Asparagus Baton

 We love asparagus and I've decided, that much like Germany does each Spring, I am going to celebrate asparagus season. We will be eating it every way I can think to prepare it.

 This bread will be made frequently.

 It will will be great toasted and eaten with eggs.  It's also a unique addition to a cheese board.

 The following recipe makes 2 batons.

  • 1-1/2 C. bread flour
  • 1/4 Salt
  • 1 tsp. rapid rise yeast
  • 1/3 C. water, at room temperature
  • 8 spears asparagus, trimmed and cut into 1/2 inch pieces
  • 3/4 C. water, at room temperature
  •  2 C. bread flour
  • 2 tsp. sesame seeds
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2-1/4 tsp.  rapid rise yeast
 Some asparagus will remain on the outside of the loaves.

  1. In a mixing bowl, stir all the starter ingredients until you get a rough dough ball. Cover with a plastic film and leave it at the room temperature 15-24 hours.
  2. Trim, rinse and dry the green asparagus. Cut them into 1/2 inch pieces. Dissolve the starter with water in the mixing bowl of your stand mixer. Add in bread flour, sesame seeds, sugar, salt and yeast. Stir at low speed for 3 minutes, then increase the speed to medium and knead for 5 minutes until the dough is smooth and pliable. Turn the dough on a lightly floured work surface, gently knead green asparagus pieces into the dough until evenly distributed.
  3. Cover the dough and allow it to rest for 30 minutes. Divide the dough into two portions. Shape each into a baton. Place them on a baking sheet lined with parchment paper. Cover and allow them to rise for 45 minutes.
  4. Place a roasting pan at the bottom shelf and preheat the oven to 450F. Just before putting the bread into the hot oven, slash the tops with a sharp knife or with a floured scissor snip 1/2-inch-deep V into top of each roll.
  5. Place the bread in the oven and throw a handful of ice cubes into the roasting pan. Close the oven door and bake for 35-40 minutes until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.
Many more asparagus recipes to come!


Let the funny smelling pee begin!
Susan said…
(LOL, Debra!) I have never thought of bread and asparagus as one thing - but it makes perfect and delicious sense!
I only tempted to make bread once and would be somewhat nervous to try again. However, this sounds delicious. I love asparagus.
Anonymous said…
I do like asparagus in any way it is cooked :-)

I once had a dog who would do anything to get some asparagus if she knew I had some at home :-) Good thing she liked it because once she ate a needle and thread and the asparagus fibers rolled around the needle so she didn't have to have surgery :-)

Have a great day!

Guillaume said…
Looks yummy. I love asparagus, especially with roast beef as we used to eat them when I was a child (we still do in fact). Or with the Easter omelette or Easter lamb, for some reason. I just associate asparagus with Easter.
Carole said…
Great idea - have never seen it before. Hope you'll bring it on over to Food on Friday: March. Cheers from CArole's chatter
Char said…
I love asparagus! It's my favorite vegetable and we have a large bed of it in our garden. So, I look forward to your coming recipes!
asparagus is one of my favorite things. love it. this bread looks scrumptious.