Asparagus from the greek aspharagos, which is from the Persian asparagus Cimadolmo, i.e. bud represents both the whole plant that sprouts and the plant. Asparagus has diuretic properties particular, is rich in fiber and potassium, is low in sodium and rich in water, as well as many minerals. There are several varieties, the first wild, it is possible to get at the fallow pastures and forests of oaks, other species cultivated are distinguished by the color of the shoots. To preserve them, once collected, you can keep a day at room temperature or for 4 to 7 days in the refrigerator, wrapped in a damp cloth.
To be sure of their freshness, observe its peaks: if they are well closed and compact, it means that they are fresh. Well, it is no longer spring and summer has already arrived. The asparagus is probably derived from the greek word meaning to rip sparassien, due to the presence of thorns or by aspháragos. As an aperitif, starter, main course light snack breaks-fame this recipe is extremely versatile, easy & very healthy.
In just a few simple ingredients to bring out the wild asparagus. Spring is the season of wild asparagus, also referred to as asparagine, but it is also the common name for ornamental asparagus. Perennial evergreen, typical of the areas and the ecosystem of the Mediterranean, wild asparagus is common, grows in uncultivated areas in the arid and rocky terrain. It is interesting for its high content of protein, essential amino acids, phenolic compounds and its remarkable antioxidant properties, the most relevant nell'asparago cultivated.
The most common use of the wild asparagus in the kitchen is as an ingredient in omelets and frittatas. But if it is true that the Apulian cuisine presents the most frequent combination of horticultural products with herbal paste for delicious and light pasta dishes, wild asparagus can not miss. So jumped quickly in a pan with extra virgin olive oil, garlic and finely chopped salt, with added tomatoes, cook for a little, added at the end, offers a light meal and fast. To complement the flavor, the dish was finished with a drizzle of extra virgin olive oil and sprinkled with raw minced hot pepper.
Asparagus Cream Soup
1 cup asparagus
4 cups chicken broth
1 garlic clove
1 cup cream
3 tbsp butter
3 tbsp flour
2 cups water
Salt and pepper to taste
Take a heavy bottom pan, add butter and then sauté the onions till it turn slightly golden. Add the asparagus and flour making a roux and sauté for 5 minutes. Do not brown.
Add the chicken broth. Add cream and season with salt and pepper and then cover and simmer for 20 minutes till the asparagus becomes tender.
Allow it to cool down and then blend it into a smooth paste .
Add the milk and heat it a bit so that it just begins to boil. Remove from the stove and serve hot with a roasted bun or bread.