Agro-focus

Larisa Boden, co-founder of the asparagus farm "Gourmet z Lyubymivky", tells why you should love asparagus, and what is the role of this vegetable in our future.

For the first time, I tried asparagus with salmon, potatoes and hollandaise sauce, which is traditionally served with asparagus dishes. It was very tasty, especially the sauce, but the asparagus itself did not impress me then: it seemed to me like undercooked potatoes, but more watery. It happens so often with unusual products — you just need to taste them.

And so it happened: I really appreciated this vegetable a year later, and then the idea to plant asparagus right next to the house has come. So the story of the asparagus from Lyubymivka began, and we are still inspired by it.

The first time eating asparagus: how to try it

For beginners: there are different types of asparagus — white, green and purple. They all differ in taste and culinary specialties. For example, white is an independent dish, the main thing is to peel it properly, cook it correctly and add the sauce. The most commonly used is Hollandaise sauce made of fresh egg yolks, lemon juice and butter. I would call the taste of white asparagus exquisite tenderness.

Here's a simple recipe that I recommend for getting started with it.

Boil white asparagus in lightly salted water — upright, keeping the tips above the water (the tip is the tastiest part). Cook the vegetable for about 3-5 minutes, it should not be overcooked. Then put it on a separate plate and wrap it in a regular kitchen towel to keep it from drying.

Hollandaise sauce can be replaced with a faster and simpler option: mash the yolks of boiled eggs with a fork in melted butter, add a pinch of salt, sprinkle with parsley and pour the prepared asparagus sauce.

Green and purple asparagus are associated with spring freshness, like a cucumber. Purple tastes a bit like green peas, only much sweeter. Both types of asparagus are an excellent addition to meat, fish, seafood, they do not require great culinary masterpieces and are even suitable for consumption raw.

Asparagus is a healthy snack

Asparagus comes in handy when there is no time to cook. During the harvest season, when I am busy all the time on the farm and there is no way to cook a full meal, I always take a couple of stems of purple or green asparagus, which do not have to be cooked — for this it is better to choose thin young shoots. If there is also hummus or leftover sauce in the fridge from the evening, then along with them raw asparagus is the quickest and healthiest snack. It also goes well with cheese, olive oil, lettuce, spinach and tomatoes.

Asparagus contains a lot of vitamins

Regular consumption of this vegetable is good for the health, which is another reason to love it. For example, asparagus is full of B vitamins, which improve memory, attention, and help reduce stress. A large amount of antioxidants, vitamins A, E, folic acid are the main ingredients of the recipe for radiant and elastic skin. Asparagus can be used as a mineral and vitamin complex, there is almost everything to strengthen the immune system, which is so necessary in the spring.

Asparagus has few calories and a lot of fiber, so what you eat does not affect your weight, has a positive effect on digestion and at the same time gives a feeling of fullness for a long time.

Asparagus is also known to cleanse the kidneys perfectly, and this, together with all of the above, creates a powerful detox effect.

Make it part of your everyday menu

In general, I am not a culinary pro, but we have a special relationship with asparagus in our family, so cooking it is already everyone's favorite ritual. It happens that we eat asparagus all day. Here is an example of a weekly menu when my family and I are at home all day: for breakfast — white asparagus with sauce, this simple recipe I described above, for lunch — green asparagus soup, and for dinner — risotto or just white asparagus with ham. In season, we can eat this vegetable every day, and it’s never boring.

Green Asparagus Soup (4 servings)

You will need about 1 kg of asparagus, 1 onion, 5 cups of broth, butter, cream, salt and pepper.

Cut off 3-5 cm from the top of the asparagus. Set them aside to decorate the dish. Cut the asparagus stalks into 1 cm pieces.

Saute the onions in a saucepan over low heat in 2 tablespoons of butter until tender.

Add the asparagus pieces, salt and pepper to taste, and stir-fry for 5 minutes. Top up with 5 cups of stock and simmer until the asparagus is tender, 15 to 20 minutes.

While the soup is cooking, simmer the set asparagus tops in boiling salted water for 3-4 minutes, until tender, then drain. Grind the cooked soup with a blender and add cream, salt and pepper. Bring it to a boil. Garnish with separately cooked asparagus tops before serving.

Dinner: risotto with green asparagus and smoked trout

For cooking, you will need 200g of green asparagus, 250g of rice, 100g of smoked trout, half an onion, broth, butter, olive oil, salt and pepper. Wash the green asparagus, cut off the hard ends and cut them into pieces. Sauté the chopped half of the white onion in the butter and olive oil mixture in a saucepan. Add the asparagus to the sautéed onions and simmer for 5 minutes, stirring occasionally.

Add rice to the same saucepan, add hot broth and cook for 13-15 minutes. Place smoked trout, cut into small pieces, and stir gently. Season with salt, pepper and a little butter to taste. Serve hot.

Asparagus is not just a delicacy, but the vegetable of the future

Asparagus is a product for active people who are interested in trying new things and maintaining a healthy diet. In Europe it is not perceived as something special, it is just a traditional spring food, like young potatoes, in Ukraine it is a new product, the choice of which is made consciously.

In general, asparagus fits perfectly into modern gastronomic trends, for example, vegetarianism, the use of local farm products, healthy fast food. Here's a recipe that athletes and healthy lifestyle lovers will definitely adore: mix ½ ripe avocado, ½ green apple, 4 stalks of green asparagus, ½ cup spinach, 1 tsp. lemon juice, 1 tsp. honey in a blender — and a nutritious bright green smoothie is ready!

I think that the interest in asparagus in Ukraine will grow and contribute to the development of our gastronomic culture, making it more European.