White Asparagus Recipes

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.

Steps:

• Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
• Cook the shells in cream on low heat, don't let boil the cream too thick.
• Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
• Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
• Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
• Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
• Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
• Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
• Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
• Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
• Finish:.
• Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
• Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.

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.

Steps:

• Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
• In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
• Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.

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.

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.

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).

Steps:

• Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
• Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
• Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.