6 delicious ways to cook asparagus
The asparagus season, put to the test by the atypical weather and the lack of farmworkers, is in full swing at the moment. Make a "patriotic" gesture and get a bunch of local asparagus: your taste buds will thank you! Lacking ideas on how to prepare them? Here are a few suggestions that will help you reinvent the way you prepare this vegetable.
Here are 4 basic rules to cook asparagus well !
The rule #1 to follow is to select a local and seasonal product. Asparagus loses its freshness from the moment it is picked, so it does not adapt well to international travel.
Rule #2 is not to be afraid to use the carrot peeler on asparagus of a good size to remove the fibrous part that covers about the lower 1/3 of the foot. Rule #3? Consider the taste profile of the asparagus when blending flavours. Few people know this, but the dominant taste profile of asparagus is actually "umami" with a very slight bitterness. Not sure what umami is? This post is dedicated to it.
According to my flavour theory, umami is enhanced by the following tastes and sensations: - Other sources of umami - Salt - Fat - Sugar - The spice
It's no coincidence that certain classic combinations dominate the most popular asparagus recipes, such as grilled asparagus coated with prosciutto or Benedictine eggs topped with Hollandaise sauce and topped with the asparagus and smoked salmon duo, an almagame of umami, fatty and salty flavors. Chef's tip: don't just enhance the umami of your asparagus dishes, but also take inspiration from the natural antidotes of this taste (acid and bitter) to bring a nice balance. For example, your asparagus au gratin with Pecoroni and topped with fried pancetta will benefit greatly from a dash of "balsamic velvet", which will make the flavors sparkle thanks to its tangy side.
As for rule #4, perhaps the most important: avoid overcooking your asparagus at all costs. This splendid vegetable should never be eaten "soft". Has the color of your asparagus turned olive brown? In general, this is a visual sign that too much heat has been applied. The exception would be asparagus grilled on the BBQ or crushed, since in this case, the fact of voluntarily seeking a carbonization will necessarily be to the detriment of a beautiful emerald green color.
1- Raw asparagus! Who would have believed it?
Yes: asparagus can also be eaten fresh! Crunchy and juicy, they are a good addition to salads and healthy bowls. Personally, this is a way of preparing asparagus that suits me better for my feet than for my head. So sometimes I separate the two and set them aside for different recipes. The foot can be sliced in more or less wide sections, but it can also be cut into ribbons with the help of a peeler.
2- Steamed asparagus the Asian way
By far the method that best enhances the color of the asparagus, steaming is clearly underestimated because it produces less flavor than stir-frying in a pan with butter. However, a few minutes of steaming will produce a perfect texture and an emerald hue that rivals the finest gems. To serve my steamed asparagus, I often prefer the Asian method (reserved for vegetables such as gailan and bok choi): I sprinkle it with a bit of quality soy sauce, sesame oil, and spicy oil. This umami, salty and fatty foods respectively enhance the taste of the asparagus to perfection and I can promise you that it's really not flat!
3- A very green cream of asparagus
Another seasonal delicacy, cream of asparagus often suffers from a problem of overcooking. Here's how to make the perfect cream! In a cauldron, combine 1/2 Spanish onion, 2-3 cloves of garlic, and 2 potatoes, peeled and cut into pieces, and cover with 2 liters of milk and a large knob of butter. Simmer over low heat until the vegetables are tender (about 25 minutes). Only then add a large bunch of asparagus, peeled and cut into 3 cm pieces, and cook them until they are tender but not soft. All that's left to do is place all the solids in a blender and then add the cooking milk to cover everything. Once the preparation is transformed into a smooth cream, add salt, pepper, a pinch of sugar, taste, and correct. Your perfectly green cream is ready to serve!
4- Asparagus and fruits
Since asparagus is "umami", they benefit from the presence of fruits that combine a certain natural sugar with a hint of acidity, such as strawberries and oranges (in fact, with citrus fruits in general). This is good since the strawberry season overlaps with the asparagus season. In a salad with a balsamic vinaigrette to create an "aromatic" bridge, success is guaranteed.
5- The asparagus and smoked salmon duo in all sauces
Knowing that asparagus and smoked salmon go well together, why not take this logic a step further? In sushi (yes-yes), omelet, quiche, salted pancake: the possibilities are endless. Not a fan of smoked salmon? Asparagus also shines with many seafoods such as crab and lobster.
6- Asparagus with a small taste grilled, smoked ... even burnt
My favorite way to eat my asparagus remains crushed under the top element of my oven, coated with a little neutral oil and smoked salt. The umami is flamboyantly enhanced by the smoked aromas, and the caramelization obtained releases the molecules that allow the umami taste to penetrate the taste buds, an important condition to be respected in order to fully enjoy the 5th taste.
No comments:
Post a Comment