Asparagus Midori
4 servings
20 minutes
Midori asparagus is an exquisite dish inspired by French gastronomic traditions. At its core is soy asparagus infused with the aromas of coriander, garlic, and three types of pepper. Carrots add a light sweetness and juiciness, while fried onions bring a piquant touch. Soy sauce and vinegar unite all flavors in a harmonious balance. The dish has a rich, spicy taste with a slight tang and pleasant texture – the asparagus remains firm, the carrots tender, and the spices reveal all facets of flavor enjoyment. It works wonderfully as an independent appetizer or as a side dish to meat and fish dishes. Midori asparagus is a culinary symphony where classic meets originality, creating delightful taste and unforgettable sensations.
1
Soak the asparagus until ready (the time and amount of water changes depending on the manufacturer). The asparagus should have a slightly 'rubbery' consistency.
- Soy asparagus (yuba/fuzhu): 250 g
2
Drain the asparagus in a colander and rinse with cold water. Cut into pieces of 4–5 cm.
- Soy asparagus (yuba/fuzhu): 250 g
3
Peel the carrot and grate it.
- Carrot: 500 g
4
Place grated carrots in a deep bowl, add salt, sugar, vinegar, mix, and then knead with hands until juice appears. Let it sit for 15 minutes.
- Carrot: 500 g
- Salt: to taste
- Sugar: to taste
- Vinegar: 2 tablespoons
5
Peel the onion, slice it into thin rings, and lightly fry for 1-2 minutes in a heated pan with vegetable oil.
- Onion: 1 head
6
Crush the coriander and mix it with 3 types of ground pepper. Add to the pan and squeeze in the garlic. Sauté for another minute.
- Coriander seeds: 4 teaspoons
- Ground red pepper: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Ground paprika: 1 teaspoon
- Garlic: 3 cloves
7
Pour the asparagus into the pan, add soy sauce and mix. Fry everything together for 1-2 minutes.
- Soy asparagus (yuba/fuzhu): 250 g
- Soy sauce: 4 tablespoons
8
Transfer the contents of the pan to a bowl with carrots and mix.
- Carrot: 500 g
