patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
A Bunch of Asparagus, 1880,
Formerly in the Collection of Painter Max Liebermann
Buy at AllPosters.com
La Belle Cuisine
"Thereupon [after eating a first course of asparagus with marinated
and realizing that she was in the presence of a very talented
asparagus specialist] the entire picture changed: Birds
began to sing in the
chestnut trees before the door, the
sun shone warmly, and, in rereading the
asparagus menu, we
knew that there would be blissful days ahead."
~ Lillian Langseth-Christensen,
Asparagus with Dill Cream
and Smoked Salmon
3 pounds fresh white asparagus
1 quart vegetable stock
1 teaspoon sugar
1 tablespoon unsalted butter
a pinch of freshly grated nutmeg
1 large bunch fresh dill
1 cup heavy cream
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
salt and white pepper to taste
8 slices smoked salmon
1 1/4 pounds small new potatoes,
boiled in salt water, peeled
Wash the asparagus, peel it well and break off the tough ends.
stock to a boil and add salt to taste, if necessary, sugar, butter and nutmeg.
Add the asparagus and cook until just barely tender, about 15 minutes,
depending on the
thickness of the stalks.
Meanwhile, rinse, drain well, and finely chop the dill.
small bowl, whip the cream, and gently mix in the mustard, lemon
juice, salt and pepper.
Then fold in the chopped dill. Drain the asparagus
well and divide it among 4 serving
plates with 2 slices of smoked salmon
alongside. Serve the Dill Cream and boiled new
to Article - Asparagus: The Royal Vegetable
Index - Vegetable Recipe Archives
Article Archives Index
Rites of Spring Index
Daily Recipe Index
Recipe Archives Index