Asparagus Bean Salad for the Winter

Ingredients for Making Asparagus Bean Salad for the Winter

  1. Asparagus beans 1 kilogram
  2. Ripe red tomatoes 1 kilogram
  3. Carrot 300 grams
  4. Onion 200 grams
  5. Salt 3 teaspoons
  6. Sugar 2 teaspoons
  7. Sunflower oil 200 grams
  • Main ingredients: Beans, Onions, Tomato


Deep frying pan or pan, grater, kitchen knife, wooden spatula, glass jars with lids, pot holders, cutting board, colander.

Cooking Asparagus Bean Salad for the Winter:

Step 1: boil the beans.

Sort the asparagus beans, rinse thoroughly with running water and dry. Cut the ends on both sides, and then cut the bean pods into smaller pieces. The specific size of these pieces depends on your desire, but it’s more convenient to make them shorter, according to 3-4 centimeters.
Boil the prepared asparagus in a pan with water for 8-10 minutes after boiling. Then it will need to be thrown back into a colander and allow excess fluid to drain.

Step 2: prepare the tomatoes.

Rinse the tomatoes with warm running water, cut the stalks, and then cut the vegetables into small cubes.

Step 3: prepare the carrots.

Rinse the carrots thoroughly with running water, washing away sand and other dirt. Then peel the root crop, rinse it again and grind it with a grater.

Step 4: prepare onions.

Peel the onion, rinse with cold water to make it more comfortable to work with, and then cut it with feathers or half rings. If you have large vegetables, it is best to cut them into large cubes.

Step 5: fry the carrots with onions.

Heat in a pan 100g vegetable oil. Fry onion with grated carrots in it until the vegetables change their color and become softer. At the same time, during frying, the contents of the pan must be mixed all the time so that nothing burns, and make the fire medium-sized.

Step 6: prepare an asparagus bean salad.

Take a large pan or a deep enough pan, mix in it boiled asparagus and fried onions with carrots, as well as tomatoes. Pour in the remaining oil, add salt and granulated sugar. Stir everything thoroughly and put in a medium-low heat to simmer for 40 minutes. Stir the vegetable mixture periodically, again so that nothing burns.

Step 7: prepare asparagus bean salad for the winter.

Ready salad, not letting it cool, immediately lay out on sterilized glass jars. Jars, by the way, are best taken in a small size so that after opening they are not stored in the refrigerator, but are immediately eaten. Cans filled with asparagus bean salad tightly close the lids, wrap and place on the lids upside down to cool completely.
After the asparagus bean salad is at room temperature, turn the jars with it into its original position and hide it, take it out of sight, so as not to accidentally eat ahead of time.

Step 8: serve the asparagus bean salad for the winter.

Asparagus Bean Salad is a hearty meal in itself. You can eat it right that way, simply opening the jar and putting its contents on a plate. But it’s better to heat the salad by adding, for example, meat or sausages to it, then you get a kind of asparagus bean lecho, which will definitely please the whole family.
Enjoy your meal!

Recipe Tips:

- Some housewives add Bulgarian pepper, ground in a meat grinder or sliced ​​into strips, in an asparagus bean salad.

- Tomatoes can not be cut, but skipped through a meat grinder.