In Ancient Rome the dishes from an asparagus enjoyed wide popularity thanks to the gustatory qualities. And now the asparagus is considered a delicacy. It exists three types: white, green and violet. From 300 types of an asparagus only 20 are edible. At first the asparagus was used in the medical purposes since it lowers blood pressure, reduce heart rate and has still many health giving qualities.
It is required to you
- an asparagus white – 600 g,
- an asparagus green – 600 g,
- sugar - 1 tsp.
- sea salt
- tomatoes - 4 pieces.
- a desi – 1 tablespoon.
- a sorrel – 1 bunch
- parsley - ½ bunches
- shnitt-onions - ½ bunches
- beakchervil branches – 2 pieces.
- 1 cabbage lettuce
- to taste a fresh ground black pepper
- corn oil - 8 tablespoons.
- juice of two lemons
- salt – 1 tsp.
Instruction
1. At green asparaguses clean the lower part of escapes. Clean a white asparagus from top to down, cutting off rigid tips. Cut both a white and green asparagus on pieces, about 3 cm long. Pour into a pan 1.5 liters of water, add salt, butter, sugar there, well stir and bring to the boil. Put a white asparagus in boiled water and you cook 15 minutes. When white asparagus boils 5 minutes, add to it a green asparagus.
2. Make an incision tomatoes cross-wise and for 15 seconds dip into boiled water. Drench with cold water and clean a thin skin from tomatoes. Cut out the firm bases, then cut tomatoes on two parts, take out seeds and small cut pulp.
3. Rinse greens with cold water, and tear off leaflets from stalks. Cut a sorrel thin strips, cut shnitt-onions rings, and chop a beakchervil and parsley small. Clean salad. It wash out leaves, and let's flow down to water. Cut out rigid streaks.
4. Spread out lettuce leaves on a big dish or a plate. From above spread out an asparagus with tomatoes. Add pepper and salt to juice of lemons. Shake up, and it is accurate, a thin stream, pour in vegetable oil there. Then add greens to juice. Fill in with this juice salad from an asparagus.