.

Korean Asparagus Dressing

The most important ingredient in cooking salads and fuju dishes is Korean asparagus dressing. Classic options include garlic, oil, spices, and soy sauce. The composition of the original includes sesame seeds, wine vinegar, mushrooms and herbs. Korean-style asparagus will turn out delicious with the following variety of dressings, which must be thoroughly mixed:

• garlic, bay leaf, apple cider vinegar, red pepper;
• green onions, sesame oil, lemon juice, coriander;
• garlic, soy sauce, vinegar, onion, parsley, cilantro, dill;
• garlic, onion, coriander, sesame, soy sauce, paprika;
• vinegar, garlic, coriander, onion, ginger.

Korean Asparagus Recipe

For novice cooks, the photos that come with each Korean asparagus recipe will help make cooking easier. From them it will be clear how to properly process the components of the composition in order to get a delicate dish that is pleasant to eat. The simplest option is the classic pickled fuju. It will be more difficult to make a salad with her and vegetables in Korean.

Pickled Asparagus

• Cooking time: 4.5 hours.
• Servings: 2 persons.
• Calorie content of the dish: 250 kcal.
• Purpose: for a snack.
• Cuisine: Korean.
• Difficulty of preparation: easy.

Korean-style pickled asparagus is a common fast food that is sold in any Asian food store or supermarket. It is easy to cook it yourself, because you only need to soak the asparagus semi-finished product and marinate it. For a richer taste of the dish, after marinating, leave it for a couple of hours in the refrigerator. As a result, the food will be more flavorful.

Ingredients:

• semi-finished asparagus - 125 g;
• water - 200 ml;
• onion - 1 pc.;
• vegetable oil - half a glass;
• garlic - 2 cloves;
• sugar - 20 g;
• salt - 10 g;
• soy sauce - 40 ml;
• apple cider vinegar - 20 ml;
• coriander - a pinch;
• ground paprika - a pinch;
• red ground pepper - 2 g.

Cooking method:

Korean Carrot Asparagus Recipe

• Cooking time: 6.5 hours.
• Servings: 2 persons.
• Calorie content of the dish: 246 kcal.
• Purpose: for a snack.
• Cuisine: Korean.

The Korean Carrot Asparagus recipe is considered traditional because it combines two of the most famous Asian foods - carrots and fuju. Mandatory spices to give the dish a recognizable taste are coriander and garlic. Dressing is made from olive or sunflower oil, sesame seeds and sweet and sour soy sauce are added to taste.

Ingredients:

• dry asparagus - 150 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• sugar - 20 g;
• soy sauce - 40 ml;
• olive oil - 20 ml;
• sesame - 10 g;
• vinegar - 10 ml;
• coriander - 5 g;
• garlic - 2 cloves.

Cooking method:

Korean asparagus salad

• Cooking time: 3.5 hours.
• Servings: 2 persons.
• Calorie content of the dish: 782 kcal.
• Purpose: for a snack.
• Cuisine: Korean.
• Difficulty of preparation: medium.

Korean asparagus salad with beans is considered a gourmet dish that can be served even in gourmet restaurants. It is spiced up with bright green asparagus beans and fresh parsley. A simple dressing is made with olive or sesame oil mixed with apple cider vinegar. For sophistication, it is good to add a couple of drops of balsamic vinegar to the filling.

Ingredients:

• asparagus semi-finished product - half a kilo;
• water - 400 ml;
• asparagus beans - 200 g;
• parsley - 20 g;
• olive oil - 50 ml;
• apple cider vinegar - 50 ml;
• salt - a pinch.

Cooking method:

How to cook dried asparagus at home - recommendations from chefs

To properly cook dried asparagus at home, use the advice of professionals in the culinary world:

• Korean asparagus recipe at home necessarily includes spices - red pepper, sweet peas, coriander;
• after soaking, the asparagus semi-finished product should bend easily, be elastic and soft, without hard veins inside;
• instead of soy sauce, you can take pepper, and replace apple cider vinegar with table or rice;
• 100 grams of dry fuju has a tablespoon of vinegar and two tablespoons of soy sauce;
• it is not necessary to put onions in a salad - it only adds flavor to the oil for pouring.

Video: cooking asparagus in Korean