Creamy vegan amuse-bouche from white asparagus and almonds

Perfectly light appetizer made from white asparagus, almond butter and maple syrup, topped with roasted slivered almonds. To serve a starter for an Easter buffet or spring brunch.

Other recipes with white asparagus

Ingredients

This appetizer is designed to impress. It looks so great, but is actually really simple and easy to make.

• White asparagus – If you have average sized asparagus use 4 to 5 per serving. If really thin or thick use more or less.
• Almond butter – A half tablespoon per serving
• Maple syrup – Also a half tablespoon per serving
• Slivered almonds– Just a few per serving (about a handful for 4), roasted.

Difference white and green asparagus

In Holland we mean the white ones when we just say ‘asparagus’. If you mean the green you explicitly say so. I learned that in a lot of countries it’s the other way around. Green asparagus are commonly known and a lot of people have never eaten white. The taste is quite comparable, but white asparagus are much softer in texture. Almost buttery and they can really melt in your mouth. The greens don’t need peeling and can be eaten raw. But the whites always have to be peeled first and they need some (very short) cooking, steaming or grilling.

Asparagus season

Every year I look forward to the white asparagus season. In the Netherlands you can buy the first asparagus from the end of February. These are often grown behind glass. This used to be from mid-March, but it seems to be a little earlier every year. In this first period they are still a bit expensive and they are not yet available in the supermarket. From April on asparagus also are available from what we call ‘the open ground’. May is the peak time. Asparagus are widely available then and more affordable. In the summer you won’t find any fresh asparagus anymore… And I start longing for next year.

How to cook asparagus?

You can cook, steam or grill asparagus. In this recipe I show you how to cook them. It’s best to cook the asparagus in a large pan completely covered with water. You also add the peels to the water, and the ends/bottom pieces that you’ve cut off! This adds so much flavour and it will create a broth you can use for other recipes. They taste best if you also add some lemon juice. Cook the asparagus briefly: only about 5 minutes.

After cooking, set them aside for another 10 minutes. Still in the pan, in the warm water. Why? I honestly have no idea. But that’s how I learned it a long time ago from a friend that grew up in the main area where asparagus are grown (the province Limburg). They are the specialists in our country. The asparagus are very tasty this way. And that’s how I still do it.

How should you peel asparagus?

There will certainly be chef-proof methods. But I’m quite happy with my own method: just with a potato peeler.

• First make sure there is no sand left in the heads of the asparagus. You can carefully rinse the tops under the tap.
• Lay the asparagus flat on your workbench.
• Hold just below the head. One or two fingers is enough. Do not press too firmly, otherwise the asparagus will break.
• Then peel from where your finger is to the end. This way you get one long, thin peel in one long stroke. Usually just enough to remove the woody, stringy material that forms the skin.
• Then turn the asparagus and repeat. You wil need about 5 or 6 small turns.
• Everything that has been properly peeled is now a bit lighter and moist. It shines a bit. You can easily spot any pieces of skin that you may have missed and give them another small slicing.
• After peeling cut off the ends. Only now (after peeling) you can judge how woody the bottom is and how much needs to be removed.

Soup from the cooking liquid of asparagus

Never throw away the cooking liquid! You can make delicious asparagus soup with it. Idea: cook a little more, keep at least 2 asparagus aside. Save this in the fridge until the next day. With the peels and the bottoms/ends in the cooking liquid. You strain those out again just before use.

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