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Creamed white and green asparagus recipe

Creamed white and green asparagus recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

White and green asparagus are cooked together and finished with double cream for a delicious side to steak or fish. The spears should be similar in thickness so they are cooked in about the same time.

1 person made this

IngredientsServes: 4

  • 400g white asparagus
  • 400g green asparagus
  • 15g butter
  • 1 tablespoon olive oil
  • 1 pinch caster sugar
  • 1/2 teaspoon salt
  • pepper to taste
  • 200ml double cream

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Peel the white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Break of the bottom end of the green asparagus spears where they snap when bending. Cut all of the asparagus spears into 4cm pieces.
  2. Heat butter and oil in a large frying pan. Add the asparagus and fry until lightly browned, then add sugar, salt and pepper to taste. Cover and cook until the spears can be easily pierced with a sharp knife, about 15 minutes depending on the thickness of the asparagus.
  3. Towards the end of the cooking time, stir in the cream and cook until slightly reduced.

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Reviews & ratingsAverage global rating:(6)


How to Cook Asparagus

This traditional way how to cook asparagus, aka Spargel, is the most popular way that's it's made in Germany. White asparagus is the most common type that's sold.

Unfortunately, if you can't get the white variety, there's little that can substitute for its unique flavor. You can use the jarred white asparagus, if you can find it, but nothing's quite the same as fresh.

White asparagus is different than the typical green ones we get in America, but most Germans will say that it's the best asparagus there is. It takes a bit more work to prepare than the green one. It needs to be peeled and cooked longer, but the results are so yummy!

The most popular asparagus recipe is this simple one: boiled white asparagus served with a Hollandaise sauce, boiled potatoes and ham.

And, this is the recipe I'm sharing below. It includes a simple version of a Hollandaise-type sauce that my Mutti used to make with it. Easy German food, just the way I like it!


Take a Can of Creamed Corn …

My husband, hungry_hobbit for those who need reminding, never tried *gasp* fresh asparagus until he was all growns up, or in my mind, till he met me. His mom fed him canned asparagus (I am told she still prefers canned to fresh to this very day.) He’d probably never eaten so much of this spindly vegetable all in a row, either, till he met me–we ate asparagus almost every day for a week when I was doing an assignment on this elegant spear. We had green, purple, and white asparagus stir fried, made into mousse, pureed into a potage …. Anyway, I digress.

What I’m trying to say is that I’m not usually one for canned vegetables. I like my veggies perky and fresh, sometimes with their roots attached, perhaps coated with a fine sprinkling of dirt and tasting robustly of the land. (Yes, I do have a vegetable garden although it’s looking a little sparse this year without my dad’s assistance.)

I have to make one exception: canned corn.

Somehow or another, corn kernels manage to stay sunshiney–both in color and disposition–sweet, and crisp under cover of anodized tin, a far cry from its mushy and dingy-looking carrot and green pea counterparts. And if you’ve never had canned rutabaga, otherwise known as swede in England where I first had it … ugh …don’t.

And get ready for this, I love cream-style corn! I guess it’s like durian, I grew up eating it and it’s one of my all time favorite things to eat. With the addition of a little water and starch, cut corn is transformed into a batch of creamy goodness. When I was growing up, my mum turned canned creamed corn into two simple dishes: corn soup and corn fritters.

I was surfing the internet for fun nuggets on cream-style corn and I found this 11-page document published by the U.S. Department of Agriculture: “United States standards for grades of canned cream style corn. Effective July 1, 1957.” The document’s chapters go into great detail about identity, colors, rating factors, consistency, flavor, and tenderness, among other things. I never knew that canned corn, or canned anything for that matter, was held to such high standards. Take note, you only want U. S. Grade A or U.S. Fancy.

I’ll never look at canned creamed corn the same again.

Corn fritters

These corn fritters can be eaten as a snack or as part of a meal with rice. My mum likes to add finely chopped kaffir lime leaf to add fragrance and flavor. I didn’t in this recipe but for those who don’t make it to the Asian grocery store often enough, snip lemon verbena leaves instead for a similar citrusy scent and savor.

1 (14 oz) can cream style corn

1 stalk green onion, cut into ‘O’s

In a medium bowl, combine all ingredients except oil. Mix well until no large lumps are left. In a skillet, heat oil over medium-low heat until shimmering. Fill a 1/4 measuring cup slightly less than full of batter and slowly dribble into hot oil to form a mound about 2.5″ in diameter. The patties will not be totally submerged.

Cook until golden brown ruffles form around edges. About 5 minutes. Flip with tongs or spatula and cook for another 3 to 4 minutes until cooked through.

Remove from oil and drain on paper towels.

Easy-peasy creamy corn soup

This soup is perfect for a cold, dreary day and anytime you want an easy light lunch. My basic recipe comprises only two ingredients: one can of cream-style corn and an egg. But if you want to get a little fancier, just like at the local Cantonese restaurant, you can add chopped crab meat, ham or chicken, and a dash of Chinese wine or sherry.

Makes: One Pat-sized serving

1 (14 oz) can cream style corn

7 oz water or chicken broth

Salt and white pepper to taste

1/4 teaspoon sesame oil, or to taste (optional)

1/2 stalk green onion, finely chopped for garnish (optional)

In a medium saucepan, combine cream-style corn and water or broth (no need to pull out the measuring cups, just fill half the can with liquid). Bring to boil over medium heat. About 3 minutes. Stir in the salt and white pepper (now’s also the time to add wine or cooked meat if using). Turn down heat to low and pour egg into soup in a steady stream, and quickly stir in one direction until skinny ribbons form. Remove from heat. Drizzle with sesame oil and garnish with green onions.


Ingredients

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Oma says:

If I happen to be able to buy white asparagus, I use the same asparagus soup recipe as below, except the asparagus needs to be peeled first. 

Then, I take the peelings, together with the tough ends, and cook them. Then, I follow with the rest of the recipe.

I love it when I get to go back to Germany in the springtime. The markets overflow with white asparagus. Even the restaurants have special asparagus menus. 

With such easy supper ideas as this asparagus soup, you'll treat your family like royalty. 


How to Make Gordon Ramsay Crab Cakes Recipe

Step 1. over medium-low heat with a sauté pan, start sweating garlic and the shallots with butter and Old Bay spice until garlic is aromatic and shallots clear (translucent). Make certain not to burn the garlic.

Step 2. After cooking, take off from heat and leave to cool. With a large mixing bowl, combine the shallots and garlic to the crab meat blend of lump and backfin. Now add the rest of the ingredients and very gently fold and blend.

Step 3. You now add season to taste and then shape crab mix into 3-ounce patties.

Step 4. Bread each crab cake with Frist flour, Egg then into panko breadcrumbs till completely coated each crab cake on all side

Step 5. Now over medium heat in a sauté pan, you add some oil and begin searing crab cakes evenly on both sides and then finish in a 400-degree oven until heated through.

Make Creamed Corn

Step 1. Over medium heat with a large pan, sauté sweet corn kernels with onions with butter. Then lower the heat down to medium-low, now add heavy cream, allow the cream to reduce down.

Step 2. Remove from heat once the corn has softened. With a blender or an immersion blender, you need to puree the corn, utilizing the heavy cream to loosen the wanted texture.

Step 3. Add season to your taste.

Prepare the Asparagus

Step 1. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.

Step 2. Add the asparagus to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the asparagus to the salted ice water. Once cool, strain and set aside until ready to use.

Step 3. Coat a large sauté pan with olive oil. Add the garlic and crushed red pepper and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard it. It’s fulfilled its garlic destiny.

Step 4. Add the asparagus to the pan and sauté until hot and coated with oil. Transfer the asparagus to a serving bowl, season with salt, and plate with crab cakes right away.


Peas + Potatoes = Perfect Side Dish

These potatoes, peas and onions would go great served along a protein like Grilled Pork Shoulder Steak, Crock Pot Sweet Pulled Pork, Slow Cooker Turkey Breast or steak marinated in our 3 Ingredient Marinade.

Simple side dishes are the only way to go. Make this creamy pea dish on the stove top in just a matter of minutes. The cream sauce follows a basic recipe using butter (or margarine), flour and milk. The potatoes are boiled separately, and since they are so small, it won’t take long until they are fork tender.


Pan-Seared Asparagus Ingredients

First, let&rsquos take a look at the short list of ingredients that you will need to make this easy recipe:

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 bundle asparagus, washed and trimmed
  • 2 tbsp soy sauce
  • 2 tbsp water

I used P.F. Chang&rsquos® Home Menu Soy Sauce for this recipe. I love how P.F. Chang&rsquos Home Menu Sauces make it easy to prepare authentic Asian cuisine, right at home.


German White Asparagus Recipe

This German White Asparagus Recipe is prepared with a Hollandaise Sauce and traditionally served with boiled, fried potatoes and ham.

Ingredients for German White Asparagus Recipe:

  • 300 g (10.5 oz) of white asparagus (per person)
  • ¼ l (8.4 oz) of water
  • ¼ l (8.4 oz) of milk
  • 4 tablespoons of butter
  • 2 wedges spreadable cheese e.g. like The Laughing Cow (optional)
  • 2 tablespoons of sour cream
  • 1 egg yolk
  • 1 splash of lemon juice
  • 2 tablespoons of flour
  • salt

Preparation of Asparagus:

Wash the Asparagus very carefully, so that the tip will not break. Peel the Asparagus with a vegetable peeler starting around the middle of the stem and finishing at the end. Cut the bottom end off the Asparagus.

Place the Asparagus in the boiling water, add 1-2 teaspoons of salt and let it cook for about 15-20 minutes depending on the thickness. Remove and place in a dish and keep warm.

Preparation for Hollandaise Sauce:

Slowly melt the butter. Add the flour to it and mix until smooth. Add ¼ l (8.4 oz) of water from the cooked asparagus along with ¼ l (8.4 oz) of milk. Mix in the cheese wedges and stir until dissolved. While constantly stirring, add the sour cream and the egg yolk. Season it with the lemon juice and salt.

Preparation of Potatoes:

Boil your small potatoes (I used fingerlings) for about 12 minutes. Put them in a colander and rinse under cold water. Peel off the skin off. Melt about 4 tablespoons of butter in a skillet. Place the potatoes in the butter and sauté them evenly on all sides.

When your Asparagus and potatoes are fully cooked, roll some slices of cooked ham or Black Forrest on a serving plate. You are ready to serve. To try the Horseradish Sauce click here, the Creamed Spinach Recipe click here, the Original Frankfurter Green Sauce Recipe click here, and the Mustard Sauce Recipe click here.


Preparation

Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.

Melt the butter in the skillet over medium heat. Add the minced onions cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream and truffle oil. Add the Grana Padano cheese and whisk until smooth and creamy and emulsified. Then stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

For a more decadent version: Whisk in some store bought Truffle Butter until it is melted and creamy into the creamed spinach before serving.



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