Recipe | On hay smoked white asparagus
- 1 kg white asparagus
- 3 tbsp butter
- 1 piece of mace
- 3 generous hands of herbal hay
Peel the asparagus. Bring half the peels to a boil with the butter and mace in ample, lightly salted water. Keep the asparagus and the rest of the asparagus peels aside. Turn the heat to low and let the asparagus peels cook gently for about 5 minutes.
Pour the asparagus peels and cooking liquid through a sieve, collecting the cooking liquid in a pan. Discard the asparagus peels. Bring the cooking liquid to a boil, place the asparagus in it and cover with a clean tea towel (washed without using fabric softener) Turn the heat to low and simmer for about 4 minutes.
Turn off the heat and let the asparagus cool in the cooking liquid.
Light the charcoal in the Big Green Egg and heat to a temperature of 170°C.
Meanwhile, remove the asparagus from the cooking liquid. Place the herb hay in the cooking liquid, squeeze it and spread it on the Perforated Cooking Grid. Spread the separately kept asparagus peels over the hay and place the asparagus on top.
Sprinkle a handful of Apple Wood Chips on the glowing charcoal, place the convEGGtor and place the Stainless Steel Grid in the EGG. Place the Perforated Cooking Grid on the grate and close the lid of the EGG; the temperature will drop to about 120°C. Let the asparagus smoke for 8-10 minutes.
Remove the asparagus from the Big Green Egg and serve with a main course of your choice.