Ingredients for two litres of stock
- 2 kg
- Asparagus (results about 800-900g peels)
- 3,5 L
- lemon (juice only)
- 100 g
- 20 g
- 20 g
Peel the asparagus. Collect the peels in a pot and wrap the spears in a damp cloth and store in a cool place.
Cover the asparagus peels with water and add the lemon, butter, salt and sugar.
Slowly heat the asparagus stock over low to medium heat. Do not bring to a strong boil, just simmer for about one to two hours.
Strain the asparagus stock through a fine sieve, reduce slightly if necessary and season to taste.
The asparagus stock can now be used to cook asparagus. This gives it even more strength and it can then be used for soups, risottos and much more.