I've not cooked with it, but I ate the most fantastic and simple dish when I was in Berlin a couple of years ago during asparagus season, of white asparagus, hollandaise sauce, boiled potatoes (I think they may have been cooked in some sort of stock, but maybe not) and parma ham. Is well worth looking up German Asparagus recipes, they've got a fair few.
One thing to note about white asparagus: you need to cut off the outer layer. It's completely icky. Use a knife, vegetable peelers often don't work well.
And for eating...I usually boil a batch in water (+salt) and then either eat them with melted butter/parma or a sauce hollandaise. What doesn't get eaten right away will be turned into soup. Simply make a roux and add some of the cooking water. Add asparagus and puree until creamy. (I always leave some asparagus tips for decoration) You can add some white pepper and cream, if you like or an egg yolk to make it richer. (note: you need to temper the yolk before adding it: just take a little bit of the hot soup, add it to the yolk and stirr until it's dissolved, then add back to the soup.)
White asparagus has such an intense and unique flavour that I don't really like mixing it too much. Boiled or oven grilled potatoes are a nice addition, but other vegetables often take something away from the dish, rather than adding to it.
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April-June is Spargel season though so not sure how tasty any white asparagus you'll get now will truly be.
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And for eating...I usually boil a batch in water (+salt) and then either eat them with melted butter/parma or a sauce hollandaise. What doesn't get eaten right away will be turned into soup. Simply make a roux and add some of the cooking water. Add asparagus and puree until creamy. (I always leave some asparagus tips for decoration) You can add some white pepper and cream, if you like or an egg yolk to make it richer. (note: you need to temper the yolk before adding it: just take a little bit of the hot soup, add it to the yolk and stirr until it's dissolved, then add back to the soup.)
White asparagus has such an intense and unique flavour that I don't really like mixing it too much. Boiled or oven grilled potatoes are a nice addition, but other vegetables often take something away from the dish, rather than adding to it.
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