During June and July a lot of restaurants in Netherlands sell the seasonal ‘White Gold’. The ‘Wild Gold’, as we call them, are the Dutch White Asparagus. The asparagus can be grilled, roasted, smoked, steamed and cooked. So it is a very versatile ingredient!
Traditionally the Dutch White Asparagus are served with butter, ham & chopped cooked egg. However I wanted to create a vegetarian recipe which shows the flavor possibilities. Feel free to grill the asparagus for this recipe to enhance the nutty flavors! It can be served as lunch dish, light main dish or served as main with some potatoes or fries.
Asparagus, Creamy Mushrooms & Wheat
- Cooking pan
- Baking pan
- 1 kg White Asparagus
- 150 gram Wheat Grains bulgur, quinoa or any other grain will do as well
- 1 Lemon
- 120 gram Almonds
- Some Chervil
- Some Parsley
- 1 Shallot
- 2 tbsp Butter plant-based
- 150 gram Mushrooms preferred morels
- 200 ml Mushroom Stock
- 2 tbsp Madeira
- 100 ml White Wine
- 100 ml Cream plant-based
- Cook the wheat grains in 45 minutes in salted water & place a large cooking pan on the heat with water (for the asparagus)
- In meanwhile, cut the mushrooms in quarters and slice the shallot. Peel the asparagus and cut of the last bit. Make sure all the woody parts are removed.
- Melt the butter in the baking pan and add the shallot. After a few minutes; add the mushrooms and make sure the mushrooms are brown and baked well. Add the madeira and let it reduce a bit, then add the white wine & stock. Bring to the boil and let it cook for 20 minutes.
- Cook the asparagus for about 10-15 minutes. Toast the almonds and salt them.
- When the wheat grains, or other grains, are cooked; mix with chervil and parsley, some salt & pepper, a little bit of oil, juice of ½ lemon and some lemon zest.
- Blend the mushroom stock, and sieve. Add the cream to the stock, take off the heat and whisk till a little bit foamy.
- Time for serving!