The day I finally decided to cook white asparagus.
Until today I actually hated white asparagus, well I thought I did cause I never really tried them as I always associated them with sauce hollandaise or mayo, which aren’t really my fave foods, to be honest. As my mum feels exactly the same about said condiments we also never ate asparagus when I was younger. We only ever ate the green one, which we all loved. However, recently a friend of mine pointed out that white asparagus can actually be pretty tasty as long as you omit those overly rich sauces. I therefore set myself a goal for this year’s asparagus season: Learn to cook delicious things with white asparagus. And how would have guessed it I succeeded at my first attempt.
Of course it was a success.
Well my success has for once very little to do with the fact that I can cook pretty well, if I may say so myself, however, white asparagus are just delicious so it isn’t all to difficult to make them taste good. I actually love the fact that I, despite I am so in the food, still discover and rediscover ingredients on a regular basis.
Wild garlic, strawberries, pine nuts, olive oil and white asparagus.
For my first attempt at preparing white asparagus I decided to go with another spring favourite of mine, namely, wild garlic. Other than that I only added a few more ingredients to create a delicious asparagus salad. In fact, I only ended up using 6 ingredients and trust me the result was just divine. The wild garlic added a slight spiciness to the dish, which was nicely balanced with the sweetness of the strawberries and completed by the nutty flavour of the toasted pine nuts. Those components harmonised perfectly with the thinly peeled asparagus and definitely made my first attempt at preparing white asparagus a meal to remember.
I even found local asparagus from Jucker Farm at my local grocery store, therefore, I got even more excited when to prepare this recipe. So happy cooking!
- 20g wild garlic
- 2 El Pine Nuts, toasted
- 250g white asparagus, peeled
- 1 Tsp salt
- 1 Tbs Olive oil
- 5 Strawberries, thinly sliced
- Finely chop up the pine nuts and wild garlic on a chopping board. Add into a bowl and mix in the olive oil and salt.
- With a potato peeler peel the asparagus into noodles. Bring some water to a boil and quickly blanche the asparagus in the boiling water, then add them to the wild garlic pesto. Also add the sliced strawberries and combine. Serve immediately.
Enjoy asparagus season as long as you can.