Boiled Asparagus

Name: Boiled Asparagus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 500g) Fresh asparagus; 1 piece Millet pepper; 2 tablespoons Steamed Fish Soy Sauce; Some salt; 1 tablespoon Cooking oil; Some Shimizu

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Asparagus is said to have extremely high nutritional value. It was not very common before, but now it is normal, but compared with other varieties of vegetables, the price is still quite expensive.

In western food, asparagus is mostly in the embellishment position. Whether salad or main course, with so many asparagus, it is not only green and pleasant, but also "high-end".

In Chinese food, most people like to cut into sections and stir-fry. I have tried it. Whether it is paired with meat, seafood or chili, the taste is very average, which is quite disappointing. Later, I tasted "crab powder asparagus" in a restaurant, and I couldn’t help being surprised-it was just asparagus blanched in water and topped with a seasoned crab powder sauce. The taste was sweet, crisp and refreshing. I almost ate a portion of it myself, and the rest It's actually crab noodles.

From this, I realized that vegetables like asparagus cannot be stir-fried. Simply blanch and boil them with a palatable sauce. It does not have to be as high-grade as crab noodles. The original flavor should be the secret of its deliciousness.

During the season, a large number of asparagus was freshly marketed. When I saw bundles of asparagus with green, crispy, small lotus, I could not help but buy them again and again, soaked in the sauce, it was so delicious!

The simplest boiled asparagus on the road today-trim the asparagus neatly, put it in boiling water and blanch it, top it with the most common steamed fish soy sauce or umami soy sauce, and garnish with a few slices of red pepper. Fresh and refreshing home-cooked side dishes——"

Ingredients

1 piece (about 500g) Fresh Asparagus
1 piece Millet Pepper
2 tablespoons Steamed Fish Soy Sauce
Some Salt
1 tablespoon Cooking Oil
Some Shimizu

Boiled Asparagus

1. Wash the asparagus to remove the old roots, cut into two or three sections, peel off the old skin on the section close to the root; slice the millet pepper obliquely and set aside;

2. Put water in a pot, bring to a boil on high heat, add a little salt;

3. Add the asparagus section and keep it hot for 20 to 30 seconds;

4. Take it out and immediately put it in ice water to cool;

5. Remove the controlled dry water for use;

6. Start the wok, heat the pan with cold oil, add the millet pepper slices, stir-fry on low heat until the color of the pepper slices is bright red;

7. Add steamed fish soy sauce (or umami soy sauce), continue to cook on low heat until bubbling;

8. Arrange the asparagus on a plate and pour the cooked soy sauce while it is still hot.

Tips:
1. Asparagus is a very fresh and tender vegetable. Some cones say that there is "slag" when eating, because the outer skin of the roots and stems is relatively thick and old. Just peel off this layer of skin to solve the problem. Of course, it can also be cut off and thrown away, but it is too wasteful and not good.

2. Master when boiling the asparagus: wide water, high fire, quick boiling, adding salt to the water, and too cool after cooking, all in order to keep the asparagus fresh green and tender.

3. When pouring the juice, you can also pour the soy sauce directly on the asparagus, and then add the hot oil. But I found that boiling the soy sauce in hot oil before pouring the sauce makes it more flavorful, so you might as well try it.