2 Asparagus Recipes! Green Asparagus Galette and White Asparagus German Style

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What I like most about asparagus is waiting for them. Shortly before the asparagus season starts, I write down all the recipes I want to try out. On one particular day in the middle of May I enter the grocery store in Michael Jackson style in order to welcome my underground friends. Yes! Asparagus grows up under the earth and I was always kind a weak on everything that is able to thrive in subterranean. For the next two or if I am very lucky three months, I eat them roasted almost everyday. Never cook or steam them, because they soak all the water and than taste just…insipidly…

Meanwhile I collected many asparagus recipes and they are all delicious. For now I will post two that are very simple, nourish and perfectly suitable for all of you who are, just like me currently, to busy to invest more time in the kitchen.

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But, before I start with the recipe, let me share an anecdote about asparagus:

Food was since ever a favorite motive in the history of art. Asparagus became very famous through french artist Édouard Manet. Manets nature morte from 1880 with a bunch of white asparagus as the main motive impressed the patron of art Charles Ephrussi (one of the protagonists in the amazing novel The hare with amber eyes, written by English-Dutch sculptor Edmund de Waal) who bought the painting, paying Manet 200 francs more than he had asked for. To thank him, Manet painted Asparagus and sent it to Ephrussi with a note saying “There was one missing from the bunch I gave you” displaying the wit and irony often found in all of Manet’s work.

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I have two recipes for you, one with green and one with white asparagus. The green asparagus recipe tends to France, where galette -the flat round or freeform crust- originally comes from. Usually, galette is made with buckwheat flour, but I played with whole grain flour combined with grounded flex seeds. You definitely can cover galette with any other kind of vegetables or fruits you prefer. For my interpretation I used green asparagus, caper and ricotta cheese.

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The other recipe is a classical German way of preparing white asparagus, but I have made a few changes: Instead of cooking them in water, I roasted the asparagus to keep their sweet aroma. Furthermore, I replaced the sticky and fat sauce hollandaise, that is unfortunately a typical add-on to asparagus meals in Germany, and I served asparagus with steamed jung potatoes and marinated spinach.

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If you liked this recipes, just let me know and I will post more of them! Enjoy your meal!

Green Asparagus Gallette

Ingredients:

Crust

200 g whole grain flour
50 g flex seeds, grounded (I grounded them in my blender)
70 g butter (or ghee), chopped in a small cubes
1 egg
50 ml cold water (or more, if necessary)
1 tsp sea salt
1 Tsp olive oil

To cover with:

10 green asparagus, gently pealed. Cut out the hard ends (1,5 cm).
100 g Italian ricotta cheese
50 g caper in oil
2 Tsp olive oil
1 Tsp apple vignegar
1 tsp honey (or maple syrup)

For garnish:

Freshly grounded black pepper
pinch of sea salt
handful fresh dill

Directions:

1. Preheat the oven on 180 C. In a bigger bowl combine flour, grounded flax seeds and salt. Add pieces of butter, egg and water. Knead everything until you get a soft and silky dough. Wrap the dough into the plastic wrap and place into the refrigerator for one hour.
2. Cover the working desk with some flour and roll out the dough into the more or less round form. Spread the cheese over the dough and cover it with asparagus and caper,  leaving 3 cm empty space on the edges. Fold the edges to the inside of galette, without pressing the dough too much.
3. Bake the galette for 40 min. on the lowest shelf in the oven, in order to get a nice, crisp bottom. When the galette is done, remove from the oven and pour with a mixture of apple vinegar, olive oil and honey.

White Asparagus German Style

Ingredients (serving 2 hungry people):

6 white asparagus, gently pealed. Cut out the hard ends (1,5cm)
6 potatoes, pealed and divide into quarters
200 g spinach

For garnish:

1 tsp sea salt
freshly grounded black pepper
handful dill or parsley
few fresh radish
3 Tsp olive oil + 3 Tsp for spinach marinade
few drops of freshly squeezed lemon juice+ 1 tsp for spinach marinade

Directions:

1. Preheat the oven on 180 c. Place asparagus onto the baking trail and roast them in the oven until they are just lightly soft.
2. While asparagus are in the oven, put the potatoes in the steamer and steam them for 20 min. Potatoes and asparagus should be done at the same time.
3. In the meanwhile, prepare the spinach. Wash spinach, chop it roughly, pour with 3 Tsp olive oil and 1 tsp lemon juice, stir and marinate it for 15 min.
4. To serve, spread the marinated spinach over a big plate, first cover with steamed potatoes and than with roasted asparagus. Generously pour everything with olive oil, few drops lemon juice, salt and pepper. Garnish with dill or parsley and few radishes.

 

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