Asparagus is a unique vegetable. It has a pleasant taste and can serve as an excellent side dish for various hot dishes. Usually this product is served to the table in boiled, fried or canned form with various sauces as a flavoring addition. They help to better reveal the delicate and delicate taste of a delicate vegetable. What is the best way to cook asparagus sauce ? You can take any recipe . Everything will depend on the available products and taste preferences of the cook.
Korean sauce
Some foodies prefer raw asparagus. But this method is not suitable for everyone. Most often, this vegetable is boiled, and then eaten with any sauce. Moreover, everyone has a different opinion on this. So which asparagus sauce can I use? The recipe for one of them refers to Korean cuisine. To cook it, you will need the following products:
per 100 grams of vegetable oil 4 cloves of garlic, 12 grams of sugar, 36 grams of ground red and a little black pepper, a pinch of salt and 2 tablespoons of soy sauce.
Preparing such a product is very simple:
- First, in soy sauce, dissolve the pepper and salt.
- Then you need to add chopped garlic and combine all this with oil.
It turns out a very original sauce for asparagus. The recipe is good in that the amount of ingredients can always be adjusted depending on your own taste preferences. After cooking, they need to pour plenty of boiled asparagus and put the finished dish in the refrigerator for 3 hours. During this time, the main product will have time to soak in additional flavors.
Mustard seasoning
Fans of fried vegetables should really like mustard asparagus sauce . Its recipe is a bit more complicated than the previous version, since more initial ingredients are required for cooking:
50 grams of olive oil, 2 cloves of garlic, a little ground black pepper, a teaspoon of finely chopped fresh tarragon leaves, 2 grams of sugar, salt, 2 teaspoons of Dijon mustard and white wine vinegar.
It is better to cook such a product in the microwave:
- First, in a separate bowl, combine garlic, sugar and 2/3 of the available amount of oil.
- Microwave for 15 seconds.
- Remove the garlic from the container and use a regular knife to turn it into pulp.
- In another plate, combine mustard, tarragon, vinegar and garlic puree.
- Add salt, prepared oil and pepper. The sauce is ready.
It can be refrigerated and stored there for up to two days, so that you can use the fragrant dressing for its intended purpose at any time.
Preparations for future use
Good housewives always make stocks in order to be able to eat their favorite foods in the cold winter. And how is asparagus usually harvested for the winter? Recipes can be very different. Such a vegetable is usually dried, frozen or salted. But the canning method is most often used. It turns out very delicious asparagus beans cooked in a juicy tomato fill. To prepare such a sauce you need:
150 milliliters of vegetable oil, 30 grams of salt, 12 tablespoons of tomato paste, 5 peas of black pepper, 5 grams of 70% vinegar, 3 bay leaves, 150 grams of sugar per liter of water.
The process takes place in several stages:
- Pour water into the pan, add the paste to it and cook the mixture after boiling for 5 minutes.
- Add salt, bay leaf, pepper, sugar, butter. Keep the resulting mass on fire for another 5 minutes.
- Pour beans and continue to boil for 20-25 minutes.
- Lastly pour vinegar and after 5 minutes remove the pan from the stove.
- Arrange cooked mass in sterile jars and roll up.
It turns out an original and very tasty asparagus for the winter. Recipes for such fillings can also be used to preserve sweet pepper.
Yellow addition to green asparagus
As you know, there are three types of asparagus: purple, white and green. Each of them has its own taste, which must be emphasized in a special way. For example, you can prepare a very interesting sauce for green asparagus, which will consist of two different fractions. To work, you will need:
4 boiled eggs, sea salt, 50 grams of butter, juice of half a lemon, a bunch of parsley, black pepper and 50 milliliters of cream.
Preparing a yellow sauce is not difficult:
- Eggs need to be cleaned and separated between the proteins with the yolks, stacking them in different plates.
- Melt the butter in a saucepan.
- Add salt, lemon juice, pepper and yolks, crushed with a sieve.
- Pour the cream last and let the mixture boil for a couple of minutes. The mass should be as homogeneous as possible.
- Protein gently chopped with a knife along with parsley.
After this, the boiled beans will only need to be poured with an egg-cream mass, and then sprinkled with crushed proteins.
Cream sauce
Asparagus itself does not have a pronounced taste. Individuality and aroma are given to it by sauce. He is able to turn an ordinary vegetable into a gourmet and truly delicious dish. Creamy asparagus sauce can handle this task without much difficulty. You can cook it using the following components:
90 grams of flour 50 grams of butter, a tablespoon of chopped walnuts, salt, one and a half glasses of milk and cream, lemon juice and ground pepper.
You can make such a sauce as follows:
- First, heat 25 grams of butter in a frying pan, and then pass the flour in it so that it darkens a little.
- Constantly stirring, gradually pour milk.
- After two minutes, add cream in the same way.
- Add pepper, lemon juice, salt and immediately remove the pan from the stove.
- Beat the remaining cream as much as possible and combine them with a hot mass.
The sauce can be considered ready. In this case, it is used for baking. Therefore, boiled asparagus must be placed on a baking sheet, pour it with the prepared mixture, and put the remaining oil on top, cutting it into several pieces. Products should be sent to the oven for 15 minutes, preheating it to 220 degrees. After that, hot asparagus in a creamy filling will only have to sprinkle with nuts. And those who do not love them can use greens.
Popular option
The most delicious and most commonly used asparagus sauce is Dutch. This product is an integral part of this French cuisine. To prepare it, you need the simplest ingredients:
2 tablespoons of lemon juice to take twice as much water, 3 egg yolks, 100 grams of butter, a little salt and a quarter teaspoon of cayenne pepper.
Preparation of the sauce must be done very carefully:
- Beat the yolks in a saucepan with a whisk until the mass is thick enough. All this is best done in a water bath so that the products do not burn.
- Without interrupting the whipping, gradually introduce boiling water.
- Add lemon juice and remove the pan from the bath.
- Continuing to work with a whisk, add salt, melted butter and pepper.
- In conclusion, you need to pour in quite a bit of cold water and finally beat the mixture especially intensively.
Now you can water the asparagus with the finished sauce and serve it on the table with meat, fish or other vegetables.