Even in ancient Rome, asparagus dishes were very popular due to their taste. And now asparagus is considered a delicacy. It comes in three types: white, green and purple. Of the 300 varieties of asparagus, only 20 are edible. At first, asparagus was used for medicinal purposes. it lowers blood pressure, decreases heart rate and has many more healing properties.
It is necessary
-
- • white asparagus - 600 g,
- • green asparagus - 600 g,
- • sugar - 1 tsp.
- • sea salt
- • tomatoes - 4 pcs.
- • butter - 1 tbsp.
- • sorrel - 1 bunch
- • parsley - ½ bunch
- • chives - ½ bunch
- • sprigs of kupir - 2 pcs.
- • 1 head salad
- • freshly ground black pepper to taste
- • corn oil - 8 tbsp.
- • juice of two lemons
- • salt - 1 tsp.
Instructions
Step 1
For green asparagus, peel the bottom of the shoots.
Peel the white asparagus from top to bottom, cutting off the tough ends. Cut both white and green asparagus into pieces about 3 cm long. Pour 1.5 liters of water into a saucepan, add salt, butter, sugar, stir well and bring to a boil. Put white asparagus in boiling water and cook for 15 minutes. When the white asparagus has simmered for 5 minutes, add the green asparagus to it.
Step 2
Cut the tomatoes crosswise and dip them in boiling water for 15 seconds. Pour cold water over and peel the tomatoes. Cut out hard bases, then cut the tomatoes in two, remove the seeds and finely chop the flesh.
Step 3
Rinse the herbs with cold water and tear the leaves off the stems. Cut the sorrel into thin strips, cut the chives into rings, and finely chop the gum and parsley.
Peel the salad. Rinse the leaves and let the water drain. Cut out hard veins.
Step 4
Spread the lettuce leaves over a large platter or plate. Spread the asparagus and tomatoes on top. Add pepper and salt to lemon juice. Whisk, and gently, in a thin stream, pour in vegetable oil. Then add greens to the juice. Pour this juice over the asparagus salad.
