Do you need instant gratification or are you able to hold back?
This question can be answered according to the way you eat asparagus: if you have control, start from the stem and leave the asparagus head for the end;
If not, start over.
In both cases - everything is fine.
Asparagus is relatively expensive and quite rare, because it requires special care and a lot of attention.
The body of the plant is underground, and the edible stem sticks out.
In Israel, the green asparagus is the best known, but there is also white asparagus.
It is not a different variety, but develops under different growing conditions, without exposure to light.
And there is also purple asparagus and wild asparagus, which is the thin version of the familiar asparagus.
Nobility on a plate, asparagus (for illustration), photo: Assaf Carla
Asparagus doesn't require a lot of work.
Its texture is crunchy and it makes every meal interesting, as a vegetable that symbolizes nobility and festivity and is served at elegant dinners.
So no matter which asparagus you use and how you eat it - if you add asparagus to the meal, it will be more luxurious and special.
Asparagus in mustard sauce
Yossi Shitrit's fish, asparagus and saffron stew, photo: Assaf Carla
the ingredients:
A package of asparagus
1 finely chopped onion
2 tablespoons chopped dill
1 small hot red pepper, finely chopped
A handful of whole almonds
For the sauce:
A spoon full of mustard
Juice of one lemon
Half a cup of olive oil
A spoonful of salt
Preparation:
1.
Boil water and blanch the asparagus for 2 minutes.
Boil water and pickle the asparagus, photo: Assaf Carla
2.
Transfer the asparagus to ice water.
3.
Toast the almonds in a pan with a little oil and chop them roughly.
4.
Mix well (recommended with a stick blender) the ingredients of the sauce.
You can add a little more lemon to the sauce, to make it a little more liquid (the texture should be like aioli).
5.
Slice the asparagus lengthwise into long slices.
6.
Arrange the asparagus slices like a fan.
7.
Sprinkle a little coarse salt on top.
8.
Pour over the mustard sauce.
9.
Sprinkle the dill, hot pepper, onion and almonds on top.
Fish stew, asparagus and saffron
Asparagus in mustard sauce according to Yossi Shetrit, photo: Assaf Carla
the ingredients:
4 fillets to shine with the skin
A package of asparagus
3 lemons
15 bells
1 tablespoon coarse salt
1 teaspoon cumin
1 teaspoon of turmeric
4 tablespoons of olive oil
5 sliced garlic cloves
A quarter of a glass of white wine
Saffron reeds
Thinly sliced red chili pepper
Preparation:
1.
Cut each fillet into 3 pieces.
2.
Peel the onions, leaving them whole.
3.
Cut the lemons and slice thinly.
4.
Fry the garlic in olive oil.
5.
Add the spices and continue to fry.
6.
Add the wine and bring to a boil.
7.
After boiling, lower the heat and cook for another 5 minutes.
8.
Add the fish with the skin side up.
9.
Scatter the chives between the fish.
10.
Sprinkle the hot pepper, lemon slices and a little coarse salt over the fish.
11.
Add a quarter cup of water.
12.
Cut the asparagus in half and sprinkle over the fish.
13.
Cook for 20 minutes.
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