Qushqo'nmas pishirish: bu juda oson

Boiling the asparagus is a tried and tested method of preserving white gold. It is not for nothing that this popular vegetable was called white gold. Asparagus is not only healthy and tasty and the tender vegetable sticks are not exactly cheap.

Boil asparagus – that’s how it works

When you boil the asparagus, you can season it, but it is not necessary. However, what is definitely worth it is the use of lemon juice. The lemon juice helps ensure that the asparagus does not lose its distinctive aroma and bright white color. And as is well known, the eye also eats, which is all the more true for particularly noble compositions, for which asparagus is often used.

• For one kilogram of asparagus, you need about the juice of half a lemon to a lemon and, depending on your taste, a pinch of salt and a little sugar. Before you put the asparagus in the jars, wash and peel the spears first. Then cut off the lower end of the asparagus.
• After placing the asparagus in the jars, fill the jars with water. You have already mixed in the lemon juice and the spices in advance. Make sure that the asparagus is covered, but leave about two to three centimeters free at the top of the glass so that the broth does not boil over. Finally, the closed jars go into the preheated oven, where they remain at around 120 degrees for around an hour.
• If you want to preserve the asparagus on the stove, place the jars in a saucepan, leaving enough space between the jars. Pour enough cold water into the saucepan to cover about three-quarters of the glasses.
• After the water has boiled, reduce the heat and let the asparagus simmer for about 50 minutes, during which time the water should be bubbling happily.
• Store the canned asparagus in a cool, dark place, such as the pantry. However, before you put away the cooked asparagus, check that all the jars are tightly sealed. You eat the asparagus from the jars where the vacuuming did not work as soon as possible.

That is why asparagus is often boiled

Unfortunately, the asparagus season is very short here and for that reason alone it is worth preserving the asparagus. Asparagus is one of the most expensive vegetables anyway, and if it was also imported, that in no way reduces the price – not to mention the aspect of sustainability

• In addition, the boiling of the asparagus does not require much effort and is done comparatively quickly. For preserving the asparagus, the oven is just as suitable as the stove or a preserving machine.
• You also need high, sealable preserving jars that you wash off with hot water beforehand so that they are largely sterile. Make sure that the jars are the right height for the asparagus spears.
• The oven is the first choice for preserving the asparagus, especially if you have harvested a large quantity of asparagus or captured it cheaply. You need a large pot to cook on the stove. But even if you have a fairly large pot, you won’t fit too many of the mason jars in it.
• Basically, the same applies to the preserving machine. For this reason, these variants are more suitable for small amounts of vegetables. The procedure for boiling the asparagus is largely the same for all three variants.