You will typically find two varieties of asparagus in the shop: white, also known as blanched and green.[I:http://yozing.com/wp-content/uploads/2010/08/AlokSinha25.jpg]

White asparagus comes from an identical variety of plant as green, but the shoots are kept from being exposed to light. As the asparagus shoot grows earth is banked up, covering the plant deeply. Since the shoots are not exposed to sunlight they do not turn green. The asparagus is harvested when the tip peeks through the ground. White asparagus is milder in flavor than the green.

A good green asparagus is going to be green all along length of its stalk. Moreover the stalk shouldn’t be rigid or dried and should ideally be brittle and breakable when bent. A pliable asparagus is a transparent sign that it’s wilted.

Since asparagus is grown and harvested in sandy soil, it is very important to wash it adequately. You will be well advised clean the tip with a brush and dip and wash the stalks in warm water.

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 rigid base of the asparagus will need a lot of cooking than the rest of the vegetable that is 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.

You could also choose to peel the stalks and cook the remainder of the asparagus, many do this.

The asparagus is done when the stalks are soft. 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.

2 tablespoons flour

Butter , for that creamy flavor, two spoonfuls

2 cups milk.

heavy cream(1/2 cut).

Salt and pepper to taste

Like already stated above, you could cook the asparagus in vertical position or simply cut the stalks and cook them individually. 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.

Now add scalded milk(2cups) and flour(2tablespoons) and cook until the lumps are evened out and the flour heats up adequately . 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.

For further information on asparagus recipes please browse Asparagus Recipes You may also take a peek at some fantastic video recipes by clicking White Asparagus Recipes

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Filed under: Health

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