White asparagus has a mild and sweet taste. (My favorite after all the years living in Germany.-Mike) If you cannot find white, use green asparagus.
Spargel mit Pilzen und Mandeln (German)
Serves 4-6
1 ounce (30 g) organic mushrooms
1 cup (240 g) (dairy-free) organic butter at room temperature
½ tsp. (2,4 ml) black pepper
1 Tbs. (15 ml) chopped parsley (or 1 tsp./5 ml dry parsely)
1 pound (455 g) white or green organic asparagus
¼ cup (30 g) slivered toasted organic almonds
A. Butter Mixture/ Butter-Mischung:
1. In a food processor, combine the mushrooms, butter, and pepper. Purée until smooth.
2. Add the parsley and pulse a few times.
3. Lay a sheet of waxed paper on the work surface.
4. Scoop the butter mixture onto the paper. Spread into lengthwise strip on the sheet and leave about 1 inch (2,5 cm) uncovered at each end.
5. Roll the paper around the butter mixture, pressing against the paper lightly to shape into a long, even cylinder.
6. Grasp the ends and twist in opposite directions to sea closed.
7. Refrigerate for up to 2 weeks.
Note: Butter mixture can be used on other vegetables.
B. Asparagus/ Spargel:
1. Peel each asparagus from just below the tip to the base. Remove the tough skin.
2. Snap off the woody bases.
3. Fill a medium saucepan two-thirds full with water and bring to a boil over high heat.
4. Put the asparagus into the boiling water and cook until tender, about 8-10 minutes.
5. Drain the asparagus and arrange on a platter.
6. Top with the butter mixture and almonds.
7. Serve immediately.
