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Asparagus stock

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Ingredients for 2 servings:

  • 500 g asparagus, peels and ends
  • ½ m.-sized lemon(s), organic
  • 1 slice(s) of toast
  • some salt and pepper
  • 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For an asparagus dish, peel the asparagus and trim off the woody ends. Place the peels and ends, half a lemon, the toast, salt, and pepper in a pot with 1 liter of water and bring to a boil on the stove. Simmer for about 20 minutes. Then strain through a sieve and squeeze out any solids. The asparagus stock freezes well and can be used as a base for soups or sauces. For example, in my recipe for asparagus soup with wild garlic and wholemeal breadcrumb dumplings. I always make plenty of stock during asparagus season, as the peel and ends always remain when cooking with asparagus, making them a great way to use them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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