Green asparagus recipe
1
Are you ready for an exciting culinary experience with the preparation of green asparagus with a delicate lemon-cream sauce? The freshness and aroma of this dish allow you to immerse yourself in a world of exquisite flavor combinations that are easy and quick to create in your own kitchen. This recipe is one of the bold experiments that combine a fresh crispy texture with a rich taste of creamy sauce. Perfect for those who love to combine simple ingredients with a luxurious flavor bouquet. Take the opportunity to add a bit of spring mood to your table with this lively and simple dish. The lemon-cream sauce gives the dish a special aroma that highlights the natural sweetness of the asparagus.
Variations
- Asparagus with stracciatella and cured egg yolk for a summer variation
- Asparagus with nettle and cream for a spring flavor
- Asparagus in pastry with cheese and ham as a main dish
Tenderness secrets
- Boil thin green asparagus for just a minute until al dente
- Immediately transfer to cold water to preserve color and crunchiness
- Do not leave the stove while cooking, otherwise the asparagus will become soft
Ingredient tips
- Choose young asparagus with thin stems that grow in the sun
- Parmesan can be replaced with any hard cheese like cheddar or Maasdam
- Grate the lemon zest fresh right before cooking
Nuances
- White asparagus is grown underground, it has a more delicate taste
- Purple asparagus has a slight bitterness that disappears when cooked
- Asparagus requires minimal additional ingredients due to its rich flavor
Ingredients for the recipe
Ingredients
Green Asparagus 250g
500 g
Iberica Refined Olive Oil 500ml
3 pcs
Lemon
zest 0.5 piece
Thyme 50g
to taste
Casa Rinaldi Lemon Juice 200ml
3 tbsp
Pripravka Himalayan Pink Salt 200g
to taste
Mriia Ground Black Pepper 20g
to taste
Galychyna Ultra-pasteurized Cream 33% 200g
3 tbsp
Khutorok White Crystalline Sugar 800g
1 tsp
Preparation steps
01
Preparing the asparagus — Wash and dry the asparagus with paper towels. Remove the tough ends by two centimeters. Time: 3 min. Reference: Asparagus is clean and dry.
02
Laying on a baking sheet — Spread the asparagus on a sufficiently large baking sheet so that the stalks are in a single layer. Time: 2 min. Reference: Asparagus lies in an even layer.
03
Preparing oil with spices — In olive oil, grate the lemon zest, add thyme, and mix well. Time: 2 min. Reference: Oil is aromatic and homogeneous.
04
Pouring the asparagus — Pour the asparagus with oil and spices and coat each stem well. Sprinkle with salt and pepper. Time: 2 min. Reference: All asparagus is evenly covered with oil.
05
Baking — Bake in a preheated oven at 220 degrees for 8-10 minutes until soft and lightly browned. Time: 10 min. Reference: Asparagus is soft with a light caramel shade.
06
Preparing the sauce — Mix lemon juice, broth, and cream. Heat to a boil, add sugar, salt, and pepper to taste. Time: 3 min. Reference: Sauce is homogeneous and warm.
07
Tip: The most important thing when cooking asparagus is not to leave the stove. Asparagus cooks very quickly, and if you miss the moment, it will become soft and tasteless. Love crispy asparagus - don't bake for more than 8 minutes, softer - 10-11 minutes.
Where to order ingredients
Select the required ingredients in one of the stores
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