Asparagus recipes
To prepare asparagus recipes
Lay the asparagus stalks flat on a chopping board and cut them all to the same length. Peel them, working from the tip to the base, and clean the tips with a pointed knife if necessary. Wash the asparagus in plenty of water but do not soak. Drain and tie into bunches or small bundles.
Plunge the bundles of asparagus into boiling salted water – 1 1/2 teaspoons salt to 1 litre (1 3/4 pints, 4 1/3 cups) – water and cook for 20-30 minutes depending on the thickness. Remove the asparagus as soon as it is tender, and drain either on a plate covered with a napkin or on a draining rack. There are special cylindrical pans for cooking asparagus. The stalks are held upright and water is added to cover the stems but not the tips. The lid is replaced during cooking. The tips are more tender if they are cooked in the steam.
At the end of the season, asparagus becomes a little bitter. Blanch for 5 minutes and drain it, then complete cooking in fresh water.
- Asparagus a la flamande
- Asparagus a la polonaise
- Asparagus aspic
- Asparagus au gratin
- Asparagus charlotte
- Asparagus mousse with orange butter
- Asparagus ragout with young garden peas
- Asparagus tart
- Asparagus veloute soup
- Buisson of asparagus in pastry
- Canapes with asparagus
- Cream of asparagus soup
- Royale of asparagus