Asparagus like much, but mostly they are green. Their superiority over white compatriots lies in the fact that they are:
- first green
- second is not as bast, and do not need to peel
- and finally - the shape much more closely resemble the plant, and not men przyrodzenie. As for those white people, definitely I believe that nature really przegięła of their stature. Apparently this is a shameless, super confident cwaniaki, trying to prove his superiority over other species. Well, they look
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| source here And when it comes to taste ... that's a different story ... subtle and delicate. Dear Appearances can be deceptive. Sometimes. |
this time in the kitchen came the white. Mężuś bought for pennies. Acting so.
INGREDIENTS:
- Bunch of Asparagus
- squeezed lemon juice
- 2 / 3 of the large packaging Greek yoghurt
- 1 / 2 bunch fresh parsley
- 2 eggs hard-boiled
- Salt, pepper and a pinch of sugar to taste
First we take up the woody ends of asparagus distracting. Some say to cut them, but I prefer to catch the end (so roughly 1.5cm from the edge), press and they themselves fall - the council of one of the chefs, but you can kill me, can not remember who invented it. Then peel the asparagus, starting with the head movements posuwistymi downwards. Then throw in salted boiling water and lightly posłodzony and cook covered for about 10 minutes.
In the meantime, get ready sosik. We combine yogurt with two tablespoons of lemon juice and chopped parsley.
cooked asparagus put on the plate, abundantly pour remaining lemon juice, salt and pepper. Total pour yogurt sauce and finely its old eggs.
Enjoy;)
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