The asparagus season is almost coming to an end. This fish stew with green and white asparagus is my surprising asparagus recipe for this year. The inspiration to combine a fish stew with green and white asparagus comes from a Belgian site, 15gram.be. You can make many variations, and this is what came out of it in my kitchen.
I wanted to make a combination of green and white asparagus this time. White asparagus is really seasonal. Green asparagus however is more available throughout the year. They grow above the ground and therefore become their green colour. They also contain more minerals that their white brothers and sisters. Another difference with the white asparagus is that it is not necessary to peel them: the green one are softer and more flexible, and certainly the smaller ones do not need peeling. If you have a really big one, consider peeling too. Just as with the white ones, it is advisable to cut off the lower part. You can find more info (in Dutch) on aspergeskoken.info.
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As I wanted to make a light menu, I just served it with some French baguette and a glass of white wine.
If you are looking at some other inspiration for a tasty and surprising asparagus recipe, you may browse through these ones for some new ideas:
- Asparagus chicken-curry spring cocktail
- Flemish asparagus
- Breaded asparagus
- Asparagus-strawberry salad
- Haddock with asparagus finished with Mediterranean bell pepper paste
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.