Recipe Page: White Asparagus

White Asparagus with Hollandaise Sauce

Duration: 25 minutes

Super tasty asparagus with a delightful Hollandaise sauce.

Utensils

  • Steamer or large pot

Ingredients

  • 1 lb white asparagus, trimmed
  • 2 tablespoons unsalted butter
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • Pinch of cayenne pepper
  • Chopped fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the trimmed white asparagus and cook for 8-10 minutes, or until tender when pierced with a fork.
  2. While the asparagus is cooking, prepare the hollandaise sauce. In a small saucepan, melt the butter over low heat. Remove from heat and let it cool slightly.
  3. In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.
  4. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens slightly, about 2-3 minutes.
  5. Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy.
  6. Season with a pinch of cayenne pepper and salt to taste. Remove from heat.
  7. Drain the cooked white asparagus and arrange on a serving platter. Pour the hollandaise sauce over the asparagus.
  8. Garnish with chopped fresh parsley and serve immediately.

White Asparagus and Mushroom Risotto

Duration: 40 minutes

Rich and creamy risotto with tasty white asparagus.

Utensils

  • Large skillet or sauté pan

Ingredients

  • 1 lb white asparagus, trimmed and cut into bite-sized pieces
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup sliced mushrooms (such as cremini or button)
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • Salt and pepper to taste
  • Chopped fresh chives for garnish

Instructions

  1. In a large skillet or sauté pan, heat olive oil over medium heat. Add minced shallot and garlic, and sauté until softened, about 2 minutes.
  2. Add Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly. Pour in the white wine and cook until the liquid is absorbed, stirring frequently.
  3. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  4. In another skillet, heat vegan butter over medium heat. Add sliced mushrooms and cook until they release their moisture and start to brown.
  5. Add the trimmed and cut white asparagus to the skillet with mushrooms and cook for an additional 3-4 minutes, until tender-crisp.
  6. Once the Arborio rice is creamy and cooked to al dente, stir in the cooked white asparagus and mushrooms. Season with salt and pepper to taste.
  7. Remove from heat and transfer the risotto to serving plates.
  8. Garnish with chopped fresh chives and serve immediately.

White Asparagus and Potato Soup

Duration: 35 minutes

Delicious and smooth with a hint of super tasty goodies.

Utensils

  • Large pot

Ingredients

  • 1 lb white asparagus, trimmed and chopped
  • 2 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
  2. Add diced potatoes and chopped white asparagus to the pot. Cook for another 3-4 minutes, stirring occasionally.
  3. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the vegetables are tender.
  4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
  5. Stir in coconut milk and season with salt and pepper to taste.
  6. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.