Asparagus spread for your crostini anyone? This is for you if you’re looking for an easy but fancy feeling appetizer, for a light and refreshing amuse bouche that still makes your stomach happy enough to accept a glass of white wine and 20 minutes more to wait for dinner 🙂
- 500 grams fine green asparagus
- 1 shallot or the white part of a larger spring onion
- 2 1/2 tbsp olive oil
- 1 1/2 tbsp plant butter
- 1 tsp salt
- 1 pinch black pepper
- 2 deciliters vegetable stock
- 1 tbsp lemon juice
- 1/2 lemon'zest
- Wash your asparagus and cut off and discard the bottom 1-2 cm of each stem. Then cut off the tips at an angle and set aside. Chop the left middle part of the asparagus into small pieces (1cm wheels).
- Into a pot add 1/2 tbsp plant butter and 1/2 tbsp olive oil along with half the lemon zest, the chopped shallot and asparagus wheels. Fry for 5 minutes.
- Now add the vegetable stock and let it simmer on medium heat for about 15 minutes or until the asparagus is very tender and almost all the liquid has evaporated.
- In the meantime fry the asparagus tips in 1tbsp olive oil, 1 tbsp plant butter, the rest of the lemon zest, a pinch of salt and a pinch of black pepper. Fry them on medium heat for 5 minutes or until very vibrantly green and just as crunchy as you like them.
- Add the tender asparagus wheels with everything from that pan (just be sure that almost no liquid remains) to a blender and add 1 tbsp olive oil, 1 tbsp lemon juice and 1/4 tsp salt. Blend until smooth.
- Toast up your favourite bread or even better toast it in the pan with some olive oil. Then spread the asparagus cream onto the bread and place the tips on top. Enjoy 🙂