White Asparagus with Summer Truffle

© 2024 | http://angiesrecipes.blogspot.com

In Germany, the king of vegetable is WHITE asparagus. It's like a national treasure and you will find it on menus nationwide from April April to June.
Tender, sweet, and loaded with earthy flavour, these blanched white asparagus with browned butter and summer truffle make for a great spring party appetizer. The skin of white asparagus can taste very bitter and fibrous, so make sure to peel it off completely before blanching. White asparagus are delicate and brittle, so lay each spear flat on a work surface to peel. This way ensures they won't snap during peeling.

 

6 thick spear / 500 g White asparagus, trimmed and peeled 3/4 tsp Salt 3 Eggs, boiled 1-2 tbsp Flat parsley, finely chopped Black Pepper 60 g Kerrygold butter 25 g Summer black truffle

1. Wash and peel the white asparagus and cut off the woody ends. Fill a saucepan with a tight-fitting lid halfway with water and add the salt. Cook the asparagus for 10-15 minutes until tender but al dente. Remove from pan and drain.
2. Boil the eggs in the same saucepan for 8 minutes. Cool the eggs in cold water, peel and mash with a fork. Add the finely chopped parsley and some freshly milled black pepper.
3. Meanwhile, melt the butter in a skillet over medium heat. Cook, stirring, until it begins to brown. Now lower the heat and grate half of truffle into the butter. Mix everything together and return the white asparagus to the skillet and cook briefly.
4. Arrange the white asparagus on a platter. Spoon the truffle butter over. Add the mashed egg and finish by shaved truffle.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com