Asparagus season is here.
It's asparagus season again. We love asparagus for its unforgettable flavor and many different ways to prepare it. The so-called asparagus season usually starts in mid-April and ends around mid-June.
If you're in a hurry and still don't want to miss out on asparagus, we have the perfect recipe for you: creamy asparagus soup - ready in no time and so delicious. The best choice for a quick and light lunch!
WHAT YOU NEED TO KNOW TO START COOKING
What is the difference between white and green asparagus?
Both white and green asparagus come from the same plant. White asparagus grows underground and green asparagus grows above ground. Sunlight gives asparagus its characteristic green color and a more pronounced flavor.
How much asparagus is needed per person?
Of course, it depends on what you are serving with the asparagus, but on average you will need 500g of white asparagus per person for the main course and about 250g for the appetizer. You can prepare 250g of green and purple asparagus for the main course and 125g for the appetizer.
How do I know if asparagus is fresh?
Whether you buy asparagus from the supermarket or from your local farmer, fresh asparagus tastes best. Want to be sure? Then check to see if the heads are completely closed and there are no visible falling scales. The asparagus should be nice and thick, white and straight. If you bend the stem, it will break. Also look at the bottom of the asparagus. If it is undamaged and not dried out, you have the right asparagus.
Tip: Rub two asparagus spears together. Fresh asparagus will actually squeak.
What is the best way to store asparagus?
Asparagus is best stored for the shortest possible time. It is best to eat it as soon as possible. You can store asparagus in the refrigerator for three to four days, but wrap it in a damp cloth. Asparagus is 95% water. The more moisture it loses, the more bitter it tastes. You can also freeze asparagus. Blanch it briefly in boiling water and let it cool. It will then last for another nine months in the freezer. Just keep in mind that frozen asparagus loses some of its flavor.
No unpleasant surprises thanks to proper preparation.
Peel the white asparagus with a peeler from the head downwards. It is important to peel the white asparagus well, as the skin is not pleasant to eat. Cut off the tougher pieces at the bottom with a knife. Green asparagus has a thinner skin and you do not necessarily need to peel it. Cut off the tougher pieces at the bottom.
Creamy asparagus soup
4 people
Ingredients
For the soup:
250 g white and green asparagus
1 white onion
100 g butter
100 ml white wine
500 ml broth
squeezed juice of 1 lemon
salt
sugar
For decoration:
100 g herbs
fresh tarragon
cream
black pepper
Procedure
1. Peel the onion and white asparagus. Halve the onion and cut into thin slices. Cut the white and green asparagus into approximately 2 cm pieces. Melt the butter in a saucepan. Lightly fry the onion in the butter. Blanch the asparagus pieces in salted water until tender, then rinse in ice water and drain.
2. Place the asparagus and onion in a high-powered blender . Season with salt and sugar to taste. Then add the white wine, stock, cream and blend.
3. Finally, season again with salt and lemon juice.
4. Cut the herbs according to their size, fry in butter until golden brown and use as a garnish along with tarragon, cream and black pepper.
Tip: For the perfect preparation of asparagus, you will need a tall ZWILLING pot , in which the asparagus heads will be above water during cooking. This way, the heads will be steamed and the harder, woody parts will be cooked in the water. The stainless steel insert will help you to drain the asparagus without any problems, without breaking it.
