Useful properties and contraindications of asparagus salad

What is soy asparagus

It must be said that the described product is called soy asparagus exclusively in our country and neighboring countries. In Asia it is called differently, for example, the Chinese call it fuzhu, and the Japanese call it yubu.

The product contains a lot of vegetable protein, so it saturates well and is easily digestible. But it should be borne in mind that soy asparagus is quite high in calories; 100 grams of dry product contains almost 400 kcal! But when used in moderation, the product is very useful.

Asparagus is sold dry, so it needs to be prepared before preparing the salad. If you have time, pour cold water over the asparagus and leave for 6-8 hours until softened. If there is no time, then asparagus can be poured with boiling water and cooked at low simmer for about 20 minutes. But the latter preparation option should be used only in emergency cases, since boiling destroys vitamins and valuable amino acids.

After such preparation, the asparagus can be used for further processing. It can be pickled or fried.

The finished asparagus is mixed with the rest of the salad ingredients. The dish is seasoned with vegetable oil with the addition of vinegar or lemon juice, but there are also recipes for salads with mayonnaise.

Interesting facts: soy is the only plant-based food product whose benefits are still debated. On the one hand, it contains a lot of useful substances, on the other hand, soy contains substances similar to female sex hormones, that is, when consuming soy products, there is a risk of developing hormonal imbalance.

The benefits and harms of asparagus salad

The product not only differs in its taste, but also contains a large list of beneficial qualities for the human body. It should be noted that salad has a wide range of uses in cooking. The following useful properties are highlighted:

• salad has a low calorie content, therefore it is widely used for weight loss and cleansing the body of waste and toxins;
• salad contains a large list of vitamins, so it is often used to boost immunity;
• consuming the product improves blood circulation and prevents the formation of blood clots; Regular use of the product improves vision and promotes natural regeneration of the skin;
• salad speeds up the metabolic process and is often used for people who have impaired digestion;
• Regular consumption of asparagus salad helps restore connective tissue and strengthen the skeletal system;
• the product has diuretic properties;
• the product has anti-inflammatory properties and is used to combat infectious diseases;
• salad increases the restoration of epidermal cells.

It is also necessary to note the great benefits of the product during pregnancy. The product is recommended for use during pregnancy for the following reasons:

• the product contains folic acid, which prevents the formation of congenital defects; asparagus salad reduces pain during uterine tone;
• the product promotes the development of the child’s heart organs;
• Regular consumption of salad contributes to the all-round development of the child;
• consumption of the product saturates the body of the mother and fetus with all the necessary elements, while the woman does not gain excess weight.

For the correct development of the child during pregnancy, it is necessary to consume the product several months before the planned conception. Despite its beneficial qualities, the product can be harmful to health. The negative qualities of the product include:

• allergic reactions with individual intolerance to the constituent components;
• Use is prohibited for cystitis and other diseases of the urinary system;
• It is not recommended to consume if you have a stomach ulcer, as the product tends to irritate the gastric mucosa.

When consuming the product, you must follow the norm. Overeating can lead to stomach discomfort as well as a buildup of substances that will cause diarrhea and urinary problems.

Korean soy asparagus salad

There are many options for Korean-style soy asparagus salad; we offer a very simple recipe that uses ready-made Korean carrots.

• 200 gr. dry asparagus;
• 400 gr. ready-made Korean carrot salad;
• 2 medium sized onions;
• 50 gr. parsley and dill;
• 0.5 teaspoon each of black, red and allspice ground pepper;
• 1 tablespoon soy sauce;
• 5-6 cloves of garlic;
• salt to taste;
• oil for frying.

Soak the asparagus in water, when it becomes soft, cut into pieces 2.5-3 cm long. Cut the onion into thin halves of rings. Fry the onion in vegetable oil until translucent. Add chopped asparagus to the onion and, reducing the heat, simmer for 10 minutes under the lid. Add spices and finely chopped garlic to the pan, add heat and fry, stirring for 2-3 minutes. Transfer the fried foods to a plate to cool faster.

Mix asparagus and onions with ready-made Korean carrots (store-bought or homemade). Season with soy sauce, sprinkle with finely chopped herbs.

Advice! If desired, you can add a spoonful of wine vinegar to this salad.

Broccoli and Asparagus Salad

There are many ways to enrich vegetable salad with asparagus with useful substances. One of the most effective is to add broccoli. 100 g of broccoli contains the daily value of vitamin C and iron, calcium, as in a cup of milk, and sulforaphane, which stabilizes blood sugar levels. In addition, the vegetable has a delicate nutty taste and high compatibility.

Ingredients:

• broccoli - 80 g;
• asparagus stalks - 4 pcs.;
• feta - 75 g;
• almonds - 30 g;
• seeds - 20 g;
• basil - 30 g;
• oil - 80 ml;
• mustard - 10 g;
• wine vinegar - 20 ml.

Preparation:

1. Boil broccoli for 15 minutes.
2. Boil the asparagus for 5 minutes.
3. Mix vegetables with cheese, basil, seeds and nuts.
4. Drizzle with vinegar, oil and mustard dressing.

Asparagus salad with vegetables

Soy asparagus salad with vegetables is a light and tasty appetizer.

• 250 gr. dry asparagus;
• 3 carrots;
• 2 cucumbers;
• 3 cloves of garlic;
• 2 tablespoons soy sauce;
• 100 ml vegetable oil;
• 1 teaspoon vinegar;
• 1 teaspoon red hot pepper;
• dill, parsley, salt, ground coriander to taste;
• 1 small onion.

Soak the soy asparagus in water for several hours. When the asparagus is soft, cut it into pieces about 2 cm long.

With champignons

You can also make a spicy soy asparagus salad with champignons.

• 250 gr. dry asparagus;
• 250 gr. fresh champignons;
• 1 carrot;
• 3 cloves of garlic;
• 1 teaspoon salt;
• 1 teaspoon Korean carrot seasoning;
• 100 ml vinegar (9%);
• 50 ml soy sauce;
• 25 ml vegetable oil.

Fill the asparagus with water and let it sit until softened. Place in a colander and cut into pieces about 3 cm long. Grate the peeled carrots on a special grater into long, narrow strips.

Cut the washed champignons into slices. Mix carrots with asparagus and mushrooms. Peel and chop the garlic, add it to the rest of the products. Add salt and seasoning, vinegar, soy sauce and oil. Mix, press and leave in the refrigerator overnight. Serve sprinkled with toasted sesame seeds and fresh herbs.

Reproduction methods

Stem lettuce propagates mainly by seeds or seedlings. Sowing can be done in early spring in pots or using the winter sowing method.

The Uysun planting scheme is one or two rows, row spacing is 40-50 cm, between seedlings: 25-35 cm.

For the seedling method, seeds are sown in light, neutral, nutritious soil, with drainage and an admixture of sand. The period for growing seedlings should be at least 30-35 days, so it is better to sow at the end of March - mid-April, in the southern regions from the end of February. In warm regions with a mild climate, sowing in open ground is carried out in two waves in spring and summer (June-July).

Seed collection time

The seeds are collected independently, starting in mid-August; this must be done gradually as the boxes ripen, otherwise they will scatter throughout the garden.

Hearty option with chicken

A more filling appetizer option is soy asparagus salad with chicken.

• 100 gr. soy asparagus;
• 200 gr. chicken fillet;
• 150 gr. bell pepper;
• 150 gr. apples with sweet and sour taste;
• 1 dessert spoon of soy sauce;
• 1 dessert spoon of balsamic vinegar;
• 1 dessert spoon of vegetable oil;
• salt to taste.

Pour cold water over the asparagus and leave overnight. Boil the chicken in advance, it must cool completely. Cut the soft asparagus into pieces 3-4 cm long. Cut the cold boiled chicken fillet, apple and bell pepper into strips. Mix everything.

Separately, prepare the dressing by mixing oil with balsamic vinegar and salt. Season the salad and mix. Serve immediately; this salad does not need to steep.

Advice! If you need to prepare the salad in advance, then simply do not dress it. Pour in the sauce before serving.

Soy asparagus salad with mayonnaise and meat

A simple but very tasty salad of soy asparagus with mayonnaise and meat can compete with Olivier.

• 300 gr. boiled beef;
• 200 gr. pickled cucumbers;
• 200 gr. dry asparagus;
• 200 gr. canned corn;
• 3 hard-boiled eggs;
• mayonnaise for dressing;
• salt, pepper to taste.

Boil the meat in advance and soak the asparagus in cold water. Cut the cold beef into cubes. Cut the asparagus into pieces 1-1.5 cm long. Add diced boiled eggs and pickled cucumbers, put corn in the salad. Season with mayonnaise, pepper and salt to taste.

Arugula and asparagus salad

Chefs say that a delicious asparagus salad should combine light bitterness, pleasant sweet and sour and spicy spiciness. Many “green” dishes are built on this principle, where asparagus is combined with arugula and fresh berries, such as strawberries. Its berries are used in the preparation of sauce, and as a third component of the salad.

Ingredients:

• strawberries - 300 g;
• asparagus stalks - 6 pcs.;
• arugula - 150 g;
• oil - 20 ml;
• mustard - 10 g;
• vinegar - 20 ml.

Preparation:

1. Whisk 150g strawberries with oil, vinegar and mustard.
2. Boil the asparagus.
3. Toss asparagus pieces with strawberry slices and arugula.
4. Season with strawberry sauce.

Appetizer with crab sticks

Another type of salad with mayonnaise is an appetizer with crab sticks and soy asparagus.

• 200 gr. dry asparagus;
• 200 gr. crab sticks;
• 4 eggs;
• 2 cucumbers;
• 1 green onion;
• 150 gr. canned corn;
• salt, mayonnaise to taste.

Soak the asparagus in advance to make it soft. Then cut it into pieces 1-1.5 cm long. Cut the pre-frozen crab sticks into thin circles.

Salad with fish

A salad of soy asparagus with fish can be an excellent dinner. You can take any fish, as long as it is not bony.

• 450 gr. fish fillet (for example salmon);
• 200 gr. soy asparagus;
• 2 hard-boiled eggs;
• 1 bunch of green salad;
• 200 gr. small new potatoes;
• 1 lemon;
• 10-12 peas of allspice;
• 2 tablespoons grainy mustard;
• 2 tablespoons of finely chopped greens;
• 1 teaspoon sugar;
• 0.5 teaspoon salt;
• 0.25 teaspoon freshly ground black pepper;
• 1/3 cup vegetable oil;
• 2 tablespoons canned capers (optional)

Prepare the sauce: to do this, squeeze the juice from the lemon (you will need a third of a glass), add 1 teaspoon of finely grated zest, mustard, chopped dill, salt, sugar, pepper and olive oil. Beat until smooth. If desired, add capers to the sauce.

Pour 2-3 cm of water into a large frying pan with high sides. Add peppercorns and lemon juice to the water. Place fish fillets in boiling water and cook until tender for 7-8 minutes over low heat. Remove the fillet from the pan and let it cool.

Peel and wash the potatoes, put them in a saucepan, fill them with water, add salt. Cook at low boil until done. Drain the water and dry the potatoes. Cut into 2-4 pieces depending on size. Season the hot potatoes with 2-3 tablespoons of the prepared sauce, mix and cool.

Break the salmon fillet into small pieces. Mix potatoes with soy asparagus cut into small pieces.

The salad is served in portions. Place lettuce leaves on plates. Place potatoes and asparagus on salad. Place pieces of fish and eggs cut into quarters on top. Pour the sauce over the salad.

Salad with asparagus and rice

Surprise your family with a tender and delicious salad with rice, vegetables, cheese and bacon. We offer you a step-by-step recipe for this simple dish. If you boil all the necessary ingredients in advance, preparing the salad will take just a few minutes.

Cooking time: 15 minutes Number of servings: 5

Ingredients:

• boiled young asparagus (300 g);
• fresh peas (200 g);
• boiled long grain rice (150 g);
• Parmesan cheese/other hard cheese (150 g);
• bacon (100 g);
• onion, red (1 pc.);
• olive/linseed oil (100 ml);
• table vinegar, 9% (2 tbsp.);
• sugar (1 tbsp);
• salt (to taste).

Preparation:

1. We wash the peas, pour them into a saucepan with boiling salted water and blanch for 3-5 minutes (depending on the size and degree of ripeness of the peas). Place in a colander and immediately immerse or run under cold water to preserve color. Let the remaining water drain.
2. Peel the onion and finely chop it. Place it in a deep bowl, add vinegar, sugar and salt, mix thoroughly. After 10 minutes, drain the marinade and squeeze the onion.
3. Cut the bacon into thin slices and fry in a dry frying pan until golden brown on both sides.
4. Cut the asparagus into small pieces.
5. Three cheese on a fine grater.
6. In a deep container, mix all the prepared ingredients with boiled rice. Season with olive oil and add more salt to taste if necessary.

Watch the video recipe for making a vegetarian salad with brown rice and soy asparagus:

Soy asparagus salad with tomatoes

Soy asparagus salad with tomatoes is best prepared with cherry tomatoes. But you can also use regular tomatoes.

• 100 gr. soy asparagus;
• 1 cucumber;
• 1 carrot;
• 100 gr. cherry tomatoes;
• 100 gr. hard cheese, it is advisable to take cheese that is salty enough so that it tastes good in the salad;
• 2 tablespoons olive oil;
• seasoning for Korean salads to taste.

Soak the asparagus in cold water for several hours. When the asparagus becomes soft, rinse it with clean water and squeeze. Cut into pieces 1-2 cm long. Sprinkle with spices for Korean salads.

Advice! When purchasing spices, pay attention to the fact that there are different options - very hot, medium hot and mild. Choose according to your taste.

Peel the carrots and grate them into long narrow pieces using a special grater. Similarly, grate hard cheese and fresh cucumber. Mix vegetables and cheese with asparagus, add cherry tomatoes, cut in half. Season with vegetable oil. It is recommended to serve the salad in portions, placing it on a plate covered with lettuce leaves. It is recommended to serve the salad with white bread toast.

ASPARAGUS SALAD

Asparagus lettuce (stem lettuce, or uysun) is a perennial plant from the Asteraceae family. It came to us in Russia from China, where its various forms are grown. This wonderful plant is quite rare among gardeners and gardeners in Russia, although it is not difficult to grow, but only as an annual plant. The plant has a thick and succulent stem up to 90 cm high and up to 5-7 cm thick, i.e. from a man's hand. The leaves of asparagus salad are large and elongated. Asparagus salad is a cold-resistant plant that requires sufficient moisture in the soil; it grows well in open, sunny places. Insufficient humidity combined with high temperature leads to premature bolting. A short day (less than 12 hours) is favorable for the growth of leaves and thick stems, and a long day is favorable for flowering and fruiting. If desired, you can purchase varietal asparagus salad in stores: Dungan is a mid-season variety, from mass germination to economic suitability it takes 70-80 days. The rosette of leaves is semi-raised, up to 50 cm in diameter. The leaves are very long, gray-green in color, the surface of the leaves is finely meshed. The weight of one plant is 400-500 g. Early lettuce is an early ripening variety with a rosette diameter of up to 40 cm. The bushes are tall, up to 80-85 cm high, leaves up to 30 cm long, gray-green in color, with fine-toothed edges. The mass of the productive part of the plant is up to 200 g. Late lettuce is a late-ripening, very productive variety with a rosette diameter of up to 50 cm. Plants have a height of up to 110-120 cm. Its leaves have a length of up to 30 cm and a width of up to 7-12 cm. They are light-colored. grey-green, leaf surface bubbly. The average weight of the productive part of the plant is 200-500 g. Svetlana is a mid-ripening variety when harvesting leaves and late-ripening when harvesting stems. The period from the appearance of mass shoots to technical ripeness is about 100 days. The rosette of leaves is horizontal, up to 80-85 cm high. Up to 50-60 leaves are formed on one plant. The weight of leaves per plant is up to 300-500 g, the weight of the stem with peel is 200-300 g, and without peel (edible) from 150 to 200 g. The variety is moisture-loving, slightly susceptible to white rot. Asparagus salad prefers light, fertile soils with a slightly acidic or neutral reaction, carefully cultivated. Uysun is bred mainly by seedlings (like head lettuce), but it is also possible by sowing seeds in the ground. Seeds are sown at several times to ensure uniform production. The seeding depth is 0.5-1 cm, the distance between rows is up to 10 cm. The seeds germinate at a temperature of 12-15 ° C, the seedlings tolerate frosts of minus 2 degrees for a very long time, and withstand stronger frosts for 24 hours. The optimal temperature for plant growth and development before germination is 20-25°C, and 3-4 days after germination the temperature should be lowered to 16°C during the day and to 12°C at night. After the appearance of the first true leaf, the seedlings are thinned out in a row by 4-5 cm from each other, followed by watering. Seedlings are fed twice with complete mineral fertilizer at the rate of 1 tbsp. spoon on a bucket of water. The first time this is done after thinning the plants, and the second time 10-12 days after the first feeding. Seedlings are planted in a permanent place at the age of 30-35 days. By this time, the plant has already grown 4-5 true leaves. Typically, seedlings are planted with a distance between plants of 10 cm, and between rows of 20 cm, constantly thinning them for food use until it reaches 40 cm in a row, and 45 cm between rows. The technology for growing asparagus salad is the same as at leaf lettuce. In dry weather, water asparagus salad not often, but generously, 10-15 liters of water per 1 square meter. meter, in 3-4 days. Uysun is responsive to fertilizers and high light intensity. Plants must be fed 10-12 days after planting the seedlings in a permanent place. This is done with mullein diluted with water in a ratio of 1:5. On heavy, quickly floating soils, after watering, shallow loosening of the soil is done, and sometimes a slight hilling of the plants. Often, abundant side leaves of lettuce inhibit the growth and development of the stem. To prevent this from happening, when the plant has 15-20 leaves, they must be gradually removed, starting from the lower ones. This work is done 15-20 days before harvesting. At the same time, the mass of the stem increases significantly. The leaves are collected for the table throughout the season every 5-6 days. This helps to increase the yield of leaves and the formation of a tall and thickened stem. 2-3 weeks before final harvesting, the leaves begin to be plucked, starting from the lower ones, leaving a few leaves at the top of the plant. Uysun is finally harvested 70-100 days after emergence, cutting off the leaves and roots. This is done before the flower stems appear, because overgrown plants have a rough core. For long-term storage, asparagus salad is dug up by the roots, the leaves are cut off, except for the growing point, and buried in the basement in damp sand without access to light. Unlike other varieties of lettuce, asparagus salad uses both leaves and thickened stems (raw and boiled). Asparagus lettuce leaves are significantly superior in nutritional value to lettuce. And its stems contain twice as much sugar as its leaves. Both stems and leaves contain a lot of protein. The whole plant is rich in milky juice with a characteristic aroma. Fresh uysun is a little bitter, but once it is dried, it loses its natural bitterness and acquires a sweetish, pleasant, refreshing taste. Uysun stems taste like asparagus. After peeling the bark, they are boiled in salted water, then poured with oil and sprinkled with breadcrumbs. Asparagus salad is great when pickled. Asparagus salad has one very valuable property - its stems accumulate less nitrates than other leafy vegetables. And the abundance of sugar in the stems simplifies its canning. The drug lactucin contained in the milky juice of Uysun has a beneficial effect on the nervous system, and the high content of mineral salts in the salad facilitates the functioning of the heart.

V.G. Saffron

Light salad with green beans

A light version of the salad made from soy asparagus and green beans.

• 250 gr. green beans;
• 200 gr. soy asparagus;
• 1 fresh cucumber;
• 1 onion;
• 1 pod of bell pepper;
• soy sauce for dressing.

Cut the soybean asparagus pre-soaked in water into pieces about 2 cm long. Peel the fresh green beans and cut them into pieces the same length as the asparagus. Place the beans in salted boiling water and cook for about 5-7 minutes. Drain the liquid through a colander and cool. Mix with asparagus.

Asparagus salad with eggs

A quick option for making green bean salad. Suitable for daily diet. Very nutritious and healthy.

Ingredients:

• Asparagus 400 gr.
• Eggs 5 pcs.
• Onion
• Garlic
• Sour cream

Preparation:

1. Green beans need to be boiled in salted water. Cut the onion into half rings and finely chop the garlic. Boil and peel the eggs, cutting into strips. Strain the beans through a colander and rinse with cold water.
2. Fry the onion in olive oil and add the garlic, and then add the asparagus. The last final stage will be placing onions, garlic, asparagus in a salad bowl with the addition of eggs and sour cream to taste. This salad has excellent taste, both cold and warm.

Spicy salad with bell pepper

Another version of a spicy salad made from soy asparagus with bell pepper.

• 100 gr. dry soy asparagus;
• 1 tablespoon white wine;
• 1 large bell pepper;
• 2 cucumbers;
• 2 cloves of garlic;
• vegetable oil for dressing (sesame oil is best);
• salt, pepper, sesame seeds, ground coriander to taste.

Soak the asparagus in cold water in advance. When it becomes soft, cut it into pieces 2 cm long.

Cut the cucumbers into cubes, peel the peppers and cut into strips. Mix asparagus with cucumbers and bell peppers. Grind the garlic by passing it through a press or cutting it very finely with a knife. Finely chop the greens. Add to salad.

Salt and pepper to taste, add vinegar, season with oil. Dry the sesame seeds in a frying pan and sprinkle the seeds onto the heaped salad.

Korean snack

In order to prepare this product according to a traditional Korean recipe, you will need fuju - a soybean semi-finished product, from which that very Korean asparagus is prepared.

The preparation time for such a dish is no more than 3 hours. The calorie content of the product will be approximately 230 kcal per 100 grams.

Step-by-step preparation of asparagus salad in Korean:

1. Soak dried fuju stalks in cold water for 1 hour;

2. When the product softens, squeeze it out a little and put it in a deep bowl;

3. Add soy sauce, sugar, vinegar and all the spices to the asparagus, mix;
4. Cut the onion into half rings;

5. Pass the garlic through a press;

6. Heat vegetable oil in a frying pan, lightly fry the onion in it (until golden), then remove the onion and leave the oil;

7. Turn off the heat, put the garlic in a warm frying pan with oil and warm it up a little;
8. Add the onion to the asparagus, also pour the oil and garlic into a common bowl, mix all the ingredients well and leave for a couple of hours, after which you can serve.

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Soy asparagus salad with funcheza

The combination of asparagus and funcheza is very harmonious; the salad is complemented by fresh vegetables.

• 400 gr. soy asparagus (soak overnight in cold water in advance);
• 1 bunch of funchose;
• 1 large carrot;
• 1 cucumber;
• 2 cloves of garlic;
• 5 tablespoons of soy sauce;
• 1 tablespoon brown sugar;
• 5 tablespoons of vegetable oil;
• 3 tablespoons lemon juice;
• 1 teaspoon sesame oil;
• 0.5 teaspoon ground coriander;
• hot ground pepper to taste.

Place the funchose in a bowl and pour boiling water over it for a few minutes. Cut the soaked asparagus into short pieces. Grate the cucumber and carrot on a special grater or cut into thin strips. Mix all the products.

Mix soy sauce with brown sugar, lemon juice, oil and ground coriander in a separate bowl. Pour the prepared dressing over the salad and mix. Let the salad sit in the cold for at least an hour. Before serving, you can sprinkle with toasted sesame seeds.

Botanical description

Asparagus lettuce (stem lettuce, uysun, wo-chu) is an annual or perennial herbaceous plant of the Asteraceae family, considered a vegetable crop.

The root system does not penetrate deep into the soil and has an elongated cone-shaped root with small lateral roots. The stem is erect, strong, high up to 80 cm, 4-10 cm in diameter, very juicy. The leaves are elongated oval or narrowly elongated, light green in color with a slight pleasant aroma, and have a delicate vegetable flavor. The flowers grow from the central axils of the lettuce bunch; small yellow flowers in the form of small panicles are formed on a long peduncle, which, as they fade, form fruits - seeds.

The birthplace of asparagus salad is China; it recently entered Russian markets due to an increase in demand for it. It is grown in large quantities in the southern regions of the country, as well as in Kazakhstan, Tajikistan, Kyrgyzstan, Japan, Mongolia, and India.

In Russia, they mainly grow varieties with simple green leaves, although in China they grow varieties that differ in leaf color: green, red, burgundy and purple, as well as different in shape: curly, wrinkled.

Uysun differs from other vegetable crops in its drought resistance, good transportability and shelf life in winter.

Popular varieties

Several varieties have become popular among gardeners for growing in open ground conditions.

• “Svetlana” is a high-yielding variety, early ripening, ripeness occurs up to 100 days, leaf weight up to 500 g, stem weight up to 300 g;
• “Dungan” - medium ripening, leaf and stem weight 250-400 g;
• “Broad-leaved” - distinguished by a wide leaf blade and its length, high yield, average ripening period;
• “Early lettuce” is an early ripening variety, average yield up to 250 grams, narrow leaves with finely toothed edges;
• “Late lettuce” - late ripening, high-yielding, leaf and stem weight up to 500 grams. each, stem up to 70 cm, wide, strong.

Recipe with carrots and cabbage

A light asparagus salad prepared with carrots and white cabbage turns out very tasty.

• 200 gr. dry asparagus;
• 1 large carrot;
• 1 large onion;
• 200 gr. white cabbage;
• salt, ground red pepper, vinegar, mayonnaise for dressing to taste;
• vegetable oil for frying.

Pour cold water over the asparagus in advance to make it soft. If this has not been done, then you can pour boiling water over the asparagus and boil for 10 minutes. Then you need to drain the liquid, cool the asparagus and lightly squeeze it to remove excess moisture. Cut the prepared asparagus into pieces 1.5-2 cm long.

Peel the onion and cut it in half. Finely chop one half, pour boiling water over it, add a little vinegar and leave for 20 minutes. Then drain the water.

Chop the remaining half of the onion and place it in a frying pan with oil. Fry for about five minutes. Then add grated carrots to the onion, fry the vegetables until soft, without letting them brown. Cool.

Shred the cabbage as thinly as possible, sprinkle with salt and rub with your hands to make the cabbage straws of the salad softer. Mix cabbage with pickled onions, fried vegetables and chopped soy asparagus. Season the salad with mayonnaise.