mandag den 26. april 2010


The first delicately thin, local asparagus shoots appeared in my local supermarket during the first week of April and announced the coming of the annual binge, which lasts till the end of June. During this period asparagus should be eaten on a daily basis, and fortunately they can be prepared in innumerable ways most of which are so simple, it is are hardly worthwhile writing a recipe down. Anyway, here are three suggestions for asparagus as a super veloce antipasti.

In all cases the asparagus should be fresh with straight spears and shiny green stems. Break off the wooden lower part and steam cook the green shoots in boiling salted water for 4-6 minutes.

Asparagi al parmigiano
Pour 1 tbsp of melted butter over the steamed asparagus and shower with freshly grated parmesan cheese

Asparagi con prosciutto crudo
Wrap small bunches of 4-6 steamed asparagus in 1-2 slices prosciutto crudo before serving (Pancetta or speck (bacon) can also be used, if you like the smoky flavour).

Asparagi con uova
Top each serving of steamed asparagus with a fried, poached or scrambled egg or with a spoonful of sauce gribiche, ie. boiled eggs that are chopped and mashed with mayonnaise, mustard, capers, cornichons and tarragon to a thick Frenchified dressing.

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