It has to be asparagus again because, firstly, it’s the season and, secondly, we’re still missing just this one recipe to cover the most important aspects of enjoying white asparagus. We have explained our favorite cooking technique, namely in the oven, here.
Today we want to show you another technique that we also consider superior to cooking in water: braising in a pan. In its own stock.
This, in turn, goes wonderfully with a very simple but elegant way of serving asparagus: the so-called Milanese style from northern Italy.
The asparagus is peeled and the ends are cut off. You can find out more about this under the above link too.
We cover the naked asparagus spears with a damp cloth while we boil the peelings and trimmings for 20 minutes in a little water over a medium-high heat to create a simple asparagus stock. This is also how you make cream of asparagus soup.
Then we pour a little neutral vegetable oil into as large a pan as possible, add the asparagus spears, season with a little salt and sugar and place over a medium-high heat.
We sweat the asparagus for about 5 minutes, turning it repeatedly. It shouldn’t take on any color, but it doesn’t matter if a few light brown marks form.
Then we add butter and pour our asparagus stock. The spears should be no more than halfway in the liquid.
The asparagus is now slowly braised in this very aromatic stock. To do this, reduce the temperature to medium heat. The time required now depends on the thickness of the asparagus spears, 15 – 20 minutes is a guideline. The spears should also be turned repeatedly now so that all sides come into contact with the liquid evenly. Do not put a lid on, as the stock should evaporate almost completely, which intensifies the flavour.
You can check very easily with a small sharp knife when the asparagus is cooked. If it slides smoothly into the bottom of an asparagus spear, you should remove them from the heat. They will still have a bite, which is important, as with good pasta. You should never cook asparagus until it is completely soft and bends easily when lifted. If you are unsure, you can cut a piece off the bottom end and simply taste it.
The cooked asparagus is placed on a plate, its surface remains very moist due to the braising. Parmigiano Reggiano is then immediately grated over it, the small flakes of the hard cheese combine with the liquid on the surface and coat the vegetables with plenty of umami.
Milanese asparagus is accompanied by sunny side up eggs. So simple and so delicious.
Enjoy.
And may the taste be with you.
Ingredients (for 2 people):
1 kg white asparagus
300 ml water to boil the peel and sections (-> asparagus stock)
2 tbsp neutral vegetable oil
1 tsp salt
1 tsp sugar
100 g butter
Asparagus stock (only add up to half the height of the asparagus, top up or add water if necessary)
Parmigiano Reggiano to taste (we use approx. 100 g)
2 eggs
