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.
| Starter | Dough |
|---|
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Delicious!
Many more asparagus recipes to come!
Comments
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!
Christer.