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Sparanghel a la dijonaise


The steak can be replaced with grilled mushrooms, on the days when we fast.

  • 500 g asparagus
  • 4 tablespoons olive oil
  • 1 teaspoon wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • finely chopped green onions

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Asparagus a la dijonaise:

Clean the bottom of the asparagus and remove the wooden ends.

Pour 2-finger water into a wide saucepan and bring to the boil. Salt the water and put the asparagus in the water. Reduce heat, cover and simmer for 10 minutes. Drain the water and pass the asparagus through a stream of cold water to interrupt the cooking process.

Arrange on a plate. Mix well the oil, vinegar and mustard. Add mayonnaise and mix well. Season with salt and freshly ground black pepper. Pour the mustard sauce over the asparagus, sprinkle chopped green onions on top and serve immediately.


The Germans are eager for asparagus. Maybe because the season is short. It starts in mid-April and ends on June 24. The white stems are sorted according to quality, length, thickness and freshness of the tips - the most beloved. Last year, a kilogram of white asparagus cost an average of 6.70 euros. Prices are very high at the beginning of the season.


Asparagus nutrition

However, when you eat asparagus, you get more than a vegetable with excellent taste. Asparagus nutrition It 's pretty impressive: about five spears have no fat and only 20 calories, but they are packed with antioxidant and anti - inflammatory properties, which help prevent disease.

A serving of asparagus is almost double your daily rate vitamin K, which helps the blood to coagulate properly and increases bone strength and a ton of vitamin C.

Asparagus also helps feed good bacteria in our digestive tract, which allows better absorption of nutrients and a lower risk of allergies. Women who are pregnant should cool down and the asparagus is loaded with folic acid, which helps promote a healthy pregnancy. In fact, folate is one of the main ingredients in prenatal vitamins.

And finally, if you find that things aren't moving through your body as fast as you'd like, adding asparagus can help. It is full of fiber, which helps food move faster and easier through the gut.

Yes, asparagus is a pretty neat food!


Asparagus au gratin

My heart leaps with joy whenever I find out that we have managed to tie the tradition, and passionate producers cultivate asparagus more and more often. A vegetable full of subtle flavors passed to the luxury category due to the high price, but at how difficult the cultivation process deserves, it fully deserves its status. For today, young white and green asparagus stalks bathed in a velvety cheese sauce have found a place of honor at the table for a perfect lunch!

Ingredients

  • 400 grams of asparagus
  • 125 grams of spreadable cheese
  • 25 matured cheese
  • 1 or

Step 1

I chose a link of white asparagus and a green one. It is important to choose asparagus that is crispy and not withered. I cleaned the white asparagus by shortening the stems by bending. They will break exactly where the fibrous part ends. Then with the help of a peeler I peeled the stems to the bottom. For the green asparagus, I removed the peel on a portion of 5 centimeters from the base.

Step 2

I took a pot in which I put water and salt, and when it started to boil I added the asparagus. I blanched it for 5 minutes because it will go in the oven later and I didn't want to have an asparagus porridge. To fully enjoy the aromas of asparagus, it is advisable to cook it al dente. I removed the asparagus on a paper towel to remove excess water.

Step 3

I mixed the egg with the cheese. You can choose the type of cheese you like. I had Romanian cheese with green pepper. A handcrafted product matured for 2 and a half months. There is no room for taste. It's memorable!

Step 4

In a tray I put a layer of asparagus alternating the white one with the green one and I wrapped it in a considerable layer of sauce. I grated some more cheese on top, so it wouldn't be upset.

Step 5

I put everything in the oven at 180 degrees for 20 minutes.

It smells good in the kitchen! So hurry to the table because the hot cheese sauce that hugs the asparagus is crazy.


An asparagus recipe has been published in the Official Gazette of Belgium

An asparagus recipe was accidentally published last week in the Official Gazette of Belgium, among laws and decrees, informs BBC.

Photo: Profimedia

The text of the prescription seems to have been copied in full in the legislation on the price of medicines and medical products, Știri.md with reference to Digi24.ro.

& # 34Bon Appétit! & # 34, is the last indication of the recipe, then the database to return to more important topics. In the meantime, the text of the recipe has been removed from the Belgian Official Gazette.

The error was discovered after an update of the French version of the Belgian Official Gazette (Moniteur Belge), where laws, decrees and other official information are published. Along with the laws on drug pricing is a six-step recipe for asparagus.

"I'm tired of people saying that the Belgian monitor is useless," lawyer Morgan G. Moller wrote on Twitter, along with a picture of the recipe. & # 34You can find everything there: laws, decisions, recipes, anything & # 34.

& # 34Sometimes we find mistakes in texts, but we never found a recipe & # 34, a lawyer from Brussels told RTL Info.

Criminal law lawyer Fabrice Guttadauria told RTL Info that the mistake is "amazing". "You have to wonder how such a huge error got on the official website," he says.

The director of Moniteur Belge, Wilfried Verrenzen, said that the recipe appeared in a consolidated database & # 34no legal importance & # 34 and was easy to remove.

The text of the prescription seems to have been copied in full in the legislation on the price of medicines and medical products, Știri.md with reference to Digi24.ro.

& # 34Bon Appétit! & # 34, is the last indication of the recipe, then the database to return to more important topics. In the meantime, the text of the recipe has been removed from the Belgian Official Gazette.

The error was discovered after an update of the French language version of the Belgian Official Gazette (Moniteur Belge), where laws, decrees and other official information are published. Along with the laws on drug pricing is a six-step recipe for asparagus.

"I'm tired of people saying that the Belgian monitor is useless," lawyer Morgan G. Moller wrote on Twitter, along with a picture of the recipe. & # 34You can find everything there: laws, decisions, recipes, anything & # 34.

& # 34Sometimes we find mistakes in texts, but we never found a recipe & # 34, a lawyer from Brussels told RTL Info.

Criminal law lawyer Fabrice Guttadauria told RTL Info that the mistake is "amazing". "You have to wonder how such a huge error got on the official website," he says.

The director of Moniteur Belge, Wilfried Verrenzen, said that the recipe appeared in a consolidated database & # 34no legal importance & # 34 and was easy to remove.


Chicken breast with asparagus and cream sauce

From the beginning I want to tell you that for those who live (still) in Romania, this is not a cheap food. Not because of the price of chicken breast, but because of the fresh asparagus that is sold (in Selgros) at the exorbitant price of 37.75 lei / kg. However, I dared to buy 450 g, half of which I used. Another necessary clarification: the method of "steaming" the asparagus does not belong to me. I saw it here, I liked the idea and I used it. Thanks, Adrian Hădean! However, while it was on the sieve (about 12 minutes) it did not soften as much as I would have liked, so I boiled it in sauce. In the end it was good.

What do you need? (Ingredients are for two servings)

  • Half a chicken breast with bone (about 450 - 500 g)
  • 10 sprigs of fresh green asparagus (about 200 - 250 g)
  • 4 tablespoons goat's milk cream with 15% fat (about 120 - 150 mL)
  • 30 mL brandy or cognac
  • 2 tablespoons olive oil + 1 teaspoon for greasing the pan
  • 4 - 5 cloves of green garlic (leaves only)
  • 1 - 2 teaspoons turmeric (turmeric)
  • ¼ teaspoon Madras curry (for a more spicy flavor - ½ teaspoon)
  • Salt and pepper - to taste.

How do you proceed?

  • Bone the chicken breast, remove the skin and slice it as for the “lamb” schnitzels, cut into strips
  • Massage the chicken breast with olive oil and roll it in the mixture of turmeric, curry, salt, pepper and garlic leaves (finely chopped), then let it rest for at least 30 minutes.
  • Wash the asparagus thoroughly, drain the excess water and remove the wood.
  • Grease a non-stick pan with a teaspoon of olive oil
  • Heat the pan over medium to low heat and place the chicken breast slices in the hot pan.
  • Cover the pan with a sieve to avoid decorating the kitchen with yellow splashes (from turmeric)
  • Place the asparagus on the sieve to steam a little
  • Roast the chicken pieces for 10 to 12 minutes, over low to medium heat, turning occasionally (about 3-4 minutes) from side to side.
  • When the breast pieces are browned, pour in the brandy and flambe
  • After the alcohol flame has gone out, add the cream, stir and then put the asparagus in the pan.
  • Cover the pan with a lid and simmer for 8 to 12 minutes (depending on how crispy you like the asparagus)
  • Remove the lid and let the sauce thicken for another 2 minutes on low heat.

It can be accompanied by a white, semi-dry wine, but there is also a slightly sour rosé, with a fruity aroma, although it is also popularly called “strawberry”.

Have fun and see you healthy again!


During our holiday in Greece we discovered this delicious appetizer, which impressed us. I ordered it from almost every tavern I've been to. I made it at home for the first time, using the original feta cheese brought from Greece, as well as a special dish also taken from there. Feta cheese is a kind of Greek telemea prepared from a Continue Reading & # 8220Bouyourdi & # 8221

The first time I cooked asparagus was in this way. It is easy and very fast, goes perfectly with a steak of beef or grilled salmon.


Grilled asparagus salad with potatoes and mini-mozzarella

The small potatoes are boiled "al dente" in their skins, in salted water and then strained.

Allow to cool slightly and then cut in half. Place on a grill pan and marinate with 2 tablespoons of olive oil.

The asparagus is cleaned of woody ends. The white asparagus is cleaned and boiled in salted water and powdered sugar for 3 minutes. Strain, cool with cold water and allow to drain.

Cut the cherry tomatoes in half. The basil leaves break off the branches.

From the rest of the olive oil, balsamic vinegar and vegetable soup mix a dressing. Season with salt, pepper and sugar.

Place the tray of potatoes on the grill and fry for 6 minutes, turning them from time to time.

Then grease the asparagus with a little oil and place on the grill. Fry for 8-10 minutes and turn several times.

The asparagus is placed with the baked potatoes on the plates. Cherry tomatoes, mozzarella balls and basil leaves are distributed on them and marinated with dressing.


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Asparagus with white sauce

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The difference between white and green asparagus 2021 - Mas to doc

Asparagus is the edible shoot of a cultivated plant that grows from underground rhizomes (a type of stem) in early spring. It is closely related to the lily with more than 300 species.

Green and white asparagus are the same species that are grown differently, but can be used interchangeably in recipes.

Green asparagus

From thin to very thick pencils, most American asparagus is green.

White asparagus

Preferred in Europe, white asparagus is a little gentler and more delicate than its green cousin. It is sometimes difficult to find white asparagus in the United States, but it is generally widely available in cans.

So what's the difference?

The basic difference between green and white asparagus is how it is grown. White asparagus comes from the etiolation process, which is the deprivation of light.

the dirt is held around the emergent stem or is well covered, lacking light. Without light, the plant cannot produce chlorophyll, the natural chemical that turns vegetables green, so there is no green color of the stems.


Video: How to Make Perfect Grilled Asparagus. The Stay At Home Chef (December 2021).