The first thing is to prepare the asparagus and understand everything that I have prepared this clearer picture on which you'll see the steps very clearly.
Look at the photo and then continue. 2 As you've established what we have to do is clean the asparagus well for access to the soft parts of it. To do this you must first cut the harder end of the asparagus and discard or reserve for use in a vegetable broth. 3 Then with a sharp knife or potato peeler, remove the skin we asparagus until the white center (and soft).
This skin that can pull or withdraw the advantage also to the vegetable broth. 4 The bolt is ready to cook, but you can cut it into pieces to your liking. In the photo shows a cut which separates the head of the stud (the bud) of the body (the stem), but if the stem is very long you can cut it into pieces.
5 When cooking asparagus, once ready, you can jump directly add to a stew or bake them and add to rice or other recipe. Do not put cooking time depending on the fine because they are the asparagus and the hardness you want to keep the cooking time will vary a lot (from a couple minutes until I was 15).
What do you think? Indeed, one very important thing that should not be confused with wild asparagus green asparagus. The asparagus are wild (not grown) and usually have a very thin thickness and a more delicate texture that makes it unnecessary to prepare as we have seen in the previous steps.
Look at the photo and then continue. 2 As you've established what we have to do is clean the asparagus well for access to the soft parts of it. To do this you must first cut the harder end of the asparagus and discard or reserve for use in a vegetable broth. 3 Then with a sharp knife or potato peeler, remove the skin we asparagus until the white center (and soft).
This skin that can pull or withdraw the advantage also to the vegetable broth. 4 The bolt is ready to cook, but you can cut it into pieces to your liking. In the photo shows a cut which separates the head of the stud (the bud) of the body (the stem), but if the stem is very long you can cut it into pieces.
5 When cooking asparagus, once ready, you can jump directly add to a stew or bake them and add to rice or other recipe. Do not put cooking time depending on the fine because they are the asparagus and the hardness you want to keep the cooking time will vary a lot (from a couple minutes until I was 15).
What do you think? Indeed, one very important thing that should not be confused with wild asparagus green asparagus. The asparagus are wild (not grown) and usually have a very thin thickness and a more delicate texture that makes it unnecessary to prepare as we have seen in the previous steps.
No comments:
Post a Comment