Asparagus season with Kikkoman

It’s finally here: fresh asparagus. Depending on the weather, the asparagus harvest starts in mid to late April and lasts until 24 June – St. John’s Day. Asparagus not only tastes good with the classic Hollandaise sauce – asparagus and soy sauce also form a tasty duo. Here we show you delicious uses. And with our tips and tricks for the right asparagus preparation, nothing can go wrong when cooking!

Asparagus is not just asparagus. This is already evident when shopping. Asparagus tastes best when picked in the morning and prepared the same day. Of course, this assumes that it is bought during the asparagus season and that it comes from the region. The farmer’s rule for this is “Picked in the morning and eaten at noon”. You can recognize fresh asparagus by the fact that the ends are still a little moist and some juice can be squeezed out when you squeeze them. A smell of juice that is no longer fresh and musty reveals old asparagus. Raw, fresh asparagus spears are firm and not discolored, as is the asparagus head. When you rub fresh asparagus stalks together, they make a squeaky sound.

The asparagus must be stored cool, moist and dark, preferably in the refrigerator. Wrapped in a damp cloth and protected by a plastic bag, the asparagus stays fresh for two to three days. If the asparagus is already peeled, it can be stored in the same way, but it will only keep for a day.

Before peeling, the asparagus should be freed from any remaining sand under cold running water. Then the asparagus peeler is used – but a normal vegetable peeler will do, too. Always peel white or purple asparagus from top to bottom. To do this, place the bar on your forearm and hold it with your fingers at the tip. Start peeling about 0.5 – 1 cm below the end of the asparagus tip. Make sure that you peel it thinly but evenly and all around. The ends of the asparagus are cut off. Green asparagus does not usually have to be peeled. Remnants of sand and the ends should be removed anyway. If the green asparagus is a bit older, we recommend peeling the lower half of the spears sparingly.

When cooking, the royal vegetable should only be covered with water so that the valuable vitamins and minerals of the asparagus spears are preserved. Add about ½ tablespoon of naturally brewed soy sauce per liter of water. A pinch of sugar helps to remove the bitter substances from the asparagus – alternatively, some pieces of white bread can be added to the cooking water. With green asparagus, you can also add a bit more sugar. A dollop of butter should not be missing as a taste refiner. If the asparagus is placed in the boiling water, it needs between 10 and 25 minutes to cook, depending on the thickness of the spears. Green asparagus is usually cooked after 5 to 8 minutes, which also depends on the diameter. You can test whether the asparagus is really done with a sharp knife: the knife should slide easily through the end of the asparagus, but with little resistance.

Boiled potatoes, raw and cooked ham, a delicious piece of pork or beef fillet, veal or fish go well with asparagus. Sauce Hollandaise or Sauce Béarnaise complete the menu. Also delicious: with melted butter and a dash of soy sauce. Because the naturally brewed soy sauce from Kikkoman is a delicious accompaniment to the king vegetable and comes in a wide variety of variations. Convince yourself with our delicious recipes with green asparagus or white asparagus.

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