When spring comes, asparagus should be on the table. We have a special recipe for you for green asparagus. Vegetables should be thoroughly washed, peeled and cut generously. Keep the partitions. Then fill the prepared asparagus in a vacuum bag. Add salt and sugar, white pepper and «es Loffeli Butter». Then the air is removed and the bag is placed in 100 degrees hot water. for 15 minutes. That’s all you need to do to cook white asparagus in its own juice. This is the basis of our recipe. Simple spring salad goes well with it. With the dandelion and the first wild rocket. Watercress goes in too. And young herbs. Chervil and tarragon should only be in the bowl. And a little secret: a small dose of finely chopped mint leaves. Salads must be fresh and out of season. The simplest of all asparagus soups is also unusual. Remains of asparagus that were previously held are boiled in water. Add salt, pepper and some butter. But: no sugar! After 45 minutes, strain and halve the stock. Add the cooked stick scraps. Then everything is pureed. A tablespoon of flour is kneaded with the same amount of butter and added to the boiling soup. Continue cooking until the soup thickens and the floury taste is gone. Add a sip of cream, sweeten, mix and serve.
Source : Blick
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