Hello friends,
Today I’m sharing an anti-food waste recipe with you. And it’s not only delicious, but also vegetarian and easy to make. A great combo, right?
Here it is: my zero-waste asparagus velouté!
The origin of this zero-waste asparagus velouté recipe
So, I’ve already shared a recipe for green and white asparagus velouté, posted quite a while ago. It’s very good. I often make it outside of asparagus season, using thin jarred asparagus.
This time, I wanted to show you a recipe made only with fresh asparagus. A recipe where we use everything — even the peelings! If that sounds good to you, read on…
Already lots of asparagus ideas on the blog…
But before we go further, here are some other recipes highlighting this veggie I adore, which reminds me of my native Alsace.
Here they are:
- Green asparagus tarts with brie and quail egg
- White asparagus in almond crust (this recipe also works with green asparagus)
- Crustless quiche with green asparagus and cured ham
- Pasta with green asparagus pesto and shrimp
- Mini asparagus and chanterelle cakes
- Roasted green asparagus with coriander and almonds
- and the fennel, asparagus and scallop salad.
This list is not exhaustive. Feel free to check out right here for more ideas.
White and green asparagus: seasonal treasures to savor
Asparagus, whether white or green, is a beloved spring vegetable known for its delicate taste, nutritional richness, and versatility in cooking. Behind its simple appearance lies a noble product, carefully cultivated and deserving of a prime spot on our plates when the sunny days return.
One plant, two colors
Contrary to popular belief, white and green asparagus come from the same plant: Asparagus officinalis. The difference in color is due solely to the cultivation method. White asparagus is grown without exposure to light: it grows underground, covered with mounds of soil to prevent photosynthesis. The result is a pearly white spear with a tender texture and a subtle, mild flavor. Green asparagus grows in the open air, developing its bright color thanks to chlorophyll. Its taste is stronger, sometimes slightly sweet, and its texture firmer.
Remarkable nutritional benefits
Asparagus is a valuable ally for health. Low in calories (about 20 kcal per 100 g), it is rich in fiber, antioxidants, and vitamins, especially vitamin C, vitamin K, and B-group vitamins like folate (B9), essential for pregnant women. It also contains many minerals such as potassium, magnesium, and iron. Asparagus is known for its diuretic properties thanks to asparagine, an amino acid that promotes kidney elimination, making it an excellent natural detoxifier.
Production regions and exceptional terroirs
In France, several regions stand out for the quality of their asparagus. Nouvelle-Aquitaine, especially Les Landes, is renowned for its tender and flavorful white asparagus, even earning a Label Rouge. The Loire Valley, Provence, and Alsace are also major growing areas. Green asparagus is more widely grown in the Southeast, particularly in Vaucluse and Bouches-du-Rhône, where the warmer climate favors its development.
A short but intense season
Asparagus season is short: it generally runs from March to June, with a peak in April and May. During this time, asparagus is at its freshest, most flavorful, and richest in nutrients. After that, you might find imports, but they lose much of their taste and ecological value.
Back to our zero-waste asparagus velouté recipe…
Now that you’re an asparagus expert, let’s dive straight into the recipe.
As I mentioned, this is a zero-waste recipe because we’re going to use absolutely everything… We’ll steam the upper part of the asparagus. This part has the most delicate flavor and perfect texture. Once peeled, it won’t have any fibrous, unpleasant bits.
We’ll keep the peelings which, combined with the bottom part of the asparagus, will create the base for the broth we’ll use to make our zero-waste asparagus velouté — a bit like a béchamel sauce base.
One important note
Since we’ll be using the peelings, make sure to wash your asparagus before starting the recipe… 😉
Necessary utensils:
A saucepan,
A peeler,
A knife,
A cutting board,
A steamer,
A whisk,
And a fine mesh strainer.
That’s it, I’ve told you everything. Time to get cooking!
The recipe, Chef!
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Zero-Waste Asparagus Velouté
Zero-Waste Asparagus Velouté
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Loading...Ingredients
- 10 large white asparagus spears
- 50 g of butter
- 70 cl of water
- 30 cl of milk
- 60 g of cornstarch (or flour)
- 1/4 teaspoon of coarse salt (1 g)
- Pepper
- Nutmeg
Instructions
Break your asparagus in half by applying pressure to both ends.
Peel the tips using a vegetable peeler and steam them for about 20 minutes.
Place the peels in a saucepan.
Cut about 5 good centimeters from the lower part of the asparagus. Place the ends in the saucepan.
Roughly peel the remaining part with a knife to keep the central, non-fibrous part. Add everything to the saucepan.
Add the water and coarse salt.
Bring to a boil. Once boiling, cover and reduce the heat. Let cook for 10 minutes.
After this time, retrieve the central, non-fibrous parts of the asparagus.
Strain the broth through a fine mesh sieve, then return it to the saucepan.
Add the cornstarch while whisking well, then add the milk and butter to the saucepan and cook over medium heat for 8–10 minutes, whisking constantly, until thickened.
Add a bit of pepper and nutmeg.
Pour into soup bowls and arrange the asparagus tips and the central parts cut into small pieces.
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