Finally asparagus again!
April 17th, 2018 | main dishes
It’s about time. Two weeks later than usual, the asparagus harvest finally starts in Northern Germany. Basically I do not buy asparagus and strawberries out of season, and then only from the region. Due to the cold winter and the moist, no, wet autumn, our anticipation of the first asparagus meal of the year could thus increase by another 14 days. Here we go!
Crispy millet and al dente white asparagus, creamy sauce, spring-green basil, fresh spring onions and Parmesan cheese – an asparagus dish that gets by without the classic ham and potato and will make all vegetarians happy.
Asparagus millet risotto
And this is how the wife of the captain does it
I basically cook the asparagus peel and cuttings. Cover them with water, bring to a boil with a little salt, a pinch of sugar and a teaspoon of butter and simmer for 15-20 minutes, then strain through a sieve. The asparagus itself, I cook afterwards in this stock, making it even tastier. The asparagus stock can be processed well to an asparagus soup or asparagus sauce. If the time is short, I freeze the peel, collect them there from several asparagus meals and then have enough “material” for a delicious asparagus soup.
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