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May 10, 2003 16:13 # 11953

MrCrash *** posts about...

Green Asparagus

100% | 5

Green asparagus


Tech Specs:

Number of servings: 2-4
Time needed: 20-30 minutes
Cost: ~10 swiss Francs (~7 EUR/USD)
Keeping quality: ~24 hours (refrigerator, covered)
Messes up your kitchen: little



Stuff needed:

  • 1kg of green asparagus

  • some butter or similar

  • some vegetable broth or salt

  • water


  • a peeler

  • a pan (make sure it's big enough!)

  • a piece of string (food-suitable like cotton or hemp)

asparagus01.jpg




Here we go:

- Turn the pan over and peel the asparagus as shown on the picture. Make sure you don't apply too much pressure.

asparagus02.jpg

- Use a piece of string to bundle them.

asparagus03.jpg

asparagus04.jpg

asparagus05.jpg

- Cut away the stringy pieces at the end.

asparagus06.jpg

- Heat some vegetable broth / salt water and add a piece of butter if available.

- Put the bundles in and let 'em cook for 5 minutes, then try if they're already done (depends on thickness and your personal liking).

asparagus07.jpg

NOTE: To prevent them from floating on top, use a ladle or a small lid to keep 'em down.

asparagus08.jpg




- Serving suggestion: herb pancake with green asparagus, covered with a light sauce of bear's garlic.

asparagus09.jpg




NOTES:
  • If you're using white asparagus:

  • -> add some sugar for cooking (makes them less bitter)
    -> cooking time will increase slightly

  • You can let them cool off and warm them up again in your microwave.

  • Serve with salt and butter or matching sauce (hollandaise, mayonnaise etc).




The Leftovers:

What:

Used for:

Keeping quality:

asparagus

warm up, asparagus salad

~3 days (covered, refrigerated)

asparagus broth

soup

~3 days (covered, refrigerated)

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May 16, 2003 09:43 # 12220

MelMel *** replies...

Re: Green Asparagus

On a not so interesting side note, you have the same tiles behind your stove as we do!!

-Mel :)

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May 16, 2003 17:12 # 12233

MrCrash *** replies...

Re: Green Asparagus

But, do you also have these??

asparagus10.jpg

;)

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May 18, 2003 06:43 # 12256

MelMel *** replies...

Re: Green Asparagus

We can't all be that lucky.

i am now going to go hang my head in shame.

-Mel :P

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May 18, 2003 17:39 # 12259

Magnifico *** replies...

White asparagus. . .

If you're using white asparagus:

-> add some sugar for cooking (makes them less bitter)
-> cooking time will increase slightly

Ok, I've seen white asparagus in the grocer's produce section before, and I'm curious; what exactly is the difference, other than how bitter it is, between green and white asparagus?

I'll believe in anything if you'll just believe in anything

May 19, 2003 08:54 # 12275

MrCrash *** has all the information you need...

Re: White asparagus. . .

97% | 3

what exactly is the difference, other than how bitter it is, between green and white asparagus?

Well, first for the biological characteristicts:

  • We distinguish between white, violet (white w/ violet tip) and green asparagus.

  • White/violet asparagus grows in the ground while green asparagus grows above the ground, thus resulting in different size and colors.

  • White asparagus is usually much thicker, about 16-25mm (0.6-1")

They don't differ much in taste, although the white asparagus tastes a bit more... neutral.
When preparing green asparagus, peeling off the lower third will do; for white asparagus I recommend peeling off at least the lower 2/3.
Cooking time for same-sized green and white asparagus is about the same (i.e. you can cook them together)...

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This post was edited by MrCrash on May 19, 2003.

May 19, 2003 09:24 # 12277

Magnifico *** replies...

Re: White asparagus. . .

Was this helpful?

Indeed it was! Thanks again for the great kitchen help!

I'll believe in anything if you'll just believe in anything


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