Asparagus or the green beans differ in the low caloric content and high content of vitamins. It can be added to omelets and ragout, to bake or steam, use for preparation of soups and stuffings for pies.
Haricot tuna salad
Wash out two handfuls of green beans, cut on pieces, boil in the added some salt water, cast away on a colander and cool. Cut 300 g of a tinned tuna or knead a fork. Chop two ripe tomatoes thin slices, crush a bunch of shnitt-onions. On a dish lay out a haricot layer, from above place pieces of a tuna and tomatoes. Water salad with olive oil, salt, strew with a fresh ground black pepper and the crushed shnitt-onions.
Frittata in a rural way
It is possible to serve up this nourishing omelet for breakfast or a dinner. Small cut a bulb and fry till golden color in the warmed olive oil. Cut 100 g of ham with straws, chop 2 potatoes cubes. Remove a skin from 3 tomatoes, having drenched them with boiled water. Largely chop pulp. A large paprika scrape seeds and cut with small squares.
Lay out tomatoes, ham, pepper, potato and a handful of green beans on a frying pan where onions were fried. Salt and pepper mix, pour in 0.5 glasses of white dry wine in a frying pan. You extinguish mix about 10 minutes. Shake up 8 eggs and roast in the separate frying pan oiled by olive. On omelet lay out vegetables and place a frying pan in the oven warmed up to 200 wasps. Prepare a frittata of 5 more minutes, put in half and give hot.
Farfalle with a bean
Boil 300 g of a bean in the added some salt water, cast away on a colander and let's water flow down. Cut pods small pieces. Crush 2 garlic gloves and fry in the warmed olive oil. Add haricot. Drench 2 ripe tomatoes with hot water, husk, remove kernels. Largely cut pulp of tomatoes and add to a frying pan. Salt mix, strew it ground black and paprika. Boil 500 g of farfalle in the added some salt boiled water, drain water and lay out paste to vegetables. Stirring slowly, warm up mix 2-3 minutes, then spread out on plates and decorate with basil leaflets.
Green beans soup
Wash out large chicken quarter, fill in with cold water, bring to the boil. Scum, add some salt and you cook broth 1.5 hours. Filter ready broth, remove meat to bones and small cut. Pour broth in a clean pan and bring to the boil. Clean 2 potatoes, cut in cubes and pour into broth. Reduce fire. Prepare vegetables. Cut 300 g of green beans with small pieces, clean carrots and cut bars. Crush a bulb. A large paprika scrape seeds and cut with rather short strips. Lay out onions, pepper and carrots in broth, you cook all 10 minutes until ready of potatoes. Then pour out haricot in a pan, you cook 3-4 minutes, add 150 g of green peas and the cut chicken meat. Switch off a plate and cover a pan. Let's soup infuse several minutes and give, having strewed with a fresh ground black pepper and the crushed parsley.