Asparagus are bright green, dense stems with red buds. Asparagus with withered stems and already opened buds will turn out to be juicy and may taste bitter, it is not suitable for asparagus salad. By the way, asparagus stalks are the only vegetable in the world that, according to the rules of table etiquette, can be eaten without cutlery - with your hands. However, the asparagus salad contains other ingredients and a thick sauce, so be sure to serve a fork and knife with this appetizer.
It is necessary
- - 250 g fresh asparagus stalks,
- - 2 tbsp. l butter,
- - 6 chicken eggs,
- - 3 tbsp. flour,
- - nutmeg.
Instructions
Step 1
For asparagus salad, the eggs should be hard-boiled. Peel the stems of white asparagus with a small and very sharp knife and cut off the head at a distance of 2 cm from the tip. Peel the vegetable 1 mm thick from top to bottom. Then cut off the woody part. Do not throw away the cut pieces of asparagus. Immerse all trimmings in a large-diameter saucepan and cover with 10 cm of water. Salt, put the cleaned asparagus in the same place and bring to a boil. You can pour a little milk into the broth so that the asparagus stalks for the salad retain their beautiful white color.
Step 2
After 15 minutes, sample the asparagus with a fork until it is done - the fork should slide easily into the stem. When the asparagus is cooked, use a slotted spoon to remove the stems from the pan. Strain the broth along with the skins through a colander and set aside the strained liquid - it is useful for the sauce for the asparagus salad.
Step 3
Prepare the sauce from the liquid as follows. Fry the flour until light golden brown and pour into the broth. Stir the asparagus salad sauce thoroughly.
Step 4
Arrange the asparagus on one side of a heated plate, place the hard-boiled eggs, cut into quarters, and sprinkle with grated nutmeg. Pour the sauce over the top. Asparagus salad is served with ghee warm butter.
