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Health benefits
Asparagus is rich in vitamin B9, the famous folate which is important especially during pregnancy and in vitamin C. They are also detox allies thanks to their potassium content. And their fibers have an interesting prebiotic action to maintain the intestinal flora. All while being very low in calories!
In video: the super easy recipe for baby asparagus risotto
In video: Asparagus risotto recipe for Baby from Chef Céline de Sousa
Asparagus: pro tips
Choose them well. We prefer those with a firm and smooth stem, a well closed and not dry bud.
To keep them. Wrapped in a tea towel, the asparagus will keep for 3 days in the refrigerator’s vegetable drawer. But once cooked, it is better to consume them immediately, because they lose all their flavor when refrigerated.
Preparation. White and purple asparagus should be peeled before washing. The green ones do not require peeling, it is enough to run them under water.
In cooking. We immerse them in a pot of cold water, and we count about twenty minutes for the whites and violets. For the green ones, fifteen minutes are enough.
Good to know. To obtain an even cooking, the ideal is to place the asparagus vertically, heads up, in a large pot of water.
Asparagus: magical associations to make children love them
In velvety. We start by cooking potatoes, then add white asparagus and mix. To taste with a touch of crème fraîche and small croutons.
Pan-roasted with a drizzle of oil for about fifteen minutes. You can add a little balsamic vinegar at the end of cooking.
With a vinaigrette or a white cheese sauce and herbs, the asparagus reveal all their flavor.
Parmesan risotto. At the end of cooking, you have green asparagus cut into pieces. Succulent!
A matter of maturity
The white asparagus are harvested as soon as the tip emerges from the ground and have a melting texture and a slight bitterness. Violets are picked a bit later and have a more fruity flavor. The green ones are the last to be harvested. They are crunchy and with a strong taste.