cookbooks

No. 154. Asparagi Alla Salsa Suprema (asparagus) Recipe

Recipe: Asparagi Alla Salsa Suprema (Asparagus)

History:
Asparagi Alla Salsa Suprema is a classic Italian dish that showcases the delicious and delicate flavor of asparagus. The recipe dates back many centuries and is believed to have originated in the northern regions of Italy where asparagus grows abundantly. Asparagus has been cherished for its health benefits and culinary versatility since ancient times, making it a popular ingredient in various cuisines around the world.

Fun Facts:
- Asparagus is often called the "food of kings." It was highly prized by ancient Egypt's pharaohs and was even depicted in their artwork.
- Asparagus is known for its diuretic properties and is believed to have aphrodisiac effects.
- The vibrant green color of asparagus is due to its high chlorophyll content, making it a visually appealing addition to any dish.
- Asparagus is considered a superfood as it is low in calories, high in vitamins, and a good source of fiber.
- This dish combines the delicate flavor of asparagus with the rich and creamy taste of the supreme sauce, creating a harmonious blend of flavors.

Recipe:

Ingredients:
- 1 bunch of fresh asparagus
- 1.5 ounces (42.5 grams) of butter
- Pinch of nutmeg
- Salt, to taste
- Grated Parmesan cheese, for garnish
- Supreme sauce (No. 16)
- Gravy (your preferred type)
- Fresh lemon juice, to taste

Instructions:

1. Start by preparing the asparagus. Wash the asparagus thoroughly and trim off the tough ends. Cut the remaining stalks into inch-long pieces.
2. In a large pot, bring salted water to a boil. Blanch the asparagus pieces in the boiling water for about 2-3 minutes until they turn bright green. This helps retain their vibrant color and preserves their crispness. Drain the asparagus and set aside.
3. In a sauté pan, melt the butter over medium heat. Once the butter has melted, add the blanched asparagus pieces to the pan.
4. Sprinkle a pinch of nutmeg and a small amount of grated Parmesan cheese over the asparagus. Season with salt to taste.
5. Sauté the asparagus in the butter for a few minutes, allowing the flavors to meld together. Stir occasionally to ensure even cooking.
6. Add a generous amount of the supreme sauce over the asparagus, covering them evenly. The supreme sauce adds richness and creaminess to the dish.
7. Towards the end of cooking, pour a small amount of your preferred gravy over the asparagus, enhancing the taste with a savory touch.
8. Add one ounce (28 grams) of fresh butter to the pan, allowing it to melt and coat the asparagus.
9. Finish the dish by squeezing fresh lemon juice over the asparagus, providing a tangy and refreshing twist to the flavors.
10. Remove the asparagus from the heat and transfer to a serving dish. Garnish with additional grated Parmesan cheese for added flavor and presentation.
11. Serve hot as a side dish or a main course, and enjoy the delightful medley of flavors!

Similar Recipe Dishes:
- Asparagus with Hollandaise Sauce: A classic preparation where asparagus is served with a creamy and tangy hollandaise sauce.
- Asparagus Risotto: A luxurious and comforting dish where earthy asparagus is combined with creamy risotto, creating a delightful combination of flavors.
- Grilled Asparagus Salad: Grilled asparagus spears are tossed with fresh greens, cherry tomatoes, and a zesty vinaigrette, resulting in a light and flavorful salad.
- Asparagus and Prosciutto Tart: A savory tart where fresh asparagus is combined with salty prosciutto and creamy cheese, baked to perfection in a crisp pastry crust.

Remember, Asparagi Alla Salsa Suprema is a versatile dish that can be customized according to personal preferences. Feel free to experiment by adding other ingredients such as roasted garlic, toasted pine nuts, or crispy bacon for an extra burst of flavor. Enjoy the delightful essence of asparagus in this traditional Italian recipe!

Vote

1
2
3
4
5

Viewed 1848 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce