Author Notes
... a classic German recipe with an italian twist... —Daniela
Ingredients
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1000 grams
fresh white asparagus
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600 milliliters
asparagus broth
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1 teaspoon
granulated vegetable broth
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100 milliliters
unsweetened soy milk
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250 grams
Polenta
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40 grams
parmesan cheese (freshly grated)
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1 tablespoon
lemon juice
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2 tablespoons
butter
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1 pinch
black pepper
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1 pinch
nutmeg
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2-3 pinches
sea salt
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2 tablespoons
corn flour
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1 pinch
brown sugar
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2 tablespoons
Soy cream
Directions
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Clean and peel the asparagus, cutting off the woody ends. Place peel and ends in a pot with the granulated vegetable broth and 800 mililiter of water and cook for 20 minutes to obtain the asparagus broth.
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Put the asparagus an a big pot, cover it with water and add a pinch of sugar, pepper and salt, a nut of butter and a pinch of lemon juice. Bring to boil and cook at low temperature for about 15 minutes. The asparagus has soften, but should not be mushy. Take asparagus out of the pot and keep warm.
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Melt the rest of the butter in a pan, add the flour and 100 ml of the warm asparagus broth (stir constantly!) Stir in the soy milk until smooth and season with nutmeg, pepper and salt.
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In the meantime heat up 500 ml of the asparagus broth. When the broth starts to boil, add the polenta and stir constantly until creamy. (Should the polenta become to thick, add some more broth). Season with pepper, nutmeg, salt and some lemon juice. Add the grated parmesan cheese and soy cream.
Add the asparagus to the sauce and serve immediately together with the polenta.
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