Olive Oil Asparagus Stew Recipe
I usually cook asparagus as an accompaniment to meat, fish or chicken, but one day when there was nothing I could cook at home other than asparagus, I had to make it as a main dish and I thought of making it with olive oil. The amount wasn't much, so when eaten with rice, it was only enough for two people, but the result was amazing so I wanted to share the recipe.
In Turkish cuisine the dishes cooked without tomate pasta and served cold are called olive oil dishes. That's why this dish is called an olive oil stew as well.
As I do with all olive oil dishes, I flavored asparagus with salt, sugar and lemon. For a while, orange celeriac recipe was incredibly popular. People couldn't stop praising the orange celeriac recipe. I was very excited when I first heard the recipe. I imagined that orange would give a pleasant aroma. It would be a lie if I said I wasn't a little disappointed on my first try. Because the flavor I got was the same as my olive oil celeriac stew recipe. I later learned that using sugar and lemon in olive oil dishes is not a generally accepted action. When sugar and lemon come together, it gives the sweet and sour taste of orange, and yes, it really goes well with olive oil. But this was not a new taste for me. This was the reason for my disappointment.
I could more or less imagine what kind of flavor awaited me in olive oil asparagus stew, but it turned out to be a little more delicious than I expected. I think carrots have a big impact on this. Although carrots are often paired with peas, since peas are also slightly sweet, I think their harmony is not perfect, but carrots suit better with vegetables that do not have any sweetness, such as celeriac, cauliflower or asparagus.
As I mentioned in the recipe, you can serve olive oil asparagus stew hot, cold or warm.
Enjoy your meal...
Ingredients
- 300 g of asparagus,
- 2 small carrots,
- 1 onion,
- 1.5 cups of water at room temperature,
- 1 teaspoon of all purpose flour,
- 1 teaspoon of sugar,
- 1 teaspoon of salt,
- Juice of half a small lemon,
- 4 tablespoons of olive oil.
Preparation
- Heat the olive oil in a deep pan, add the onion cut into half moons shape and stir fry for a few mins.,
- Peel the root parts of the asparagus with a vegetable peeler and chop them into 3-4 cm length,
- Peel the carrots and chop them thinly,
- Add asparagus and carrots to the onions and stir fry for a few minutes,
- Take flour, sugar, salt, lemon juice and lemon juice into a bowl and mix,
- Add the mixture to the pan,
- Close the lid and cook over low heat until the vegetables soften,
- You can serve hot, warm or cold.
Enjoy your meal...