White asparagus with sweet mustard sauce and chive blossoms

 Print This Post | This page as PDF

Flowers add such a happy and charming surprise to a meal. It’s important to know which ones you can eat and which ones are poisonous.
Although not vegetarian, following site has good information about edible flowers:
http://www.sagekitchen.com/pages/foodrecipes.htm

Serving Size: 4

Ingredients:

• 500 grams white asparagus
• 1 tsp. olive oil
• pinch sugar
• dash salt
• 250 milliliters soy cream or soy yogurt
• 1 tbs. grainy mustard
• 2 tsp. corn syrup
• nutmeg
• chive blossoms to garnish (optional)

Directions:

1. Using a vegetable peeler, peel the tough outer skin of the asparagus.
2. Cook the asparagus in water, with a bit of bit of olive oil, a pinch of sugar and a dash of salt.
3. Put the soy cream or soy yogurt in a small sauce pan.
4. Add the mustard and corn syrup and heat of a low heat.
5. Season to taste with salt and nutmeg.
6. Be careful with your seasoning, you want a sauce with a subtile flavor that will enhance the asparagus not overpower it.
7. Check the “doneness” of the asparagus using a fork. They should be soft, but not completely limp.
8. Arrange the asparagus on a serving plate and drizzle the mustard sauce over.
9. Garnish with the chive blossoms. You can also carefully cut the chive blossoms so that the petals are sprinkled over the sauce.

This entry was posted on Friday, May 4th, 2007 at 10:47 am and is filed under Appetizers, Asparagus, Edible flowers, Ingredients, Meals. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.