Even in ancient Rome, asparagus dishes were very popular due to their taste. And now asparagus is considered a delicacy. It exists in three types: white, green and purple. Of the 300 varieties of asparagus, only 20 are edible. First, asparagus was used for medicinal purposes, as it lowers blood pressure, reduces heart rate and has many more healing properties.
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You will need
-
- • 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 cupar - 2 pcs.
- • 1 head salad
- • to taste freshly ground black pepper
- • corn oil - 8 tbsp.
- • juice of two lemons
- • salt - 1 tsp
Instruction manual
1
In green asparagus, clean the bottom of the shoots.
Peel the white asparagus from top to bottom, cutting off the hard tips. Cut the white and green asparagus into pieces, about 3 cm long. Pour 1.5 liters of water into the pan, 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 boils for 5 minutes, add the green asparagus to it.
2
Cut the tomatoes crosswise and dip in boiling water for 15 seconds. Pour cold water and peel the tomato peel. Cut hard bases, then cut the tomatoes into two, take out the seeds and finely chop the pulp.
3
Rinse the greens with cold water, and tear off the leaves from the stems. Cut the sorrel into thin strips, chop the chives into rings, and chop the chop and parsley finely.
Clean the salad. Rinse its leaves, and let the water drain. Hard veins cut.
4
Spread lettuce leaves on a large platter or plate. Spread the asparagus with tomatoes on top. Add pepper and salt to the lemon juice. Beat, and gently, pour in a thin stream of vegetable oil. Then add greens to the juice. Pour asparagus salad with this juice.