Cooking Asparagus – Simple Recipe
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Suitable for the asparagus season, I’ll show you my cooking asparagus recipe. Fresh asparagus prepared simply and easily.
Strictly speaking, there is no longer a special asparagus season. Asparagus from southern Europe or South America is available all year round. Big “but”: German asparagus is only available in May/June. All Germans love and prefer the local asparagus and prefer to dig deeper into their wallets for it. Traditionally, the white sticks are eaten a lot at Pentecost.
Let me accompany you into your kitchen and show you step by step the classic asparagus preparation with fine additions.
Table of Contents
1. Recipe Cooking Asparagus
Here is the step-by-step guide. If you have any questions, please use the comment function at the bottom of the page.
Instructions by chef Thomas Sixt.
Asparagus cooking recipe simple. Step by step instructions for a fine vegetarian dish with video.
|500||g||white asparagus (I use Nienburg asparagus)|
|1||tsp||brown cane sugar|
|6||pc||Potatoes (medium-sized, waxy)|
wild garlic pesto
|100||g||wild garlic leaves (fresh)|
|40||g||almonds (blanched almonds)|
|1||pinches||black ground pepper|
Cook waxy potatoes or new potatoes in their skins for about 20 minutes.
Prepare wild garlic pesto
Wash wild garlic
Wash freshly collected wild garlic leaves.
Mix wild garlic pesto
Mix the wild garlic leaves, almonds, parmesan, oil and spices in the mug with the hand blender.
Wild garlic pesto
Pour the finished pesto into well-closing screw-top jars for storage.
Fresh white asparagus
Have fresh white asparagus ready. Rinse once under clear cold water.
Using a suitable peeler or pendulum peeler, peel the asparagus from the top of the asparagus spear down to the end of the spear.
Boil asparagus spears
Fill a large enough pot with water so that the asparagus starts to swim.
Supplement with sugar and salt.
Cook the asparagus until done. Check in between that the asparagus remains al dente.
Melt butter in saucepan or similar small saucepan or brown for a nutty flavor.
Arrange the asparagus with wild garlic pesto and potatoes and serve with the butter.
I wish you a good appetite!
The wild garlic pesto preparation is only briefly described at the beginning. I have another wild garlic pesto recipe for this.
2. Calories and Nutritional Values
3. Tips for Cooking Asparagus
I often buy my asparagus in the supermarket. For me this is the shortest way. There are also practical asparagus peeling machines here, which can relieve you and me of the work step of peeling the asparagus for the preparation.
Otherwise you can find the freshest, seasonal German asparagus at the usual asparagus or strawberry stands, the weekly market or directly from the asparagus farmer.
When shopping, please make sure that the ends of the asparagus do not look dried out. Top asparagus should be juicy and squeaky if you rub them together.
I have already written a special cooking school article on this topic elsewhere and only refer to it here: peeling asparagus
Asparagus Cooking Time
The asparagus is often cooked too long or not lifted out of the water. Such an overcooked asparagus sags quite a bit, like a large, limp spaghetti.
After 7-8 minutes of cooking, try a stick at the end for firmness and cut off a piece for a bite test. Asparagus should actually be “al dente” – just like spaghetti, to stay with the image. This is the only way to have the full asparagus pleasure on your plate.