Hello dear friends!
Finally he is there, our kitchen star: the asparagus!
The season is short and is eagerly awaited by lovers. Whether white or green - the unmistakable taste has addictive potential. Whether fried, steamed, raw marinated, or baked - we can not get enough of it.
Good to know
For peeling asparagus, a peeler is best. So that the tender asparagus spears do not break, they should rest on a firm surface, for example a wooden board.
It is peeled down from the top. Here the shell is particularly thick. It should be worked thoroughly, otherwise the asparagus later tastes fibrous or bitter. Green asparagus is usually peeled only in the lower third. The lower asparagus ends are usually woody and should be cut generously.
Flavor
The best part of asparagus are the tender tips. They taste very intense and aromatic. White asparagus may contain bitter substances, especially in its outer parts, which varies greatly depending on the variety. When cooking was formerly like a slice of white bread in the cooking water added to bind the bitter substances.
Newer breeds, however, contain only a few bitter substances. Green asparagus tastes naturally milder and "vegetable".
I have decided today on a variant with red noodles and I hope you like them as much as I do π
Ingredients asparagus for 4 people
- 500 g green asparagus
- 400 ml cream vegan
- 4 tablespoons olive oil
- 300 ml vegetable stock or asparagus water
- 1 bunch of parsley
- Peel of an organic lemon
- salt and pepper
Ingredients potato noodles
- 400 g of potatoes
- 500 ml of water + 1/2 tsp of salt
- 250 ml of beetroot juice
- 300 ml water
- 100 g of flour (wheat flour or buckwheat flour)
- 1-2 tbsp potato starch
- grated some nutmeg
Preparation noodles
Peel the potatoes and then boil for 15 to 20 minutes in the water - beetroot mixture and salt. Then drain off the water.
Press the boiled potatoes through a press. Add the flour, potato starch, a little nutmeg and 1 teaspoon of salt, mix everything and make a smooth dough.
Form the dough into a finger-thick roll, cut off small pieces and form thick, elongated noodles.
Put the noodles in plenty of boiling, salted water, lower the temperature and let the noodles soak in hot salted water for 4-5 minutes (the water should not boil). Then remove the noodles from the water and set aside.
Preparation asparagus
Generously cut asparagus ends and if you want, you can thinly peel the bottom third of the rods. Cut asparagus into 3 cm long pieces. Put the asparagus tips aside for the time being.
Heat olive oil in a large pan. Add asparagus pieces and fry with gentle stirring for 2 minutes. Add the vegetable broth, boil briefly and simmer for about 5 minutes with the lid closed. Add the cream, the asparagus tips and the chopped parsley , salt and slightly reduce the liquid.
Carefully add the pasta, season with salt and pepper and serve sprinkled with lemon zest.
