In addition to the classic preparation of white asparagus, which is boiled and served simply with butter or Hollandaise sauce, today’s recipe features one of my favorite ways to enjoy this seasonal vegetable. Especially after a long day, it is quick to make and super delicious. I mean to simply pan fry asparagus and eat it as a tapas variation. Of course, this tastes just as delicious if you prefer to cook green asparagus or even better, both types of asparagus on the same plate.
Asparagus cooked in different ways
An interesting dish is always created by either combining ingredients, even if that is outside the stereotypical way of cooking, or using different techniques to prepare a single ingredient, as in this case, asparagus. Today’s recipe is a mix of Mediterranean and regional German cuisine. But the idea came from the classic Hollandaise sauce with its ingredients: Egg and butter. I decided to dehydrate the yolk, leaving it with a liquid core. This way, the cured egg yolk would mix with the asparagus broth on the plate to a sauce. For the broth, I wanted something rich and used the asparagus peels and some greens to flavor pure cream. However, the addition of fresh basil gave the broth another flavor, making a great combination along with the acidity of fresh green apples and the roasted flavors of the roasted asparagus. Again, everything comes together like a puzzle, although the result may vary depending on your priorities.
You are looking for more asparagus recipe ideas? Then check out my Asparagus Martini, which is perfect as an aperitif, or my Asparagus Cappuccino as a vegetarian suggestion for your asparagus menu. For the friends of good fish, my recipe for Salmon with Asparagus-Matcha Sauce & Blueberries would certainly be an enrichment. Together, this could even make a complete asparagus menu.
Roasted White Asparagus with Cured Egg Yolk, Basil & Green Apple
2 Persons45 Minutes
Cured Egg Yolks
- 3 Organic Eggs
- 150 g Salt
- 45 g Sugar
For the cured egg yolks, mix salt and sugar and cover the bottom of a bowl with half of the mix. To make it a little easier right away, use a spoon to form three small molds for the yolk. Now separate the egg whites from the yolks and place the yolks inside the salt mix without damaging them. Then carefully spread the remaining salt mix over the egg yolks, so that they are all covered. Leave the egg yolks in the refrigerator for at least 8 hours to dehydrate. Once the time is up, carefully dig them out, remove the salt and refrigerate again until ready to serve.
- 200 g Greens
- Asparagus Peels
- 250 g Cream
- 6 Basil Stems
- Salt to flavor
For the asparagus broth, clean and peel the greens, then cut into rough cubes. Sauté them with a little butter in the pot and deglaze with the cream. Now chop the parsley and basil and add them. After everything has boiled up once, reduce the heat to the minimum, let it simmer covered for 10 minutes and leave it to flavor without heat for another 30 minutes. Afterwards strain everything through a fine sieve and season with salt.
- 6 pc Asparagus
- 50 g Butter
- 1 Green Apple
- ½ Lemon
- 2 Basil Stems
- Salt to flavor
Before serving, roast the peeled asparagus well on all sides in a hot pan with a little canola oil. Then reduce the heat, add the butter and season with salt and lemon zest. If the butter gets foamy, the pan can be removed from the heat. Now cut the green apple into fine stripes and marinate them with lemon juice. When serving, first place three pieces of asparagus on a plate and place the egg yolk next to them. Now spread the apples and some fresh basil on the asparagus and pour the asparagus-basil broth. To finish the dish, sprinkle some brown butter from the asparagus pan on the plate.
Vegetarian | Gluten-Free | Dairy-Free | Sugar-Free
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