Asparagus is broadly classified based on their color, green and white. The white asparagus is also referred to as blanched asparagus.
But there is no confusion as to how they differ Infact the green and white asparagus comes from similar kind of plant, but because of the fact that the shoots are shielded from light. This strips them of enough chlorophyll and the vegetable doesn't turn green. The white asparagus has a subtle flavor, particularly when compared to green They are grown underground and are harvested only when the top of the plant surfaces to the ground.
Green asparagus ought to be green for the entire length of the stalk. The stalk ought to be brittle and should snap when bent. If the asparagus is pliable it might be wilted.
Since the asparagus grows in sandy soil, the tips and scales are sometimes filled up with sand. Wash the stalks in warm water and gently brush the tips using a soft vegetable brush.
The base of asparagus is generally tough and can be used in soups and can also be used as a supplementary ingredient in some other vegetable dishes.
Mind you, the harder base of the asparagus will need a lot of cooking than the rest of the vegetable that's softer. You could use a pot and cook the asparagus in some kind of a vertical position, so that the base gets warmed more while the tips are adequately steamed.
If you do not have such a pot, you can peel the harder outer layer off of the stalks and steam them. Many people will peel the stalks in either case.
The asparagus is done when the stalks are tender. Serve them either warm with a lemon butter or hollandaise sauce, or cold with a vinaigrette dressing.
Cream of Asparagus Soup.
A nice bunch of Asparagus , preferably green.
Add in some flour, around 2-3 tablespoons.
2 tablespoons butter.
2 cups milk.
heavy cream(1/2 cut).
Add pepper and salt according to taste
Like already stated above, you could cook the asparagus in vertical position or simply cut the stalks and cook them separately. Here we will cut the stalks and cook them independently Once the stalks are cooked, do not throw the cooking water, save it. Mash the cooked softer stalk in a mixer.
Scald 2 cups of milk. Add 2 tablespoons of flour and make a roux by gently cooking until the flour is heated and the lumps are stirred out. Add the water in which the asparagus was cooked and the asparagus pulp. Cook a few minutes to cook the flour and thicken the soup. Season to taste with salt and pepper. Add the cream and the asparagus tips. Reheat, but do not boil.
But there is no confusion as to how they differ Infact the green and white asparagus comes from similar kind of plant, but because of the fact that the shoots are shielded from light. This strips them of enough chlorophyll and the vegetable doesn't turn green. The white asparagus has a subtle flavor, particularly when compared to green They are grown underground and are harvested only when the top of the plant surfaces to the ground.
Green asparagus ought to be green for the entire length of the stalk. The stalk ought to be brittle and should snap when bent. If the asparagus is pliable it might be wilted.
Since the asparagus grows in sandy soil, the tips and scales are sometimes filled up with sand. Wash the stalks in warm water and gently brush the tips using a soft vegetable brush.
The base of asparagus is generally tough and can be used in soups and can also be used as a supplementary ingredient in some other vegetable dishes.
Mind you, the harder base of the asparagus will need a lot of cooking than the rest of the vegetable that's softer. You could use a pot and cook the asparagus in some kind of a vertical position, so that the base gets warmed more while the tips are adequately steamed.
If you do not have such a pot, you can peel the harder outer layer off of the stalks and steam them. Many people will peel the stalks in either case.
The asparagus is done when the stalks are tender. Serve them either warm with a lemon butter or hollandaise sauce, or cold with a vinaigrette dressing.
Cream of Asparagus Soup.
A nice bunch of Asparagus , preferably green.
Add in some flour, around 2-3 tablespoons.
2 tablespoons butter.
2 cups milk.
heavy cream(1/2 cut).
Add pepper and salt according to taste
Like already stated above, you could cook the asparagus in vertical position or simply cut the stalks and cook them separately. Here we will cut the stalks and cook them independently Once the stalks are cooked, do not throw the cooking water, save it. Mash the cooked softer stalk in a mixer.
Scald 2 cups of milk. Add 2 tablespoons of flour and make a roux by gently cooking until the flour is heated and the lumps are stirred out. Add the water in which the asparagus was cooked and the asparagus pulp. Cook a few minutes to cook the flour and thicken the soup. Season to taste with salt and pepper. Add the cream and the asparagus tips. Reheat, but do not boil.
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For additional information on asparagus recipes please go to Asparagus Recipes You may also take a peek at some great video recipes by clicking White Asparagus Recipes
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