Asparagus (with Recipe)

by Sigrid Strohschneider-Laue March. 08, 2018 1542 views

Today I saw the first green asparagus of the season in the grocery's shop. I was driven by pure greed and bought 1 kg! As soon I was at home, I used the last natural light – for once it was sunny - of the day to shot some pictures. I was really in a hurry, because the meal had to be ready in half an hour. I'm like Wednesday Adams, I will play with my food before I cook and eat it!

No problem, look at the recipe!

  • 1 kg asparagus
  • 1-2 cloves of garlic
  • 500 ml sour cream
  • linguine or penne al bronzo
  • 50 g butter or olive oil (by choice or mixed)
  • rosemary
  • pepper
  • nutmeg
  • salt
  • Parmesan

The asparagus has to be rinsed under cold water. Cut off the dry ends – if you want to be very economical, you may cook them in 250 ml water to extract the taste. You can use the thin soup as an additional liquid for the sauce. I actually throw the mostly tiny and dry end pieces away. Now chop the remaining asparagus in short pieces (2 cm) and sort them into three different bowls: One bowl for the heads, one for the more slim middle pieces and one for the thick and strong end pieces.

Take two large garlic cloves (we love garlic – keeps the vampires away) and chop them in thin slices.

Heat the fat with the garlic slices, rosemary, pepper, nutmeg. You have to be careful, the garlic shouldn’t get color. Otherwise the taste of the garlic will become bitter. Now add the asparagus into the hot mixture. Start with the thick end pieces, and after two minutes the middle pieces. The heads spare almost until the end of everything else. Once in a while stir and don’t forget to reduce the heat to slow cooking.

Meanwhile heat up the water with salt for the linguine (or penne). I prefer “al bronzo”, because the rough surface of the product will be perfect for the sauce. Cook the noodles al dente or - if you like it more mush like – until the noodles will be beyond recognition.

After 5-7 minutes add the heads and salt to the slow cooking asparagus. Stir and at last add the sour cream. Don’t heat it up to much, because the sour cream will otherwise transform into an ugly, lumpy eyesore. Don't get hysterical, if it will change into something extraterrestrial, at least it won’t change its taste! Close your eyes and carry on ... Do some tasting, maybe you have to add some more rosemary, pepper, garlic powder (no fresh garlic anymore!) or salt.

Serve with Parmesan if you like it!

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There are 24 comments , add yours!
Russell Smith 1 year, 6 months ago

Sounds fantastic. I know for me I take the dried ends of the asparagus and toss them in a bag in the freezer with leftover bits of carrots onions bell pepper and any herb left overs and when the bag gets full enough I make a vegetable stock out of it .

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Russell Smith 1 year, 6 months ago

thumbsup Yes, you are right! I use such "leftovers" for stock too. My mother prefers white asparagus and she always use the peeled "skin" and dreid ends for cream soup.

1 year, 6 months ago Edited
Russell Smith Replied to Sigrid Strohschneider-Laue 1 year, 6 months ago

Quite a few decades ago the area of South Carolina that I live in was the asparagus capital of the United States a fact that I just remembered.

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Russell Smith 1 year, 6 months ago

I bet, this area is larger than the region which is the vegetables and of course asparagus provider for  Vienna: Marchfeld - "Marchfelder Spargel  is a trademark.

1 year, 6 months ago Edited
Camellia 1 year, 6 months ago

I love asparagus especially with hollandaise sauce. On occasion, instead of breaking the bottoms off, I use a peeler and peel a thin layer off of the entire stalk up to the head and stir fry them quickly in some olive oil. Just yummy!. The recipe sounds like a winner :)

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Camellia 1 year, 6 months ago

Yes, you are right, when they are fresh from thefield, there is no need to cut or peel the bottoms. And the olive oil recipe I do as well. Did you ever try a combination of white asparagus with strawberries as salad too? Delicious ...

1 year, 6 months ago Edited
Jay Boggess 1 year, 6 months ago

My all-time favorite veggie! Thanks for the recipe & excellent photos! We are starting to have fresh asparagus around here, so I plan to have it, almost every day!

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Jay Boggess 1 year, 6 months ago

We have to wait a little bit longer, this was an import from Italy!

1 year, 6 months ago Edited
Heike 1 year, 6 months ago

Schöne Fotos. Spargel ist so gar nicht meins. Ich glaube, ich gehöre zur Gruppe der 10 Spargel Hasser auf der Welt. smile

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Heike 1 year, 6 months ago

Wetterau - Spargelsaison - Kindheitstrauma. Meine Eltern essen nur weißen Spargel. persevere
Ich finde den bitter, holzig und mag den einfach nicht. Eine Freundin hat lange in OÖ neben einem Spargelbetrieb gewohnt. Da habe ich dann wirklich erntefrischen, qualitätssortierten grünen Spargel kennen gelernt. Der ganz dünne sog. Suppenspargel ist mein absoluter Favorit. thumbsup 
Ich glaube der weiße Solospargel ist nur eine wirtschaftliche Entscheidung, weil er in der Küche weniger Arbeit macht: Pro Gast einen weißen "Riesenpenis" (beim Dekorieren mit Sauce Hollandaise ist auf Jugendfreiheit zu achten!) anrichten, ist ratzfatz getan. joy

1 year, 6 months ago Edited
Andi Saw 1 year, 6 months ago
Comment was removed by admin
1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Andi Saw 1 year, 6 months ago

... especially after everything was gobbeled down! joy

1 year, 6 months ago Edited
Jill Bahm 1 year, 6 months ago

Funny - that's what I'm having tonight for dinner! But I am just going to zap it in the microwave for 2 minutes, then give it a light sauté in olive oil, garlic, salt/pepper. Yummy photos - especially the ones in color!

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Jill Bahm 1 year, 6 months ago

Mmmmh, Now I begin to feel sorry, that I gave my microwave to my mother a couple of weeks ago.
Next time I will wrap the asparagus piece by piece in thin puff pastry. Cut the puff pastry into slim (1 cm) rope like stripes. Wrap the asparagus piece by piece with this slim slices, but don’t cover up the whole stem! Use it more like a thin and wide spiral. Put it on a baking plate, brush some clopped egg over it, add spices and grill it for max. 8 minutes in the hot oven. It's a perfect antipasti/fingerfood. Did you ever tried the combination of white asparagus and strawberries as salad? Looks good and tastes fine!

1 year, 6 months ago Edited
Jill Bahm Replied to Sigrid Strohschneider-Laue 1 year, 6 months ago

That all sounds wonderful! I also have an easy mustard dressing that goes nice with simply sautéed or boiled asparagus: Combine 1/4 tsp salt, 2 T white wine vinegar, 2 tsp dijon-style mustard, 1 clove finely chopped garlic, 1/4 tsp sugar, and pinch of pepper.

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Jill Bahm 1 year, 6 months ago

Mmh, already copied your suggestion ....

1 year, 6 months ago Edited
Jennifer Raknerud 1 year, 6 months ago

I will have to give your recipe a try especially with the yumminess captured in the photos.  It is prime asparagus shopping time in March & April.  Cheaper and not so woody and tough.

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Jennifer Raknerud 1 year, 6 months ago

Yesterday I was so lucky to get some! Just perfect quality, no woody pieces. Heaven on earth!

1 year, 6 months ago Edited
Pete Fitzgetald 1 year, 6 months ago

love the shots of the asparagras

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Pete Fitzgetald 1 year, 6 months ago

Thanks! blush

1 year, 6 months ago Edited
Berckmans Peter 1 year, 6 months ago

Good photos. Had some last week,they were sweet , into the wok with chili and garlic. Yummie

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Berckmans Peter 1 year, 6 months ago

Thanks! I wished for more time to photograph it. But I was in a hurry - never a good idea with a camera ...
Mmmmmh, just talked to my friend. She likes it with soja sauce.

1 year, 6 months ago Edited
Berckmans Peter Replied to Sigrid Strohschneider-Laue 1 year, 6 months ago

Oh yeah, we use sojasauce made from mushrooms. Not so salty,but a rich flavour

1 year, 6 months ago Edited
Paul Watson 1 year, 6 months ago

Nice pics and recipe - that's a must try for me!

1 year, 6 months ago Edited
Sigrid Strohschneider-Laue Replied to Paul Watson 1 year, 6 months ago

Thanks! ..blush

1 year, 6 months ago Edited
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