Rosa Cooking

Asparagus, shrimp and bows… and Hollandaise sauce with tomato

In addition to containing vitamins C and B, fluorine, manganese, zinc, magnesium and potassium, which stimulates the flushing of harmful fluids from the body, asparagus is also attributed aphrodisiac properties due to asparagine - a diuretic ingredient that affects the mood;). Also, it is not out of place to know that a kilo of asparagus has only 200 calories!

Preparation steps

  • * Asparagus *
  • Wash the asparagus. Take the cut end with one hand and somewhere between half and one third with the other towards the cut end (depending on the thickness and age of the asparagus) and break it. If you want to leave water from cooking asparagus for the base, do not throw away the waste parts of the stems, but cook them together with the asparagus. Peel the asparagus lightly according to the flowers or. so that you reach the last third in the direction of the top.
  • Before cooking, it is recommended to tie them with kitchen thread in bundles (I do not pact). For cooking, choose the widest possible dish so that the asparagus lies well in it and does not bend. Cook the asparagus for 15 minutes. over medium heat in slightly salted and sweetened water. You can also add a little butter.
  • Drain the asparagus, cut off the flowers. Leave thinner whole, and thicker in half lengthwise. Cut the rest of the asparagus in half lengthwise and cut into pieces half a finger long. Pasta
  • Cut the tomatoes into cubes. If you wish, peel them beforehand, and you can also clean them from seeds and juice, which I personally do not do.
  • Chop the spring onion into rings and lightly fry it in butter. Add the shrimp and lightly fry them. Drizzle with a little white wine and asparagus stock.
  • After 5 - 10 min. add the tomatoes and salt and pepper everything. When the tomatoes are soft and all soaked, remove from the heat, mix with the cooked pieces of asparagus and farfalla cooked in salted water and drained.
  • A simpler, lighter and less caloric diet version of the dish is ready and thus perhaps more suitable for an appetizer. You can also chop a part of the shrimp with a mixer into a smooth sauce and add it to the pasta. However, I was sorry, because even this turns out to be just a couple of fiddles. For a richer, more gourmet and caloric version of the dish, which is then sufficient as a main dish, follow the recipe further… Hollandaise with tomato
  • Melt the butter and separate from the white whey if desired.
  • In a metal bowl on a saucepan with slightly boiling water, beat two egg yolks and 4 tablespoons to 50 ml (optional and more) of white wine until foamy. The mixture should not be overheated.
  • Remove the bowl from the bath and first add it, drop by drop, and then, in a thin stream, stirring constantly, add the melted butter.
  • Return to the bath over low heat and stir until you get a creamy smooth mixture.
  • Then stir in the lemon juice, grated cheese and a teaspoon of tomato puree. When the cheese has melted and the ingredients are soaked, season the sauce with cayenne pepper and possibly salt, and mix it with the pasta in a plate if desired.


In our country, the most famous are wild thin green asparagus on the coast. However, in May and June we can also find delicacies of thick cultivated varieties. The most prized are the whites, which grow underground and thus do not conduct photosynthesis, which is why they can thank their color. They are harvested before emerging from the sandy soil. However, gourmets prefer green and purple asparagus because of the more intense taste. Green asparagus grows above ground, and purple asparagus is harvested when their shoots emerge from the ground and take on a purple color under the influence of the sun. Fresh asparagus has an aromatic scent, the stems are stiff, firm, smooth, taut and dull, and the flowers must be tightly closed. When you tear off their waste end, you know what it is so that the asparagus cracks where it should when slightly bent. You check the freshness of the white asparagus by rubbing them against each other. They have to creak. To maintain freshness, store them in the refrigerator in the vegetable compartment, wrapped in a damp cloth, then in foil. So I can last 2-3 days. There are also dedicated pots for cooking asparagus. Such a vessel is tall, narrow, and has a mesh insert in which the asparagus is cooked upright so that the cetaceans emerge from the water and are only scalded. Asparagus is cooked for 10 to 25 minutes, depending on their thickness. Recipes and information are from various magazines, and you, while enjoying your meal, have fun with an article about the record asparagus of 3.6 meters!


coohy i love pasta vegetables

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