French White Asparagus are now in season. So many great
ideas come to mind... Their a great number of classical recipes. Most of the
classical method begin by peeling them carefully to remove all the skin, which
is un-edible. Then tie into bundles and blanch in very seasoned water or a
court bouillon. Them cut the string and serve with hollandaise, glace in
butter, or a la gratin. These days we peel and cook sous-vide. Typically 1%
slat is a good start for seasoning, butter and maybe a sweetener. You could use
brown sugar, honey, or maple sugar. Cooking is much by feel, but a good start
is 85C
20 minutes for the ones that the
stem is the size of a dime. 30 minutes for asparagus with a stem with the
diameter of a sliver dollar. Once cooked can be grill and served with
hollandaise. What do you do?
French White Asparagus are now in season. So many great
ideas come to mind... Their a great number of classical recipes. Most of the
classical method begin by peeling them carefully to remove all the skin, which
is un-edible. Then tie into bundles and blanch in very seasoned water or a
court bouillon. Them cut the string and serve with hollandaise, glace in
butter, or a la gratin. These days we peel and cook sous-vide. Typically 1%
slat is a good start for seasoning, butter and maybe a sweetener. You could use
brown sugar, honey, or maple sugar. Cooking is much by feel, but a good start
is 85C 20 minutes for the ones that the
stem is the size of a dime. 30 minutes for asparagus with a stem with the
diameter of a sliver dollar. Once cooked can be grill and served with
hollandaise. What do you do?
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