White asparagus with black garlic cream

by Olivia Bell

60 Kcal

Protein 2g
Carbohydrates 20g
Fat 3g

Easy cooking

60 min

Madrid is the capital of Spain, with a more than 2000 years history! A lot of tourists tend to overlook this city, focusing on other destinations like Barcelona or Seville, thinking that Madrid is more of a business hub. Yet, Spain’s vibrant capital has a lot to surprise you! There are plenty of reasons to make Madrid a bucket list destination — its impressive architecture and medieval ruins, the “Golden Triangle” of the best museums on the planet, bright nightlife and fabulous seafood. It’s home not only for the oldest restaurant in the world, which opened in 1725, but also for the best football club of the 20th century — Real Madrid FC. The capital of Spain averages more than 300 sunny days per year and is full of greenery during the hot months. Even in winters the sky is usually clear, making this city a fantastic place to visit at any time of the year.

Where to try

Restaurante Lakasa

#10 of 23031 restaurants in Madrid , Spain

Address: Pl. del Descubridor Diego de Ordás, 1, Madrid, Community of Madrid, Spain

There are plenty of reasons to make Madrid a bucket list destination — one of them is white asparagus with a black garlic cream!

White asparagus with black garlic cream

White asparagus

White asparagus is exactly the same as the green one, but without chlorophyll, as the stalks grow underground and never see the sunlight. Pale spears are typically more expensive because they’re available only a few weeks a year and the growing process requires special attention. They are sweeter and juicier than the green variety and are worth trying even despite premium prices. Peeling the outer layer of white asparagus makes the stalk very tender after it's been steamed, roasted or sauteed. It goes especially well with a black cream made of dark garlic cloves, which had been cooked with very low heat for a long time. The sweet and nutty taste of black garlic softly highlights a delicate flavor of white asparagus, making it an exquisite and dietary appetizer at the avant-garde restaurants across the globe.

Cooking directions

Ingredients

1 pound of white asparagus
50 g black garlic
50 g scallion
1/2 tbs black pepper
1/2 tbs salt
1 tbs virgin olive oil

Step 1. Peel the asparagus and steam the peels in the boiling water for an hour.

Step 2. Poach equal parts of onion and peeled black garlic, and when the mixture has caramelized, add the broth from the peelings. Bring the whole to a boil, add salt and pepper. After 5-7 minutes blend the broth to obtain a creamy texture.

Step 3. Boil the asparagus in salted water for 10 minutes, until al dente. Then roast them in the oven for 5-7 minutes at 180C.

Step 4. Brush the roasted asparagus with olive oil and place them on the plate accompanied by the black garlic cream on top. Enjoy!

Madrid’s culture revolves heavily around food: there’s a dining establishment on practically every corner, plenty of food markets with fresh produce, thousands of tapas bars and top-rated restaurants. Madrid is an international city, which means you’ll find here versatile cuisine from Italy to Korea and a lot of regional variations of dishes, traditional to Spain. Travel agencies suggest all kinds of gastronomic tours around Madrid, which are based mainly on tapas-and-wine. In the late evening, tired and hungry, book a table and order aperitivo, while waiting for the most typical food of the Madrids — jamon and seafood paella, Madrid stew “cocido madrileño”, or salads with local vegetables and herbs!