You don’t have to be in spring to enjoy a good cream of asparagus. Y no need to spend a fortune to enjoy it while waiting for the fresh asparagus to appear.
With canned asparagus and a chef Martín Berasategui’s little trickwe have the perfect excuse to make an all-terrain asparagus cream that can be finished in all four seasons and that will not leave anyone indifferent.
Explained during his time on the program Robin Foodwhere the chef from Gipuzkoa cooked with David de Jorge from time to time, the recipe supports use canned asparagus to solve a cream which is also perfect for Christmas and which allows us not to spend a fortune.
To taste, as Berasategui explained, we can use the canned white asparagus that we want without having to spend a lot of money, although he obviously points out that, the better the preserves, the better our cream of asparagus will end up being.
In addition, as can be seen in the recipe they make at EITB, Berasategui does not use all the asparagus, but the yolks are reserved for the final plating where they are placed with smoked salmon. However, the trick is not in reserving the buds or in the quality of the asparagus, but in making the most of it.
For it, Berasategui resorts to canned water of the asparagus itself —that’s why they shouldn’t be the worst in the supermarket— and add a small amount of it to the cook, as it will multiply the flavor of the asparagus, give it a slightly acid but sweet touch.
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From there, the recipe no longer has any more mystery than cooking the cut asparagus in a good vegetable or chicken broth together with part of the cooking water and, later, fatten it up with a little liquid cream. First, cook the asparagus for ten minutes with that water and with a broth, grind it, taste for salt and then add the cream, blend again, and finally add an egg yolk, finally blending everything.
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