White Asparagus in Golden Soup

Name: White Asparagus in Golden Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 white roots asparagus; 1 piece Salted egg; 1 teaspoon oil; 1 teaspoon salt; 1 pinch White pepper; 2 cloves garlic; 2 cups water

by One table

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In late spring and early summer, it seems that there are more rainy days than sunny days, and it rains for two consecutive days on weekends. But this does not affect our search for the "sunshine" in life, such as making a good meal.

The white asparagus from April to June every year is crisp and delicious, with a little healthy bitterness in the sweetness, and golden broth. How about rainy days!

Ingredients

10 white roots Asparagus
1 piece Salted Egg
1 teaspoon Oil
1 teaspoon Salt
1 pinch White Pepper
2 cloves Garlic
2 cups Water

White Asparagus in Golden Soup

1. Processing asparagus

After washing the white asparagus, cut off the hard stems on the tail, use a plane to remove the hard skin on the surface, and then take the front part and save the tail for other uses.

2. To boil the asparagus, add 2 cups of water and 1 teaspoon of salt. After the water is boiling, add the white asparagus and cook for 2 minutes. Then remove the asparagus and put it in ice water to ensure the color and taste.

3. Stir fragrantly. Chop the salted egg and set aside. When the pan is hot, add oil, and after a little smoke, add the crushed garlic to fragrant.

4. Add 1 cup of water to the golden soup and boil. Add the salted egg and white pepper. Cook until the soup is golden brown. Add the white asparagus and cook for 2 minutes. Place the white asparagus on a plate and drizzle with the broth.