Our favorite asparagus began to be grown in Greece around 1960. Before we knew the wild asparagus where we harvested from nature, and we usually remember them omelette or in combination with mushrooms.
In the market we will find green asparagus, white and violet. We love them because in addition to their wonderful taste, it has a variety of beneficial properties, such as anti-cancer, diuretic, enhances memory, has vitamin B folic acid, vitamin C, vitamin E, calcium phosphorus, carotene, magnesium, potassium sodium, rich in sodium, sodium free radicals, and in combination with potassium and vitamin E is an ally for anti-aging. Rich in fiber that helps the proper functioning of the intestine and helps reduce fat absorption.
We can cook it on the grill or in the oven (with a little pepper and olive oil). Soup, boiled and include it in salads, omelette of course, with pasta or risotto, as an appetizer wrapped with cold cuts (prosciutto etc) with meat (porridge chicken beef etc), with fish, pies, soufflés and tarts.
To make them a Friday, their preparation is necessary. Rinse them with cool water and then with the help of a peeler (piler) peel the asparagus from the middle and bottom, because its skin is fibrous and does not soften with cooking. We pay attention to the tops because they are very soft and delicate so they do not break. Then we bend the bottom of the asparagus and it will show us by itself where it will break. We do not throw away the excess pieces (we keep them for broths etc)
If we want to boil them (for salad, for example) we boil them in a small saucepan or kettle standing with the tops out of the water. As long as the asparagus boils all over the body, the tops that are delicate and delicate are steamed in essence.
If we want to make them on the grill, oil the grill and bake them for 3-5 minutes depending on their size. Serve with plenty of salt and lemon oil.
When you want to put them in the oven, put olive oil, salt, pepper on a plate, dip them to get some oil around them, and put them in a pan. Bake them for about ten minutes depending on how big they are. Do not overdo it because they will harden you
Try the asparagus with hot Dutch sauce or mustard sauce, or with a cheese or lemon sauce or garlic sauce.