Monika Hegwein was already happy – and many women with her. BBV cooking classes on asparagus and strawberries should have been held in Kitzingen during the Pentecost vacation. The events are canceled because of Corona. The course instructor still wants to make a little taste of asparagus. After all, it grows in the region and is currently in season.
White asparagus with ham and fresh potatoes: When the popular vegetables grow in the home fields, the classic dish is often served on the plate. It is not only cooked at home, but is also on the menu in the restaurants, although at the moment there is at most the to-go version.
His nickname reveals that he is something special: asparagus is also called king vegetable. It is healthy, contains a lot of vitamin C, folic acid, potassium, other vitamins and minerals. He is also low in calories. The start of the asparagus harvest depends on the weather, but the end of it is fixed: traditionally until Johanni, June 24th. It remains to be seen whether this will also be the case this year, as some asparagus growers have had problems finding harvest helpers. However, Franconian asparagus is currently available in shops, stands and markets. In different commercial classes and colors. The best known is white asparagus, but there are also purple and green ones.
The white asparagus grows completely underground. “It has a particularly mild and delicate aroma,” says nutritionist Monika Hegwein. The purple, very popular asparagus in France, is harvested when the heads protrude a few centimeters from the ground. The light ensures that it turns purple. “It has a stronger, more bitter taste,” says Hegwein. Finally, green asparagus grows all over the world and has a spicy aroma.
Wrap in a damp cloth
When shopping, the asparagus spears are usually offered in different retail classes: in the “extra” class, the spears are thicker and more beautifully shaped, in class 1 a little thinner, in class 2 often even thinner and perhaps not quite as straight. Fresh asparagus can be recognized by the closed, firm heads and the moist, shiny interfaces, and the stalks are firm and cannot be bent. “And when you rub them together, it has to squeak,” a tip from the nutritionist. In the fridge’s vegetable compartment, the sticks stay fresh for two to three days – on one condition: “You have to wrap them in a damp cloth.” They are only washed under running water just before preparation.
White and purple asparagus must be peeled. An unpleasant job for some, because the poles break easily if you don’t hold them properly. “The stick is placed in the hand, the fingers hold the asparagus head. Then peel from top to bottom, never the other way around. The head remains untouched, ”explains Monika Hegwein. It is important to peel evenly all around so that there are no woody spots that interfere with the enjoyment of the food. The end of the bars is shortened by two to four centimeters. It’s different with green asparagus. He only has to be cut about two centimeters below and peeling is only necessary in the lower third.
If you throw the bowls straight into the organic waste, you are killing yourself for a delicious dish. “A delicious asparagus cream soup can be made from the bowls and the ends.” Bring a liter of water and the bowls to a boil, boil for 30 minutes, strain and you have a brew that can be refined with just a few ingredients to make a delicious soup. The asparagus itself is cooked for different times depending on the type and strength. Monika Hegwein gives 15 to 20 minutes for white asparagus and 10 to 15 minutes for green asparagus as a guide. Whether you prefer the asparagus softer or al dente is a matter of taste. Adding salt, sugar and butter to the water while boiling, as well as a dash of lemon juice, enhances the taste of the vegetables, says Hegwein. You can also cook it in a normal pot, although there are also asparagus pots. The sticks are in it when cooking, the heads don’t cook in the water, but only in the steam, which makes them particularly tasty. “The asparagus sticks get even more flavor in the steamer,” explains Hegwein. The asparagus stock can also be used for a soup there.
As a salad or breaded
In addition to soup and the classic with ham and potatoes, asparagus can be used for many other dishes. You can mix it with other vegetables, enjoy it with fish, add it to the risotto, and of course prepare it as a salad. There is asparagus lasagna, asparagus in puff pastry, asparagus pancakes and asparagus toast. Or asparagus cordon bleu. “The asparagus is pre-cooked and then wrapped in ham, breaded and fried in the pan. It looks like Cordonbleu. ”Some of these and other dishes the participants of the cooking classes could have tried at Pentecost. The courses are now canceled. But it is not delayed: Monika Hegwein will hold the asparagus-strawberry cooking classes next spring. Until then, she is looking forward to the participants – and is already giving away a recipe as a foretaste for all asparagus lovers. Would you like tagliatelle with green asparagus in salmon cream sauce? The info box shows how it’s done.
Tagliatelle with green asparagus in salmon cream sauce
Ingredients for 4 people: 400 g tagliatelle, 500 g green asparagus, 300 ml chicken broth, 200 g cream, 300 g salmon fillet (fresh or frozen), 60 g ice-cold butter, freshly ground pepper, lemon juice, 2 tablespoons melted butter, 1 bunch chervil .
Preparation: Cook the pasta al dente. Cut the cleaned asparagus into small pieces and cook in the broth for about 5 minutes. Remove from the brew and keep warm. Boil the cream with the broth into a light sauce. Cut the salmon into pieces, salt and let it soak in the sauce for 3 to 5 minutes. Then take out and set aside. Beat the cold butter in small flakes under the sauce. Season with salt, pepper and lemon juice.
Swirl the pasta in the hot butter and mix in the asparagus pieces. Warm the salmon slices in the sauce. Place the pasta on preheated plates, spread the salmon slices with the sauce on top and garnish with chervil. Serve immediately.
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