Asparagus can be broadly classified based on their color, green and white. The white asparagus is also referred to as blanched asparagus.[I:http://www.lanaintl.com/wp-content/uploads/2010/08/PradeepNaidu24.jpg]
White asparagus comes from an identical 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.
Green asparagus should be green for the whole length of the stalk. The stalk should 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 essential 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 usually tough and can be used in soups and can also be used as a supplementary ingredient in some other vegetable dishes.
The tougher ends of the asparagus need more cooking than the tender tips. For this reason a special pot can be used. The asparagus is stood in boiling water so that the tougher stalks are in the water and the tips steam. In this way the whole stalk will cook evenly.
You could also choose to peel the stalks and cook the remainder of the asparagus, many do this.
The tenderness of the stalks is an indicator that the asparagus is well cooked. You could serve them hot or cold. Its generally served cold with vinaigrette dressing or hot with hollandaise sauce and butter.
Recipe to prepare Asparagus Cream Soup.
1 bunch of green asparagus.
two tablespoons flour
Butter , for that creamy flavor, two spoonfuls
2 cups milk.
heavy cream(1/2 cut).
Add pepper and salt according 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.
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 don’t boil.
For additional information on asparagus recipes please look at Great Asparagus Recipes You can also take a look at some great video recipes by clicking White Asparagus Recipes