You will generally find two forms of asparagus in the store: white, also known as blanched and green.[I:http://www.great-antiaging.com/wp-content/uploads/2010/08/PradeepNaidu24.jpg]
But there is no confusion as to how they differ Infact the green and white asparagus comes from similar type of plant, but because of the fact that the shoots are shielded from light. This devoids them of enough chlorophyll and the vegetable will not turn green. The white asparagus has a subtle flavor, particularly when matched against green They are grown underground and are harvested only when the top part of the plant surfaces to the ground.
Green asparagus needs to be green for the whole 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 asparagus is grown and harvested in sandy soil, it is very important 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 base of asparagus is mostly 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 remainder 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.
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.
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
Cook the asparagus tips and stalks individually 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 a little of the cooking water to a fine pulp.
Scald two cups of milk. Add two 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.
For additional information on asparagus recipes please visit Great Asparagus Recipes You may also have a look at some great video recipes by clicking White Asparagus Recipes













