mardi, mars 27, 2007

White Asparagus with Olive Oil and Balsamic Vinegar

Asparagus season is here because one is starting to see bundles of green and white in the supermarkets everywhere. And soon they will also be found on the edge of the roads here, offered for sale by the local farmers.

I am very fond of asparagus. Probably started a few years ago when we were living in Spain. In Andalusia, the Gypsies sold them in the streets - white, green, cultivated and wild. The green ones I usually steam them with oyster sauce, soy sauce, sugar, wine and sesame oil. The white ones I like to eat them boiled or grilled and with good quality olive oil and balsamic vinegar (see photo above). They are lovely eaten on their own, or accompanied by grilled meats. The French, like my Hubby, like to eat them with a Mousseline sauce (made with butter, egg yolks, lemon juice and crème fraîche), preferably downed with a few glasses of Savennières wine...I ignore how the Germans eat them, but when the Season is here, they always advertise their asparagus with their ubiquitous all-occasion hams.

Whatever it is, do peel them thoroughly and chop off the bottoms if you wish to enjoy your experience to the full. They usually take about 15 minutes to cook in boiling lightly-salted water.

1 commentaire:

Dutchess a dit…

White asparagus is my husband's favourite. Time to whip out the hollandaise sauce in our home.

Your way of serving them is interesting too. I've got to try it out one of these days.