THE HARVEST VINE Salutes White Asparagus!
Cooking method: Place a frying pan over médium heat and pour in olive oil. Once oil is hot, add chopped garlic. Flash fry garlic (do not let it brown.) Set aside. Add mushrooms and sautee for 7 minutes. Then add green garlic and the asparagus tips, cook them for another 3 minutes. Turn heat to low - Add the eggs and scramble lightly. Season with salt. (Hint:Don’t overcook the egg. Keep the consistency fluffy.) Method for Asparagus Ice Cream preparation: Combine the cream, milk, salt and asparagus together in medium saucepan.Over medium heat, stir until the asparagus are tender and ingredients are warm throughout. Pour mixture into a food processor. In a small bowl, whisk eggs, sugar and the stabilizer. Slowly add the milk in 1/2 cup increments. Add milk mixture to food processor. Blend ingredients in food processor. Mix is ready when all ingredients can pass through a colander. Store in fridge until well chilled. Add cream in small doses and continue to mix in food processor until mixture is smooth. Place mixture in large mixing boil, cover with plastic wrap and place in freezer until firm (Can be stored in freezer for 4 to 5 days.) |
Ingredients for Scramble: ½Lbs oyster mushrooms ½Lbs green garlic, sliced 5oz. White asparragus tips 3Tbsp olive oil 4each garlic cloves, chopped 6each eggs Sea Salt, to taste Ingredients for Helado de esparragos blancos (Asparagus Ice Cream): 1cup cream 1½cup whole milk 1Lb. fresh white asparagus ¾cup sugar 5each egg yolk 1tsp stabilizer 1tsp sea salt |
