0 mins).
Meanwhile, for the potatoes, cook potatoes
ot with enough water for the cleaned asparagus to be fully under
Add the peeled and trimmed asparagus, lemon zest, and salt & pepper
Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.
eat. Peel the white asparagus then add the asparagus peel and woody trimmings
otatoes in salted, boiling water for 12-15 mins, until tender
he potatoes in boiling water for 20-25 mins, until tender
Bring the asparagus ends, sugar and 3 1/
garlic and pepper and saute for 2-3 mins. Add tomatoes
frying pan, brown meatballs for 5-8 mins, until cooked
Cook the white asparagus in a large saucepan of
oat. Cook the asparagus in boiling water for 8-10 mins or
he white asparagus in boiling salted water for 15 mins, adding the green asparagus
ith the sugar, boil the white asparagus for 10-15 mins, depending on
otatoes in boiling salted water for about 25 mins. Drain, let
In a large saucepan, over medium heat, saute onion and garlic in butter for 5 minutes or until translucent.
Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
Cover and bring to a boil.
Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
Remove asparagus tips and set aside.
Allow soup to cool, then put in blender and blend till smooth.
Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.
Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.
boil asparagus on stovetop for 5 minutes, or microwave for 1 minute.
in large saute pan melt 3 tbsp butter.
add shallots, saute 2 minutes.
add mushrooms, saute 3 minutes.
melt in additional butter, add asparagus, toss to coat.
sprinkle with lemon juice, season to taste with s&p, serve.
ot. Cook the asparagus over a medium heat for 8 mins or
Wash and trim the asparagus and cut into 5 cm