You will typically find two kinds of asparagus in the shop: white, also known as blanched and green.[I:http://www.naturmeds.info/wp-content/uploads/2010/08/VikrantMathur26.jpg]
But there is no confusion as to how they differ Infact the green and white asparagus comes from similar kind of plant, but due to the fact that the shoots are shielded from light. This strips them of adequate chlorophyll and the vegetable doesn’t turn green. The white asparagus has a subtle flavor, particularly when compared to green They are grown underground and are harvested only when the top end of the plant surfaces to the ground.
A good green asparagus will be green all along 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 has wilted.
Since asparagus is grown and harvested in sandy soil, it is essential to wash 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.
The tougher ends of the asparagus need more cooking than the tender tips. For this reason a special pot could be used. The asparagus is stood in boiling water so that the harder stalks are in the water and the tips steam. In this way the whole stalk will cook evenly.
If you do not have such a pot, you can peel the tougher outer layer off of the stalks and steam them. Many people will peel the stalks in either case.
The softness 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.
Cream of Asparagus Soup.
1 bunch of green asparagus.
Add in some flour, around 2-3 tablespoons.
Butter , for that creamy flavor, two spoonfuls
2 cups milk.
heavy cream(1/2 cut).
Salt and pepper 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 some of the cooking water to a fine pulp.
Scald 2 cups of milk. Add 2 tablespoons of flour and make a roux by gently cooking until the flour is heated and the lumps are stirred out. 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 more information on asparagus recipes please browse Great Asparagus Recipes You can also take a look at some awesome video recipes by visiting White Asparagus Recipes