WHITE ASPARAGUS SOUP
Provided by Food Network
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
- In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
SIMPLE AND TASTY WHITE ASPARAGUS
Make and share this Simple and Tasty White Asparagus recipe from Food.com.
Provided by Dine Dish
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add the lemon juice, butter, and salt to a pot of water and bring to a simmer.
- Peel the asparagus and trim the ends; Simmer until tender (How long this takes.
- will vary with the size of the asparagus so check them frequently).
ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE
White asparagus roasted with herbes de Provence. Nice accompaniment to your favorite French Dish.
Provided by Howard
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
- Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
- Roast in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 147.8 mg, Sugar 2.1 g
WHITE ASPARAGUS IN WHITE SAUCE
Make and share this White Asparagus in White Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain asparagus spears, reserving 1/2 cup of the liquid.
- Heat margarine in a saucepan.
- Add flour; blend.
- Gradually pour in asparagus liquid and milk.
- Stir constantly over low heat until sauce thickens and bubbles.
- Add cooked ham and seasonings.
- Gently stir in asparagus spears; heat through but do not boil.
- Serve in preheated serving dish.
WHITE ASPARAGUS AND MOREL SAUTé
Provided by Suzanne Goin
Categories Herb Mushroom Side Sauté Vegetarian Low Cal High Fiber Asparagus Leek Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
- Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.
WHITE ASPARAGUS WITH HOLLANDAISE SAUCE
The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Bring the water to a boil in a large stockpot, and add the salt. Place asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.
GRATIN OF WHITE ASPARAGUS
Provided by Skye Gyngell
Categories Cheese Dairy Vegetable Side Bake Vegetarian Mother's Day Dinner Lunch Casserole/Gratin Parmesan Asparagus Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.
- Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
- Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
- Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
- Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.
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- In the meantime, wash the asparagus, remove the lower, woody ends and peel the stalks with a vegetable peeler, starting underneath the head of the asparagus. In case of using green asparagus, remove the lower ends, there is no need to peel.
- Add the salt, 1 tablespoon butter, and sugar to the boiling water. Place the asparagus in the pot, cover, and lower the heat. Cook the white asparagus for about 16 to 20 minutes, depending on thickness and personal taste (I cooked mine for 16 minutes, I like it to still have a bit of a bite) and the green asparagus for about 10 minutes, but it really depends on its size. Thin asparagus won't need that long.
- Remove the asparagus from the water and let drain very well. Place it on kitchen towels to make sure the water is absorbed thoroughly.
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