You will typically find two forms of asparagus in the shop: white, also known as blanched and green.
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 devoids them of enough chlorophyll and the vegetable doesn't turn green. The white asparagus has a subtle flavor, especially when in comparison to green They are grown underground and are harvested only when the top of the plant surfaces to the ground.
A good green asparagus is going to be green throughout the 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 has wilted.
Since asparagus is grown and harvested in sandy soil, it is essential to clean it adequately. You will be well advised clean the tip with a brush and dip and wash the stalks in warm water.
The tough base of the asparagus will snap off. These ends are good for use in soups and peeled and chopped for use in other vegetable dishes.
Mind you, the harder 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 rest 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.
Recipe to prepare Asparagus Cream Soup.
one bunch of green asparagus.
Add in some flour, around two-3 tablespoons.
Butter , for that creamy flavor, two spoonfuls
Add two cups mild.
1/2 cut heavy cream.
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 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 two 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. Now its time to add the cooking water(the water in which asparagus was cooked) and cook for some more time until the soup thickens.
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 devoids them of enough chlorophyll and the vegetable doesn't turn green. The white asparagus has a subtle flavor, especially when in comparison to green They are grown underground and are harvested only when the top of the plant surfaces to the ground.
A good green asparagus is going to be green throughout the 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 has wilted.
Since asparagus is grown and harvested in sandy soil, it is essential to clean it adequately. You will be well advised clean the tip with a brush and dip and wash the stalks in warm water.
The tough base of the asparagus will snap off. These ends are good for use in soups and peeled and chopped for use in other vegetable dishes.
Mind you, the harder 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 rest 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.
Recipe to prepare Asparagus Cream Soup.
one bunch of green asparagus.
Add in some flour, around two-3 tablespoons.
Butter , for that creamy flavor, two spoonfuls
Add two cups mild.
1/2 cut heavy cream.
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 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 two 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. Now its time to add the cooking water(the water in which asparagus was cooked) and cook for some more time until the soup thickens.
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For further details on asparagus recipes please visit Great Asparagus Recipes You can also take a look at some great video recipes by visiting White Asparagus Recipes
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