Asparagus, okroshka and polenta. Three seasonal recipes by Yevhen Klopotenko

According to the instructions of a gastronomic expert, you can prepare a wonderful dinner with seasonal products.

The closer the summer gets, the more you want light dishes with fresh notes. In mid-May you can safely start the season for cold asparagus and soups, perfect for spicy cheese polenta.

Asparagus recipe with béchamel sauce

Ingredients:

  • 500 g of asparagus
  • 30 g butter
  • juice of a quarter of a lemon
  • salt to taste

For the sauce:

  • 30 g butter
  • 30 g of flour
  • 300 ml of milk
  • salt to taste
  • a pinch of nutmeg

Preparation:

Rinse the asparagus, cut 2 cm from the leg, clean a few more cm, boil in salted water for 1 minute.

Then sauté the asparagus in a pan with butter and fry for 1 minute.

Melt the butter in a pan, add the flour, stirring constantly. Then pour in the milk and stir constantly with a whisk until the sauce thickens. Make sure there are no lumps in the sauce. Finally, add salt, nutmeg, stir and pour the prepared asparagus directly into the dish.

Polenta recipe with cheese

Ingredients:

  • 300 g of corn kernels
  • 8 sun-dried tomatoes
  • 1 clove garlic
  • 30 g butter
  • 185 g of cheese
  • 3 sprigs of basil
  • 600 ml of water
  • salt and pepper to taste

Preparation:

Preheat oven to 180C.

Combine the cereal and water in a saucepan, add the garlic. Simmer for 5-7 minutes, stirring constantly, until the polenta is smooth. Grab the garlic.

Cut the tomatoes into thin strips, grind the cheese with a large grater. Add the cheese and tomatoes to the polenta and mix well.

Grease a baking tray with butter, spread the polenta on it and spread evenly over the form. Then spread the top with 10 g more butter for the crust.

Bake the polenta for 30 minutes, garnish with basil before serving.

Okroshka recipe

Ingredients:

  • 4 pork chops
  • 1 or
  • 2-3 cucumbers
  • 250 g of radishes
  • 1 onion stalk
  • 1 stem of celery (Optional)
  • 8 sprigs of dill
  • salt and pepper to taste

To refuel:

  • 300 g of light kvass
  • 200 g of serum or kefir
  • 100 g of cream
  • 1 teaspoon. American mustard
  • salt to taste

Preparation:

Cook the ribs for 30-40 minutes at 180ºC. Wait until the ribs have cooled, remove the meat and finely chop.

Boil the egg for 10 minutes, peel the vegetables and cut them finely. If you want them to come out juicy, season them with salt. Finely chop the dill.

Mix all the dressing ingredients in a saucepan, add the other ingredients and leave in the fridge for at least an hour.

Good luck!

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