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Asparagus is a vegetable that has been used since ancient times both in cooking and medicine, in the kitchen for its delicate taste and medicine for its diuretic properties . The oldest recipe book that there is "De re coquinaria, Book III of Apicius' included a recipe that explains how they should cook them. The asparagus was cultivated by the Egyptians, Greeks and Romans, who ate them fresh in season and dried to consume in winter.
can be eaten in numerous ways, steamed, boiled, grilled, or in different dishes, like scrambled eggs, casseroles, fish, etc. and this is because due to its delicate flavor combines well with many ingredients. When consumed in salads have to wait until the last minute to Spice it because the acidity of most of the trappings put yellow asparagus. Normally when canned asparagus, but as is often eaten together with mayonnaise or oil and a squeeze of lemon. However in this recipe I give, we're going to eat stuffed with ham and cheese, and get to see what a delight.

INGREDIENTS:

1 can asparagus
fat 6 slices of ham finite
One tub of Philadelphia cheese
A small tub of cream cheese
A piece of manchego

Hacel MODE:

For this recipe we need some asparagus that are Goths:

Make drain the asparagus for at least an hour (if it can be better overnight) so that they release as much water as possible. Cut ham into strips of a width more or less like asparagus. Cut them in half, and cash them placed in a tray that can go in the oven. Put
over each half of the asparagus ham and we cut up each put some philadelphia cheese pegotitos:

Place half the asparagus that we had reserved:

Cover with cream and add the grated manchego cheese.
Place in the oven for browning.

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ASPARAGUS STUFFED CREAM CHEESE LOMBARDA quenelle

Red cabbage is a cabbage in the cabbage family, which is very attractive because of its striking purple color produced by a pigment called anthocyanin, which is a great antioxidant. The hue color from purple to blue depending on the acidity of the soil where it is grown, becoming more purple if more acid soils and blue if you are alkaline. There are currently
Lombard throughout the year, but recently we had only the mid-winter, so it is typical of Christmas. This recipe that I propose, is a different way of eating, and I think you'll like it.

INGREDIENTS:

One Lombard (need not be large, because the leaves have very prietas, goes a long way.
1 onion 1 leek


A splash of vinegar ricotta cheese 150 g. (You can also use ricotta or cottage)
50 g. blue cheese

A spoonful of sugar olive oil, salt and pepper 3 cloves

A handful of almonds.

PREPARATION:

Put a pot on the fire and cover bottom with olive oil. Peel and chop the onion and leek (white part only) and sauté in oil when hot. Remove the tough leaves of the cabbage, wash and chop the rest. Color before they take the onion and leek, add the cabbage and cook the whole. Incorporate cloves, vinegar and sugar and three cups of water and let cook until tender (you can do it in the pot). Once cooked, grind it, but before removing part water. Once crushed can gradually incorporate some of the cooking water, if that is too thick vieseis. Add a few grinds of pepper and rectify the seasoning if necessary. Put in a bowl
both cheeses and mix with fork until a smooth paste (if you see that you need, you can add a thread of oil to bind it). With the help of two teaspoons, form the quenelles go cheese.
Toast the almonds.
Put in a bowl of cabbage and cream in the center a quenelle. Place steaks on elcima almond and water with a splash of olive oil.

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President the Republic, Alan Garcia, issued this morning the Religious Freedom Act