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Asparagus in different ways

johG_241326

Have any of you tried making an asparagus puree? Like blitzing green asparagus, maybe with some xanthan gum or something? Do you have any other fancy tips for making asparagus components - other than shaved fresh, boiled, sautéed, steamed?

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tshewman

Many times. Blanch, puree, add salt and xanthan and store refrigerated in squeeze bottle. Custards can also be done (eggless or not) if you want to serve a warm asparagus dish.. Lastly, make a gel using agar or gellan and kappa, cut into squares and roll in seasoned batter and briefly deep fry. The gel will melt in the mouth like a puree.

brian_martin2001

I'm a big fan of asparagus soup. I'll cut off the woody ends and pressure them. Then I'll put the raw tops, cooked bottoms, the cooking water, salt, pepper, garlic, and blend on high until it starts to boil. Throw in a little parmesan cheese And you're set.

Grilled asparagus it's also a nice.

tangma27

I like grilling the asparagus before all the steps! Gives the asparagus sort of a meaty flavor

tshewman

I agree with Brian and Michael regarding grilled asparagus. Tying herbs (like rosemary) to the asparagus prior to the grilling step automatically infuses them with more flavor.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

My favorite , if you like spicy, is to cut them diagonally like a green onion only bigger, sauté them in some really hot oil with red pepper flakes, almost blistering the out side but leaving the crunch (not raw) inside.

you can get the timing right by doing a single sliced asparagus at a time. It is an unusual look for the asparagus and really interesting taste/ texture sensation....shit! its 3 pm I need glass of wine..

Rob

Afonso_Tito_de_Morais_164825

Just saw a video where Rene Redzepi from Noma grills asparagus tied in Pine branches and juices them right as they leave the grill and then blends with pine oil to make a nice dressing.

ejf12009

I've done them like I do lots of think vegetable soups: rough chop, add as much water as needed to approximately cover, simmer until super soft, blend (including the water) as high as you can, add salt, lemon juice, etc. Asparagus soup is nice cold with a ton of mint blended in and some olive oil on top. Maybe some shaved parmesan as well.

artstype

Scroll down in this piece about David Bouley to where he talks about asparagus soup. Takes the florets off and peels the stalk, juicing the shavings and...

http://www.townandcountrymag.com/leisure/dining/a972/chef-david-bouley/

bkeene12

Sometimes, I like to put mine under a screaming hot broiler after I coated them with oil, sugar, salt, pepper and grated mushroom. When they get nice and charred, I will add some truffle salt, crushed egg yolk and lemon juice. If there is any left over, I'll sauté some onion, throw in the remaining asparagus, cook for a bit and then add to a blender with some chicken stock to make a soup. I like this cold with some Frank's hot sauce on top.