An easy meal idea

21 Jun

It’s almost the end of the asparagus season in Germany. Whenever asparagus season comes around, Germans go crazy. The Germans have a penchant for white asparagus although green asparagus is gaining in popularity because you don’t have to peel them unlike the white ones. They make asparagus this and asparagus that. Every restaurant will have specials with asparagus.

The best way to savour the delicate taste of white asparagus is simply to boil it and eat it with some kind of a sauce or topping. The traditional way here is to cover the asparagus with Hollandaise sauce. People think eating asparagus is healthy. It is but it all depends on what you put on top of it. The easiest way to ruin any diet is with Hollandaise sauce.

Since it is the end of the season and I like no-fuss meals, we had asparagus last night. I bought a kilo (of which I had about 400 grams), boiled it and just ate it with ham.  It wasn’t necessary to add anything else but some melted butter mixed with parsley won’t hurt your low carb diet.

If you’ve never had white asparagus and don’t know how to cook it, here is a quick lesson.

Boiled fresh white asparagus

serves 2

about 800gr to 1 kilo of asparagus

Take out your biggest pot and set it next to your cutting board. Start peeling your asparagus preferably with a peeler which peels thin. Cut off about 1/4 to 1/3 of the tough end so that the asparagus stalk fits into your pot.  Of course, if your pot is gigantic, you still have to cut off the ends! Don’t throw the peel and ends but put them in the pot.

Wash the stalks and set aside.

Ready to boil

Fill the pot with water, covering the asparagus peel and bring the water to a boil. Let it boil for about 20 min on medium heat. After that, fish out the peel and discard or easier still, pour the whole thing through a sieve into another pot and throw the asparagus waste. Now you have a nice broth to cook the real thing!

Add about 1 tsp of butter or oil to the asparagus broth, about 1/2 tsp salt and a pinch of replacement sweetener. The sweetener lightens the sometimes bitter taste of asparagus.

Once the broth is boiling, put in the asparagus stalks. Make sure you have enough broth to cover your asparagus otherwise just top up with water. When the broth comes to a boil again, turn the heat down slightly and cook the asparagus for about 15-20 minutes. Check for doneness by pricking with a fork. When you take them out depends on how soft you like your asparagus. I cook mine for 15 minutes.

Immediately pour the melted butter (if using) over the asparagus and sprinkle with parsley. Sorry, I forgot to take the last photo!

Serve with your favourite ham. I had black forest ham and baked ham.

I am giving the nutrition facts for both 100gr as well as 400gr (that’s how much I ate) so you can calculate according to your appetite. Don’t forget that the ham can add quite a bit to the carb count depending on how much you eat and the type of ham. The values below do not include the melted butter topping since this is optional. One tsp butter is supposed to have zero gram carbs and will add 30.5 kcal to your total calorie count.

Nutrition Facts per 100gr: Total calories – 40.7kcal; Fat – 2.1 gr; Total Carbohydrate 3.9 gr; Dietary Fiber 1.6 gr, Protein – 2.1 gr

Nutrition Facts per 400gr: Total calories – 94.7kcal; Fat – 2.4 gr*; Total Carbohydrate 9.6 gr*; Dietary Fiber 6.4 gr, Protein – 8.4 gr

(*the no. of fat and carbohydrate grams have not increased proportionately because the fat count came mostly from the butter in the broth which remained unchanged and some of the carbohydrate count also came from the butter)

Print this recipe: Boiled fresh white asparagus


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