We tell you how to cook asparagus according to the most popular recipes in Germany and Italy.
Asparagus is very popular during the season among Germans, who traditionally eat it with ham, Dutch sauce and boiled potatoes. Although in Ukraine asparagus is rarely combined with potatoes, this tandem works very well. In addition, asparagus can be prepared according to an even more seasonal Italian recipe: with risotto and radish. White asparagus is best suited for the first recipe and green asparagus for the second.
German recipe for asparagus with potatoes
- White asparagus – about 100-120 g per serving
- Potatoes – 2-3 pieces. per serving
- Ham, prosciutto or bacon – depending on the amount of asparagus
- Dutch sauce – packaging
- Salt to taste
Peel a squash, grate it and boil it in salted water.
Cut 1-2 cm of asparagus on the leg, then peel off the top layer of skin 3-4 cm more Fill the asparagus with hot water (but not boiling water), salt and leave for 10-12 minutes.
Remove the asparagus from the water and wrap each with ham. Then heat the Dutch sauce over high heat.
To serve, place the asparagus and potatoes on a plate (you can grind or knead with a fork directly into the dish), pour generously Dutch on top.
Recipe for Italian asparagus with risotto
- 400 g of green asparagus
- ½ bunch of radishes
- 180 g of rice per risotto
- 650 ml of vegetable broth
- 60 g of parmesan
- ½ red light bulbs
- frying olive oil
- 2 teaspoons. capers
- ½ Dill grapes
- salt and pepper to taste
Cut the onion into half slices, heat the olive oil in a frying pan or deep frying pan and fry the onion with rice for 1 minute. Then add the capers and pour in the broth to cover the rice. Add the vegetable broth slowly for about 20 minutes, stirring occasionally, until the rice has completely absorbed the liquid.
Grate the Parmesan cheese and add half to the rice. Add salt and pepper to taste, reserve with the lid closed.
Meanwhile, peel and rinse the asparagus and radishes. Cut the tips of the asparagus and cut the radish into quarters, add salt. Heat the oil in a frying pan and fry the vegetables over medium heat for 3 minutes, turning. Wash, dry and chop the dill.
Place the risotto on a plate, place the vegetables on top and serve, sprinkled with the remaining Parmesan and dill.
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