This rosemary white asparagus cream is the perfect option to transition between two seasons, halfway between a comforting velouté and a light and refreshing cream. For having tried both options, I can confirm that this one can be eaten as well warm as cold, so that there is one version fitting to all the tastes. You can also adapt your toppings depending on what you have on hand, or just keep it minimalistic by only going for the simple version of rosemary white asparagus cream and only top it with sautéed speck for a smoky touch.
Beelitz asparagus season is in full swing right now in Berlin. These little guys are well-known for their gustatory quality. On the sweet side, another reason for me to be happy is actually the comeback of the small strawberry houses all over the city, which are also called Erdbeerhöfe and sell the best strawberries in the area. Those ones are not organic for now – though I’ve heard that the company is currently transitioning to organic production, which is one more reason to be excited – , but are locally produced by a family business and are definitely the tastiest I’ve had in a while. I witness those little houses coming back in May with always the same spark of excitation, and I will use the opportunity to post a few strawberry recipes in the comming weeks without any doubt.
More soup & cream recipes:
Barley, almond & salmon Finnish style soup
Cream of purslane, avocado & lime soup
Red lentil soup with mint & sheep yogurt
- 500g white asparagus
- 1 small onion
- 100ml spelt cream
- 1tbsp flour
- 1 knob of butter
- A few sprigs of fresh rosemary
- 600ml water
- Feta cheese
- Linseed oil
- Salt & pepper
- A broth cube (optional)
- 1. Peel the thick part of asparagus, then cut them in a few pieces, separating the trunk and the top. Melt the butter in a pan, then add the largest pieces of asparagus - without the top parts.
- 2. Add minced onion, rosemary, salt and pepper, then sauté for about 5 minutes. Add one tablespoon of flour and wait until absorbed. Stir well and add 600ml water as well as the asparagus tops. Add salt to the water and let simmer for about 15 minutes.
- 3. Remove from fire, add the spelt cream, then mix in a blender until homogeneous and creamy.
- 4. Quickly sauté the speck in a frying-pan. Serve the white asparagus cream in bowls and top with a few cubes of speck, crumbled feta cheese, some minced chive and a drizzle of linseed oil. Rosemary white asparagus cream can be eaten warm, or cold as an appetizer.