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- Dish type
- Side dish
- Vegetable side dishes
White asparagus is usually cooked in plenty of water but when the stems are rather thin and cut into smaller pieces, it can also be sauteed. The sugar is added t remove any bitterness.
1 person made this
- 1kg white asparagus
- 15g butter
- lemom juice to taste
- 1 pinch caster sugar
- 100ml double cream
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife and cut the spears into 3 equal pieces.
- Heat the butter in a frying pan and add the asparagus. Drizzle with lemon juice and add the sugar.
- Cook and stir until the asparagus is soft and can be easily pierced with a sharp knife, about 10 to 15 minutes, turning it often. Towards the end stir in the cream and cook till reduced slightly.
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To Everything There Is A Season
What to do:
Steam the asparagus until cooked, (not crunchy but not overcooked to where its falling apart).
Steaming it keeps the nutrients in the asparagus. I steam it for about thirty minutes on low heat.
If you don't have a steamer set a colander in the sauce pan with just enough water to steam, but not cover the asparagus. I also cut my asparagus up to help it cook faster.
When the asparagus is almost done, mix up a roux.
How to make roux:
Melt butter in a pan, enough butter to create the mixture. I used about 2 tablespoons.
Add flour to the butter and mix it until it thickens.
Add milk until it's not thick and sticky or runny but more smooth.
This picture is about it will start to look like, though you won't need as much and it should be a little thicker. If you need to thicken it, just add flour.
Add salt and pepper until the roux doesn't just taste like flour. You would be surprised what a little salt and pepper can do!
Now you can add the steamed asparagus to the creamy yummy roux and stir it in just enough to get it all covered. (If you stir too much the asparagus will fall apart)
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- 2 pounds fresh asparagus spears
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup half and half
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- Optional: 1/2 cup cooked diced ham
- Optional: hard-cooked eggs
Snap off tough ends of asparagus.
Cook asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain. Arrange asparagus spears in serving dish and keep warm.
Melt butter in a small saucepan over low heat add flour, stirring until smooth.
Gradually stir in chicken broth and half-and-half. Add the ham, if using. Cook, stirring constantly, until thickened and bubbly, about 1 minute.
German Creamed Potatoes
With German creamed potatoes, you get a very delicious comfort food for cold days. There is quite a bit of cream involved but that is one one of the ingredients that make it so finger licking good.
Creamed potatoes are very easy and straight forward with few ingredients but lots of taste. Whether it is a side dish or a main dish – that is your decision.
My recipe for creamed potatoes comes from the NORTH of Germany. It fits very well with any meat dish but also in combination with roasted vegetables if you want it to be vegetarian. I like to eat this with Frikadellen (German Meatballs) or – as I did it in the video – with sliced bratwurst.
The potatoes that I am using, are golden potatoes but any other starchy potato will do, too. You should cut the potatoes into smaller pieces so they don’t have to boil for too long. Bite size or walnut size would be my recommendation.
Creamed Asparagus on Toast
A harbinger of spring, asparagus is often found growing wild along country roadsides. The first signs of asparagus pushing through the earth bring forth the fresh taste of springtime. This dish is a classic from days gone by when we would cut these first signs of spring from roadside patches or a backyard garden. Roasted and served with a soft béchamel or white sauce on crusty bread this makes a tasty lunch, or a quick and nourishing yet simple supper. SO satisfying!
This recipe is quick to make, and great for a weeknight meal. Roasting the asparagus under a broiler takes about 15-20 minutes. In the time the asparagus is roasted, the white sauce can be prepared. White sauce, or béchamel is relatively simple to make by incorporating butter and flour in a saucepan over a medium high heat. Once combined to form a roux, a small amount of milk is whisked into it slowly to avoid lumps. Once combined, remaining milk is added to the roux and heated until just boiling to thicken. Piling the asparagus onto toasted bread, the white sauce is then poured over to make a delicious meal.
- 4 bone-in, skin-on chicken-breast halves, split and patted dry
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1 1/2 cups low-sodium chicken broth
- 1 pound very small red potatoes (each 1 inch diameter), halved
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup heavy cream
- Dill sprigs, for serving
Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down cook until golden brown, about 5 minutes a side. Transfer to a plate.
Reduce heat to medium. Add leeks to skillet cook, stirring frequently, until softened, about 4 minutes. Stir in wine cook until almost evaporated, 1 minute. Add broth and potatoes season with salt and pepper. Bring to a boil, then add chicken, skin-side up transfer to oven. Roast 15 minutes, then remove and add asparagus season with salt. Cover and return to oven roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.
Roasted Asparagus with Parmesan Recipe
My family has always done a potluck style Thanksgiving dinner – well, we do every family holiday dinner in the potluck style. With a family of over 20 gathering for each holiday meal, it’s just easier that way! I’ve been after my mom to have Thanksgiving dinner catered by Boston Market for years, but she loves having everyone make a homemade dish…
Until then, potluck style it is! My mom and dad make a chicken (yes, we do chicken instead of Turkey) and a ham, but lately my cousin has been bringing a traditional Thanksgiving turkey to dinner. Around the holiday table, you’ll find everything from deviled eggs, creamed corn casserole, green bean casserole, my grandma’s pea salad, different kinds of stuffing, mashed potatoes and gravy, and sometimes I’ll do something different, like roasted Brussels sprouts – this year I’m planning on bringing this Roasted Asparagus with Parmesan Recipe!
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How to cook white asparagus
White asparagus has a thick outer skin that, unlike green asparagus, must be peeled before using as it is too stringy to eat. The base should also be removed as it is too woody to chew. The most traditional way of cooking white asparagus is in an emulsion of water, butter, lemon juice and salt, which is brought to the boil and the asparagus added and gently simmered for anything between eight and thirty minutes, depending on the thickness of the spears. It is best to let the asparagus cool in this liquid to retain flavour and moisture.
Steaming is another popular cooking method, in which all of the asparagus' flavour is retained – a much healthier alternative to cooking in butter.
Roasting and grilling are both good ways to achieve a caramelised flavour from white asparagus and (weather permitting) you could even cook it on the barbecue to impart a lovely smokiness.
Don't bin those bases either – cook them down with stock and use to make a velvety soup or creamy purée to accompany a main course.
White asparagus also lends itself well to being pickled. You will often find jars of it adorning the shelves in supermarkets all over Europe, but it is easy enough to do at home if you have any leftovers.