Recipe, Serves 4
4 lb. White Asparagus
2 oz. Dry White Wine
½ tsp. Salt
½ tsp. Sugar
1 tbs. Butter
Wash the white asparagus thoroughly with water. Peel the stalks lengthways using a small vegetable or asparagus peeler. Trim the bottoms so that all the stalks are the same lengths. Fill an asparagus pot or large cooking pot with water and add wine, salt, sugar and butter to a boil.
Bind 6 stalks to a portion and place carefully in the boiling water. Fully submerged, boil stalks lightly for 10-15 minutes.
Drain and serve with melted butter or Hollandaise sauce.
Serve with Parsley steamed Potatoes.
Always use fresh asparagus
Fresh asparagus will exude a clear liquid when scratched with the thumbnail
Calculate one pound per person
The whiter and thicker the stalk the more costly it will be
Cream of Asparagus Soup
2 quart milk
1 heavy wiping cream
6-8 egg yolks
1 tbs. Corn starch
Will be done from the broth of asparagus by adding hot milk, heavy cream and ticking with egg yolks.
Posted on 6/22/2014 at 5:39:00 AM