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French Cooking: Les Asperges
Asparagus were mentioned for the first time in
the "history of plants" by Théophraste (320 B.C.) They were
described as wild, small, very green and bitter. It is said that
les asperges were introduced in France during the "gallo-romaine"
époque but slowly disappeared. In the Middle Ages they were found
in the monasteries and were only used for medicinal reasons. It was the
Spanish who really presented them to the culinary world. During the
Renaissance they returned to France by way of Italy and became very
popular throughout the country.
The
Sun King, Louis XIV, had a passion for asparagus and demanded that his
gardener supply him with them no matter what season of the year.
Le jardinièr developed a method to force the vegetable to grow
throughout the year. His secret for "force growing" was even documented
in his book, "Instruction pour les fruitiers et les potagers" in
1690. For centuries asparagus was considered a luxury and was
praised by even Julius Caesar and Thomas Jefferson.
Today,
asparagus can be found on almost every French table when in
season. The two varieties, small thin green and the thicker white
asparagus, are actually very easy to prepare. Just remember not
to overcook them. Drain them right away, otherwise they will get
waterlogged and lose their flavor. This week, I am offering three
recipes for les asperges (two chilled and one hot).
Les asperges
Cooked asparagus
For 4 persons
Cooking time: Less than 10 minutes
Cooked asparagus
For 4 persons
Cooking time: Less than 10 minutes
2 lbs.asparagus (white or green)
Remove
the tough ends of the asparagus stalks. Wash and scrape the stalks with
a vegetable peeler or small knife). Be careful not to break the
stalks. Tie together in a bundle and stand (tips upward) in a
tall pot of salted boiling water. Cover pot and cook until tender. This
should be about 5-8 minutes. Serve with the one of the
following sauces.
Asperges Vinaigrette
For four persons
Cooking and preparation time: 10 minutes
For four persons
Cooking and preparation time: 10 minutes
2 lbs. cooked asparagus (chilled)
1 tbsp. Dijon mustard
¼ cup and 1 tsp. vegetable oil
1 tbsp. olive oil
1 tbsp. red wine vinegar
salt and pepper, to taste
1 tbsp. Dijon mustard
¼ cup and 1 tsp. vegetable oil
1 tbsp. olive oil
1 tbsp. red wine vinegar
salt and pepper, to taste
Place cooked asparagus on a platter. Make the vinaigrette:
Put mustard and vegetable oil together in a bowl and blend with a wooden spoon. Season with salt and pepper. Add the vinegar and blend well. Add the olive oil wisk together. Serve the asparagus with the vinaigrette on the side to be drizzled on top.
Put mustard and vegetable oil together in a bowl and blend with a wooden spoon. Season with salt and pepper. Add the vinegar and blend well. Add the olive oil wisk together. Serve the asparagus with the vinaigrette on the side to be drizzled on top.
Asperges Mimosa
Asparagus with hard boiled eggs
For 4 persons
Cooking and preparation time: 15 minutes
Asparagus with hard boiled eggs
For 4 persons
Cooking and preparation time: 15 minutes
2 lbs. cooked asparagus (chilled)
2 tbsp. olive oil
1 tbsp. lemon juice
½ tsp. Dijon mustard
½ tsp. honey
salt and pepper, to taste
2 hard boiled eggs
2 tbsp. olive oil
1 tbsp. lemon juice
½ tsp. Dijon mustard
½ tsp. honey
salt and pepper, to taste
2 hard boiled eggs
Place
the cooked asparagus on a platter. Separate the whites from the
yolks of the eggs. Finely chop each separately. Set
aside. In a bowl, blend the oil, lemon juice, mustard, honey,
salt and pepper until creamy. Pour the marinade over the
asparagus. Sprinkle the chopped egg whites and yolks on top and serve
immediately.
Asperges Sauce Hollandaise
Asparagus with Hollandaise Sauce
For 4 persons
Cooking and preparation time: 15 minutes
Asparagus with Hollandaise Sauce
For 4 persons
Cooking and preparation time: 15 minutes
2 lbs.cooked asparagus (warm)
3 egg yolks
1 tsp. Dijon mustard
1 tbsp. lemon juice
1 cup (1/2 lb.) butter (melted and hot)
3 egg yolks
1 tsp. Dijon mustard
1 tbsp. lemon juice
1 cup (1/2 lb.) butter (melted and hot)
Place
the asparagus on a platter and keep warm. In a blender or food
processor whirl together the egg, mustard and lemon juice until well
blended. On high speed, add the butter a few drops at a time. Then
slowly increase the flow. Continue to blend until the sauce is
thickened. Place the sauce in a small bowl and serve immediately with
the platter of asparagus.
Et voilà!
