You will typically find two varieties of asparagus in the shop: white, also referred to as blanched and green.[I:http://www.goodhealthguaranteed.com/wp-content/uploads/2010/08/MichaelAnderson25.jpg]
But there is no confusion as to how they differ Infact the green and white asparagus comes from similar type of plant, but due to the fact that the shoots are shielded from light. This devoids them of enough chlorophyll and so the vegetable will not turn green. The white asparagus carries a subtle flavor, particularly when compared to green They're grown underground and are harvested only when the top of the plant surfaces to the ground.
Green asparagus ought to be green for the entire length of the stalk. The stalk must 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 wash it adequately. You will be well advised 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 that 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.
You could also choose to peel the stalks and cook the rest of the asparagus, many do this.
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.
Recipe to prepare Asparagus Cream Soup.
one bunch of green asparagus.
2 tablespoons flour
Butter , for that creamy flavor, 2 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 separately 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 . 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 further details on asparagus recipes please visit Asparagus Recipes You may also have a peek at some great video recipes by clicking White Asparagus Recipes