How to make
Peel the white asparagus with a fine vegetable peeler. Remove the stringy part at the base and cut it into 2-3 cm pieces.
Set aside the tips and put the remaining parts to boil in water with a spoonful of salt and a spoonful of sugar. Boil them for about 10-15 minutes without allowing them to become too soft to the point of falling apart. Once they are done, strain them from the water and save the broth.
Also clean the green asparagus and cut them into sticks of the same length. Leave them aside for now.
Chop the spring onions and garlic and put them to fry with olive oil in the casserole. When they are slightly soft, add salt and add the green asparagus and half the parsley and after a minute or two - the bacon, cut into strips (short). Stir, until the bacon changes its color and releases its flavor.
Then pour the flour and fry it while constantly stirring.
Pour about 800ml of the broth from cooking the white asparagus and cook until you get a creamy sauce. You can adjust the thickness of the sauce to your liking.
Add a pinch of black pepper, a generous pinch of dried vegetables and the white asparagus tips. Cook until they soften, which happens relatively quickly. Finally, add the remaining parsley to the asparagus dish.
Serve the village style dish with toast and eat the asparagus with bacon in cream sauce with a good mood and pleasure.
Enjoy your meal!
