The nutty, deep, quite tender, and delicate taste of this dish will not leave you indifferent.
Kyiv. Ukraine. Ukraine Gate – June 15, 2021 – Kitchen
Asparagus season is in full swing, almost all my friends and acquaintances have already prepared dishes with green asparagus, seasonal dishes have appeared on the menu of restaurants, and many chefs have even visited the fields and farms where this spring-summer delicacy is grown. But as a rule, everyone cooks green asparagus – it’s convenient, fast, tasty, and beautiful. And the recipes with it are very simple and convenient – clean, boil, and lightly fry.
But why do gourmets appreciate white asparagus more?
White asparagus is more expensive than green. It is more difficult to “extract”. After all, white is the same green that has not yet appeared in the sunlight. Therefore, it is collected at dawn so that the asparagus sprouts do not see the sunlight, and they have not yet developed chlorophyll, which will paint them green. It is much harder to collect such asparagus – you need to dig up the ground and “get” the same white root. And it is not so easy to grow – on the asparagus bushes pour the earth, making piles cover them with black film to cover from sunlight. And yes, white asparagus is not as photogenic as its green relative.
So why is it so valued by gourmets?
The first and most important thing is the taste! Nutty, deep, quite tender, and delicate at the same time. How to cook? In Germany, and throughout Western and Northern Europe, where this product is very popular, there are special pots for boiling such as asparagus. They are quite tall and narrow, in the asparagus can be boiled vertically, covered with water, not to the end. We can also buy such utensils, and you can pick them up from what is available in the kitchen.
How to cook?
Step 1
Asparagus must be cleaned. And if the green is not cleaned too hard to remove the least thin film, the white should be cleaned with a potato peeler very well. It is better to remove the thin skin twice over the entire surface. And do not forget to cut a little from the root. Peeled asparagus is usually stored until boiling in acidified with lemon or vinegar water.
Step 2
Decoction. Saltwater, 6-7 minutes of boiling. Then you can shock stop the cooking process by immersing in cold or ice water.
Step 3
With what to serve? Personally, I really like the Dutch sauce. And if you add a pinch of saffron to this sauce, it will be just a delight. To give the texture of this dish, I added a little sweet bacon – baked with cane sugar or maple syrup.
And the most important advice: do not try to clean “lightly, a little” – if you do not remove enough skin, the finished white asparagus may be bitter, and you may not like it. So, delicious!
Bon appetit!
Read Also: Recipe for Zucchini Pancakes
Source: Ukrgate