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| Seriously though, it has to be DJ equipment! Right? |
You didn't think I would actually wait to go to a restaurant to try out white asparagus, did you? I decided that it would be fun to try to make it myself, so here goes!
White Asparagus with Garlic Cheese Sauce
Ingredients:
- White Asparagus (typically found in bundles of .5 kg or 1.0 kg)
- Milk or cream (soy/almond/rice milk will work too; about 2 cups)
- Cheese (I use Gouda, but take your pick; about 1 cup)
- Garlic (about 4 cloves; finely chopped)
- Oil
- Salt and pepper (to taste; pepper is highly recommended)
- Bread (also to taste, but it does go great with the asparagus)
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| I did not get anything close to the best asparagus out there. Cheap though! |
Pick out your asparagus. Some notes of things to look for:
- The asparagus shouldn't be dry (if you squeeze the cut end gently, water should come out)
- Try to find a bundle with few purple tipped stalks. (the cheaper the asparagus, the more purple it will be)
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| They always make it look so easy. |
Next, you will need to cut off the flat ends of your asparagus stalks, and peel them. Unlike their green relatives that we are used to in the United States, white asparagus has a tough shell which needs to be peeled off before cooking. If you're like me and want to go for the peeling using a paring knife, be forewarned that it will result in more wasted asparagus.
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| My actual picture is way better. And by better I mean worse. I'm not a photographer. |
Next, place the asparagus stalks in a pot of boiling water (enough to cover them), and allow them to cook for about 10 minutes, or until they are softened. (string not required) Keep an eye on them though, because when they are overcooked, they have a tendency to become stringy, like a cooked celery stalk.
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| Psst! No one will notice the fancy tray if you don't say anything! |
Once the asparagus is cooked, drain it, and set the stalks aside. Then, wipe out your pot (because water + oil = bad), and pour in some oil. Once the oil is up to heat (about medium), add in your garlic, and cook until it is browned (garlic burns easily, so keep a sharp eye on it!).
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| Mmm, soy milk. |
When your garlic is browned, take the pan off the burner, wait a moment, and then add your milk/cream (waiting a moment prevents the milk causing the oil to splatter).
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| The dark spots are garlic. Really. |
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| Remember these two? |
Then, add your cheese, and stir the sauce until all of the cheese has melted it. Take note that the sauce will thicken when you remove it from the heat, so if you add enough cheese to thicken it properly in the pot, it will become glue when it cools.
Allow the sauce to simmer (stir slowly throughout) for a few minutes.
As the sauce simmers, now is the time to add in some salt and black pepper if you want it in your sauce (regarding the salt, double check the type of cheese you used, as some can be salted already).
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| Its even on a plate this time! |
Finally, pour the sauce over your asparagus, and dig in! This is definitely something that needs to be cut before eating (especially if you slightly overcooked it as I did), but hey, you can just make a sandwich out of it if you happen to have bread floating around. Until next time!
Proverb of the Day:
Watching the sunrise can be overrated. Particularly if its cloudy.
*Source links included for stock images.
**All stock images except for the stove-top image are going to be replaced with their actual counterparts ASAP; they are currently standing in for the correct images due to technical difficulties.
**The background music is from a personal music project in progress.
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