John Myers
I-Asparagus yasendle
Iresiphi efanelekileyo ye-asparagus yasendle enomfanekiso kunye nemiyalelo yesinyathelo-ngesinyathelo esilula.
- 250 g I-asparagus yasendle eluhlaza
- 200 ml Amanzi
- 1 cofa ityuwa
- I-1 pinch yeswekile
- I-tablespoon ye-1 ioli yeoli efanelekileyo
- I-pinch ye-Sea-Tyuwa
- The delicious green wild asparagus grows everywhere here – similar to weeds in the middle of faded grass stalks and you can see Spaniards collecting the delicious vegetables. A Spanish woman also explained the preparation to me:
- Only the delicate tips with about 15 to 17 cm from the bar are used. Everything that is longer is thrown away – that’s woody anyway; and this thin asparagus is not peeled.
- Ukulungiselela: hlambulula iziqu ze-asparagus phantsi kwamanzi abandayo. Yiza namanzi amancinci kunye netyuwa kunye neswekile ukuba ibile. Faka kwi-asparagus, ubeke isiciko kwaye upheke imifuno ngokushisa okuncinci imizuzu emithathu ukuya kwemine.
- Phalaza amanzi okupheka, buyisela i-sauce esitovini, ugalele ioli yeoli phezu kwe-asparagus kwaye uqhotse imizuzu emibini ukuya kwemithathu, uguqule iintonga rhoqo ngoku kunye ngoncedo lwamacephe amabini okhuni. Ixesha kunye netyuwa encinci yolwandle kwaye usebenze.
- There was also a potato and carrot cream with a remaining beef roulade ála “Paulinchen”.
- Pauline was my beloved mother – she was very frugal … and whenever there was a piece of meat left, she chopped it up and served it in a sauce, warmed with potato cream or puree.
