Kokstars: Introducing Michael to our modest site. He will be writing about photography and photo editing and today, a dish that he learned to make during a cooking course in Germany.
It is asparagus season here in Germany and it is very common to make dishes with white asparagus, though Steph tells me that in Australia it’s mostly all green.
Some things go together very well, even though they don’t look like they do. Here is a perfect example and also a quick and yummy dish for you to try:
300g Asparagus (green or white)
1. Cut the strawberries into quarters, larger strawberries can be cut into eigths.
2. Chop up about 10 leaves of fresh basil and stir with 2 teaspoons of honey. Add 2 tablespoons of balsamic vinegar and stir well.
3. Stir the mixture with the strawberries and set aside.
4. Wash the asparagus (if you use green asparagus you only have to peel the bottom part. For white asparagus peel the entire stalk otherwise you’ll be left with hard-to-chew pieces).
Next, cut off the bottom of each stalk and then cut the remaining asparagus into 2-3 cm long pieces.
5. Set 2 pots of water on the stove – one for the pasta and one for the asparagus.
6. Put the pieces of asparagus into one of the pots of boiling water and cook until al dente. It should take no more than 5 minutes. Just make sure that the asparagus does not become too soft.
Put one cup of the boiled water from the asparagus aside and sieve the asparagus out.
7. Put the pasta into the pot of boiling water and when done, add them to the pan and stir thoroughly. Then add the cup of water from the asparagus and stir through again.
Add salt, pepper and basil to taste.
8. Heat up a pan with oil, put the asparagus in and fry for about 4 minutes. Then add the strawberries and fry for another minute. Make sure they don’t cook for too long
otherwise the strawberries will become mushy.
Garnish each dish with parmesan.