There is all year round , and in general, it does not matter whether it is spring or winter. Because even in April-May, in the high season, we can only timidly hope that this expensive pleasure, having barely assembled, was delivered on the first flight from France right to the porch of the restaurant. Rarely do we have the opportunity to go to the market with a basket and buy white, green, purple asparagus - and freshly picked asparagus. It's a pity.

How to cook asparagus

Easy to cook asparagus(it’s important not to overcook it, like seafood, so that it doesn’t lose its color), but tell me how to effectively name the line from the menu to the guests: “Friends, today I cooked for you asparagus with Scottish smoked salmon with ginger sauce.” It sounds solemn and even slightly defiant. Guests who do not have culinary talents are acutely aware of their inferiority. A little work in the kitchen.

If you manage to get good asparagus, keep in mind: this vegetable is combined with almost all existing products: even with Parma ham, even with tuna, even with curry, even with pears and peaches. It looks very advantageous in salads (for example, with a variety of leafy, red onions and peas with vinaigrette dressing and freshly ground black pepper, as idol chef Gordon Ramsay suggests, and he will not advise bad).

But the easiest and tastiest way to deal with asparagus- simply blanch her (having previously cut off the thick stems and leaving only a few centimeters of the delicate top) in boiling salted water for 3-4 minutes. The asparagus will become juicy and tender, and nothing else is required.

Can bake a few minutes under grated Parmesan or serve immediately with sauce. The most famous sauce for asparagus - Dutch(a few egg yolks, a little lemon juice, a little butter, salt and cayenne pepper). Any is good creamy and citric, and even homemade aromatic oil with herbs, slightly melted on asparagus, makes it a luxury dish.

Asparagus: other recipes

To move to the next level (if you collected all the possible bonuses at the previous one), you can take restaurant recipes into the arsenal, with the participation of risotto and porcini mushrooms stewed in garlic sauce, and black cod with rowan sauce, and millefeuille with crab meat, marble tenderloin and aged gorgonzola.

For the season young asparagus metropolitan restaurants prepare different - who will surpass whom - thematic menus, in which a stew of asparagus, morels and crayfish is adjacent to an appetizer of asparagus with truffles, quail breast and lobster sauce; all this is washed down with freshly squeezed asparagus juice, and a dessert completes the dinner - like asparagus strudel with cheese or asparagus-strawberry panna cotta.

Asparagus: useful properties

Asparagus in all these expensive-sounding gastronomic delights should still remain the same - slightly poached, soft, but not too, say, al dente. Otherwise, there is no point: for that it is called the favorite vegetable of various French Louis. In April anyway vitamins so much so that it even serves the cause prevention of heart disease, and very successfully.

However, most of the admirers of asparagus rather like the legend of its omnipotence in another area - they say, a night of love for a plate of asparagus ... You must have heard it too. So still go to the market - just in case. Nowadays, you never know what you can find where and how it got there.

Types of asparagus

Asparagus comes in different colors. Green, white. Less often sold purple asparagus- this is if you hold it longer in the sun, but not many risk it - it's easy to overdo it.

white asparagus more expensive than green - they are one and the same, only green asparagus grows like a normal vegetable in the garden, and the white one ripens underground, devoid of sunlight, carefully hilled and, as a result, more tender. Belaya is the main guest performer in April and May, the star of the most enchanting restaurant menus. Green, which is simpler, is more common in shops and markets.

Legumes are very popular in cooking because they can be used to make many tasty and nutritious dishes. We have selected especially for you some interesting recipes for cooking asparagus beans.

Asparagus beans are unripe green pods of asparagus varieties. They have a delicate sweetish taste and weight. useful substances. When a long pod of young asparagus breaks, a characteristic crunch occurs. If you buy a frozen culture, then it should not be too thick. This means that it has already begun to ripen and contain coarse fibers.

Green bean salad

This Asparagus Bean Salad Recipe Shows What is Healthy and tasty dish can be prepared quickly, cheaply and simply.

Please note - before cooking the beans, it is better to hold it in water for several hours. This will remove excess oligosaccharides from the asparagus.

Compound:

• 1 kg of green beans;
• 2 garlic cloves;
• 4 eggs;
• 1 teaspoon of vinegar;
• 50 g butter;
• mayonnaise;
• spices.

1. Here's how to cook:
2. Boil eggs in water with vinegar. This secret will help to avoid cracks in the shell. Peel the eggs and cut into small cubes.
3. Rinse the pods, cut off the ends and dip in boiling salted water. Boil 13 minutes. After that, chop the pods or divide into 4 parts (if it is a long bean).
4. Grease a frying pan with butter and let it heat up. Then fry the beans for 5 minutes (a golden crust should appear).
5. Combine asparagus and eggs, add crushed garlic cloves.
6. Serve immediately after cooking, seasoning with mayonnaise and seasoning to taste.

egg fried recipe

You can cook asparagus beans with eggs. This option is a simple scrambled egg with vegetables, but believe me, the taste will pleasantly surprise you. After trying such a simple recipe, you will cook it often, because it is appetizing and healthy at the same time!

What will we do:

• 300 g of green beans;
• 2 chicken eggs;
• 1 tomato;
• 1 head of onion;
• 2 sprigs of dill;
• sunflower oil;
• a pinch of black ground pepper;
• salt, spices.

How to do:

1. Wash the asparagus, trim the ends and cut the pods into 3 pieces.
2. Place the asparagus in a bowl of boiling salted water for 4 minutes. Then send to cool in a colander.
3. Cut the tomato and onion into medium pieces, chop the dill as for a vegetable salad.
4. In another bowl beat eggs with salt and pepper.
5. Fry the onion in oil in a frying pan.
6. Add asparagus to the onion, salt and season with spices. Interfere.
7. Pour in beaten eggs and stir again.
8. When the eggs have thickened, add the tomato slices and greens, mix.
9. Cook for a couple more minutes. Serve the dish hot.

How to cook delicious chicken stew

Asparagus beans go well with chicken meat. If you love chicken and vegetables, then check out this recipe. The resulting dish can please the household for lunch or dinner. And most importantly - thanks to the combination of ingredients, there will be no heaviness after eating.

Ingredients:

• two chicken breasts;
• one onion and carrots;
• half a kilo of green beans;
• half a bell pepper;
• one bunch of parsley and dill;
• salt, seasoning.

What to do:

1. In a frying pan, start frying the chicken with spices.
2. When the pieces of meat begin to brown, add the grated carrots.
3. Cut the onion into half rings and the garlic into rings. Once everything is chopped - send to the pan.
4. Cut the pepper into strips and attach to the chicken when a crust begins to appear on it.
5. Add asparagus, cover and cook for 10 minutes over low heat.
6. Finely chop the greens and send to the rest of the ingredients.
7. Stir before turning off the flame. Then cover with a lid and let stand for a few minutes.

Green beans for garnish

In this recipe, the bean pods are soft, fragrant and very tasty. Asparagus is served as a side dish with meat or as an independent dish.

Recipe Ingredients:

• 1000 g of asparagus;
• 1 large bow;
• 2 tomatoes;
• 4 garlic cloves;
• half a teaspoon of sugar;
• olive and sunflower oils;
• salt pepper.

How to cook:

1. Wash asparagus, dry, remove veins. Then cut into pieces a few centimeters. If you took frozen pods, then thaw them before cutting.
2. Chop the onion and fry in hot oil.
3. When the onion turns golden, add the asparagus. Keep all this in a closed frying pan at maximum heat for about 6 minutes. Don't forget to stir!
4. Cut the tomatoes into small pieces, chop the garlic. Add them when the color of the pods turns bright green, and simmer for 25 minutes in a closed pan and over low heat.
5. Then season with salt, sugar and pepper. Keep on the stove for no more than 12 minutes.
6. Spray before serving olive oil.

Cooking in Greek

Dishes from asparagus beans are characterized by the most delicate taste and pleasant aroma, however, some are skeptical about asparagus. If you have never cooked these beans, but want to try, then use this interesting recipe for a Greek dish.

We will need:

• asparagus beans - 200 g;
• one large head of onion;
• one carrot;
• three potatoes;
• four tomatoes;
• tomato paste - 400-500 ml;
• garlic - 3 cloves;
• a bunch of parsley and dill;
• sugar, salt, pepper.

How to cook:

1. Wash the beans and cut off excess elements (tails and veins).
2. Onion cut into small cubes.
3. Finely chop the garlic.
4. Chop carrots into strips.
5. Cut potatoes into slices.
6. In a deep heated frying pan, send the onions to fry.
7. Once it turns golden, add the garlic.
8. After a couple of minutes - add potatoes, carrots and beans.
9. After a few minutes, add tomato paste, tomatoes, a pinch of sugar and finely chopped parsley.
10. Reduce the heat to the minimum value, close the lid and cook it all for about 60 minutes, remembering to stir occasionally.
11. After 50 minutes, season with spices and sprinkle with dill.
12. Garnish with grated cheese before serving.

in Korean

Make from:

• half a kilo of green beans;
• one onion (you can do without it);
• one large carrot;
• a couple of garlic cloves;
• 3 teaspoons of 9% vinegar;
• two bay leaves;
• sunflower oil;
• salt;
• sugar;
• how we will season carrots: ½ teaspoon of black and red ground peppers, one teaspoon of coriander.

How to do:

1. Cut off the ends of the washed pods and cut into 3.5 cm pieces.
2. Coarsely grate the carrots.
3. Boil the pods for several minutes in salted water with the addition of lavrushka.
4. Cool the finished pods in cold water. This secret will help to keep intact the bright green color asparagus.
5. Press the garlic through a press.
6. In a bowl, combine asparagus, carrots, onions (if you decide to do with it), garlic and seasonings for Korean carrots(those listed in the ingredients).
7. Heat oil in a frying pan, add vinegar.
8. Pour the resulting hot mixture into the spices. Add salt and sugar if necessary.
9. Mix all products well, put in a container and put in the refrigerator for at least 12 hours.

1. Pre-sterilize the jars and put a bowl of hot water on the stove for the marinade.
2. Prepare the asparagus - wash and cut the veins.
3. As soon as the water boils, salt and pepper it, pour vinegar and oil, then send 3 garlic cloves and lavrushka there. Boil this composition for about 8 minutes, then add the beans and keep on fire for another 17 minutes on low heat.
4. After this time, throw in the remaining 3 garlic cloves and remove from the stove in order to cool slightly.
5. Then put in a cool place for 4-5 hours.
6. The final stage of the recipe is transferring to a jar and rolling up the lid.

Soup in a slow cooker

First courses with asparagus beans will diversify your menu and delight you with their unusual taste.

Required products:

• 0.3 kg of asparagus beans;
• 0.3 kg of meat (at your discretion);
• 2-3 potatoes;
• one piece of onion, carrot and sweet pepper.

How to cook:

1. Wash and clean vegetables.
2. Wash the meat and send it to cook in a slow cooker for 120 minutes, turning on the "Soup" program.
3. Chop the onion, cut the carrot into medium strips, cut the pepper into cubes or strips, cut the garlic into two parts or leave whole, cut the potatoes into cubes.
4. Put the vegetables to cook on the stove for half an hour. Add them to the slow cooker 25 minutes before the end of the regime.
5. Cut the asparagus into pieces or leave long pods. Simmer in a pan in oil and a small amount of water for no longer than 15 minutes.
6. Half an hour before the end of the regime, send vegetables to the slow cooker. Boil for a few minutes, then toss in the beans.
7. Before serving, decorate the soup with herbs.

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 his 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")

Wild asparagus is also known, found in the Crimea, the Caucasus and in some other regions of our country. In May - June, such asparagus can be bought at local markets, and most often I cook it.

Our local wild asparagus is usually sold young, with tender thin stems and does not need to be peeled. If you buy thick asparagus from the supermarket, cut off the rough bottoms of the asparagus and use a vegetable peeler to peel the thin top layer off the top with scales. It is necessary to cut off the lower part, as it is of no value. Asparagus stumps are dense, stiff and unpleasant in taste. They are not eaten. It is very easy to do this. Take the shoot at both ends, bend it, and where it broke, you need to make a cut. Cut the remaining stems the same amount.
If the asparagus is wilted, soak it for several hours in cool water with a little sugar.

Young shoots of asparagus are very tasty on their own. They do not require complicated cooking. The main task is not to spoil the natural product. Therefore, the easiest and most popular way to cook asparagus is to boil it in water with a little salt and sugar for 5-15 minutes (depending on the thickness of the stem), you can add lemon juice to preserve bright color. Taste and once the asparagus is soft but still slightly crunchy, it's ready. Drain water and serve with melted butter. Such asparagus is good both on its own and as a side dish, for example, to.

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 vegetable oil and break the 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 best friend asparagus. 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, carefully 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 for centuries, or served with tomato sauce Satsebeli. You can also cook asparagus similar to this recipe ⇒

Asparagus - very tasty and useful 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 from the body one of the most harmful substances- 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!

Asparagus is traditionally served in Asia, but many of our compatriots have adopted the recipes. Therefore, they are willingly interested in how to cook dried asparagus so that it turns out tasty and spicy. It's easy to do this at home. Let's look at everything with regards to Korean asparagus, what it is made of, how it is used.

Dried asparagus in Korean: "classic"

• garlic cloves - 5 pcs.
• granulated sugar - 60 gr.
• dry asparagus - 175 gr.
• salt - 50 gr.
• white onion - 1 pc.
• spices "For carrots in Korean" - to taste
• soy sauce - 80-90 ml.

If you have long wanted to try asparagus, but do not know how to cook it, we suggest starting with the classics.

1. Asparagus, or fuju, send in filtered water from the night and soak for about 8 hours. Squeeze in the morning, chop into thin straws.

2. Free the onion from the husk, chop into half rings or a cube. Send to a hot frying pan with oil and fry until golden brown.

3. Squeeze the garlic cloves with a press, combine with soy sauce, granulated sugar, spices, salt. Pour in the oil that remains after frying and the onion itself.

4. Pour the prepared mixture soy asparagus, mix, move to an airtight container. Keep in the cold for at least 7 hours, after this time you can start tasting.

Korean-style asparagus salad with carrots

• fuju (dried asparagus) - 0.2 kg.
• sweet pepper - 1 pc.
• garlic cloves - 4 pcs.
• white or purple onion - 2 pcs.
• salad "Carrot in Korean" - 0.3 kg.
• soy sauce - 40 ml.

People who know how to cook dried asparagus are happy to combine it with Korean carrot. It turns out pretty delicious salad at home.

1. Randomly break the fuju, then pour warm salt water and leave for a couple of hours.

2. In the allotted time, prepare the bell pepper by peeling it and chopping it into strips. Chop the onions in half rings, crush the garlic. Mix everything and fry in oil.

3. When the vegetables are cooked, squeeze the asparagus and add it to them. Enter about 50 ml. water, add spices to taste, pour in soy sauce. Cover with a lid, simmer at low power for 10 minutes.

4. After the specified time, combine the contents of the pan with Korean carrots. You can immediately taste or send the dish in the refrigerator for 6 hours.

Dry asparagus with fresh vegetables

• dried asparagus - 380-400 gr.
• fresh cucumber - 2 pcs.
• green onion - 4 arrows
• tomato - 1 pc.
• soy sauce - 40 ml.
• sunflower oil - 30 ml.
• spices - to your taste

Asparagus at home turns out to be quite tasty, and it is not necessary to cook it in Korean. Consider a salad with fresh vegetables.

1. Break fuzhu arbitrarily in advance, then leave it in warm water for 6-8 hours. Press after this time.

2. Rinse the tomatoes, chop them, remove excess liquid from them. Chop the cucumbers into chunks. Combine vegetables with asparagus.

3. Sprinkle with chopped green onions. Season with a mixture of oil, soy sauce, spices. Let the dish stand for half an hour before serving.

Korean style asparagus with pork

• asparagus - 190 gr.
• pork pulp - 200 gr.
• carrots - 2 pcs.
• green onion - 35 gr.
• garlic - 5 teeth

1. Before cooking soy asparagus, it must be soaked in boiling water for about an hour. Then squeeze and dry. At the same time, chop the meat into small cubes. Cut vegetables and herbs.

2. Since preparing dried asparagus is quite simple, we proceed further. At home, you will need 2 frying pans. In one, fry the meat with butter until golden brown, in the other - fuzhu and vegetables.

3. As soon as the components are completely ready, combine them and season with soy (or any other) sauce, spices. Stir and serve hot.

Korean-style marinated asparagus

• carrots - 1 pc.
• garlic - 4 cloves
• asparagus - 0.4 kg.
• cold water - 240 ml.
• allspice - 3 peas
• vinegar - 60 ml.
• a mixture of ground peppers - to your taste
• salt - 20 gr.
• vegetable oil - 100 ml.
• sugar - 30 gr.

It is easy to understand how to cook asparagus (dry). It needs to be soaked in hot water. Next, she will marinate in Korean.

1. Leave fuju for 50 minutes in boiling water, then squeeze. Chop the carrots into strips, finely chop the garlic. Start preparing the marinade.

2. Combine all other ingredients in a saucepan and wait until it boils. Boil for a few more minutes. Pour marinade over vegetables and prepared fuju.

3. Cover with a lid and wait for complete cooling. After that, send the dish to the refrigerator for a day.

Since it is not difficult to cook dried asparagus, this recipe is considered one of the most delicious at home.

Korean style asparagus with sesame seeds and tomatoes

• fuju (soaked) - 0.4 kg.
• green beans (boiled) - 0.3 kg.
• onion - 2 pcs.
• carrots - 1 pc.
• tomatoes - 2 pcs.
• sweet pepper - 1 pc.
• ginger root - 10 gr.
• garlic - 4 cloves
• sesame - 25 gr.

The unique asparagus recipe includes several additional ingredients. A Korean-style dish turns out to be unusually tasty at home.

1. Fry the asparagus pieces, beans, carrot sticks and chopped onions in a pan. Finish until golden. Mix the ingredients and simmer on a lazy fire for another 5 minutes under the lid.

2. Stir tomato slices, sweet peppers, spices, grated ginger, garlic pieces into the mixture. Turn off the stove and serve. Sprinkle the dish with sesame seeds.

Quite interesting recipes allowed us to learn how to cook delicious dried asparagus. Now you can treat yourself and your family to unique dishes at home.

Good day! Today's topic is How to Cook Frozen Asparagus.

Asparagus is a very healthy and low-calorie product that has a beneficial effect on many body functions. What is asparagus and how asparagus is useful - you can read. Increasingly, you can find frozen asparagus in stores. A good alternative if there is no fresh product. Although, personally, I am of the opinion that it is better to cook asparagus fresh, fresh from the garden ... After all, this is a very perishable product. How to Cook Frozen Asparagus People often ask how to cook frozen green asparagus without ruining the taste of this very tender vegetable...

How to cook frozen asparagus?

The main and basic rule in the preparation of frozen asparagus is that it is by no means recommended to defrost it, that is, use it immediately, taking it out of the refrigerator. The fact is that when the “royal vegetable” is defrosted, the entire vitamin supply disappears, and the aroma (if left) too ...

1. The easiest recipe is to boil the asparagus in a saucepan.

To do this, we need: a pot of water, regular or special, a teaspoon of sugar, a pinch of salt.

We heat the water, add sugar and salt, mix. Already in hot water, add our frozen asparagus. Cooking time is 10 to 15 minutes. Make sure the asparagus heads cook faster than the rest. Therefore, it will be better if the asparagus rods are placed standing up, or “reclining”, with their heads up.

2. Asparagus in almonds - a more interesting recipe.

To do this, we need: one kilogram of frozen asparagus, 2 eggs, 50-60 grams of flour, 1-2 tablespoons of cream, sugar, salt, pepper is added to taste, 200 grams of ground almonds, a lemon is cut into thin slices, you can add a couple of slices orange.

First, prepare the asparagus. If it is not cleaned, we clean it. The head part (about 5-6 cm) is cut off and set aside. The rest of the cut into two or three parts (as you like.). We put the water on the fire, adding salt and sugar to taste. In hot water, add three slices of lemon and prepared pieces of asparagus, while without heads. We'll add them in five minutes! Cooking time 10 - 15 minutes. When the asparagus is almost ready, we take it out carefully and put it on a napkin or towel so that all the water is glassed and the asparagus has cooled down. While the asparagus is drying, prepare the breading for it. To do this, we take three dishes. In one, mix flour with salt and pepper. In another eggs and cream. The third is ground almonds. Gently roll each piece of asparagus first in flour, then in cream with egg, then in almonds. Heat the oil in a frying pan, and fry the prepared pieces of asparagus on all sides for three to five minutes.

Serve hot, garnishing the dish with lemon and orange slices. Simple and helpful. And related products are the simplest.

So far, only two recipes on the topic - How to cook frozen asparagus. If you have your own recipes and recommendations for cooking frozen or fresh asparagus, add, I will be very happy.