Easy Asparagus Dishes – Tasty And Healthy

Asparagus could be broadly classified based on their color, green and white. The white asparagus is also referred to as blanched asparagus.

White asparagus comes from the same variety of plant as green, but the shoots are kept from being exposed to light. While the asparagus shoot grows earth is banked up, covering the plant deeply. Since the shoots aren’t exposed to sunlight they will not turn green. The asparagus is harvested when the tip peeks from under the ground. White asparagus is milder in flavor than the green.

Green asparagus should be green for the entire length of the stalk. The stalk needs to 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 clean 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 can 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 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.

Cream of Asparagus Soup.

one bunch of green asparagus.

Add in some flour, around 2-3 tablespoons.

Butter , for that creamy flavor, 2 spoonfuls

2 cups milk.

1/2 cut heavy cream.

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 individually. 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 further information on asparagus recipes please look at Great Asparagus Recipes You can also take a look at some awesome video recipes by clicking White Asparagus Recipes