Asparagus Salad: Recipes

The content of the article

• How to make Asparagus Salad
• Asparagus Salad Recipes
• With carrots
• With mushrooms
• With cheese
• With chicken
• Fried asparagus
• Pickled Asparagus Salad
• Soy asparagus with sweet pepper
• In Korean
• Dried Asparagus with Sour Cream Sauce

In order to diversify your diet, it is not necessary to look in the cookbooks for a description of complex exotic dishes. It is much more productive to use less common products in familiar recipes, for example, the use of asparagus will give any salad a new unusual taste.. This plant contains many useful vitamins and has anti-cancer properties, therefore it is well suited not only for everyday, but also for dietary cooking..

How to make Asparagus Salad

There is an important feature that you need to understand before choosing the right recipe. All asparagus, which is used in cooking for salads, is divided into two large categories that determine not only the characteristics of the preparation, but also the composition of the dish, its calorie content and purpose. Distinguish:

• Natural asparagus shoots. They are green or white, they are used raw or boiled for the preparation of traditional salads (that is, chopped vegetables flavored with fill).
• Soy Asparagus (Fuju). An artificial product looks and tastes like a natural counterpart. The most common variant of its application is the preparation of Korean-style salads (that is, with an abundance of spices and pickling components).

Of the two options for salads, natural asparagus sprouts are most often used. Cooking in this case includes the following steps:

1. Preparing Asparagus It can be boiled (green – up to 5 minutes, white – three times longer) or used raw after scalding with boiling water. In both cases, it will need to be peeled. Boiled shoots are cut into pieces 4-5 cm long, unless otherwise specified in the recipe.
2. Preparation of additional ingredients. As a rule, these are vegetables that are cut into cubes or straws, but there may be chicken breasts requiring boiling or mushrooms that need to be fried.
3. Preparation of dressing (sauce). The basic component in many cases is vegetable oil (ideally olive), but it can be sour cream, mayonnaise, ketchup. The sauce base is complemented by other components – mustard, vinegar, crushed garlic, chopped herbs, seasonings.
4. Mixing Asparagus Sprouts and Supplementary Ingredients.
5. Adding spices. Dressing with cooked sauce.
6. Salad dressing.

To prepare dishes from fuju, it must be pre-soaked for 8 hours (another option is to dip it in boiling water for 1-2 minutes, discard in a colander, transfer to a closed container for a quarter of an hour), and then cut into pieces. A further procedure involves combining with raw or fried vegetables and marinating for several hours in vegetable oil and seasoning. The result is a high fat spicy snack. If you skip the pickling stage, the snack will contain much less calories.

Asparagus Salad Recipes

Imagining the basic technology for preparing this dish, making a delicious snack is quite simple. In most cases, the ability to chop and boil vegetables is sufficient, therefore, in a simple form, salad with asparagus is available to everyone. By varying the products and the method of preparation, you can make a diet or holiday dish. In our country, they rarely cook from these shoots, so the appearance of such a snack on the table will cause the interest of guests and home.

With carrots

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 73 kcal per 100 g.
• Purpose: appetizer, diet food.
• Cuisine: European.
• Difficulty: Easy.

Salad with asparagus and carrots is very easy to prepare – even a novice cook can make it for lunch or dinner. Here, boiled, stewed, canned and raw vegetables are harmoniously combined, adding their own note of taste to the overall bouquet. The cooking technology can be called rational and lean, because even marinade from green peas comes into play.!

Ingredients:

• white asparagus – 200 g;
• carrots – 200 g;
• canned green peas – 1 can (240 g);
• tomato – 1 pc.;
• vegetable oil – 2 tbsp. l .;
• apple cider vinegar – 1 tsp;
• garlic – 2 cloves;
• sesame seeds – 1/4 tsp;
• salt, seasonings – to taste.

Cooking method:

1. Boil asparagus sprouts for 12 minutes, recline in a colander, cut.
2. Separated green peas from liquid.
3. Cut carrots into strips. Then place it in a pan, pour liquid from canned food and simmer for 10 minutes.
4. To prepare dressing, cut and crush the garlic. Add vegetable oil and vinegar.
5. Combine chopped vegetables, pour dressing, mix, sprinkle with sesame seeds.
6. Cut the tomato into circles, decorate the cooked salad on top.

With mushrooms

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 80 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: Easy.

Asparagus stalks and mushrooms are a very successful combination that even sophisticated gourmets should appreciate. Mustard and basil, used for sauce, make additional flavoring shades. Those who monitor their weight can exclude the preparation of a dressing from the recipe – in this case, the snack will turn out to be less high-calorie and it can be consumed without fear of gaining extra pounds.

Ingredients:

• green asparagus – 400 g;
• bell pepper – 1 pc.;
• porcini mushrooms – 200 g;
• hard cheese – 50 g;
• garlic – 2 cloves;
• lemon – 1/2 pcs.;
• vegetable oil – 2 tbsp. l .;
• mustard – 1 tbsp. l .;
• basil – a small bunch;
• salt, seasonings – to taste.

Cooking method:

1. Asparagus sprouts scalded with boiling water, discarded in a colander, cut into pieces 4-5 cm long.
2. Garlic is crushed and crushed..
3. Bell pepper cut in circles.
4. Mushrooms are washed, cut large and fried in vegetable oil for 10 minutes. At the end of cooking, garlic is added to them, everything is salted to taste.
5. 3-4 branches are separated from the bunch of basil, the rest is used to make the sauce – chopped with a knife, vinegar, mustard and vegetable oil are added, everything is mixed. Spices to taste.
6. Chopped asparagus stalks, sweet peppers and mushrooms are laid out in a salad bowl, mixed, seasoned with sauce.
7. Cheese is grated, used for sprinkling. Finally, the salad is decorated with the remaining sprigs of basil.

With cheese

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 70 kcal per 100 g.
• Purpose: salad, diet food.
• Cuisine: European.
• Difficulty: Easy.

Feta cheese and olives as part of the salad give it a distinct Greek touch. Fresh vegetables (cucumbers, sweet peppers) prevail here and there is no abundance of seasonings, so those on a diet can successfully use it as a main course for dinner. This will be a great opportunity to diversify the diet with an interesting snack – simple to prepare, but with a touch of Mediterranean cuisine.

Ingredients:

• green asparagus – 300 g;
• feta cheese – 150 g;
• cucumber – 1 pc.;
• sweet pepper – 2 pcs.;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp. l .;
• lemon juice – 1 tsp;
• pitted olives – 5 pcs.;
• salt, seasonings – to taste.

Cooking method:

1. Boil asparagus stalks for 5-6 minutes, cool, cut into pieces 4-5 cm long.
2. Cheese cut into cubes, cucumber and sweet pepper – straws.
3. Garlic crushed by a press, mixed with olive oil and lemon juice.
4. Cut the ingredients into a deep bowl, mix, add the cooked dressing.
5. Olives are cut in half and used to decorate the finished dish..

With chicken

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 82 kcal per 100 g.
• Purpose: appetizer, diet food.
• Cuisine: European.
• Difficulty: Easy.

Due to the need to boil chicken breast, it takes longer to prepare such a dish than other asparagus salads, but the result is worth the time. The result is a complete dietary meal that can replace lunch or dinner with those who monitor their weight. This appetizer is also suitable for a festive (especially New Year’s) table.

Ingredients:

• green asparagus – 200 g;
• chicken breast – 1 pc.;
• cucumber – 1 pc.;
• bell pepper – 1 pc.;
• canned green peas – 1 can;
• lemon – 1/2 pcs.;
• leek – 1 pc.;
• egg – 1 pc.;
• mustard – 2 tbsp. l .;
• vegetable oil – 1 tbsp. l .;
• bay leaf – 1 pc.;
• salt, seasonings – to taste.

Cooking method:

1. Asparagus shoots are boiled for 4-5 minutes, then recline into a colander, cut into pieces.
2. Chicken breast boiled in salted water with bay leaf for 30 minutes, cools, cut into strips.
3. Green peas extracted from a can.
4. Hard boiled egg (8 minutes), peeled.
5. The remaining vegetables are cut into strips.
6. To prepare a dressing, juice is squeezed out of half a lemon, mixed with vegetable oil and mustard.
7. The cut ingredients are mixed in a deep bowl, poured on top with dressing.
8. The egg is rubbed on a coarse grater and sprinkled on top for decoration.

Fried asparagus

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 83 kcal per 100 g.
• Purpose: appetizer, breakfast.
• Cuisine: European.
• Difficulty: Easy.

Although cooking often assigns a salad the role of an appetizer for lunch and dinner, a dish prepared according to this recipe will be very satisfying, therefore it can also be used for a separate meal (for example, for an afternoon snack for children). This recipe uses an unconventional method of preparing asparagus sprouts – frying in batter. For this reason, the dish is immediately laid out on portioned plates, and not mixed in a common salad bowl.

Ingredients:

• green asparagus – 300 g;
• tomato – 2 pcs.;
• egg – 2 pcs.;
• starch – 1 tbsp. l .;
• vegetable oil – 2 tbsp. l .;
• lettuce – 4 pcs.;
• greens – 1 bunch;
• salt, spices to taste.

Cooking method:

1. Boil asparagus sprouts, discard into a colander, cut into pieces 6-8 cm long.
2. To prepare batter, starch is diluted with 40 ml of cold water. The eggs are beaten. To them is added diluted starch and salt to taste..
3. Oil is heated in a pan. The cut shoots are dipped in batter and fried.
4. Tomato cut in circles.
5. A lettuce leaf is placed on a serving plate. Several slices of tomato are laid on it, fried asparagus sprouts on it, everything is decorated with chopped dill, sprigs of parsley or cilantro on top.

Pickled Asparagus Salad

• Time: 30 minutes (excluding pickling period).
• Servings Per Container: 4 Persons.
• Calorie content: 80 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: Easy.

In this recipe, the base vegetable is used in an uncharacteristic pickled form, which is why the dish can not be classified as dietary. It uses a simplified dressing (pure vegetable oil), which brings it closer to traditional vegetable salads, where complex sauces are not provided. Cooked appetizer can be stored in the refrigerator for up to 3 days, but it is better not to cook it a lot and eat it at a time until the dish has lost freshness.

Ingredients:

• green asparagus – 200 g;
• cabbage – 200 g;
• carrots – 200 g;
• egg – 2 pcs.;
• vinegar 9% – 3 tbsp. l .;
• vegetable oil – 2 tbsp. l .;
• salt, spices (coriander, allspice, thyme, tarragon, cloves, bay leaf) are used for marinade – to taste.

Cooking method:

1. Asparagus sprouts dip in boiling water for 1 minute, discarded in a colander, cleaned, cut.
2. To prepare the marinade, 200 ml of water is heated, salt, sugar, seasonings for marinating are added, boiled for 10 minutes, vinegar is added.
3. Cabbage and carrots are cut into strips.
4. Hard boiled eggs (within 8 minutes).
5. Asparagus shoots and cabbage are placed in a small lockable dish (for example, a pan, a jar), filled with hot marinade, vinegar is added. While the pickled vegetables are warm, they are kept at room temperature, when they cool, they are placed in the refrigerator. They will be ready in 6 hours, but if you double this interval, the asparagus salad will be much tastier.
6. After the time of pickling, the vegetables are discarded in a colander, bay leaves and allspice are removed, transferred to a salad bowl, mixed and seasoned with vegetable oil.
7. The eggs are cut in half. Each half is decorated with a portion of salad.

Soy asparagus with sweet pepper

• Time: 30 minutes (excluding soaking and pickling).
• Servings Per Container: 4 Servings.
• Calorie content: 113 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Asian.
• Difficulty: Easy.

A characteristic feature of fuju salad is its spicy taste. It appears due to the use of garlic, soy sauce and a variety of seasonings. Often such a dish includes carrots and involves a special pickling using calcined oil, but you can also cook according to a simplified recipe. In this case, the severity will be less, which many will like.

Ingredients:

• fuju asparagus – 100 g;
• cabbage – 200 g;
• Bulgarian pepper – 2 pcs.;
• onions – 1 pc.;
• vegetable oil – 2 tbsp. l .;
• soy sauce – 1 tbsp. l .;
• vinegar 9% – 1 tbsp. l .;
• garlic – 3 cloves;
• granulated sugar – 1/2 tsp;
• salt, spices for carrots in Korean – to taste.

Cooking method:

1. Fuju is soaked in cold water for 8 hours, reclines in a colander, wring out, chopped with straws 6-8 cm long. To make the finished dish look more beautiful, the cut must be done diagonally.
2. Cabbage is cut into strips.
3. To get the dressing, soy sauce is mixed with vinegar, garlic, sugar, salt, Korean carrot spices passed through the press are added to this mixture.
4. Pepper is cut in rings, fried for 4-5 minutes and combined with fuju asparagus and cabbage. This mixture is laid out in a sealed container, watered with dressing, mixed and cleaned in the refrigerator so that the salad can be infused. The minimum exposure time at low temperature is 4 hours, but if you insist 2-3 times longer, the dish will be much tastier.
5. Onions are cut into rings, fried over low heat for 1-2 minutes until golden, and used to decorate the salad before serving.

In Korean

• Time: 20 minutes (excluding soaking and pickling).
• Servings Per Container: 4 Persons.
• Calorie content: 156 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Asian.
• Difficulty: medium.

When you are preparing a Korean salad of soy asparagus, be sure to let it brew so that the ingredients of the pour thoroughly soak the ingredients. By adjusting the pickling time, you can, if desired, reduce or increase the final sharpness of the dish. This recipe uses carrots – the main product for such snacks. She earned such popularity among culinary specialists due to her unique quality to absorb the tastes and aromas of dressing.

Ingredients:

• fuju asparagus – 150 g;
• carrots – 300 g;
• tomato – 2 pcs.;
• garlic – 3 cloves;
• vegetable oil – 3 tbsp. l .;
• soy sauce – 3 tbsp. l .;
• vinegar 9% – 1 tbsp. l .;
• salt, spices for carrots in Korean – to taste.

Cooking method:

1. Soak dry asparagus in water for 8 hours, drain the water, squeeze, cut into slices 3-4 cm.
2. Grate carrots on a special grater for Korean carrots.
3. Dressing is made from a mixture of soy sauce and vinegar.
4. In a deep bowl, grated carrot and crushed garlic are added to chopped soy asparagus, all sprinkled with spices.
5. In a stewpan, vegetable oil is heated, and in this form is poured into a salad.
6. Everything mixes well, closes with a lid and goes to a cold place for 4-10 hours.
7. The tomato is sliced ​​and combined with the pickled mixture.

Dried Asparagus with Sour Cream Sauce

• Time: 30 minutes (excluding soaking).
• Servings Per Container: 4 Persons.
• Calorie content: 150 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

In this recipe, dried asparagus salad is prepared in an original way. Instead of pickling with hot vegetable oil, the range of flavors here is set by mouth-watering sour cream sauce. For this reason, even taking into account the use of fuju, this appetizer belongs to European, and not to Asian cuisine. There is no pungent taste characteristic of the east, garlic and soy sauce, and without knowing in advance, you can decide that this is a dish of ordinary asparagus sprouts.

Ingredients:

• fuju asparagus – 150 g;
• eggplant – 2 pcs.;
• sweet pepper – 1 pc.;
• vegetable oil – 2 tbsp. l .;
• sour cream – 100 g;
• flour – 1 tbsp. l .;
• dill – 1 bunch;
• salt, spices to taste.

Cooking method:

1. Fuju asparagus is soaked, wrung out, cut into pieces of 5-6 cm.
2. Pepper is cut in rings, fried for 2 minutes. Mixed in a salad bowl with fuju.
3. The eggplant is peeled, cut into cubes, fried for 6 minutes in the vegetable oil remaining in the pan. It is added to a salad bowl.
4. To prepare the sauce, the flour is sifted, fried in a dry frying pan until creamy. Sour cream is slowly added to the flour, with continuous stirring with a whisk. Salt and spices are laid to taste.
5. Before serving, on a serving plate, salad is poured with sauce and sprinkled with chopped dill.