German Creamed Asparagus Recipes

GERMAN FRIED ASPARAGUS WITH HERB CREAM

Steps:

• Wash and peel asparagus and chop off the woody ends.
• Cut the stems into 2 1/2 inch pieces.
• Cook in boiling water for 6 to 8 minutes.
• Drain and allow to cool.
• Dab dry with kitchen paper.
• Whisk together the flour, egg yolk, beer, salt and oil and allow batter to stand for 30 minutes.
• For the herb cream, chop the egg, pickle and onion and mix with the mayonnaise.
• Mix in the chives and parsley and season to taste with salt, pepper, mustard and lemon juice.
• Cover and refrigerate.
• Beat the egg white until stiff and mix into the beer batter.
• Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.
• Serve with the herb cream.

WHITE ASPARAGUS CREAM SOUP

Steps:

• Wash the Asparagus.
• With a peeler, remove the outer layer of the Asparagus, leaving the asparagus heads untouched. Keep the shavings!
• Remove the bottom ends of the stalks and set aside.
• Cut off the heads of the asparagus stalks and set aside.
• Cut the remaining asparagus stalks into pieces of 1 cm / ¾ inch length.
• In a large pot, bring the broth to a boil.
• Add the asparagus shavings and the bottom ends to the broth and boil for about 20 minutes.
• After 15 minutes of cooking, start to make a roux:
• Melt butter in a pot, large enough to hold the soup.Sprinkle the flour on top and stir vigorously until well mixed.Let the paste "sweat" a little in the pot (1 minute), then continue as follow:
• Slowly add liquid from the other pot to the paste and stir it in.Add a little more of the liquid from the other pot to the paste, stir, stir, stir!!! Continue this until a liquid soup is created.
• Add the Asparagus pieces, sugar, salt and a tbsp. of lemon juice to the soup and let boil for about 8 minutes. Then also add the asparagus heads and continue to cook until the asparagus is soft and cooked through (about 5 to 8 more minutes).
• Decide if you want to blend some of the asparagus. If so, remove some asparagus and set aside. Blend in the remaining pieces. Then add back the ones you set aside.
• Add the cream but leave about 5 tbsp. of it out for a later step.
• Stir in the cream and add salt and lemon juice to your taste.
• Whisk the egg yolk with the remaining cream and slowly add some of the soup to it. When the mixture has a warm temperature, pour it into the soup and stir in - this will give the soup a nice creamy color.
• Serve with croutons, a dab of whipped cream, and a green herb for decoration.

CREAMED ASPARAGUS

Steps:

• Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
• Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
• Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.

LIBBIE'S CREAMED ASPARAGUS OVER TOAST

Steps:

• Cut asparagus into 1 inch pieces; cover with water and boil until tender.
• Add flour to milk; stir so there are no lumps.
• Drain asparagus, keeping 1 cup liquid.
• Add the milk mixture, salt and pepper. Cook until thick.
• Meanwhile, toast the bread, cut into points (halves).
• Pour creamed asparagus over toast.

GERMAN CREAMED ASPARAGUS

Steps:

• 1. Steam asparagus in 1/2 inch of water until soft. Lift out of water and set aside, keeping warm.
• 2. To 1 cup of cooking water, add 2 Tbsp butter, 2 Tbsp flour, 1/4 tsp salt and dash of pepper. Stir until smooth and thickened.
• 3. Place asparagus on a serving dish. (Optional: Put squares of toast around the edge and slices of hard boiled eggs on top.) Pour cream sauce over and serve.