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Asparagus is also called the “King of Vegetables” or “White Gold” and is a true all-round talent. It has few calories, acts as a diuretic, and has a pronounced antioxidant effect - making it excellent for detoxifying the body. It is often perceived as bitter when it is cut too deep during early harvesting - the rumor that some dry white bread in the cooking water should pull out the bitter substances is unfortunately not correct. Here you will find tips and tricks from private and star chef Axel Krause to help you make your asparagus irresistible.
Valuable tips from the gourmet kitchen!
1. If you glaze cooked asparagus with lemon, almond, or vanilla oil before serving, it tastes even better.
2. Sumac gives the asparagus a delicate oriental aroma.
3. A splash of lemon juice in the cooking water makes the spears shine beautifully.
4. And now the absolute insider tip: Season classic asparagus cream soup with white chocolate and enjoy!
We start with a quick freshness check!
Fresh asparagus shines, feels firm in the hand, has a closed head, and when you rub two stalks together, it squeaks. The cuts are moist and not brownish. The cut surfaces smell slightly sweet and aromatic.
How do you best store asparagus?
Unpeeled asparagus can be wrapped in a damp linen cloth and stored in the refrigerator for 2-3 days. Peeled asparagus can still be safely consumed after 1-2 days in the refrigerator when covered with the peels and a cloth.
