Oh how I –l-o-v-e asparagus. Grilled, stir fried, boiled… No even raw or deep fried. Every year I look forward to asparagus season. To me it also marks spring’s finally here and more sun is on its way.
Of all sorts available (white, green and purple) white asparagus are my faves. Just plan and simple, cooked with a pinch of nutmeg, salt, pepper and beurre noisette. <<< Which is fancy for melted butter, basically.
White asparagus are, maybe beause they are so tasty, a bit diva though. They demand to be cut an inch from the bottom, peeled + half an hour rest in icy water in advance. Ok, I have to say that without this special treatment they won’t taste so good. I always save the bottoms and peels for a simple broth.
So I’ll be starting this season with 2 basics :)
For 2 people:
- 1-1,5 kg white asparagus, peeled + 1-2 cm cut off the bottom (save all)
- Salt, pepper, nutmeg
- 70 gr butter, diced
- 1 onion, with peel, halved
- 1 celery stalk,
- In a pot, bring asparagus peels and bottoms, onion, celery and some salt to a boil in 0,5 L water. Leave to zimmer. PS. You can also cheat by using stock cube , I usually have some home made fond stuffed in a cabinet somewhere.
- In another pot, place the asparagus and some salt in cold water and bring to a boil. Leave it to boil for 5 minutes before taking it from heat, allowing it to cook through another 15 minutes while set aside.
- Melt butter over medium heat while stirring. This way so you can keep track of the colour. As the butter melts, it will begin to foam. Now you have to pay attention to the colouring, a bright yellow turning gradually darker. Take the pan off the heat when it has reached a toasty golden brown colour.
- Take out the asparagus .
- Sief soup. Cut 2-4 asparagus in bite size pieces and divide over 2 bowl, pour broth the broth over it. Garnish with some celery and if you like, serve with toast.
- Serve the asparagus on a plate, sprinkle with nutmeg, salt and pepper. Drizzle with the beurre noisette.
- I wish you a happy asparagus season! Enjoy!