It’s my favorite season again: fresh white asparagus, strawberries, rhubarb – I love it.
Tonight I had my first asparagus dinner – very classical with roast beef, young potatoes and homemade Sauce Hollandaise.
Tomorrow I will make a soup of the asparagus water.
What’s your favorite home food in spring?
- 1 lb. white asparagus per person (or more), cleaned and peeled
- 1 tsp. salt
- 1 tsp. sugar
- 1 slice of lemon
- 1 T. butter
- Find a pan with a tight-fitting lid, either wide enough to take the asparagus lying down, or tall enough to have the asparagus standing up, with their heads out of the water but below the brim. You can also use a spaghetti cooker.
- Fill the tall or wide pan with water halfway (if asparagus is lying down fill three-quarters of the way). Add the salt, sugar and butter and bring the water to a gentle boil. Place the peeled asparagus either lying down in the pan, or standing up in an asparagus basket (it helps if you tie them into bundles with kitchen twine) that fits inside a tall asparagus or spaghetti cooker. Turn down heat so that water is just simmering. Close the pan with the lid.
- Peel the asparagus and cut off the ends. You can use the peel and the ends to cook an asparagus soup.
- Boil the asparagus 8 to 10 minutes or until soft enough for your liking. Remove from pan, drain somewhat and place on a preheated serving tray. Serve immediately with ham or roastbeef, melted butter or olive oil and new, boiled potatoes. You may want to serve it with Hollandaise sauce, as well.