Whether asparagus soup or asparagus risotto: the fine vegetables make every dish a delicacy. But asparagus is also an ancient medicinal plant and is considered the food of choice when it comes to gastrointestinal complaints, biliary and liver diseases, diabetes and, of course, bladder problems. But did you also know that asparagus has to be on your plate if you want to get your partner in the mood? The asparagus season comes just at the right time! Since the white asparagus – also called white asparagus – is very tender and mild in taste, it quickly found many followers. Since then, the green spears have largely been dispensed with – and asparagus is cultivated almost exclusively underground. White asparagus is also known as white gold because of its high price.
Try our asparagus soup today.
Ingredients
750 g asparagus, white
1 large onion
1 1/2 tbsp butter
200 g sweet cream
1/2 vanilla pod
900 ml vegetable broth
2 tbsp wild garlic, chopped
3 tbsp orange juice
5 slice(s) of Parma ham
Preparation
Peel the asparagus and cut off the woody ends. Cut the tips of the asparagus in half lengthwise and put them aside. Cut the sticks into pieces and dice the onion.
Melt 1 tablespoon butter in a saucepan and sauté both over low heat. Season with salt, pepper and 1/4 tsp sugar. Add the vegetable stock, bring to the boil and simmer covered for 15 – 20 minutes. Puree finely, add the whipped cream and bring to the boil again. Flavour with salt, pepper and orange juice.
Slice the vanilla pod and scrape out the pulp with a knife. Melt 1 tablespoon butter in a pan and fry the asparagus tips, the vanilla pulp and the small plucked Parma ham for 5 – 6 minutes. Season with salt, pepper and 1 pinch of sugar.
Arrange the soup with asparagus tips, Parma ham and wild garlic. And enjoy!
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