White asparagus stew with Oyster mushroom and salmon
Those days! The sun is shining and it’s way to hot to think about a big meal. Your stomach on the other hand still craves a delicious light meal. If possible taking not to much of your apperitif time. You’ve allready tried the grilled asparagus I shared a while ago and want something more special. This white asparagus stew is exactly what you want! Light, fresh tasting, delicious and perfect with smoked salmon! Aaand… ready in no time! What are you waiting for?
Disclosure: “This post is sponsored by lidl and contains affiliate links. All opionions shared are my own. ”
Those who remember the post I wrote about the grilled Asparagus might remember the difference between white and green asparagus. If not, no worries you can still read it back over here! Back in the old days the Egyptians allready adored this delicate vegetable. Actually the sandy grounds of Egypt were perfect for the cultivation of the white gold. In Belgium most of the Asparagus are grown beneath the light sandy grounds of Limburg. This leads to the perfect straight and white stalks who are handled with ultimate care. Sunlight needs to be avoided as much as possible to maintain the delicate taste and silky white colour. So delicious and pure it makes me hesitate to use it in a stew. Yet I was curious to try something different. Inspired by this recipe on the Foodandwine website I wanted to try a combination of Asparagus and wine.
Weiber Alsace 2016
First of all I don’t want to pretend I know a thing about wine at all. Actually I immediately need to admit buying this wine was a lucky shot! The recipe calls for a dry white wine and a Riesling was suggested. I picked up a bottle of Weiber at the local lidl supermarket. One sip and I knew it would be a hit. A delicious fresh citrussy wine with a full body and a subtle sweetness (at least that’s what I taste). Exactly what I needed to compliment the taste of the asparagus and Oyster Mushrooms. Moreover this delicious white wine pairs perfect with smoked salmon. A good choice from a real “connaisseur” (a oui bien sur). I should have kept my mound and let you believe I’m an expert haha. On the other hand, it would only need one question for the mythbusters to end my myth…
White asparagus stew
Unlike the previous recipe for grilled Asparagus I shared some time ago, these asparagus weren’t grilled. To maintain the balance of smokey flavors I opt for a cast iron pan to sear the mushrooms and cook the asparagus. The smokey touch in this meal comes with the smoked salmon. Moreover it’s hard making stews on a grid… Seriously don’t try to pour the wine on it! Especially not when you drank most of the bottle first. And that’s not all! You won’t believe how delicious the seared oyster mushroom tastes when you rub the cast iron with garlic first! Very pure yet fantastic flavors pop out of them!
Are you sharing my interest for cast iron, asparagus and salmon? Even if you answer yes with doubt you need to try making this combo! I bet you’ll come back and share this post with your friends. It would be a big support for this blog! I’ve seen a lot of interaction lately and I really appreciate it! So thanks a lot and have a nice weekend!
Cooking is easy when you start with some awesme ingredients. Not much special in this recipe! Yet the combination of flavors in this white asparagus stew is bringing all it's elements to an even higher level! Prepare yourself a stunning smokey meal in no time! Cheers!
- 2 pcs. Salmon Filet
- 500 gr. white asparagus
- 200 gr. oyster mushrooms
- 1/2 shallot minced
- 1 tbsp olive oil
- 1 tbsp lime juice
- salt and pepper at taste
- 1/4 cup dry white wine (I used: Weiber Alsace 2016 Riesling)
- 1 tbsp coarsely chopped parsley at taste
- Parmesan cheese at taste
- 2 cloves garlic
Preheat 2 cast iron pans. Add some olive oil and rub it into the cast iron pans using a clove of garlic to release it's flavor!
Chop the shallot thinly and add it to a medium heat cast iron pan until translucent.
Peel the white asparagus with a thin peeler, slice them in three equal pieces and tear the oyster mushroom in pieces about as big as the asparagus. Add them to the cast iron pan on a hot fire to sear.
Quench the asparagus and oyster mushroom with white wine and pour the ingredients in the cast iron pan with shallots on the medium heat zone. Let simmer for 15 minutes.
Season the salmon with salt, lemon pepper, a squeeze of lemon juice and some parmesan cheese. Put it in the smoker skin side down for about ten minutes in the higher low temperature region and add a piece of apple wood to the fire.
Ten minutes later you move the salmon to a place above the hot coals to crisp the skin for a couple of minutes. Check if the salmon has the desired cuisson. I prefer salmon when it slightly resistant yet tending to fall apart with a gentle push (mostly slightly rosé (duuh :p) on the inside).
Taste the stew and add salt, pepper, lemon juice at taste. Sprinkle with fresh chopped parsly and parmesan cheese.
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made! For the White Asparagus Stew: - This post is sponsored by Lidl. I get my ingredients refunded by the store. All products are handpicked and chosen by me. - There are affiliate links on smoker and the cast iron pans