Asparagus season is finally back!
This healthy vegetable is synonymous with spring - not just because of its delicate flavour, but also because of its colour: light, fresh green or pure, delicate white. Unfortunately, the season is short (it ends on 24 June), but asparagus can be eaten in many different ways. For all asparagus lovers and those who still wish to become asparagus lovers, I have selected the most important asparagus preparation aids and recipe tips.
Can be eaten in many ways
Asparagus is a fleeting pleasure and is ideally eaten fresh. You can store asparagus for one to two days in the fridge by wrapping it in a damp cloth or placing the bunch upright in a container with 2 to 3 cm of water at the bottom.
Preparing the asparagus
Asparagus is excellent when lightly steamed. To do this, cut off the end of the stalk after washing and peel them. For green asparagus, depending on thickness, peeling the bottom third is sufficient. [[productlist:658141,299254,377962]]
Green asparagus should be cooked for between 10 and 20 minutes, white for between 15 and 30 minutes. It is best to test cooking with a knife. Don't overcook the asparagus - it's best when it has more consistency. [[productlist:658141,299254,377962]]
Classic: asparagus with hollandaise sauce
Homemade, hollandaise sauce is better - and is a classic must-have with asparagus. [[image:5731854]]
Ingredients:
- 4 egg yolks
- 2-3 tbsp dry white wine
- optionally 1 tbsp water
- 1 tbsp salt
- 1 tbsp sugar
- 125g butter
- a little lemon juice
- pepper from the mill
Preparation:
Combine the egg yolks, wine, any water, salt and sugar in a metal container with a whisk. Place the container in a bain-marie so that the bottom of the container just touches the water. [[productlist:263218,322289]]
Whisk the mixture until the sauce becomes thick and creamy. Be sure not to forget to stir in the edges and bottom of the container with the whisk to prevent the egg yolk from sticking to the edges.
Meanwhile, melt the butter in a second small pot, without letting it brown. Gently fold the butter into the sauce with the whisk and mix until a thick sauce forms. [[productlist:2458989]]
And there you have it: hollandaise sauce. All that's left is to season with salt, pepper and lemon juice and serve directly with the asparagus. [[productlist:658100,2468432,2468684]]
Another classic: asparagus gratin
Eating your asparagus with a little Parmesan or rolled in cured ham is a matter of taste. But asparagus au gratin in the oven is a real treat either way. Simply season with a little salt and pepper, and enjoy. [[productlist:768035,5710499,5646657]]
There are countless dishes with asparagus - from spring salads to soups. Let your creativity flow and simply incorporate asparagus into your next meal. And enjoy it with a glass of white wine. [[productlist:5640117,4665331,5619402]]
Plant your own asparagus
Are you an asparagus lover with a green thumb to boot? Then plant your own asparagus.
Asparagus like sunny spots and grow in sandy, deep, well-watered soil. They are best planted between April and mid-May. [[productlist:2744108,2744569,2744393]]
Discovering foreign countries and cultures and tasting coffee or other delicacies is what I enjoy most when I travel. My home is decorated with little gems I find in thrift shops and at flea markets. When I’m having one of my big DIY moments, my creativity is unleashed. Both the mountains and the seaside restore my inner balance. With a snowboard or surfboard under my feet, I’m happy.