Kitchen appliances and utensils:
- peeler;
- knife;
- cutting board;
- bowls;
- pans (wide);
- small stewpan;
- pan;
- plate;
- fine grater;
- silicone spatula;
- tablespoon;
- beaker;
- serving dish.
Ingredients
| Product | amount |
| Young shoots of asparagus | 8-10 pcs. |
| Carrot (long) | 2-3 pcs. |
| Cream (any) | 250 ml |
| Saffron | pinch |
| Drinking water) | 1 tbsp. l |
| Water (plain) | 3-4 l |
| Olive oil | 3-4 tbsp. l |
| Salt | taste |
| Parmesan Cheese | 100 g |
Important! When choosing the vegetables necessary for this dish, pay attention to their length - in the end, the dish will look very beautiful if the asparagus and carrots are the same length. Therefore, buy carrots more authentic.
Step cooking
- First, put in a small bowl a pinch of saffron and pour it 1 tbsp. l drinking hot water. So saffron will give its color and flavor. He must stand, so for now set him aside. Place a wide pan on the stove. Its width should be greater than the length of your asparagus so that the vegetable fits completely, and it was "not crowded." Water needs to be gained in height in a palm from the bottom (then the vegetables will boil and not interfere with each other).
- Peel the carrots and rinse them under running water. Then cut it in half along, and then divide it into halves again. That is, from one carrot you should get 4 long quarters. However, if the carrots are very thick, then you can make more parts, the main thing is that they coincide in length with the asparagus.
- As soon as the water boils, put the carrots in boiling water and cook for 2-3 minutes. Salt water to taste (1 tsp. Per 1 liter of water).
- Asparagus also needs to be peeled. To do this, trim the thick white edges, because they are practically not edible. Then peel the stems with a peeler. Cones do not need to be cut off - they are eaten.
- When the asparagus has been peeled, add it to the carrots and cook for 3 to 5 minutes (depending on the thickness and "youth" of the shoots). Asparagus should not be digested, it should crunch a little. Therefore, it is better not to digest than to digest.
- Many cooks recommend putting asparagus in cold water after boiling water. You too can do this, or you can just put it on an open dish. At this time, put a frying pan (wide) on the fire and pour olive oil (3-4 tbsp. L.). Put the boiled vegetables on a well-heated oil and fry until light golden brown.
- You can also make the sauce at this time. Put the stewpan on the fire and pour in 250 ml of cream (any from 10 to 33%).
- Pour in the cream the real saffron. Stir with a silicone spatula.
- Grate the parmesan cheese on a fine grater and pour half into the sauce. Mix thoroughly and wait until it evaporates a little and thickens. Then remove from heat.
- Pour the sauce onto the dish, put the asparagus and carrots on top, and then sprinkle it all over with the remaining parmesan. That's all! Enjoy the unusual taste and crazy aromas!
Video recipe
Watch a video that will reveal the secrets of making delicious and tender asparagus. If there are any incomprehensible moments in the cooking process, then the video has all the answers. Look - you will not regret it!
Now you know how to cook shoots of young asparagus so that it is both tasty and healthy. After all, asparagus is a real storehouse of vitamins and amino acids.And asparagus supports the work of the heart, evens out pressure and is one of the basics of dietary nutrition. Well, the recipe for such a wonderful dish will appeal to every most demanding gourmet. By the way, asparagus can generally be simply boiled in slightly salted water and fried in butter or olive oil - it will also be very tasty! Tell me, have you ever cooked asparagus in cream sauce at home? Be sure to try it! And then unsubscribe in the comments, did you like this dish?
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