Hello dear friends!
Finally he is there, our kitchen star: the asparagus!
The season is short and is eagerly awaited by lovers. Whether white or green - the unmistakable taste has addictive potential. Whether fried, steamed, raw marinated, or baked - we can not get enough of it.
Good to know
For peeling asparagus, a peeler is best. So that the tender asparagus spears do not break, they should rest on a firm surface, for example a wooden board.
It is peeled down from the top. Here the shell is particularly thick. It should be worked thoroughly, otherwise the asparagus later tastes fibrous or bitter. Green asparagus is usually peeled only in the lower third. The lower asparagus ends are usually woody and should be cut generously.
Flavor
The best part of asparagus are the tender tips. They taste very intense and aromatic. White asparagus may contain bitter substances, especially in its outer parts, which varies greatly depending on the variety. When cooking was formerly like a slice of white bread in the cooking water added to bind the bitter substances.
Newer breeds, however, contain only a few bitter substances. Green asparagus tastes naturally milder and "vegetable".
I have decided today on a variant with red noodles and I hope you like them as much as I do π
Ingredients asparagus for 4 people
- 500 g green asparagus
- 400 ml cream vegan
- 4 tablespoons olive oil
- 300 ml vegetable stock or asparagus water
- 1 bunch of parsley
- Peel of an organic lemon
- salt and pepper
Ingredients potato noodles
- 400 g of potatoes
- 500 ml of water + 1/2 tsp of salt
- 250 ml of beetroot juice
- 300 ml water
- 100 g of flour (wheat flour or buckwheat flour)
- 1-2 tbsp potato starch
- grated some nutmeg
Preparation noodles
Peel the potatoes and then boil for 15 to 20 minutes in the water - beetroot mixture and salt. Then drain off the water.
Press the boiled potatoes through a press. Add the flour, potato starch, a little nutmeg and 1 teaspoon of salt, mix everything and make a smooth dough.
Form the dough into a finger-thick roll, cut off small pieces and form thick, elongated noodles.
Put the noodles in plenty of boiling, salted water, lower the temperature and let the noodles soak in hot salted water for 4-5 minutes (the water should not boil). Then remove the noodles from the water and set aside.
Preparation asparagus
Generously cut asparagus ends and if you want, you can thinly peel the bottom third of the rods. Cut asparagus into 3 cm long pieces. Put the asparagus tips aside for the time being.
Heat olive oil in a large pan. Add asparagus pieces and fry with gentle stirring for 2 minutes. Add the vegetable broth, boil briefly and simmer for about 5 minutes with the lid closed. Add the cream, the asparagus tips and the chopped parsley , salt and slightly reduce the liquid.
Carefully add the pasta, season with salt and pepper and serve sprinkled with lemon zest.
Big thanks to @barbara-orenya, @donkeypong, @plantstoplanks and @lenasveganliving!
Asparagus is also in season here by us, just love your dish @proanima, must have been so delicious, looks really pretty too! Your presentation always is top notch!
Thank you very much @lizelle, I am really happy if you like it!
Looks like a fantastic lunch treat for real foodies yumyumyum
Thank you, yes it was really!
That looks so yummy! :) I love asparagus
Many thanks @yidneth!
Asparagus season is so fleeting, but boy is it good when it is here! I only just tried white asparagus a few weeks ago here, but we usually have the green in abundance. I love when I get lucky and find some of the really thin spears that aren't too woody so you don't have to cut off too much of the ends! These pink potato noodles look delicious with your asparagus. A wonderful meal to celebrate the season!
Thank you very much!
Looks very good! :)
Thank you!
Beautiful dish @proanima π I never tried to cook asparagus, but I really like your potabitddles (potato but nooddles)... it looks so yummy! I love all the pictures tooπ
Btw @borjan... what did you do with your wild asparagus?
Thank you so much @cicisajaπ
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This looks very good food ππ I must try make this ππ
What a superb combination of flavours @proanima! That gnocchi will be perfect for children. So colourful and delicious with asparagus
Thank you, I am glad that you like it and yes you are right, the children would like it.
I used to dislike asparagus when I was younger but now I try to eat as much as possible during the season. I already had it 3 times in the last two weeks :)
Your noodles look delicious! I'm about to go grocery shopping and will probably get potatoes so that I can try. They look soft and fluffy.
Thank you for sharing your recipes and good luck with the contest!
Thank you, I am pleased that you like it and I wish you good succeed for the soft, fluffy noodles :)
oh my God, I love asparagus but I normally just fry or baked them in the oven. but your dish looks so pretty and I believe it taste so great! thanks for sharing dear, I'd like to try your recipe someday soon :-)
Thank you, I'm glad you like it :)
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