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Asparagus is broadly classified according to their color, green and white. The white asparagus is also referred to as blanched asparagus.
White asparagus comes from similarly variety of plant as green, however the shoots are kept from being exposed to light. While the asparagus shoot grows earth is banked up, covering the plant deeply. Since shoots will not be exposed to sunlight they will 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 will 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 clear sign that it's wilted.
Since asparagus is grown and harvested in sandy soil, it is very important to clean it adequately. You could 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 which 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 tender. Serve them either hot with a lemon butter or hollandaise sauce, or cold with a vinaigrette dressing.
Recipe to prepare Asparagus Cream Soup.
one bunch of green asparagus.
2 tablespoons flour
2 tablespoons butter.
2 cups milk.
heavy cream(1/2 cut).
Add pepper and salt according to taste
Cook the asparagus tips and stalks separately in just enough water to cover. Drain the tips and set them aside. Save the cooking water. When the stalks are soft, process them in the food processor with some of the cooking water to a fine pulp.
Now add scalded milk(2cups) and flour(2tablespoons) and cook until the lumps are evened out and the flour heats up adequately . 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. - 24553
White asparagus comes from similarly variety of plant as green, however the shoots are kept from being exposed to light. While the asparagus shoot grows earth is banked up, covering the plant deeply. Since shoots will not be exposed to sunlight they will 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 will 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 clear sign that it's wilted.
Since asparagus is grown and harvested in sandy soil, it is very important to clean it adequately. You could 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 which 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 tender. Serve them either hot with a lemon butter or hollandaise sauce, or cold with a vinaigrette dressing.
Recipe to prepare Asparagus Cream Soup.
one bunch of green asparagus.
2 tablespoons flour
2 tablespoons butter.
2 cups milk.
heavy cream(1/2 cut).
Add pepper and salt according to taste
Cook the asparagus tips and stalks separately in just enough water to cover. Drain the tips and set them aside. Save the cooking water. When the stalks are soft, process them in the food processor with some of the cooking water to a fine pulp.
Now add scalded milk(2cups) and flour(2tablespoons) and cook until the lumps are evened out and the flour heats up adequately . 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. - 24553
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For additional information on asparagus recipes please visit Great Asparagus Recipes You may also have a peek at some great video recipes by visiting White Asparagus Recipes
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