The asparagus season is very short - early spring and very early summer. But this is a very useful low-calorie vegetable, rich in vitamins C and K, folic acid, dietary fiber. Asparagus not only goes well with various sauces, but also marinates perfectly. And due to its delicate taste, it has different flavors in different marinades.
It is necessary
-
- Asparagus
- marinated in ginger-sesame sauce
- 500 g fresh asparagus;
- 1 tablespoon sesame seeds
- 2 tbsp. tablespoons of rapeseed or olive oil;
- 2 tablespoons of rice vinegar
- 2 tbsp. tablespoons of orange juice;
- 2 tsp soy sauce;
- 1 clove of garlic;
- 1 tsp grated fresh ginger;
- 1/4 tsp red chili flakes;
- 1/4 tsp sesame oil.
- Simple marinade
- 500 g asparagus;
- 1 cup apple cider vinegar:
- 1 spoonful of salt;
- 1 1/4 vegetable oil;
- 1 tsp black pepper;
- 1 tablespoon dill seeds
- 1 tablespoon sugar
- 2 cloves of garlic.
Instructions
Step 1
Fresh asparagus must be peeled before marinating. Rinse it under running water to remove any dirt. Place on kitchen towels and pat dry. Place on cutting board. Asparagus has the most delicious parts - the upper tender "peaks", and closer to the roots, it becomes harsh. Cut with a sharp knife about 2 - 2, 5 centimeters from the bottom. Usually the toughest part of the asparagus is the lightest. Place a sharp knife just under the lance and, at a 45 ° angle, cut the top layer off the stem. Do the same operation on all sides of the stem.
Step 2
Asparagus marinated in ginger-sesame sauce In a wide saucepan, boil water, add salt, add asparagus and cook for 5 minutes. While the food is cooking, prepare a deep bowl of cold water and ice. Drain the asparagus through a colander and immediately immerse it in ice-cold water. Take it out of the water and let it dry. Transfer to a wide bowl.
Step 3
Toast the sesame seeds in a dry skillet until golden brown. Be careful, sesame is prepared very quickly and it is worth distracting for a while, as it has already burned out.
Step 4
Peel and chop the garlic. Place in a small bowl, add vegetable oil, rice vinegar, orange juice, soy sauce, ginger, pepper flakes, and sesame oil. Whisk the marinade together.
Step 5
Sprinkle the asparagus with toasted sesame seeds, top with the marinade and cover with cling film. Marinate for 15-20 minutes. Ready-made asparagus can be served or stored for several weeks.
Step 6
Simple marinade For this marinade, the asparagus does not need to be boiled. It is enough to put it in boiling water for 1-2 minutes, and then cool it in ice water and dry it. Prepare tall, sterilized jars in which you can place the asparagus "spears" up so that the marinade covers it completely. Arrange the asparagus in the jars.
Step 7
Prepare the marinade. Heat the vinegar over medium heat. It should be warm, but not boiling. Put salt, sugar in it. Peel and slice the garlic. Put in vinegar. Add oil, dill seeds, pepper. Mix well and pour over the asparagus. Close the lids and put in the refrigerator. The asparagus will be ready in 6 hours, and in this marinade you can add a few tablespoons of Dijon mustard to the taste.
