Captains Dinner Logo
to top

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!

Finally asparagus again! Finally asparagus again!

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

(4 Portionen)

1 kg of green and white asparagus
peel, cut woody ends (see tip) and cut into 2-3 cm long pieces
200 ml vegetable broth
salt
1 pinch of sugar
1 ts butter
bring to boil with 300 ml of water, cook the asparagus pieces in it for about 4 minutes, lift out with the skimmer, keep the asparagus stock
1 bunch of spring onions
cut into rings (put 2 TS of them aside for decoration)
2 TS olive oil
fry the onion and add
150 g of millet
stew briefly
150 ml of white wine
deglaze
gradually add the asparagus stock and cook the millet in about 25 minutes
100 g of cream
50 g of Parmesan, grated
½ bunch of basil, roughly chopped
stir cream, parmesan, asparagus, basil and spring onion under the 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.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Pescado a la Veracruzana - Thunfisch mexikanisch February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!

read more
Aubergine Antipasti Mozzarella February 23rd, 2018 | starter

Eggplant & mozzarella

Eggplants are indispensable to an Italian appetizer plate. In this recipe eggplant, tomato, prosciutto and mozzarella enter a creamy liaison. Ready in 30 minutes the sunny taste makes me believe that summer is not far…

read more
Pork-Schnitzel with broad white beans and garlic crumble November 24th, 2018 | main dishes

Schnitzel with broad beans and garlic crumble

Pork schnitzel, roasted au naturel, on broad white beans, dried tomatoes and capers – this is one of the dishes that must be on our table from time to time. The roasted garlic crumbs ensure the right crunch and the dish is ready in about 20 minutes. What else could you want?

read more
Breton galettes with goat merguez and pepper cream March 7th, 2020 | main dishes

Breton galettes with goat merguez and pepper cream

Fine food from France! In Brittany, the thin pancakes made from nutty buckwheat flour are often served with savory fillings, such as a spicy Merguez sausage. Raisins, mint and parsley together with the creamy-fruity pepper sauce balance the spiciness of the merguez. Vive la France!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.