Spring time is asparagus time. In Germany, Austria and Switzerland white asparagus is a big thing during April to June. The white asparagus is actually no different to the green one. The easy explanation is: it’s the same plant, however the white one is grown under soil and the green one is exposed to sun light straight away and receives its green color (chlorophyll / photosynthesis). In any case: A delicious and light dinner.
See how to prepare here:
Ingredients for 2
1 kg white asparagus (depending on the thickness of an asparagus, approx. 5-7 sticks per person)
1 teaspoon sugar
1 large ripe avocado (or 2 small ones)
Parmesan cheese (more or less – however you like it best)
For the Vinaigrette see the recipe here
You can either steam the asparagus (that’s what I usually do) or cook in water (the asparagus tips are the best part by the way!).
Peel the asparagus and cut off the ends. Lay the sticks into water and add 2-3 lemon slices and the sugar, so it has a sweet taste. Cook for approx. 8-10 minutes, so you can easily poke in a knife. It is then ready! Drain the water and place the asparagus onto the plates or into a casserole dish (if you want to make a soup, keep the water as a base).
While the asparagus is in the pot you can prepare the rest:
For the vinaigrette: see the recipe here
Cut the avocado in half lengthwise, remove the pit and peel it. Cut into slices and place on a plate. Grate the parmesan cheese (not too finely).
To serve: Place the asparagus onto a plate or into a casserole dish, sprinkle the parmesan cheese on top and add the vinaigrette last. Season with salt and pepper to taste.