CREAM OF ASPARAGUS
Asparagus, Garlic, Fresh Cream, Parmigiano Reggiano
Effortless
Lazio
A brief span of thirty minutes
250 Kcal
CREAM OF ASPARAGUS
Asparagus, Garlic, Fresh Cream, Parmigiano Reggiano
Effortless
Lazio
A brief span of thirty minutes
250 Kcal
CREAM OF ASPARAGUS
Asparagus, Garlic, Fresh Cream, Parmigiano Reggiano
Effortless
Lazio
A brief span of thirty minutes
250 Kcal
GENESIS
Asparagus sauce is a condiment that evokes the pristine freshness and vibrant flavors of spring, a season when this noble shoot reaches the very zenith of its yield. The history of asparagus is ancient, its roots running deep into the soil of millennia-old civilizations.
The Egyptians, in their wisdom, already treasured and consumed its virtues, as evidenced by depictions discovered in hieroglyphs dating back more than 6,000 years. Similarly, the Romans, around 200 B.C., held the asparagus in high esteem as a delicacy of great signorial importance. It is said that Roman emperors, to secure the harvest of these prized gems, commissioned specialized vessels to reach the wild glades where they flourished.
Pliny the Elder, in his "Naturalis Historia," wrote extensively of their cultivated varieties and the methods for their winter preservation, testifying to how revered they were within aristocratic Roman households and how sublimely they were incorporated into numerous banquets.
During the Middle Ages, the cultivation of asparagus waned, yet its renaissance blossomed with renewed vigor within the royal courts of Europe. It is whispered that Louis XIV, the Sun King, was so enraptured by their exquisite flavor that he ordered an obelisk erected at Versailles to honor his master gardener, who successfully cultivated them year-round.
To the Americas, the asparagus was carried by European settlers, and its cultivation thrived in diverse regions such as New Jersey, Michigan, and California. Today, this elegant stalk remains the protagonist of countless culinary traditions across the globe.
In Germany, the "Spargelzeit"—the sacred season of white asparagus—is a highly anticipated cultural jubilee, celebrated with feasts and dedicated epicurean creations.
In Italy, where ancient tradition and culinary innovation harmoniously coexist, the asparagus—whether dressed in white, green, or violet—continues to enchant the palate, weaving a narrative that is, above all, a lyrical hymn to the fruits of the earth and the boundless richness of the Mediterranean heritage.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Emerald asparagus spears
Garlic
Extra virgin olive oil
Fresh liquid cream
Parmigiano Reggiano
Salt
Black pepper
500 g
1 clove
4 tablespoons
150 g
2 tablespoons
to taste
to taste
CURATION
For the preparation of the asparagus:
Gently cleanse the asparagus, divesting them of the fibrous, woody base of their stems, which yield gracefully to a mindful touch. With a vegetable peeler, shave the lower portion of the stalks, stripping away any coarse outer filaments. Rinse the spears under cool, running water. Reserve the delicate crowns, and slice the remaining stems into coins.
Within a non-stick skillet, warm two tablespoons of extra virgin olive oil alongside a lightly bruised clove of garlic. Introduce the sliced stems and allow them to sauté over a medium flame for some 5 to 7 moments, stirring occasionally, until tender yet whispering of their inherent crispness. Add the reserved crowns and cook for an additional 2 to 3 minutes, preserving their exquisite form and texture. Season with salt and pepper to tune.For the cream of asparagus:
Withdraw roughly a third of the sautéed asparagus from the pan, ensuring you reserve a collection of the elegant crowns to adorn the final presentation. Transfer the remaining asparagus to the vessel of an immersion blender, introducing the fresh liquid cream and two tablespoons of grated Parmigiano Reggiano. Purée until you achieve a velvet-smooth, harmonious cream. Should the emulsion prove too opulent or thick, you may temper it with a spoonful or two of the asparagus cooking water to coax it to the desired fluidity.
Return this luxurious purée to the skillet of their origin, warming it gently over a low flame for a brief sequence of minutes, stirring with care. Adjust the salt and pepper to perfect the symphony of flavours.
aspiration
For a more aromatic nuance, a whisper of nutmeg may be introduced to the delicate cream of asparagus.
Should your palate desire a more intense depth, you may gently toast the garlic, awakening its essence before infusing it into the oil.
To achieve a sauce of even more velvet-like refinement, pass the pureed asparagus cream through a fine-mesh sieve, cultivating absolute silkiness.
ultimate alchemies
GENESIS
Asparagus sauce is a condiment that evokes the pristine freshness and vibrant flavors of spring, a season when this noble shoot reaches the very zenith of its yield. The history of asparagus is ancient, its roots running deep into the soil of millennia-old civilizations.
The Egyptians, in their wisdom, already treasured and consumed its virtues, as evidenced by depictions discovered in hieroglyphs dating back more than 6,000 years. Similarly, the Romans, around 200 B.C., held the asparagus in high esteem as a delicacy of great signorial importance. It is said that Roman emperors, to secure the harvest of these prized gems, commissioned specialized vessels to reach the wild glades where they flourished.
Pliny the Elder, in his "Naturalis Historia," wrote extensively of their cultivated varieties and the methods for their winter preservation, testifying to how revered they were within aristocratic Roman households and how sublimely they were incorporated into numerous banquets.
During the Middle Ages, the cultivation of asparagus waned, yet its renaissance blossomed with renewed vigor within the royal courts of Europe. It is whispered that Louis XIV, the Sun King, was so enraptured by their exquisite flavor that he ordered an obelisk erected at Versailles to honor his master gardener, who successfully cultivated them year-round.
To the Americas, the asparagus was carried by European settlers, and its cultivation thrived in diverse regions such as New Jersey, Michigan, and California. Today, this elegant stalk remains the protagonist of countless culinary traditions across the globe.
In Germany, the "Spargelzeit"—the sacred season of white asparagus—is a highly anticipated cultural jubilee, celebrated with feasts and dedicated epicurean creations.
In Italy, where ancient tradition and culinary innovation harmoniously coexist, the asparagus—whether dressed in white, green, or violet—continues to enchant the palate, weaving a narrative that is, above all, a lyrical hymn to the fruits of the earth and the boundless richness of the Mediterranean heritage.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Emerald asparagus spears
Garlic
Extra virgin olive oil
Fresh liquid cream
Parmigiano Reggiano
Salt
Black pepper
500 g
1 clove
4 tablespoons
150 g
2 tablespoons
to taste
to taste
CURATION
For the preparation of the asparagus:
Gently cleanse the asparagus, divesting them of the fibrous, woody base of their stems, which yield gracefully to a mindful touch. With a vegetable peeler, shave the lower portion of the stalks, stripping away any coarse outer filaments. Rinse the spears under cool, running water. Reserve the delicate crowns, and slice the remaining stems into coins.
Within a non-stick skillet, warm two tablespoons of extra virgin olive oil alongside a lightly bruised clove of garlic. Introduce the sliced stems and allow them to sauté over a medium flame for some 5 to 7 moments, stirring occasionally, until tender yet whispering of their inherent crispness. Add the reserved crowns and cook for an additional 2 to 3 minutes, preserving their exquisite form and texture. Season with salt and pepper to tune.For the cream of asparagus:
Withdraw roughly a third of the sautéed asparagus from the pan, ensuring you reserve a collection of the elegant crowns to adorn the final presentation. Transfer the remaining asparagus to the vessel of an immersion blender, introducing the fresh liquid cream and two tablespoons of grated Parmigiano Reggiano. Purée until you achieve a velvet-smooth, harmonious cream. Should the emulsion prove too opulent or thick, you may temper it with a spoonful or two of the asparagus cooking water to coax it to the desired fluidity.
Return this luxurious purée to the skillet of their origin, warming it gently over a low flame for a brief sequence of minutes, stirring with care. Adjust the salt and pepper to perfect the symphony of flavours.
aspiration
For a more aromatic nuance, a whisper of nutmeg may be introduced to the delicate cream of asparagus.
Should your palate desire a more intense depth, you may gently toast the garlic, awakening its essence before infusing it into the oil.
To achieve a sauce of even more velvet-like refinement, pass the pureed asparagus cream through a fine-mesh sieve, cultivating absolute silkiness.
ultimate alchemies
GENESIS
Asparagus sauce is a condiment that evokes the pristine freshness and vibrant flavors of spring, a season when this noble shoot reaches the very zenith of its yield. The history of asparagus is ancient, its roots running deep into the soil of millennia-old civilizations.
The Egyptians, in their wisdom, already treasured and consumed its virtues, as evidenced by depictions discovered in hieroglyphs dating back more than 6,000 years. Similarly, the Romans, around 200 B.C., held the asparagus in high esteem as a delicacy of great signorial importance. It is said that Roman emperors, to secure the harvest of these prized gems, commissioned specialized vessels to reach the wild glades where they flourished.
Pliny the Elder, in his "Naturalis Historia," wrote extensively of their cultivated varieties and the methods for their winter preservation, testifying to how revered they were within aristocratic Roman households and how sublimely they were incorporated into numerous banquets.
During the Middle Ages, the cultivation of asparagus waned, yet its renaissance blossomed with renewed vigor within the royal courts of Europe. It is whispered that Louis XIV, the Sun King, was so enraptured by their exquisite flavor that he ordered an obelisk erected at Versailles to honor his master gardener, who successfully cultivated them year-round.
To the Americas, the asparagus was carried by European settlers, and its cultivation thrived in diverse regions such as New Jersey, Michigan, and California. Today, this elegant stalk remains the protagonist of countless culinary traditions across the globe.
In Germany, the "Spargelzeit"—the sacred season of white asparagus—is a highly anticipated cultural jubilee, celebrated with feasts and dedicated epicurean creations.
In Italy, where ancient tradition and culinary innovation harmoniously coexist, the asparagus—whether dressed in white, green, or violet—continues to enchant the palate, weaving a narrative that is, above all, a lyrical hymn to the fruits of the earth and the boundless richness of the Mediterranean heritage.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Emerald asparagus spears
Garlic
Extra virgin olive oil
Fresh liquid cream
Parmigiano Reggiano
Salt
Black pepper
500 g
1 clove
4 tablespoons
150 g
2 tablespoons
to taste
to taste
CURATION
For the preparation of the asparagus:
Gently cleanse the asparagus, divesting them of the fibrous, woody base of their stems, which yield gracefully to a mindful touch. With a vegetable peeler, shave the lower portion of the stalks, stripping away any coarse outer filaments. Rinse the spears under cool, running water. Reserve the delicate crowns, and slice the remaining stems into coins.
Within a non-stick skillet, warm two tablespoons of extra virgin olive oil alongside a lightly bruised clove of garlic. Introduce the sliced stems and allow them to sauté over a medium flame for some 5 to 7 moments, stirring occasionally, until tender yet whispering of their inherent crispness. Add the reserved crowns and cook for an additional 2 to 3 minutes, preserving their exquisite form and texture. Season with salt and pepper to tune.For the cream of asparagus:
Withdraw roughly a third of the sautéed asparagus from the pan, ensuring you reserve a collection of the elegant crowns to adorn the final presentation. Transfer the remaining asparagus to the vessel of an immersion blender, introducing the fresh liquid cream and two tablespoons of grated Parmigiano Reggiano. Purée until you achieve a velvet-smooth, harmonious cream. Should the emulsion prove too opulent or thick, you may temper it with a spoonful or two of the asparagus cooking water to coax it to the desired fluidity.
Return this luxurious purée to the skillet of their origin, warming it gently over a low flame for a brief sequence of minutes, stirring with care. Adjust the salt and pepper to perfect the symphony of flavours.
aspiration
For a more aromatic nuance, a whisper of nutmeg may be introduced to the delicate cream of asparagus.
Should your palate desire a more intense depth, you may gently toast the garlic, awakening its essence before infusing it into the oil.
To achieve a sauce of even more velvet-like refinement, pass the pureed asparagus cream through a fine-mesh sieve, cultivating absolute silkiness.