Asparagus

As I write this article, we are in the middle of asparagus season. In the series of "basics", here is the perfect cooking. I would remind you that "basics" are ingredients that are easy to prepare, that make up a delicious dish that is sufficient in itself, and that can also form the basis for other recipes that include this initial preparation.

White and green asparagus are exactly the same vegetables. The difference comes from the fact that the white asparagus grew in the soil, and the green ones rose above the soil. The latter therefore made chlorophyll.

For 4 people

Ingredients

24 nice asparagus
1 tablespoon of coarse salt

For the vinaigrette:

2 tablespoons of very good olive oil
1 tablespoon of walnut oil
1 tablespoon of good balsamic vinegar
1 pinch of fleur de sel
1 pinch of white pepper

Equipment

1 stew pot or a large pan with high sides
1 skimmer
1 colander
1 salad bowl filled with cold water and an ice cubes (for green asparagus)

Skill

Time frame

30 minutes. 10 minutes of preparation, 20 minutes of cooking.

Price per person

3 €

Recipe

Prepare two bunches of asparagus, each with stems of about the same caliber, if possible.

Align the asparagus by the tip on the board, and cut the lower third of the stem to the same height (picture above). As soon as they are picked, asparagus produces fibre starting from the bottom. It is therefore necessary to eat them as fresh as possible, and to eliminate the lower fibrous part that cannot be eaten.

Peel the white asparagus, starting from under the tip and working along the stem. This "bark" is hard, fibrous and bitter. If they are green asparagus, you don't have to peel them.

Fill with water a stew pot or large pan with high sides. To measure the correct height of water, place an asparagus standing in the pot. The water must reach a little below the tip. Pour a tablespoon of coarse salt into the water and bring to a boil.

Meanwhile, tie the two asparagus bunches together. A turn in the upper third, a turn in the lower third, not too tight but in such a way that the bunches can stand upright on their own.

When the water boils, put the bunches upright in boiling water. Place them against the edges so that they remain vertical. Keep the water boiling slowly. Allow 15 minutes for white asparagus, 10 minutes for green asparagus.

At the end of this time, flip the bunches horizontally in the water. Leave in small bubbles for 5 minutes (for whites and greens). The tips of asparagus are more fragile than the stems, and their taste more delicate. This cooking method preserves the taste and texture of each part of the asparagus, avoiding turning the tips into a porridge if you leave them in water for 20 minutes.

Some recipes suggest shorter cooking times, sometimes no more than 3 minutes for green asparagus. In other words, almost raw. It's not my taste, I prefer them tender, smooth, and this cooking time releases all their flavor. But if you prefer "crunchy" asparagus, don't hesitate to reduce the cooking time. As for the white asparagus, if they are of a large calibre, I suggest on the contrary you add 2 minutes to the cooking time of the stems.

As for the green asparagus, while the tips are cooking, prepare a bowl full of cold water in which you pour an ice cube tray.

As for the white asparagus, remove the bunches with a skimmer and gently place them in a colander. Be careful not to damage the tips. Cut the strings. Rinse the asparagus in cold water.

As for the green asparagus, remove the bunches with a skimmer and plunge them into the ice-cold water. This will stop the cooking, and keep their beautiful green color. Otherwise they will tarnish. Cut the strings and leave them for a minute before transferring them with the skimmer into the colander to allow them to drain.

Serve warm with a vinaigrette. I propose you the one I composed for me. In a bowl, pour two tablespoons of very good olive oil, a tablespoon of walnut oil, a tablespoon of good balsamic vinegar, a pinch of fleur de sel, a pinch of white pepper. Beat with a fork to mix well. It's ready to go.

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