Recipe for asparagus oil
Asparagus peels, should they just be thrown away then?
I’ve always thought it was a shame to throw away asparagus peels and ends. They are full of flavor, so why not use them all, now that we’re already well underway!? ??
Here at home, we consume huge amounts of asparagus these days. Like, really a lot! ?
And that produces enormous amounts of peels and ends. They can easily be frozen, so you have something to cook with for example asparagus soup, tartelets, or your sauce mousseline.
But you can also make a delicious asparagus oil, which you can use for mayonnaise, dressings, and to toss your salad in.?
Equipment
- Pot
- Blender
- Sieve
Ingredients
- 460 gram Oil neutral
- 3 bunches Asparagus only ends and peels
Instructions
- I use a neutral oil such as canola oil or sunflower oil.
- Warm the oil up with peels and ends.
- Let it gently simmer for about 30 minutes.
- The oil should only simmer, not boil or fry.
- Let it sit until the next day, then give it a thorough blend.
- About 10 minutes at full speed.
- Strain it through a fine mesh sieve or a cloth.
- Pour into bottles, and it is now ready for use.
- For 5 dl of oil, I used the peels and ends of 3 large bundles of white asparagus. ?