After having had the beautiful green asparagus in my last recipe “Creamy asparagus almond soup“, it is now more than fair to take a look at its delicate brother, the white asparagus, isn’t it?
White asparagus is served here throughout Germany almost always with sauce hollandaise. I mean everywhere, really everywhere! Do not get me wrong. I also like this quite rich sauce. But, please, can we sometimes also have a another sauce for the white asparagus?
In Germany, the white asparagus enjoys an astonishing popularity. It can be seen while strolling on the farmer market. On our small weekly market there are at least eight or nine boxes full of white asparagus in different thicknesses at the asparagus stand. The green ones normally only get one small box.
The white asparagus are classified according to their thickness. The thicker the more expensive. I am not really into the largest or the most expensive things. For me, only one thing matters: The taste! Especially with vegetables I tend almost always to love the smaller sizes because usually the smaller ones have a more intense flavor.
For my new recipe I chose these beautiful white asparagus: Not too thick (that they do not have more water than taste), not too thin (that they are not going to softened too quickly while cooking).
For my asparagus dish I created this colorful and tasty orange curry sauce. This sauce is fruity and spicy at the same time. The freshly squeezed orange juice contributes to the fruity flavor. The yellow Thai curry paste adds a spicy touch to this light sauce. The coconut milk gives the sauce a wonderful creamy consistency. What I like about this sauce the most is the fact that the spicy sauce harmonizes well with the heavenly white asparagus, yet it has a wonderful lightness and does not cover the own taste of asparagus.
I just need to pat me on the shoulder: “Well done! A fantastic combination! “;-)
So, buddy: Try a different sauce for the white asparagus! 😉
Ingredients (2 servings):
500g white asparagus
2 tsp yellow Thai curry paste
1/4tsp palm sugar
juice of one orange
300ml coconut milk
salt and pepper
1 tablespoon vegetable oil
- First the sauce: In a small saucepan, heat the oil over medium heat. Sweat the curry paste for about 3 minutes, add the sugar to caramelize slightly. Deglaze with orange juice, boil over low heat until it is getting thicker. Deglaze with coconut milk and bring to boil. Season with salt and pepper. Keep the sauce warm.
- Wash the asparagus thoroughly, peel, cut off the woody ends. Save the shells and the cut pieces for later. Fill Water in a large pot, add 1 teaspoon salt. Add the shells and the cut asparagus pieces to the water, place the asparagus above. Cook about 15 minutes with lid. Do not overcook. The asparagus should still have a bite. Remove the asparagus from the pot and place on a large plate. Serve with the warm orange curry sauce and jasmine rice or boiled potatoes.