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

(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.

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