Bickley Valley Asparagus Farm
Simple Steamed Asparagus
Time - 8 minutes tops
- As much asparagus as you'd like (white or green)
- 1 tsp salt
- & water
Wash and peel your asparagus; White asparagus - peel the bottom third, green asparagus - only peel the bottom 3 cm.
Fill the bottom of a pot 1.5 cm deep and add 1 tsp salt. Bring the water to the boil and then add in your asparagus. Cover and reduce heat, steam medium sized white 6-8 min or green for 3-5 min, or until tender.
White Asparagus Soup
Time - 40 minutes
serves - 4 large servings
- 3 or 4 bunches white asparagus
- 50 g Butter
- 1 tsp Sugar
- 1 ltr vegetable stock
- 40 g Flour
- White pepper
- 2 egg yolk
- 100 g Creme fraiche
Wash your asparagus and peel the bottom third. Sweat the peel in 10 g of the butter, then add in the vegetable stock, sugar, and salt to taste, cooking for 20 minutes.
while soup is cooking cut the asparagus into 1-2 cm pieces.
You then strain the soup through a sieve into another bowl.
Melt the remaining 40 g of butter in a pot then add flour and sweat the mixture for one minute. Then mix in the vegetable stock and bring to the boil. Add the asparagus pieces and cook for a further 10 minutes, occasionally stirring the mixture.Then add the salt and white pepper to taste.
Mix together egg yolks and creme fraiche then add to the soup, mix in for a few minutes, not letting the soup boil.
Finnish off with parsley to taste.