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.
Cream of Asparagus Soup
- 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
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.