The charm of asparagus, its season, and delicious recipes – Introducing nutrition and enjoyment

Asparagus is a delicious vegetable that brings a feeling of early summer, and is loved by many for its nutritional value and versatile cooking methods. In this article, we will introduce the different types of asparagus, how to enjoy it in season, and its nutritional value. We will also provide delicious asparagus recipes, such as green asparagus with hollandaise sauce and a simple way to enjoy white asparagus. Let's explore the appeal of asparagus and the joys of cooking with it together

The charm of asparagus and the joys of its season

Asparagus, which perfectly evokes the image of refreshing early summer, is a vegetable whose sprouts emerge from the ground and are eaten. It is easy to handle and highly nutritious, making it a popular choice for home cooking

Types and characteristics of asparagus

There are two main types of asparagus: green asparagus, which is made by letting the sprouts grow naturally, and white asparagus, which is made by covering the sprouts with soil to block out sunlight and soften them. Green asparagus has firm tips, a deep green color, and is recommended for its thicker stems. On the other hand, white asparagus is only available for a short period of time, but its unique flavor can be enjoyed

Asparagus in season and how to choose it

Imported green asparagus is available all year round, but domestically grown asparagus is in season from April to July. White asparagus is available for a shorter period, from May to June. When choosing green asparagus, it is important to choose ones with firm tips, a deep green color, and thick stems

The nutritional value and culinary pleasure of asparagus

Asparagus is rich in aspartic acid, a type of amino acid. Green asparagus is also rich in carotene. These nutrients have a positive effect on health

Asparagus Recipes

Green asparagus with hollandaise sauce

Ingredients (serves 4 / approx. 280kcal per person)

• Green asparagus...2 bunches
• 2 egg yolks
• Butter...120g
• Pepper...a little
• Lemon juice...appropriate amount
• A little lemon peel (grated)
• salt

1. Cut off 2-3cm of the tough base of the asparagus and peel off the thin skin on top
2. Boil the asparagus in salted boiling water until golden brown, then remove from the boil and place in cold water, cool and drain
3. Make the hollandaise sauce by whisking the egg yolks and 1 tablespoon of water in a small saucepan
4. Add the butter a little at a time while mixing, then add the pepper, lemon juice and lemon zest in that order and mix until thickened
5. Place the asparagus in a serving dish and drizzle with the hollandaise sauce

White asparagus with lemon butter

Ingredients (serves 4 / approx. 190kcal per person)

• White asparagus...20 stalks
• Boiling water
• Lemon juice...1 lemon
• butter, salt, pepper

1. Peel the asparagus where the scum has formed and the color has changed
2. Dissolve the flour and water in the boiling water, add the remaining water and lemon, bring to a boil, add the asparagus root-side and boil for 5 to 7 minutes. Turn off the heat and let it soak in the boiling water until it cools
3. Melt the butter in a small saucepan and add the lemon juice
4. Drain the asparagus, season with salt and pepper, then arrange on a serving plate and drizzle with lemon butter

Asparagus and chicken stir fry

This stir-fry of asparagus and chicken brings out the delicious flavor of the ingredients. Below, we will show you how to make it

Ingredients (serves 4 / approx. 100kcal per person)

• Green asparagus...2 bunches
• Salted chicken breast...1 piece
• 1 carrot
• Fresh shiitake mushrooms...5-6 pieces
• Soup (from salted chicken)

How to make it

1. Cut off the tough part at the base of the asparagus and peel the skin at the base. Tear the salted chicken into small pieces
2. Cut the carrots into thin strips and thinly slice the fresh shiitake mushrooms, removing the stems
3. Heat 1 tablespoon of salad oil in a wok and stir-fry the carrots and fresh shiitake mushrooms over high heat. Then add the soup and season with 1 tablespoon of sake and 1/2 to 1 teaspoon of salt
4. Add the asparagus and chicken and stir-fry, then season with a little pepper and 1-2 teaspoons of sesame oil
5. Finally, add a little water-dissolved potato starch to thicken the mixture

Green asparagus with egg yolk

Ingredients (serves 4 / approx. 35kcal per person)

• Green asparagus...appropriate amount
• 1 teaspoon beaten mustard
• Salt and light soy sauce

1. Cut off 2-3cm from the base of the green asparagus, cut it in half lengthwise and separate it from the tip
2. Add a little salt to a suitable amount of water, boil the asparagus, drain in a colander, quickly cool in cold water, and cut into 2cm lengths
3. Put the egg yolk and beaten mustard in a bowl and mix well, then add 1 teaspoon of light soy sauce and mix again
4. Toss the asparagus with the egg yolk sauce and arrange in a serving dish

summary

Asparagus is a versatile ingredient that can be enjoyed in a variety of dishes thanks to its diverse variety, seasonal appeal, and high nutritional value. It can be enjoyed in a variety of dishes, such as green asparagus with hollandaise sauce or the simple pleasure of white asparagus. Be sure to try some asparagus dishes this season!

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.