Appetising, Tasty and Healthy – A Uniquely Lucky
Combination
Asparagus has been cultivated almost 4,000 years and it originates
in Eurasia. Early records show that pharaohs and princes were just
as enthusiastic about eating asparagus as ordinary people. Some
went as far as calling it a health bank, pointing out that it is
extremely light and rich in vitamins. Another well-known feature
is that it helps digestion and includes high levels of vitamin
A, B, C and E. Some enthusiasts claim that it even works as an
aphrodisiac.
Colour does not affect the quality of asparagus. Equally tasty
is the bone-coloured asparagus which has a milder but slightly
bitter taste and the greenish asparagus which usually has a stronger
taste.
The fresher, the tastier: the saying is very true when it comes
to asparagus. It is important to pay special attention when we
boil or cook asparagus because even a few minutes difference can
change the texture. It may be eaten cold or warm, prepared in line
with a simple or a sophisticated recipe.
Let us take a look at an entire menu* made with – surprising
as it sounds
– asparagus. One basic rule is that white asparagus always
needs to be pealed, unlike the green one.
Cold starter: white (boiled) asparagus with saffron and mayonnaise.
Boil cream with saffron and mix it with mayonnaise. It looks good
on a salad base, especially if the sauce is poured over asparagus
heads and the valuable heads peep out.
Soup: asparagus soup with small butter dumplings.
Cook the asparagus in broth for 10 minutes, boil it up with a white
sauce and parsley, add a spoonful of butter to traditional dumpling
pastry, and cut the pastry in small dumplings into the soup.
Warm main course: green asparagus with wine sabayon.
The sauce is made from 8 whisked eggs, cream, and a glass of Sauvignon
Blanc.
It looks excellent with ground red pepper sprinkled on the asparagus
in the sauce.
Desert: white asparagus sorbet.
Cook for 15 minutes, mixing sugar in the water, then cool it down
and press it through a sieve, and add sweet Tokay wine to the mix.
Serve it in glass cups, decorated with a few asparagus heads and
lemon-balm.
Enjoy lots of asparagus this spring and stay healthy!
* our thanks to Kálmán Galla, chef of the Gundel
Restaurant, for the recipes. His book dedicated to asparagus is
available in the restaurant’s shop.
