Asparagus season is here!
While in the soil, these stems are white, juicy and fragile - 1-2 cm thick. After they emerge above the soil, they turn green, thicken, branch and reach a height of 1.5-2 m. About 100 species of asparagus are known.
Juicy young "candles" are valuable dietary food, rich in proteins, carbohydrates and various vitamins.
Fresh, canned or frozen they are used in various dishes and salads.
To peel them, it is recommended to do this in the direction from the base to the tip, and not to scrape them from the ends, so that the fibrous waste does not remain on them.
They are the "princesses" of spring vegetables. They were once used in medicine to stop bleeding. During the Renaissance they were considered an aphrodisiac.
Asparagus Week April 23 - 27, 2007, at 7:00 PM will be held at the Hilton.
Restaurant "Seasons" offers Andre Tokev's asparagus speci alties, collected in a refined asparagus menu. Here are some temptations with these wonderful vegetables:
APPETIZERS
“Shopska” salad with green asparagus and grilled goat cheese
Strawberry and foie gras tart with pickled asparagus in truffle vinaigrette
Green asparagus with sturgeon mousse and salmon roe
Asparagus and tomato tartare with prawns in coriander pesto and tomato jelly.
SUPI
Cream of Asparagus Soup
Cold Lobster Consommé with Asparagus Pie
MAIN COURSES
Salmon steak with hollandaise sauce and potatoes with parsley
Tuna with roasted green asparagus on lettuce with strawberry-chili vinaigrette
Roasted beef cutlet with asparagus and Béarnaise sauce
Braised beef medallions in peppercorn sauce over asparagus with warm cocktail sauce
Roast chicken on risotto with asparagus and truffle sauce
DESSERTS
Creme brulee with balsamic chips and pickled strawberry compote with green pepper
Asparagus ice cream on breaded "Kozunak" with "Kumquats" sauce
