Fine Old Recipes

Asparagus could be broadly classified according to 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 variety of plant, but because of the fact that the shoots are shielded from light. This devoids them of adequate chlorophyll and the vegetable will not turn green. The white asparagus carries a subtle flavor, especially when when compared with green They are grown underground and are harvested only when the top part 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 should not be rigid or dried and should ideally be brittle and breakable when bent. A pliable asparagus is a clear sign that it has wilted.

Since the asparagus grows in sandy soil, the tips and scales are sometimes filled with sand. Wash the stalks in warm water and gently brush the tips using a soft vegetable brush.

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 rigid base of the asparagus will need a lot of cooking than the remainder 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.

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 hot with a lemon butter or hollandaise sauce, or cold with a vinaigrette dressing.

Recipe to prepare Asparagus Cream Soup.

1 bunch of green asparagus.

two tablespoons flour

2 tablespoons butter.

Add 2 cups mild.

1/2 cut heavy cream.

Add pepper and salt according to taste

Cook the asparagus tips and stalks independently 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.

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.

For additional information on asparagus recipes please visit Asparagus Recipes You can also have a look at some fantastic video recipes by clicking White Asparagus Recipes