English Creamed Asparagus. Recipe

Creamed asparagus is a delightful and traditional English dish that celebrates the vibrant flavors of the season. Asparagus has been enjoyed for centuries and is believed to have originated in the eastern Mediterranean region. It was introduced to England during the Roman era and has been cherished as a springtime delicacy ever since.

Fun fact: The Romans were known to be particularly fond of asparagus and even had special fleets designated to transport it from the Mediterranean to different parts of their empire. It was considered a luxury vegetable and was served at lavish banquets and feasts.

Creamed asparagus is a versatile dish that can be served as a main course or as a side dish along with roast beef or grilled chicken. The creamy sauce complements the tender asparagus spears perfectly, creating a harmony of flavors that is truly comforting.

Now, let's dive into the recipe for English Creamed Asparagus:

Ingredients:
- 1 pound fresh asparagus spears, trimmed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- A pinch of nutmeg (optional)
- Grated Parmesan cheese, for garnish

Instructions:

1. Begin by preparing the asparagus spears. Wash them thoroughly under cold water to remove any dirt or grit. Trim off the tough ends by holding the asparagus near the middle and bending it until it snaps. Discard the woody ends.

2. In a large pot of boiling salted water, blanch the asparagus for about 3-4 minutes or until they are crisp-tender. Drain the asparagus and immediately transfer them to a bowl of ice water to halt the cooking process and preserve their vibrant green color. Once cooled, drain and set aside.

3. In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 1-2 minutes to cook off the raw flour taste.

4. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Continue to whisk until the mixture thickens and comes to a simmer.

5. Reduce the heat to low, then add the heavy cream, salt, pepper, and a pinch of nutmeg (if desired). Stir well to combine and let the sauce cook gently for 2-3 minutes to meld the flavors together.

6. Add the blanched asparagus spears to the sauce and gently stir to coat them evenly. Allow the asparagus to simmer in the sauce for an additional 2-3 minutes to heat through.

7. Transfer the creamed asparagus to a serving dish and garnish with grated Parmesan cheese. Serve hot and enjoy!

Fun fact: The creamy sauce in this recipe can be easily customized to suit your taste preferences. You can add a splash of lemon juice or a sprinkle of lemon zest to brighten the flavors, or experiment with different herbs like chives or parsley for added freshness.

Similar recipe dishes:

1. Creamed Spinach: The technique used in creamed asparagus can also be applied to other green vegetables such as spinach. Blanch the spinach leaves, squeeze out the excess water, and follow the same steps to create a luscious creamed spinach dish.

2. Creamed Leeks: Replace the asparagus with leeks, a mild and sweet member of the onion family, for a flavorful alternative. Sauté the sliced leeks until soft and add them to the creamy sauce for a comforting side dish.

3. Creamed Brussels Sprouts: Shredded Brussels sprouts sautéed until tender can also be incorporated into a creamy sauce. This dish adds a hearty and festive touch to any meal.

4. Creamed Corn: Corn kernels cooked in a creamy sauce create a silky and comforting side dish that is perfect for summer barbecues or holiday feasts.

These variations on the classic creamed asparagus dish allow you to explore the incredible versatility of creamy sauces and how they elevate and accentuate different vegetables. So go ahead and try these recipes to add a touch of elegance and deliciousness to your meals!

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