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You need to prepare white asparagus before cooking.
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Put them in a pot of water and bring to a boil.
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This is the key to cooking white asparagus!
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Rinse the white asparagus very well.
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You can make a good stock from asparagus peels, so save them for cooking later.
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Peel the outer skin from the tips to the bottom.
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The skin around the tips is tender, so start to peel 2 cm below the tips to the bottom.
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Tip: You don't want the tough skin to ruin your dish.
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Peel the skin to a depth that will completely remove it.
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Cut off about 2 cm from the bottom of the stems because they are tough.
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Put the water, seasonings and white asparagus, including the trimmings, in a pot.
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Bring to a boil.
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Do not forget to put in the bottom parts you cut off.
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Tip - In Germany, you can find a special asparagus pot (I don't have it), but you can use a normal pot.
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Cook the asparagus so that the bottom parts are always under the water.
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It takes roughly 10 minutes, but it differs according to the size and thickness of your stalks.
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Check how they are by eating the 2-cm at the end of the stem (it might be bitter...).
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They are done when tender.
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Serve them hot!
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Do not throw away the cooking liquid!
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You can make a tasty risotto with it!
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I am trying to make a white asparagus risotto recipe using the cooking liquid!
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Hopefully I can upload it soon.
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Spargelzeit is name of the season of white asparagus from April to June in Germany.
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The photo is an advert from a newspaper.
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They are sold like this in supermarkets.
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(You can buy loose ones too!)
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About 500 g costs about 3.5 euros (420 yen).
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Success!!
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Asparagus and Cheese Risotto from Germany -
