Methods for cooking asparagus
Methods for cooking asparagus. Whether white, green or violet, asparagus is a source of nutrients: it contains vitamins (C, E), mineral salts (potassium, calcium, magnesium), fiber. These nutritional assets are associated with undeniable taste qualities. This root vegetable can be cooked in various ways (water, steam, oven, …) to highlight the flavor that characterizes it.
Methods for cooking asparagus: Bavarian asparagus in aspics
The season of asparagus is surely awaited impatiently by the amateurs of good gastronomy as the culinary possibilities that this vegetable offers are important. Whether white, purple or green varieties, the good flavor of asparagus remains authentic. Those who have not yet integrated this vegetable in their eating habits will not be able to do without it when they taste the Bavarian recipe of asparagus in aspics which has a very original touch.
Ingredients for 6 to 8 people:
2 green asparagus boots
3 sheets of gelatin
5 ½ liters of whipped cream: use 2 half liters to melt gelatin and 3 half liters for whipped cream
25 cl of jelly in sachets
Methods for cooking asparagus: Preparation
Take the tails cooked and peeled well asparagus for the mousse. The too fibrous parts are to be removed, as well as the dark green cover. The peeling of the asparagus is done in a spindle and must not be too superficial not to have to take advantage only of the tip of the vegetable. It is necessary to think to keep the points which will be used eventually for the final decoration.
Pass the cooked tails in a fine grill if you have a classic chopper. Otherwise, we can use a cutter.
Slowly pass a strip of parchment paper or crusts of bread in order to recover the remaining materials in the screw. This step is optional because one can decide to be satisfied with the fallout of asparagus after the passage to the grid.
Make a mixture of the gelatin relaxed in cold water and pressed in the boiled cream.
Put the mashed asparagus tails.
Make a mixture, being careful not to anneal the whole. Place the container of the purée in a cold water bath in order to warm the preparation, without reaching the total catch. The water bath is always done with hot water.
Mix very quickly in the whipped cream to obtain the mousse. You can make your own whipped cream, or whipped cream, 10 minutes before the recipe by taking thick cream, milk, liquid vanilla and icing sugar.
Methods for cooking asparagus: Mold and place in the fridge.
Demould some time later by soaking the bottom of the molds in water whose temperature is between 45 and 50 ° C.
Take a brush and spend the jelly on the bavarois. It is good to keep the jelly semi liquid. You can eventually go warm in case of hardening too fast. Resume the operation and it’s over.
Methods for cooking asparagus: Preparation tips
Before preparing this recipe, focus on the choice of asparagus that is marketed most often in boots. For the sake of quality, they must be rigid or even brittle, and the green color they display must be very frank. When mixing the asparagus puree in the whipped cream, it must be done very quickly that the foam obtained is stable.
Methods for cooking asparagus: Presentation
This Bavarian Asparagus in Aspes attracts by its beauty. The recipe is fresh, light and ideal for an appetizer.