Leading the New channel told me how to choose fresh asparagus and to cook great meals.
Fresh asparagus is one of the gastronomic symbols of spring. Unfortunately, her life is short. It starts in April and ends in mid-June. Therefore, to enjoy this product as necessary.
If you would see me knit green stems, consider yourself lucky. Because asparagus is not only delicious, but also very useful! What to do with young asparagus we have asked the leading program “Revizor” (the New channel), chef Julia Pankova.
To split hairs with it, – says Yulia. – The most important thing to get from green bouquet – the crunch and also not to interrupt the taste of fresh asparagus extra ingredients.
Leading recommends asparagus is not in appearance, but the sound. Says if the twig in the hands of the loud breaks, then the asparagus is fresh, it is necessary to take. But if bent, leave it on the counter she lay for a long time.
Julia shares with you the recipe of baked asparagus wrapped in bacon, which she cooks often. In fact, there, the plant remains unchanged.
- 500g young asparagus
- 200 g of bacon
- 100 g – grated Parmesan
Method of preparation
1. Rinse asparagus and trim the thick, hard ends. Wrap in bacon and place on pre-oiled baking sheet.
2. Bake for 15-20 minutes. Before serving, sprinkle with grated Parmesan. Bon appetit!