Asparagus is one of those vegetables that gives us a bit of courage to prepare because in addition to taking some time and work, they have a lot of waste and once cooked they stay in nothing, as they say. However in Recetín We have solutions for many things in the kitchen, and with the delicious seasonal asparagus we were not going to pass you by.
I remember that when I was little, my grandfather would bring home huge bunches of green asparagus collected in the field in winter, at that time when the rains had passed, and it was my grandmother who would sit quietly to split and wash them. First I would wash the entire bunch under the sink stream. Then he began to split the hard base of the stem, whiter in color, with his hands one by one and let them rest in cool water. He said that this way they lost some bitterness. Once washed, so that they did not lose flavor or vitamins, I broke them into pieces also with the hand, since according to her, broken came out more tender than knife matches. This trick is also effective with potatoes. It is recommended to start by splitting it with the knife but before splitting it completely, it is recommended to make a click with the knife and break it instead of ending up cutting the piece with the knife completely.
To save time, I told him why not cut the whole bunch of asparagus directly at the base with a large knife. My grandmother, patient, told me that in this way the tender part of each asparagus was not used well since some of us would throw away some of the tender stem and of others we would be left with hard areas. Going one by one was better.
The waste can be used to boil it and make a broth of asparagus very useful for soups and vegetable creams or for a rich asparagus risotto. We can refrigerate or freeze it for when we need it. Remember that asparagus is very cleansing, so drinking its broth can help the elderly to lose those kilillos that we have put on at Christmas.
Image: Savoring you enthusiasm, Elgourmetdelbaix