Soy asparagus is a product that is widely used in cooking in many countries. In China it is called fuzhu, in Japan it is called yuka. In Russian-speaking countries, it is called "soy asparagus", but this product is not connected with the plant in any way. So what does soy asparagus bring: benefit or harm, and should it be consumed in the diet?

What is soy asparagus

In fact, this product is obtained by boiling soy milk. At this time, a dense film is formed on the surface of the liquid, which is removed and dried. It contains a high concentration of vegetable protein, vitamins, amino acids and trace elements.

Soy asparagus can always be used on its own, served with a dipping sauce, or added to salads. Now the number of recipes is measured in dozens, so the soy asparagus salad will never get bored.

Is fuju useful?

Regular consumption of soy asparagus prevents the development of diseases of the cardiovascular and digestive systems. Without this product, one cannot do without those whose body does not digest anything dairy. It is fuzhu that will make up for the lack of many useful substances in the body. Salads from soy asparagus can perfectly diversify the menu of vegetarians and all those who are currently on a diet.

Who is soy asparagus bad for?

Like any product, fuju may be harmful to some people. In particular, some doctors have raised concerns about pancreatic cancer. In people whose diet is dominated by soy foods, the risk of getting this type of cancer is slightly increased.

Soy Asparagus with Carrots (or Korean Salad)

This soy asparagus salad recipe will surely be appreciated by lovers of spicy and spicy food. It is great for any feast, and the absence of mayonnaise in the composition makes it attractive even for those who care about their figure.

List of ingredients for 3 servings:

• dry soy asparagus - about 200-220 g;
• carrots - 220-250 g;
• onions - about 200 g;
• garlic - the amount of garlic should be determined according to your own preferences (1-2 small cloves);
• salt to taste (a small pinch);
• granulated sugar (incomplete teaspoon);
• table vinegar - 80-90 g;
• soy sauce - 50 ml;
• hot chili sauce - determine the amount to taste;
• vegetable oil - 100 g or a little more;
• spices (cilantro, ground coriander, sesame seeds).

Start preparing a salad of soy asparagus and carrots should be in the evening. Soak asparagus in cold water and leave overnight. By morning, it will become quite soft and tender. Large pieces are divided into pieces of the required size (too small should not be done).

Raw carrots are peeled, washed, chopped into thin strips and placed in a bowl. Add salt and sugar to it, slightly wrinkle with your hands to extract the juice. After 2-3 minutes add table vinegar. In this state, the carrots remain for 20-25 minutes, after which chopped asparagus and sauces (soy and chili) are sent there.

Onions are peeled, cut into wide rings and fried in oil until golden brown. 1-2 minutes before the end of frying, 1 clove of garlic, passed through a press, is added to the onion. Only aromatic oil is used (all onions and garlic are taken out).

Put a fresh chopped clove of garlic into the salad. Everything is mixed. At the end of cooking, the dish is sprinkled with spices and left in the refrigerator for 2-3 hours.

Salad of soy asparagus with mayonnaise and mushrooms

This dish is sure to take its rightful place in the treasury of recipes of every housewife. Appetizing in appearance and fragrant, it will be appropriate for a family dinner and a festive table. In addition, it has a rich taste, which is sure to please guests.

For cooking you will need:

• soy asparagus - about 250 g;
• dry mushrooms - about 30-50 g (all types of mushrooms are suitable at the request of the hostess);
• carrots - 1 pc. medium size;
• ground black pepper - quite a bit;
• seasoning for cooking Korean carrots;
• any vegetable oil - about 50 ml;
• garlic - 2 small cloves;
• mayonnaise - 1-2 tbsp. l.

First of all, bring the mushrooms to readiness. They are placed in boiling water and boiled until soft. After that, cool and cut into small pieces.

The next step is the preparation of soy asparagus. This will require boiling water and a colander. Pour the asparagus into a colander and place in boiling water for 1 minute. During this time, the product has time to soak in water and swell. The asparagus is taken out of boiling water, allowed to drain and sent to a bowl with a closed lid. In this state, soy asparagus remains for about 15-20 minutes. After this, it should become soft enough and suitable for cooking.

Carrots are peeled, grated on a shredder and sprinkled with black pepper and a special seasoning for carrots. Vegetable oil heated in a frying pan is also added there. The carrots are mixed. Many housewives skip the stage of cooking a vegetable, using already prepared Korean carrots in a salad with soy asparagus.

At the end of cooking, chopped mushrooms, asparagus and carrots are mixed, 1-2 cloves of chopped garlic are added there, as well as 1-2 tablespoons of mayonnaise at your own discretion. Such a salad can be served immediately, but it is better to let it stand in the refrigerator for 2-4 hours.

With bell pepper

This appetizer is bright, fragrant and very tasty. In addition, soy asparagus salad with bell pepper is well suited for a vegetarian and dietary diet.

What products are required to prepare the dish:

• soy asparagus (fuju) - 250 g;
• carrots, a medium-sized root crop will be enough - 1 pc.;
• Bulgarian pepper juicy - 1 pc. (color doesn't really matter)
• onion - 1 pc. (a small onion will do);
• vegetable oil - about 50 ml for frying;
• spices (ground ginger, red pepper) - to taste;
• soy sauce;
• garlic - 2 small cloves.

Dry fuju should be brought to a state of softness. This can be done in two ways. In the first case, the asparagus is soaked in cold water overnight. In the morning, the water is drained and fuju is used for any purpose - it turns out to be quite soft. Cooking in the second way involves lowering a colander with asparagus into boiling water for about 1 minute. After that, the water is allowed to drain, and the fuju is placed in a container with a lid for 15 minutes. During this time, the soy asparagus is already cooked, and it is cut into small pieces.

Carrots are peeled and rubbed on a shredder, onions are cut into thin half rings. Vegetables are fried in oil in a heated deep frying pan. After the appearance of a golden color, spread the asparagus in the pan and add the bell pepper cut into pieces. All ingredients are fried together for about 5 minutes.

At the end, the dish is seasoned with soy sauce, spices and garlic.

Asparagus with vegetables

The previous snack recipe, with a little refinement, can turn into a completely different no less tasty and healthy dish - soy asparagus salad with vegetables. To do this, after adding fried onions and bell peppers to the asparagus, chopped fresh tomatoes and cucumbers are sent to the appetizer.

Despite the original taste, there are benefits and harms of soy asparagus. That is why you should not get too carried away with such products. It is better to use fuju regularly, but little by little.

From the variety of vegetable snacks, united by the common word "in Korean", many people like the unique salad "Korean asparagus".

Few thought about the fact that the main ingredient in the salad is not the asparagus plant, but a product called "soy asparagus" or, more correctly, fuju.

Fuju is a product of soy origin that has nothing to do with real asparagus. This product with a huge amount of useful substances consists of almost 40% of and has a unique composition of trace elements, vitamins and amino acids.

Now fuju is available in stores in dried form, so making Korean asparagus salad at home is quite simple.

Korean classic asparagus

For cooking you will need:

• fuju - 200-250 gr;
• vegetable oil - 50 ml;
• onion - 1 pc;
• garlic - 2-3 cloves;
• sugar - ½ teaspoon;
• soy sauce - 2 tablespoons;
• salt, red pepper or a mixture of peppers, coriander.

salad preparation:

1. Fuju, or dried asparagus, is soaked in a saucepan in cool water for 1-2 hours until it softens. Drain the water, squeeze by hand. Do not squeeze hard so that it does not become dry in the salad. If the asparagus is large, then cut into small sticks.
2. In a salad mixing bowl, mix the ingredients: soaked asparagus, vinegar, soy sauce, sugar and spices.
3. Heat vegetable oil in a frying pan.
4. Peel onion and garlic first. Cut the onion into half rings, chop the garlic on a crush or fine grater.
5. Fry the onion in vegetable oil until golden brown. When it gives the juice to the hot oil, it should be removed from the pan and can be used in other dishes, or if you allow the presence of fried onions in the asparagus salad, you can leave it.
6. Add garlic to the hot "onion oil", let it warm up without fire in a pan.
7. Hot oil with garlic and onion, if left in oil, pour into a bowl with asparagus and spices. We mix everything and leave to infuse and cool in a cool place for at least 3-4 hours.

Of the ingredients you will need:

• fuju - 200-250 gr;
• carrots - 1-2 pieces;
• vegetable oil - 50 ml;
• onion - 1 pc;
• garlic - 2-3 cloves;
• sugar - ½ teaspoon;
• table vinegar, apple or rice - 1-2 tbsp. spoons;
• - 2 tablespoons;
• salt, red pepper or a mixture of peppers, coriander and your favorite spices.

Cooking step by step:

1. Dried asparagus - fuzhu - pour cool water in a saucepan and let it brew for 1-2 hours until it swells. After, drain the water, squeeze out excess moisture from the asparagus, cut into small pieces.
2. We clean the carrots, grate them on a carrot grater in Korean style: long thin sticks.
3. In a deep salad bowl, mix carrots with asparagus. Add soy sauce, vinegar, sugar, pepper and spices there.
4. Peel the onion, cut into half rings. Fry in a pan in vegetable oil.
5. After frying, according to the traditional recipe, we extract the onion from the oil, because it has already filled it with its “onion” aroma. But, if you wish, you can leave it.
6. In the hot "onion oil" add the garlic, grated on a fine grater or crushed through a crush. Let it fry a little in oil.
7. In a bowl where the ingredients are already marinated, pour the hot oil with garlic from the pan. Mix everything and leave to soak for 3-5 hours in a cool place.

Salad "Korean-style asparagus with carrots" is more familiar on the dinner table, because carrots dilute a salad of one asparagus, which is heavy in caloric composition.

It should be immediately clarified that soy asparagus has nothing to do with ordinary asparagus. The latter is a vegetable, and the former is a product obtained artificially from soybeans. In fact, soy asparagus is a foam collected from boiled soy milk and dried. The product is inexpensive, the taste is neutral, so it is suitable for preparing various dishes. The most popular option is soy asparagus salad.

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

The product contains a lot of vegetable protein, so it saturates well and is well absorbed. But keep in mind that soy asparagus is quite high in calories, 100 grams of dry product contains almost 400 kcal! But with moderate use, the product is very useful.

Asparagus is sold dry, so it must be prepared before preparing the salad. If there is time, then asparagus should be poured with cold water and left for 6-8 hours until softened. If there is no time, then asparagus can be poured with boiling water and cooked at a low boil for about 20 minutes. But the last preparation option should be used only in emergency cases, since boiling destroys vitamins and valuable amino acids.

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

The cooked 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, the benefits of which are still being 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 using soy products, there is a risk of hormonal imbalance.

Korean Soy Asparagus Salad

There are many varieties of Korean-style soy asparagus salad, we offer a very simple recipe that uses ready-made Korean-style carrots.

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

Soak the asparagus in water, when it becomes soft, cut into pieces 2.5-3 cm long. Cut the onion into thin halves of the 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 fire and fry, stirring for 2-3 minutes. Transfer the fried foods to a plate to cool quickly.

We mix asparagus with onions with ready-made Korean carrots (purchased or homemade). Season with soy sauce, sprinkle with finely chopped herbs.

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

Asparagus salad with vegetables

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

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

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

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

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

Advice! When buying spices, pay attention to the fact that there are different options - very spicy, medium spicy and soft. Choose to your taste.

We clean the carrots, rub them with long narrow sticks using a special grater. Grate hard cheese and fresh cucumber in the same way. Mix vegetables and cheese with asparagus, add cherry tomatoes cut in half. Fill with vegetable oil. It is recommended to serve the salad in portions, laying it on a plate, which was covered with lettuce leaves. It is recommended to serve white bread toasts with the salad.

Light green bean salad

A light version of the salad made with soy asparagus.

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

Cut soy asparagus pre-soaked in water into slices about 2 cm long. Clean fresh green beans, cut them into slices of the same length as asparagus. Dip the beans in salted boiling water and cook for about 5-7 minutes. Drain the liquid through a colander and refrigerate. Mix with asparagus.

In order to diversify your diet, it is not necessary to look for descriptions of complex exotic dishes in cookbooks. It is much more productive to use less common products in familiar recipes, for example, the use of asparagus will give any salad a new unusual taste. This plant contains many useful vitamins and has anti-cancer properties, so it is well suited not only for everyday, but also for diet cooking.

How to make asparagus salad

There is an important feature that you need to understand before choosing the right recipe. All asparagus, which is used in cooking for salads, is divided into two large categories, which determine not only the characteristics of cooking, but also the composition of the dish, its calorie content and purpose. Distinguish:

• Natural asparagus. They are green or white and are used raw or boiled in traditional salads (i.e. chopped vegetables flavored with dressing).
• Soy asparagus (fuju). The artificial product is similar in appearance and taste to the natural analogue. The most common option for its use is the preparation of Korean-type salads (that is, with an abundance of spices and marinating ingredients).

Of the two options given for salads, natural asparagus sprouts are more commonly used. Cooking in this case includes the following steps:

1. Asparagus preparation. It can be boiled (green - up to 5 minutes, white - three times longer) or used raw after scalding with boiling water. In both cases, it will need to be peeled off the crust. Boiled shoots are cut into pieces 4-5 cm long, unless otherwise indicated in the recipe.
2. Preparation of additional ingredients. As a rule, these are vegetables that are cut into cubes or strips, but there may also be chicken breast that requires boiling or mushrooms that need to be fried.
3. Preparing the dressing (sauce). The basic component in many cases is vegetable oil (ideally olive), but it can also be sour cream, mayonnaise, ketchup. The sauce base is supplemented with other ingredients - mustard, vinegar, crushed garlic, chopped herbs, seasonings.
4. Mixing asparagus sprouts and additional ingredients.
5. Adding spices. Dressing with prepared sauce.
6. Salad decoration.

To prepare fuju dishes, it must first be soaked for 8 hours (another option is to dip it in boiling water for 1-2 minutes, discard it in a colander, transfer it to a resealable container for a quarter of an hour), and then cut it into pieces. The further procedure involves combining with raw or fried vegetables and marinating for several hours in vegetable oil and a set of seasonings. The result is a spicy snack with a high fat content. If you skip the pickling stage, then the snack will contain much fewer calories..

asparagus salad recipes

Imagining the basic technology for preparing this dish, making a delicious snack is quite simple. In most cases, the ability to cut and boil vegetables is sufficient, therefore, in a simple form, asparagus salad is available to everyone. By varying the products and the method of preparation, you can make a dietary or festive dish. In our country, they rarely cook from these shoots, so the appearance of such an appetizer on the table will arouse the interest of guests and home.

with carrots

• Time: 50 minutes.
• Calorie content of the dish: 73 kcal per 100 g.
• Cuisine: European.
• Difficulty: easy.

Salad with asparagus and carrots is very easy to prepare - even a novice cook can make it for lunch or dinner. Boiled, stewed, canned and raw vegetables harmoniously combine here, adding their own note of taste to the overall bouquet. The cooking technology can be called rational and thrifty, because even green pea marinade comes into play!

Ingredients:

• white asparagus - 200 g;
• carrots - 200 g;
• canned green peas - 1 can (240 g);
• tomato - 1 pc.;
• apple cider vinegar - 1 tsp;
• garlic - 2 cloves;
• sesame - 1/4 tsp;
• salt, seasonings - to taste.

Cooking method:

1. Boil asparagus sprouts for 12 minutes, put in a colander, cut.
2. Separate the canned green peas from the liquid.
3. Cut carrots into strips. Then place it in a pan, pour in the liquid from canned food and simmer for 10 minutes.
4. To prepare the dressing, chop and crush the garlic. Add vegetable oil and vinegar.
5. Combine the chopped vegetables, pour over the dressing, mix, sprinkle with sesame seeds.
6. Cut the tomato into circles, decorate the cooked salad on top.

With mushrooms

• Time: 20 minutes.
• Number of servings: for 4 persons.
• Purpose: snack.
• Cuisine: European.
• Difficulty: easy.

Asparagus stalks and mushrooms are a very successful combination that even sophisticated gourmets should appreciate. Additional flavors are added by the mustard and basil used in the sauce. Those who monitor their weight can exclude the preparation of dressing from the recipe - in this case, the snack will turn out to be less high-calorie and can be consumed without fear of gaining extra pounds.

Ingredients:

• green asparagus - 400 g;
• bell pepper - 1 pc.;
• white mushrooms - 200 g;
• hard cheese - 50 g;
• garlic - 2 cloves;
• lemon - 1/2 pc.;
• vegetable oil - 2 tbsp. l.;
• mustard - 1 tbsp. l.;
• basil - a small bunch;
• salt, seasonings - to taste.

Cooking method:

1. Asparagus sprouts are scalded with boiling water, discarded in a colander, cut into pieces 4-5 cm long.
2. The garlic is minced and crushed.
3. Bulgarian pepper is cut into circles.
4. Mushrooms are washed, coarsely cut and fried in vegetable oil for 10 minutes. At the end of cooking, garlic is added to them, everything is salted to taste.
5. 3-4 sprigs are separated from a bunch of basil, the rest is used to make the sauce - chopped with a knife, vinegar, mustard and vegetable oil are added, everything is mixed. Spices are added to taste.
6. Chopped asparagus stalks, sweet peppers and mushrooms are laid out in a salad bowl, mixed, seasoned with sauce.
7. Cheese is grated, used for sprinkling. Finally, the salad is decorated with the remaining sprigs of basil.

With cheese

• Time: 20 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 70 kcal per 100 g.
• Purpose: salad, diet food.
• Cuisine: European.
• Difficulty: easy.

Feta cheese and olives in the salad give it a distinct Greek flavor. Fresh vegetables predominate here (cucumbers, sweet peppers) and there is no abundance of seasonings, so those on a diet can successfully use it as a main course for dinner. This will be a great opportunity to diversify the diet with an interesting snack - simple to prepare, but with a touch of Mediterranean cuisine.

Ingredients:

• green asparagus - 300 g;
• feta cheese - 150 g;
• cucumber - 1 pc.;
• sweet pepper - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l.;
• lemon juice - 1 tsp;
• pitted olives - 5 pcs.;
• salt, seasonings - to taste.

Cooking method:

1. Asparagus stalks are boiled for 5-6 minutes, cooled, cut into pieces 4-5 cm long.
2. Cheese is cut into cubes, cucumber and sweet pepper - into strips.
3. The garlic is crushed with a press, mixed with olive oil and lemon juice.
4. The chopped ingredients are put in a deep bowl, mixed, add the prepared dressing.
5. Olives are cut in half lengthwise and used to decorate the finished dish.

With Chiken

• Time: 1 hour.
• Number of servings: for 5 persons.
• Calorie content of the dish: 82 kcal per 100 g.
• Purpose: snack, diet food.
• Cuisine: European.
• Difficulty: easy.

Due to the need to boil the chicken breast, this dish takes longer to prepare than other asparagus salads, but the result is worth the time spent. The result is a complete diet meal that can replace lunch or dinner for those who are watching their weight. This appetizer is also suitable for a festive (especially New Year's) table.

Ingredients:

• green asparagus - 200 g;
• chicken breast - 1 pc.;
• cucumber - 1 pc.;
• bell pepper - 1 pc.;
• canned green peas - 1 can;
• lemon - 1/2 pc.;
• leek - 1 pc.;
• egg - 1 pc.;
• mustard - 2 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• bay leaf - 1 pc.;
• salt, seasonings - to taste.

Cooking method:

1. Asparagus shoots are boiled for 4-5 minutes, then lean back in a colander, cut into pieces.
2. Chicken breast is boiled in salted water with bay leaf for 30 minutes, cooled, cut into strips.
3. Green peas are removed from the jar.
4. The egg is boiled hard-boiled (8 minutes), peeled.
5. The remaining vegetables are cut into strips.
6. To prepare the dressing, juice is squeezed out of half a lemon, mixed with vegetable oil and mustard.
7. The chopped ingredients are mixed in a deep bowl, poured over with dressing.
8. The egg is rubbed on a coarse grater and sprinkled on top for decoration.

From fried asparagus

• Time: 40 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 83 kcal per 100 g.
• Purpose: snack, breakfast.
• Cuisine: European.
• Difficulty: easy.

Although cooking often relegates salad only as an appetizer for lunch and dinner, the dish prepared according to this recipe will be very satisfying, so it can also be used for a separate meal (for example, for an afternoon snack for children). This recipe uses an unconventional way to prepare asparagus sprouts - batter frying. For this reason, the dish is immediately laid out on portioned plates, and not mixed in a common salad bowl.

Ingredients:

• green asparagus - 300 g;
• tomato - 2 pcs.;
• egg - 2 pcs.;
• starch - 1 tbsp. l.;
• lettuce leaves - 4 pcs.;
• greens - 1 bunch;
• salt, spices - to taste.

Cooking method:

1. Boil asparagus sprouts, put in a colander, cut into pieces 6-8 cm long.
2. To prepare the batter, starch is diluted with 40 ml of cold water. Eggs are whipped. Diluted starch and salt are added to them to taste.
3. The oil is heating up in a frying pan. Chopped shoots are dipped in batter and fried.
4. The tomato is cut into slices.
5. A lettuce leaf is placed on a serving plate. Several circles of tomato are placed on it, fried asparagus sprouts are placed on it, everything is decorated with chopped dill, parsley sprigs or cilantro on top.

Salad with pickled asparagus

• Time: 30 minutes (excluding the marinating period).
• Number of servings: for 4 persons.
• Calorie content of the dish: 80 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: easy.

In this recipe, the base vegetable is used in an uncharacteristic pickled form, which is why the dish cannot be classified as dietary. It uses a simplified dressing (pure vegetable oil), which brings it closer to traditional vegetable salads, where complex sauces are not provided. The prepared snack can be stored in the refrigerator for up to 3 days, but it is better not to cook it in large quantities and eat it at a time until the dish has lost its freshness.

Ingredients:

• green asparagus - 200 g;
• cabbage - 200 g;
• carrots - 200 g;
• egg - 2 pcs.;
• vinegar 9% - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• salt, spices (coriander, allspice, thyme, tarragon, ground cloves, bay leaf are used for the marinade) - to taste.

Cooking method:

1. Asparagus sprouts are dipped in boiling water for 1 minute, discarded in a colander, cleaned, cut.
2. To prepare the marinade, 200 ml of water is heated, salt, sugar, pickling seasonings are added, boiled for 10 minutes, vinegar is added.
3. Cabbage and carrots are cut into strips.
4. Hard-boiled eggs (for 8 minutes).
5. Asparagus shoots and cabbage are placed in a small resealable dish (for example, a saucepan, a jar), poured with hot marinade, and vinegar is added. While the pickled vegetables are warm, they are kept at room temperature, when they have cooled, they are placed in the refrigerator. They will be ready in 6 hours, but if you double this interval, then the asparagus salad will be much tastier.
6. After the marinating time, the vegetables are thrown into a colander, bay leaves and allspice are removed, transferred to a salad bowl, mixed and seasoned with vegetable oil.
7. The eggs are cut in half. Each half is decorated with a portion of salad.

From soy asparagus with sweet pepper

• Time: 30 minutes (excluding soaking and marinating).
• Servings Per Container: 4 servings.
• Calorie content of the dish: 113 kcal per 100 g.
• Purpose: snack.
• Cuisine: Asian.
• Difficulty: easy.

A characteristic feature of fuju salad is its spicy taste. It appears due to the use of garlic, soy sauce and various seasonings. Often such a dish includes carrots and involves a special pickling using calcined oil, but you can cook according to a simplified recipe. In this case, there will be less sharpness, which many will like.

Ingredients:

• fuju asparagus - 100 g;
• cabbage - 200 g;
• Bulgarian pepper - 2 pcs.;
• onion - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• soy sauce - 1 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• garlic - 3 cloves;
• granulated sugar - 1/2 tsp;

Cooking method:

1. Fuju is soaked in cold water for 8 hours, leans back in a colander, squeezed out, chopped into strips 6-8 cm long. To make the finished dish look more beautiful, the cut must be made diagonally.
2. Cabbage is cut into strips.
3. To get the dressing, soy sauce is mixed with vinegar, garlic, granulated sugar, salt, spices for Korean carrots, passed through a press, are added to this mixture.
4. Peppers are cut into rings, fried for 4-5 minutes and combined with fuju asparagus and cabbage. This mixture is laid out in an airtight container, poured over with dressing, mixed and put in the refrigerator so that the salad can infuse. The minimum holding time at a low temperature is 4 hours, but if you insist 2-3 times longer, then the dish will be much tastier.
5. The onion is cut into rings, fried over low heat for 1-2 minutes until golden brown, and used to decorate the salad before serving.

in Korean

• Time: 20 minutes (excluding soaking and marinating).
• Number of servings: for 4 persons.
• Calorie content of the dish: 156 kcal per 100 g.
• Purpose: snack.
• Cuisine: Asian.
• Difficulty: medium.

When you prepare Korean soy asparagus salad, be sure to let it brew so that the dressing ingredients thoroughly soak the ingredients. By adjusting the pickling time, you can, if desired, reduce or increase the final spiciness of the dish. This recipe uses carrots - the main product for such snacks. She earned such popularity among culinary specialists due to her unique quality of absorbing the tastes and aromas of the dressing.

Ingredients:

• fuju asparagus - 150 g;
• carrots - 300 g;
• tomato - 2 pcs.;
• garlic - 3 cloves;
• vegetable oil - 3 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• salt, spices for carrots in Korean - to taste.

Cooking method:

1. Soak dry asparagus in water for 8 hours, drain, squeeze, cut into 3-4 cm pieces.
2. Grate carrots on a special grater for Korean carrots.
3. The dressing is made from a mixture of soy sauce and vinegar.
4. In a deep bowl, grated carrots and crushed garlic are added to chopped soy asparagus, everything is sprinkled with spices.
5. Vegetable oil is heated in a saucepan, and in this form it is poured into a salad.
6. Everything is well mixed, closed with a lid and sent to a cold place for 4-10 hours.
7. The tomato is cut into circles and combined with the pickled mixture.

Dried asparagus with sour cream sauce

• Time: 30 minutes (excluding soaking).
• Number of servings: for 4 persons.
• Calorie content of the dish: 150 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

In this recipe, dried asparagus salad is prepared in an original way. Instead of marinating with calcined vegetable oil, the range of flavors here is set by an appetizing sour cream sauce. For this reason, even with the use of fuju, this appetizer belongs to European, and not Asian cuisine. There is no spicy taste characteristic of the East, garlic and soy sauce, and without knowing in advance, one can decide that this dish is made from ordinary asparagus sprouts.

Ingredients:

• fuju asparagus - 150 g;
• eggplant - 2 pcs.;
• sweet pepper - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• sour cream - 100 g;
• flour - 1 tbsp. l.;
• dill - 1 bunch;
• salt, spices - to taste.

Cooking method:

1. Fuju asparagus is soaked, squeezed, cut into pieces of 5-6 cm.
2. Pepper is cut into rings, fried for 2 minutes. Mixed in a salad bowl with fuju.
3. The eggplant is peeled, cut into cubes, fried for 6 minutes in the remaining vegetable oil in the pan. Add to salad bowl.
4. To prepare the sauce, the flour is sifted, fried in a dry frying pan until creamy. Sour cream is slowly added to the flour, with continuous stirring with a whisk. Salt and spices are added to taste.
5. Before serving on a serving plate, the salad is poured over with sauce and sprinkled with chopped dill.

Video

Asparagus is a crop that has over 200 species. However, only a few of them have become popular, and in cooking the white or green variety is more often used. Moreover, on the basis of the latter, not only a variety of dishes are made, but also used in folk medicine.

The product contains many vitamins and is a valuable source of protein, so it is often included in sports and dietary nutrition programs. The easiest dish you can make is this asparagus salad. We offer 7 simple recipes.

In haste, you can make a salad of asparagus with carrots.

This will require the following components:

• 300 g of asparagus;
• a few carrots;
• green onion feathers;
• low-fat mayonnaise.

How to make asparagus salad:

1. Peel the asparagus, chop and sauté in a frying pan.
2. Cut carrots into long strips, chop green onions.
3. Mix the ingredients, salt and season with sauce.

On a note. There is another way to prepare this dish, when the asparagus is fried with carrots and the salad is served hot.

Cooking with chicken

When you have time, you can make a hearty salad with asparagus and chicken, seasoning it with a mustard-lemon dressing with olive oil.

You will need to take the following products:

• asparagus;
• chicken breast;
• fresh cucumbers;
• bell pepper fruits;
• canned peas;
• the white part of the leek;
• lemon;
• mustard;
• olive oil;
• salt.

How to cook the dish:

1. Blanch the asparagus in salted water, cool in a colander and chop.
2. Boil the chicken and disassemble into fibers.
3. Cut the cucumbers, bell peppers, leeks, drain the marinade from the peas.
4. Prepare a sauce of mustard, lemon and olive oil.
5. Mix the prepared ingredients, salt and season.

If desired, you can add grated carrots or cherry tomatoes. And if you exclude chicken from the composition, you get a low-calorie lean salad for those who are on a diet.

Salad with arugula, tomatoes and cheese

Arugula is no less useful than asparagus, and the combination of these components will result in a salad rich in vitamins and microelements.

In the process of work you will need:

• asparagus;
• arugula;
• green onions;
• strong tomatoes;
• small crackers;
• mayonnaise.

How to prepare vitamin salad:

1. Boil the asparagus in salted water, cool and cut.
2. Wash the arugula, tear with your hands or chop with a knife.
3. Cut tomatoes into slices, chop green onions.
4. Using a knife, make small cubes of cheese.
5. Put the prepared products in a salad bowl, pour crackers and season the dish with mayonnaise.

Attention! It is necessary to put sauce and crackers in the salad before serving, because even as a result of a short storage they will become soft and unpleasant in taste.

Korean Soy Asparagus

Asparagus is often used in Asian cuisine, making dishes based on it with the addition of a large amount of aromatic spices.

To prepare Korean asparagus salad you will need:

• dry soy asparagus;
• garlic;
• soy sauce;
• rice vinegar;
• powdered pepper (preferably red);
• coriander;
• salt.

How to make soy asparagus salad:

1. Soak the asparagus overnight or blanch in salted water.
2. Squeeze out the swollen product from the liquid and cut into small bars.
3. Fry finely chopped onion until golden brown.
4. Mix rice vinegar with soy sauce in one bowl, and crushed garlic and spices with salt in another.
5. Season the asparagus with onion, spice mixture and prepared sauce, mix and leave in a tightly sealed container.

The spicy salad will be ready in a few hours. It is better to insist it on the middle shelf of the refrigerator.

Salad with champignons

Asparagus pairs well with any kind of mushroom.

To prepare a snack you will need:

• asparagus;
• mushrooms;
• several bulbs;
• carrot;
• garlic;
• Dill;
• sour cream or mayonnaise sauce;
• some salt.

How to cook the dish:

1. Boil the asparagus in boiling water, cool and cut.
2. Pass the onion with carrots, add mushrooms and fry until tender.
3. Prepare a sauce of sour cream or mayonnaise, crushed garlic and chopped dill.
4. Mix the ingredients, salt and season.

Advice. You can cook a more satisfying dish if you add boiled or smoked meat to the salad.

With crab sticks

There are many ways to prepare a salad with crab sticks, including asparagus.

To prepare the dish you will need:

• asparagus;
• a pack of crab product;
• several eggs;
• cucumbers;
• green onions;
• sweet corn;
• salt;
• light mayonnaise.

How to make a salad:

1. Boil the asparagus in salted water, cool in a colander and chop.
2. Grind boiled eggs, crab sticks, cucumbers and green onions.
3. Combine the ingredients, add sweet corn, salt and mayonnaise sauce.

The advantage of this salad is that it will keep its taste for 24 hours after cooking.

Warm salad with asparagus and seafood

Seafood lovers will love the warm salad with asparagus, shrimp and squid.

For cooking you will need:

• fresh asparagus;
• 80 g long-grain rice;
• frozen shrimp and squid;
• green pea;
• bulb;
• carrot;
• ½ lemon;
• soy sauce;
• a little mustard.

How to make a salad with asparagus and seafood:

1. Sort the rice grains, scald with boiling water, and after 15-20 minutes put them in a colander.
2. Blanch the asparagus, drain and chop.
3. Boil shrimp and squid, cool.
4. Make a stir-fry with chopped onions and grated carrots, then add the asparagus and continue cooking.
5. Add steamed rice, shrimp and chopped squid meat to the salad, add green peas and lightly fry, stirring constantly.
6. Add mustard and soy sauce to the dish, mix, remove from heat and let it brew under the lid for a while.

On a note. There is a universal dressing for asparagus salads. For 100 g of product, a mixture of 10 ml of vinegar and 20 ml of soy sauce is required. Such a sauce will perfectly complement a dish prepared on the basis of this healthy culture.