After 1 year of waiting, it is finally the white asparagus season! The world's umami-seeking buds are eager to move towards this special thing.
Sweet and crisp, the whole body is pale, and people call it "edible ivory". Blown bombs can be broken, soft as boneless, it is praised as "aristocratic white beauty", "Hermes in asparagus", is "white gold".
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White Asparagus Trio White Asparagus Trio
From late April to June, in just 6 or 7 weeks, it is the annual white asparagus season. Celebrity chefs and gourmets traveled to Europe for this short asparagus. In Germany, where the white asparagus is the most fanatical, the steady and introverted German friends even held a grand carnival for the white asparagus.
It is expensive, and this year's asparagus season, white asparagus in Germany costs 17.99 euros (about 126 yuan) per kilogram. In a three-michelin-starred restaurant in Europe, it is not unusual for a plate of white asparagus as the protagonist to be priced at a hundred euros!
White asparagus, is there really such an exaggeration?
Open a treasure to search for white asparagus, I thought it would be expensive to retreat immediately, I did not expect that the restaurant has unlimited scenery, the retail price is less than 20 yuan a pound, it is almost flush with green asparagus (green asparagus is priced at about 15 yuan per kilogram).
Why did Europe's "vegetable aristocracy" fall to the altar at home? It turns out that Shandong is the home of asparagus, and China has 13 million hectares of asparagus cultivation area, with an annual output of 4.55 million tons of white asparagus, of which 90% is exported to foreign countries (data source: Deutsche Welle reported on April 9, 2018). The white asparagus from the mainland is good and cheap, and the quality is not lost to European goods!
seul&SEUL | 2022 White Asparagus Season New Products
The annual white asparagus season has only 60 days left! Guarding the high-quality white asparagus fields, this spring, follow the food table and go to the white asparagus covenant!
Adrian Kurt, Asparagus (1697)
In fact, white asparagus and our common green asparagus are originally born from the same root, but everyone is inclined to white. Some people guess that it is an "IQ tax": is it difficult to change the skin to raise the value?
Don't really say, when you understand how white asparagus is "whitening", everyone has to sigh "expensive and expensive"!
As we all know, the aristocratic white beauty of the white asparagus is a veritable "death by seeing the light". From planting to harvesting, a lifetime can not see the light, a little careless to see the light become green, the price will be "big diving".
Especially in the growth and harvest period from April to June, the white asparagus is flying fast, in order to prevent the white asparagus from breaking the soil and changing color, it is necessary to send special personnel to inspect every day.
The harvest is even more exaggerated, in order to avoid seeing the light, this huge project usually begins at three o'clock in the morning, the harvest army has a left hand to plan the soil, the right hand to shovel, and a huge patrol on the ridge. The white asparagus is delicate and expensive, and the porcelain doll-like crush will shatter when it is touched, and when it sees the head, it will play twelve points of spirit, and carefully pull it out.
Mankind has crossed from the industrial revolution to the scientific and technological revolution, and white asparagus can still only be harvested by full manpower. It can be said that the snow white skin of white asparagus is exchanged for investing a lot of manpower (financial resources)!
In addition, the cultivation period of white asparagus is extremely long.
In the first two years of cultivation, the asparagus is not formed, and the asparagus unearthed in the third year is decent, enough to be sold on the market, but after two years it is not qualified again. How can the same piece of land, which can only be sold for two or three years in five years, not be expensive?
Serving so carefully is rewarding.
The old green asparagus tastes like chewing bark, the white fat white asparagus tastes more gentle, watery and juicy, planed off the outer layer of fiber, tender to a pinch of water, biting in the mouth full of crisp and sweet! This kind of fresh and girly touch has fascinated the world's famous chefs.
However, the appreciation period of white asparagus is very short, only between April and June each year there are 6 or 7 weeks to eat, the goods are expensive, and the value of white asparagus naturally rises again.
In addition to the wonderful and distinctive taste, white asparagus is also very nutritious.
Although it does not contain chlorophyll, it contains trace elements such as selenium and iodine, a variety of amino acids, proteins, folic acid, soap compounds and vitamins, and the content is incomparable to ordinary vegetables, low sugar, low fat, high fiber, high nutrition, worthy of the European "king of vegetables" reputation.
Looking at the world, Europeans (especially Germany) are the most enthusiastic about white asparagus, but if you want to eat sweet and tender white asparagus, do you have to go to Europe?
White asparagus is produced in more than 10 countries around the world, and in terms of climate, soil and cultivation technology, the Black Forest in Germany, Veneto in Italy and southern France are the most expensive. But in this season, if you want to eat serious white asparagus, you don't have to "fly" abroad, and the mainland Shandong is the veritable hometown of white asparagus.
At present, it is the harvest period of white asparagus, 1500 mu of white asparagus in Dingtao County, Shandong Province, into the picking season, according to the local white asparagus growers, in the annual harvest period of about 80 days, one mu of land can harvest 2000 kg -3000 kg of white asparagus, which can be sold for seven or eight thousand yuan.
The yellow river alluvial soil provides a hotbed, locally grown and sold locally, and the "asparagus nobles" can also be good and cheap. At this time, the price of White Asparagus in London is about 22.9 pounds per kilogram (about 190 yuan per kilogram), but on a treasure 40 yuan can be free of mail to get home, who can not be moved?
For the restaurant, the white asparagus season, which is only 6 or 7 weeks a year, is a grand event at the turn of spring and summer, and it needs to be dealt with with twelve points of spirit. Seasonal menus are generally released before May, and beautiful photos of white asparagus are always the headlines.
Tasting freshness is the most important thing, and for seasonal gifts such as white asparagus, it is best to learn to do subtraction. The most important thing in cooking white asparagus is to highlight its tenderness and sweetness, any complicated seasoning is profane, in short, white burning is the best.
Incandescent white asparagus
Use a planer to cut off the fibers of the white asparagus skin and cut off the root fibers, leaving only the crisp inner core. Bring water to a boil in a pot, add a large spoonful of sea salt, a little lemon juice, add white asparagus and cook for 5 minutes, drain the water.
With a gentle stroke of a knife, you can break through the tender skin, and you can harvest a bag of fresh sweet juice with just one sip in the mouth.
White asparagus with Dutch sauce
Europeans have interpreted the matter subtly, and the way white asparagus is cooked is in stark contrast to the fanatical attitude towards white asparagus. They have penetrated the temperament of white asparagus and followed the "road to Jane", and the white asparagus with Dutch juice is the myth of undefeated at the spring table.
The creamy Dutch sauce is the perfect partner for white asparagus
Hollandaise Sauce is not complicated: 10ml of Western-style white vinegar with 3 white peppers, cook until the juice is halved, filter into egg yolks (2 will do), add a small amount of red pepper powder, heat over water and whip.
After beating, add 200g of melted butter to the egg yolks, add a little salt and lemon juice to taste and stir well.
Fried white asparagus with salmon
The white asparagus itself has a light taste and is very suitable for seafood. Simple frying can give white asparagus a light smoky flavor, often paired with fried salmon, fresh with pyrotechnics, wonderful.
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White Asparagus Sous-vide Egg White Asparagus Organic Hot Spring Egg
White asparagus is slowly cooked at a low temperature of 56 ° C for 1 hour, and the flavor is more prominent
Fine Dining treats white asparagus more carefully, replacing boiling water with low temperature slow cooking, minimizing the loss of water from white asparagus and retaining its smooth taste and refreshing flavor.
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White Asparagus Trio White Asparagus Trio
White asparagus is slow-cooked at low temperatures, and Iberian 5J ham stew is served with asparagus crisps
White asparagus soup is very common in Western restaurants, with asparagus stems and cream, butter and broth to make a thick soup, and then with the most tender and sweetest white asparagus tip into the soup, the steps are slightly cumbersome, but can enlarge the flavor of white asparagus.
Cold mix with two-color asparagus
According to local customs, white asparagus also has many Chinese practices, just like the treatment of spring shoots, stir-frying, cold mixing, boiling soup, and oil stewing are not disappointing.
Jingxihui White Asparagus Bamboo Clam King
Shanghai Michelin star Chaoshan cuisine JingxiHui uses Chinese cooking philosophy to give white asparagus a Chinese taste. After the soup and the thorn, he conquered this spring specialty with the "oil stew" technique.
Irish bamboo clam king, the flesh is fresh and crispy, after white burning with juicy white asparagus oil, double sweet, taste buds immediately stretched.
We are accustomed to defining time with certain foods, and the beauty of white asparagus is exclusive to the focus of late spring and early summer.
Limit the delicious taste is outdated, take advantage of the white asparagus season, seize the time to enjoy it~
White asparagus edible TIPS
· How to pick white asparagus?
The "body" of the white asparagus is as straight as possible, and the thicker the body, the better, with a natural fragrance and sweet entrance.
· What parts of white asparagus can be eaten?
The roots of white asparagus and the outer skin fiber are thicker, so as not to affect the taste, they should be removed before eating. Cut off the roots of the white asparagus and use a planer to peel off the outer skin for a simple process.
When shaving, lay the asparagus flat, starting from the tip of the asparagus and moving towards the root of the asparagus will save more effort.
· How are white asparagus preserved?
Wash the asparagus blanched water and quickly put it into ice water to cool down, drain the water and put it in a plastic bag to seal, store in the refrigerator freezer layer, and take as you eat.
| Ruka
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