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Winemaking
May is a beautiful month when nature is in full bloom, which puts us in a positive mood. It’s also when asparagus season begins. Don’t miss it—during this period they taste best and are at their lowest price. This green vegetable is a source of many vitamins and minerals. It’s a great choice for everyone, from those watching their figure (because asparagus is low in calories) to pregnant women (due to its folic acid content). Only people suffering from gout and kidney stones should be cautious about consuming them.
How to choose asparagus?
To fully enjoy their flavor, always choose firm asparagus with tight, intact tips and stalks that are not too thick. Asparagus is an excellent idea for a healthy snack or a meal accompaniment. They taste great with eggs—for example, for breakfast. They are easy to prepare and take little time. You can cook asparagus in water or steam it. Brushed with olive oil, they are also suitable for grilling and roasting. Don’t forget that you can also crunch on them raw.
Preparation:
Green asparagus does not require peeling. Simply wash it and snap off the woody ends.
For cooking you need a special asparagus pot . This pot is narrow and tall- which makes it easy to keep the spears upright during cooking.
Remember to keep the asparagus tips above the water level, as they are delicate. Otherwise, they will overcook.
Add salt, sugar, and butter to the water. Cook over medium heat, covered, for about 4 minutes. If you use a multifunctional pot with a basket, it will make removing the asparagus from the water much easier.
After cooking, the asparagus should be crisp-tender. You can serve it on its own or add, for example, breadcrumbs sautéed in butter, as is often done with cauliflower or green beans.
Brushed with olive oil, green asparagus can also be grilled on a grill pan.
Asparagus can also be baked in the oven. Simply season with salt and pepper and bake at 220℃ for about 10 minutes. Prepared this way, it’s worth drizzling with lemon juice and enjoying.
