Asparagus recipes:

Without doubt the ones who knew the written work of Plinius have tried in time to develop the possibilities of the people to eat this miraculous plant. Thanks to their efforts now over 50 recipes based on asparagus are known. We will present here come of the recipes most of them having a large quantity of asparagus in them.

1. Asparagus salad with apples and parsley.
This recipes gathers inside itself come natural products with important influence for the organism.
Ingredients:
300 g asparagus, 2 big healthy apples, a medium or maybe bigger onion, a bunch of green parsley, the juice from half a lemon, 60 – 75 ml sunflower or olive oil, salt, spices (pepper).
Cooking:
We boil the asparagus in as much water as for a corn mush; we drain it of water and cut it into pieces of about 3 – 4 cm, putting it in salad bowl. The onion is cut in scales but the apples are cut in small cubes. We mince the parsley not very fine. We mix the pieces of asparagus in the bowl with the scales of onion, the cubes of apple and the parsley. We let the mixture rest and homogenize, but we don’t take a break and prepare the sauce from oil, lemon juice and pepper. When the sauce is ready we pour it over the mixture in bowl. Nobody stops us from using other more appetizing sauces.

2. Asparagus salad with mayonnaise and ornaments.
The preparations described here will swallow a lot of oil.
Ingredients:
750 g asparagus and a mayonnaise prepared out of about 200 ml sunflower oil, 3 yolks (two boiled and one raw), the juice from a lemon, salt, pepper.
Cooking:
The asparagus stems are cleaned and tied in bunches and then boiled. They are pulled out of the water and left to dry. Then they are taken lightly so not to break and are put nicely on a plate, arranged like the spokes of a weal. Over this arrangement mayonnaise is poured. On the side of the weal we can decorate with “remulade” sauce, tomato slices and the boiled white from an egg, according to taste and imagination and possibility.