Green and white asparagus: how to properly cook sticks
Everywhere again: asparagus. Green or white, classic or unusual. But how to prepare it properly? Especially carefully and on low heat. We give hints.
Asparagus season is back in full swing: the asparagus season in Germany runs from April to the end of June. When it comes to growing asparagus, Germany ranks first. But how to properly prepare popular sticks? Green and white asparagus differ not only in appearance, but also in harvest and cooking time. The most important difference: white asparagus grows underground, green – above ground. And that is why the latter is prepared faster than white asparagus.
White asparagus – how to cook it properly
1. The most important thing in white asparagus: clean. Because even if you cook unpeeled white asparagus for a long time, the skin will not soften. What is the best way to clean asparagus? Place it in your hand, support it with the underside of your wrist, hold the tip between your index and middle fingers, and rotate as you clean. This makes it even. The lignified ends simply break off at the bottom.
2. Then the asparagus should be placed in a large pot or pan and completely covered with water.
3. Now you can add butter, sugar and salt to the water. Sugar reduces possible bitter substances in asparagus.
4. The rule is as follows: boil the water briefly, and then cook slowly on low or medium heat. Asparagus I grade 10-15 minutes, asparagus II grade 8-10 minutes.
5. Culinary test: take out the asparagus with a fork, bend the spears down, the asparagus is ready. If you want more bites, remove the rods earlier.
6. As an option and more delicately, you can cook asparagus in a steamer. Or in the oven in bags in their own juice. Feel free to try your favorite version.
Green asparagus – to cook or fry?
1. It is not necessary to clean green asparagus completely. It is enough to remove the skin in the lower third. It looks nice too.
2. Green asparagus can also be cooked in a saucepan or pot of water. But be careful: the cooking time here is very short, often five minutes is enough, and the green asparagus becomes firm to the bite. If you cook it too long, the tips will quickly become mushy.
3. You can tell if the green asparagus is ready by using the cooking test. If the spears bend down, the green asparagus is ready. Or you stab him with a knife. If the resistance is low, the popular vegetable is ready to eat.
4. Another option is to fry green asparagus: add a little oil or butter to the pan and fry on medium or high heat for five minutes. Green asparagus absorbs the aromas of roasting and at the same time becomes soft. If desired, ready-made green asparagus can be deglazed with a few drops of dark balsamic vinegar or soy sauce. This gives vegetables a special aroma.