How to quickly and deliciously cook canned asparagus: the best recipes

Preserving asparagus is a quick way to stock up on tasty and healthy food. We will tell you in detail what part of the asparagus is canned, how to properly prepare it, how to cover and store the product. We also offer recipes with photos and advice from experienced housewives who will help you prepare delicious winter salads. They will appeal even to those who do not eat raw asparagus.

What is canned in asparagus, what parts

The stems are suitable for canning. But you need to take a close look at them, any will not work.

First, notice the color. It should be creamy, milky, or close to white. Yellows, greens, burnt colors are not suitable.

Second, texture is important. The stems should be firm and firm, discard loose ones immediately.

Prepare before canning:

1. Fold several stems together so that you get a bunch about 3 cm in diameter. Do not make bunches too large. The heads should point in the same direction.
2. Trim the roots neatly. Don't overdo it by cutting off the excess.
3. Secure the stems in the bunch with string. Don't bandage too tight.
4. Put water on fire.
5. Dip the bunches into boiling water and blanch for 8-10 minutes.
6. At the same time, prepare another container, but with cold water.
7. After 10 minutes, transfer the stems to cold water. Leave it on for five minutes.
8. Dry the asparagus and start canning.

Quick and delicious recipes

Introducing seven recipes asparagus, canned neat and with vegetables.

With salt without additives

Ingredients:

• 1.8-2 kg asparagus;
• 2 liters of water;
• 250 g of coarse salt.

Cooking method:

1. Prepare the asparagus as described above.
2. While the stems are drying, sterilize the jars.
3. Dissolve salt in water. If time permits, it is better to pass the solution through cheesecloth several times.
4. Put water and salt on fire.
5. Cut the asparagus into large pieces. Don't be too small.
6. Place asparagus in prepared jars.
7. Cook the boiling marinade for three minutes.
8. Pour boiling water into a jar of asparagus.
9. Cover with a lid and sterilize for 20 minutes.
10. Screw the lids back on, turn the cans upside down.
11. You can try it in 20 days.

Council. You don't need to cut the stems into pieces, but this way they turn out tastier and richer.

With garlic

Ingredients:

• 1.5 kg of asparagus;
• 4 cloves of garlic;
• 2 bay leaves;
• 4 tsp salt;
• 1 tbsp. l. vinegar essence.

How to preserve:

1. Blanch the asparagus for 10 minutes.
2. Dry on cotton or paper towels.
3. Sterilize the jars.
4. Place bay leaves and garlic cloves on the bottom.
5. If the stems are too long, cut them into large strips.
6. Place the asparagus in the jar.
7. Boil water.
8. Pour salt into boiling water. Stir. Boil for two minutes.
9. Pour in the vinegar essence, stir, remove from heat.
10. Fill the jars with boiling water.
11. Sterilize for 10 minutes. Remember to cover with lids.
12. Cap the jars.
13. Try it not earlier than after 2 weeks.

With vinegar

What you need:

• 1.5 kg of asparagus;
• 100 ml vinegar 9%;
• 1 tbsp. l. salt;
• 0.5 tsp Sahara;
• 200 g chopped walnuts (optional).

Cooking method:

1. Prepare asparagus, rinse, carefully select healthy stems.
2. Blanch for six minutes.
3. Place the stems in cold water. Ice can be added.
4. Sterilize the banks.
5. If using nuts, chop them up.
6. Cut dry asparagus into pieces.
7. Place nuts on the bottom of the jar.
8. If there are no nuts in the dish, fill the cans of asparagus right away.
9. Boil water.
10. Dissolve the salt in boiling water. Pour sugar directly into the jar.
11. Boil the pot for four minutes.
12. Pour in vinegar, remove from heat.
13. Fill the jars with boiling water gradually.
14. Screw the caps back on immediately using the sewing key.
15. Store the first day upside down at room temperature.

Useful information... Asparagus stalks in combination with walnuts have a positive effect on the digestive system, as well as enhance concentration and memory. It is useful to include such a dish in the diet of schoolchildren and students during the exams.

In tomato

Ingredients:

• 1.3 kg asparagus;
• 1 kg of tomatoes;
• 1 medium carrot;
• 4 small onions;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 tbsp. l. salt;
• 1 tbsp. l. vegetable oil (better than sunflower oil);
• 3.5 tbsp. l. vinegar 9%;
• 1 tsp ground pepper (black or red).

How to preserve:

1. Blanch the asparagus for 8-10 minutes, no more.
2. Place the asparagus in ice water for five minutes. Dry.
3. Cut the stems into small pieces.
4. Grate the carrots on a coarse grater.
5. Finely chop the onion.
6. Fry the onions and carrots in vegetable oil until light golden brown.
7. Chop the carrots, cook in boiling water for seven minutes. Next, either rub the carrots through a sieve, or pass through a juicer.
8. Chop the dill and parsley.
9. In a saucepan, combine all the ingredients except the vinegar.
10. Cook for five minutes.
11. Pour in vinegar and mix well.
12. Divide the mixture into sterilized jars.
13. Sterilize the finished product for 20 minutes.
14. Plug the covers. Turn over for two days.

Note! The dish turns out to be juicy and rich. But if you like a more savory snack, pour in 1 tbsp at the very end of cooking. l. oils with a smell.

In korean

Required:

• 500 g asparagus;
• 2 large carrots;
• 4 cloves of garlic;
• 100 ml of apple cider vinegar;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 150 ml of fragrant vegetable oil;
• Bay leaf;
• peppercorns;
• allspice;
• 1 tsp ground red and black pepper.

Cooking method:

1. Prepare asparagus, blanch, chop.
2. Grate the carrots on a coarse grater.
3. Chop the garlic.
4. Sterilize the jars.
5. Place bay leaves and peppercorns on the bottom.
6. Next, fill the jar with asparagus.
7. Combine carrots, garlic and oil. Put on fire. Stir constantly.
8. After 1-2 minutes add salt, sugar, both types of ground pepper, allspice. If the mixture is too thick, add a little more oil or boiled water.
9. Mix well.
10. After five minutes, pour in the vinegar, mix again.
11. Remove from heat and fill jars with the mixture.
12. Sterilize within 15 minutes.
13. Close.
14. Put in the refrigerator after 10 hours. To eat can be done in two days.

With ginger

Ingredients:

• 0.5 kg of asparagus;
• 1 tbsp. l. vinegar 9%;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 cloves of garlic;
• 50 g fresh ginger;
• allspice to taste.

How to preserve:

1. Blanch the asparagus for five minutes, then dry and chop the stems coarsely.
2. Chop the garlic.
3. Cut the ginger into large wedges.
4. Sterilize the jars.
5. Put garlic and ginger on the bottom.
6. Next, fill the container with asparagus stalks.
7. Boil water.
8. Salt, pepper, sweeten the boiling water.
9. Cook for three minutes.
10. Pour in vinegar.
11. Pour the fill into the jars.
12. Sterilize with a lid for 10 minutes.
13. Close.
14. Try it in 1-2 weeks.

Important! Ginger has a strong aroma, so don't add dill, parsley, or basil.

With lemon

The ingredients are extremely simple:

• 1 kg of asparagus;
• 1 lemon;
• 2 cloves of garlic;
• 1 tbsp. l. Sahara;
• 0.5 tsp salt;
• 1 tsp citric acid.

Cooking method:

1. Blanch the asparagus for 10 minutes.
2. Sterilize the banks.
3. Cut half the lemon into slices, remove the seeds.
4. Squeeze the juice out of the remaining half of the lemon.
5. Place the garlic and some lemon slices at the bottom of the jars.
6. Fill the cans with asparagus; cutting the stems is optional.
7. Top with the remaining lemon slices.
8. Boil water.
9. Pour salt, sugar into boiling water, pour in lemon juice. Stir.
10. After 1-2 minutes add citric acid, mix well.
11. Remove from heat and fill the jars with the resulting marinade.
12. Sterilize containers within eight minutes.
13. Screw the lids back on and store in a dark, but not cold place for 1-2 days.

How to store

The storage rules are identical for other pickled vegetables. The first 24-48 hours are needed for the jars to cool at room temperature. To do this, they are wrapped in warm material, having previously turned upside down. After a day or two, the cans are moved to a cool and dark place. Store such a blank should be no more than nine months.

The use of canned asparagus in recipes

There are lovers of pure canned asparagus. But it has another use - delicious salads with the addition of this ingredient.

Salad "Sea"

Ingredients:

• a mixture of shrimp, squid, mussels;
• 0.5 kg canned asparagus;
• 2 cloves of garlic;
• 1 lemon;
• lettuce leaves;
• 1 tsp ground hot pepper;
• 50 ml of vegetable oil;
• salt to taste.

Cooking method:

1. Defrost the seafood mixture. Remember to drain off excess liquid and rinse the ingredients.
2. Saute the seafood in olive oil for 10 minutes.
3. Simmer canned asparagus for five minutes.
4. Chop the garlic.
5. Add garlic and asparagus to the seafood pan. Salt. Fry for 15 minutes.
6. Cut half the lemon into wedges.
7. Squeeze the juice out of the remaining half. Combine it with olive oil, pepper and a coarse pinch of salt. This will be the gas station.
8. Put lettuce leaves on the bottom of a salad bowl, then lemon wedges.
9. Next comes a mixture of seafood, asparagus and garlic.
10. Pour the dressing on top. Stir before serving.

Chicken salad

Ingredients:

• 250 g canned asparagus;
• 1 chicken or chicken fillet;
• 100 g canned green peas;
• 1 fresh cucumber;
• 1 lemon;
• 1 tomato;
• 2 medium onions;
• olive oil for dressing;
• salt to taste;
• 1 tbsp. l. mustard powder.

Cooking method:

1. Boil the chicken.
2. Cut the onion into half rings.
3. Chop the chicken or cut it into coarse grains by hand.
4. Mix chicken and asparagus in a dish, add peas.
5. Cut cucumber and tomato into small wedges, add to vegetables and chicken.
6. Add onion half rings to this.
7. Combine mustard, lemon juice and olive oil.
8. Season the dish.

Useful information... Such a salad is considered dietary, it will not harm the figure. Canned peas can be omitted from the recipe and fried mushrooms can be added if desired.

Elena salad

And this is a salad for special occasions.

What you need:

• 250 g asparagus;
• 4 sweet peppers;
• 3 ripe and sweet pitted tangerines;
• 200 g of mushrooms;
• 1 tsp cognac;
• olive oil for dressing;
• 1 tsp vinegar 3%;
• salt to taste.

Cooking method:

1. Cut the bell pepper into strips. It is better to use fruits of different colors, it will turn out brighter and tastier.
2. Divide the tangerines into wedges, making sure there are no seeds.
3. Chop asparagus stalks if canned whole.
4. Fry the mushrooms.
5. Mix ingredients and salt.
6. Prepare the dressing by mixing olive oil, vinegar and cognac.
7. Serve with meat dishes.

Tips & Tricks

The advice of experienced housewives is never superfluous. We advise you to familiarize yourself with some of them:

1. Choose dense, firm, light colored asparagus stems. Greens are not suitable for canning.
2. Blanching is a must. Its duration is 5 to 10 minutes.
3. Asparagus recipes do not add a lot of ingredients. Usually these are nuts, tomatoes, carrots.
4. Banks must be sterilized.
5. Triple or even double fill is not used in these recipes. Sterilization of the finished product is mandatory.
6. Sliced ​​stems are more pliable to pouring. But if you wish marinate whole you don't have to cut it.
7. Pour vinegar or citric acid into the marinade, not into the jars.
8. When added to salad, canned asparagus can be stewed for five minutes. This will reveal the taste better.
9. In salads, it is good to combine asparagus with lemon. But if you've already canned the stems with lemon or lemon juice, this will be overkill.
10. Canned asparagus is also served as an independent dish to the table. In a separate saucepan, combine olive oil and hot pepper. Serve the asparagus with the sauce.
11. An open can of asparagus can be stored for up to five days.

Let's sum up

Canning asparagus is easy, requiring a minimum of time and ingredients. It is almost impossible to spoil such a workpiece. Carefully consider the choice of stems for conservation: young shoots from white to milky color are ideal.

Be sure to blanch the stems by tying them together with a string. Combine in jars for the winter with tomatoes, lemon, carrots, garlic, ginger. Store in the same way as other canned vegetables. Consume the product in its pure form, and also indulge your family and friends with delicious salads.

Good luck and new discoveries!