Asparagus dishes

Asparagus was grown 2000 years ago in the Mediterranean and Asia minor. Since then, asparagus plant is used as medicine and as a culinary vegetable because of its flavour and texture. Asparagus plants are diuretic herbs.

Asparagus is an excellent provider of folic acid necessary for the formation of cells and the growth and prevention of diseases of the liver. Acid folic AIDS in the prevention of the anomaly of the neural tube defects such as spina bifida in fetuses in pregnant women's development.

This plant contains calories low, very low in sodium and fat and is very hard to control high cholesterol. This is a great source of potassium, fiber, and rutin, a compound that strengthens capillary walls.

Scrape stems asparagus of the head with a peeler. Refresh the stems with ice cold water before their steaming. Add the peel in cooking water and remove after that asparagus are done to prevent the dilution of flavour.

Asparagus can be prepared in a variety of ways: steamed, stir fried or transformed sandwich fillings.

Stir Fried asparagus

Ingredients

½ kg. Asparagus

¼ kg. Tofu

sesame seeds 2 soup, grilled

100 g., soaked and dried Shitake Mushroom

1 small carrot

1 small red pepper

3 tbsp oil

¼ Cup minced onion

1 tbsp crushed garlic

1 tsp salt to taste

½ Cup water or broth

For the sauce

1 tbsp cream of asparagus

¼ Cup of flavoured soy sauce

½ Cup water

1 tbsp sugar (optional)

Procedure

Clean and cut asparagus desired size.
Tofu pre - Fry. Set aside.
Sauté the garlic and onions.
Add tofu pré-frits, fungi and salt, stirring constantly.
Add water or broth and bring to a boil.
Add the asparagus, carrots and red peppers.
When asparagus is almost tender, add cooked sesame seeds and mix.
Dissolve the cream of asparagus in ½ Cup of water (you can add 1 c. sugar mix taste) and pour over vegetables.

Steamed asparagus

Ingredients

½ kg. Asparagus, cleaned

2 tbsp olive oil

Parmesan cheese or any local cheese

Procedure

Asparagus steam or boil in a small quantity of water.
Drain and drizzle with olive oil.
Sprinkle cheese on top.
Serve immediately. Good for 4-6 portions

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