I had been planning on sending only a recipe today, but I ended up in a white asparagus rabbit hole, and there are just too many fun asparagus facts that I can’t not share.
First things first, a little context. Here in Germany, white asparagus is seen as a supreme delicacy. From around Easter until June (specifically, June 24, known as ASPARAGUS EVE), towns up and down the country proclaim its arrival with big roadside signs. Can you name another vegetable with such cult status?
Despite its phallic shape, white asparagus is not exactly sexy - its texture is stringy at best, watery at worst, it makes your pee smell funny, and it typically needs a fair amount of hollandaise or ham to be truly enjoyed. And yet, its God-status persists. Its flavour is lighter and more delicate than that of green asparagus, and the ritual of the whole thing (plus its association with warmer seasons) does make it something special.
Move over, prom queen - towns across Germany even elect an Asparagus Queen every year:
Speaking of queens, white asparagus was originally bred for nobility. The harvesting process is laborious and time-sensitive - they’re harvested in trenches and never allowed to see the sun (once the shoots are exposed to sunlight, they turn green or purple). With such specific conditions, it makes sense that only the elite were allowed to enjoy them (thankfully, these days, anyone can).
If you’re wondering why I’m sending out a white asparagus before the season has officially started… I assume milder weather has pushed the season up a bit this year - they’ve been popping up at vegetable markets here and there and I couldn’t resist.
The Recipe
For white asparagus to be enjoyable, shave off a few layers of skin skin with a vegetable peeler, and cut off a centimetre or two off the bottom. The good news is, these bits are instrumental in creating a very flavourful asparagus stock - which we’ll be doing for this recipe.
Ingredients (for 2 mains or 4 starters)
8 stalks white asparagus
3 parmesan rinds
1 litre vegetable stock
2 tablespoons olive oil
1 leek, sliced
3 garlic cloves, sliced
2 cups peas (thawed if frozen)
1-2 cups cooked white beans, drained (beans from
2 cups chopped kale
1/4 cup sliced almonds + 1 tb olive oil
Instructions
To prepare the asparagus: peel off the outer layers of skin and chop off 1cm from he ends. Then slice the stalks into thin pieces.
Heat up the vegetable stock in a medium pot, then pop in the asparagus skins and parmesan rinds. Reduce heat to a simmer and simmer away for about 45 minutes to let the flavours infuse.
Heat up the olive oil in a large saucepan, then sauté the leek slices until fragrant, about 5 minutes. Add in the sliced garlic and continue cooking for 5 minutes.
Once the leek and garlic are softened, add in the peas, asparagus slices, and white beans. Stir everything well, add a pinch of salt, then let the flavours meld for a few minutes.
Strain the broth, discard the solids, and pour the liquid into the pot with the vegetables. Let simmer for about 15 minutes, until the asparagus softens.
Meawhile, begin toasting your almond slices in a small pan. BE CAREFUL and monitor the pan - they burn quicker than you think.
Back to the pot: stir in the chopped kale and cook until just wilted, then remove from the heat.
Serve hot with a spoonful of toasted almonds and ENJOY!
Let’s finish today strong with a meme. Happy weekend!