50 shades of green – asparagus time!

Ok or almost. Yeah! It’s one of my favourite times of the year. Finally the wonderful, tasty, healthy and green asparagus grows again and I started binge-eating that stuff last Friday. I am lucky, green asparagus is pretty typical for the area where I live and so just have to drive to a well known farm next to my city, where you get fresh asparagus daily. They have various kinds, from the “Grand Vert”, which is as thick as the famous white “Solo” down to very thin salad asparagus. I usually choose the middle sized one, because you can prepare it in many different ways. When you eat that awesome stuff on the day you bought it, you don’t have to cut away one single cm. I store it in a wet kitchen towel in my fridge, and it stays fresh for at least a week.

There are so many different ways in preparing green asparagus, all of them tasty and most of them easy (because you don’t have too peel it heheh). The best advice I can give you is: buy high quality and try. Improvise. The purer the better. And please, please, don’t cook it-all the great taste will be gone in the water! And take care of the sensitive tips – always add it at the end so they can keep their taste an colour.

My favourites are:

  • grilled  (with a little olive oil, salt and garlic)
  • baked in the oven (in baking foil or paper, add some rocky salt, olive oil and lemon juice)
  • risotto
  • steamed over water with white wine
  • quickly fried in the pan, then add a little white wine and let it reduce for a little while
  • as nice strudle with some sour cream
  • as “gröstl” – which is a typical Austrian dish, made of fried potatoes, some fried speck and onions, topped with a scrambled egg

And I really love it raw. Ever tried it? I recommend to only eat really fresh asparagus raw, but it tastes like pure nature. Eat it as salad with a lemon vinaigrette and add other veggies: radish, cucumber, avocado or tomatoes. Onion always works well. For some protein choose smoked salmon, goat cheese, a poached egg, nuts or chicken. Or just dip it into some hummus, guacamole or sour cream… Did I mention that I love asparagus??? :-)

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