To make this, I peeled white asparagus and boiled it in salted water for six minutes. I then chilled it in a cold water bath, before draining it well. I added a bit of mozzarella and topped it with mint-lime-tamarind sauce.
Tag Archives: asparagus
I steamed broccoli and asparagus for six minutes, then blanched it. In the meantime, I chopped a spring onion and parsley, and grated a carrot and some red Leicester cheese. Because it is a sharp, old cheese, only a little was needed so the dish wasn’t too heavy. Next I cooked the pasta in boiling salted water with a crushed clove of garlic. The pasta was mixed with the vegetables and a little butter, then set on a bed of carrot and topped with cheese.
I modified the recipe by parboiling the asparagus – I like them cooked through – and by substituting good olive oil for the butter to make it vegan.
I modified this recipe by using chestnut mushrooms, half as much asparagus as the recipe called for, just one onion, oil instead of butter (and only 1 teaspoon of it), and reducing the soy sauce and water by 2/3. I thought it was quite tasty.
I cooked the stems of green asparagus using a method for okra in this fusion dish, after using the asparagus tips in another dish.
To make this dish, I started with cooking the pasta, and while it was cooking I cooked garlic in olive oil, then added the mushroom and the asparagus stalks. After some time I added the asparagus heads. After I drained the pasta I added turmeric, salt and pepper to the pan, along with a little bit of Parmesan. Once the cheese started to melt, I added a bit of milk and the pasta, and stirred until there was no liquid left. It is topped with some additional Parmesan.
Last year I posted a picture of green asparagus cooked with milk and turmeric. It is equally tasty when prepared with white asparagus, and the bright colour of the turmeric is far more visible.