Asparagus
I am always fascinated by the Asparagus. It has a really unique taste to it, which is quite recognisable. A beautiful plant with its 'petals' sparsed around the stalk but neatly furled towards the tip. There are quite a variety of Asparagus depending on the region it is grown in.
Spanish n Dutch -- White with ivory tips
France -- White stalks, tinged with green/purple tips
English n American -- Entirely green (grown above ground)
My personal taste for asparagus (thin) is to have them boiled in salted water and served as a side salad with the main. For a more oriental touch, stir fried asparagus (thick) with dried shrimps. Other suggestions which I have come across; is to have them served hot with melted butter; With Parmesan cheese shavings; Or even roasted having an intensified flavour.
It is not true that thick-stalked asparagus are 'old', fiberous and difficult to consume. The thin short asparagus are called Spruce. Asparagus usually need to be trimmed, unless freshly picked from the garden, the tough ends and hard stem is to be trimmed and pared. I find the flavour of thick-stalked asparagus to be stronger.
Buying Tips: Tightly furled tips, Fresh and Straight stalks
Storing: Vegetable compartment; Stand them in a jug of cold water in the fridge
Besides the cooking and preparation methods mentioned above, I learnt that there is a special kettle just for asparagus, literally known as "An Asparagus Kettle". It is designed in such a way that the stalks would be boiled and the tips steamed. Well, you could do a makeshift kettle, by standing the asparagus in a deep pot of boiling water, covered in a dome of foil until tender. I have never tried that and surely not anytime soon. I will let you know how it turned out if i ever try.
Health Facts: Rich in Vit A & C, Potassium, Iron and Calcium. Well known Duretic & Mild Laxative. Used as Tonic, Sedative & Rheumatism Treatment.
So now do you see the Asparagus in a different light? It is more than just a vegetable right? The next time you see a bundle of asparagus in the market, you will probably be recalling these facts shared with you tonight.
--Crazy Cooking
Facts gathered are from The World Encyclopedia of Cooking Ingredients (WECI)
Spanish n Dutch -- White with ivory tips
France -- White stalks, tinged with green/purple tips
English n American -- Entirely green (grown above ground)
My personal taste for asparagus (thin) is to have them boiled in salted water and served as a side salad with the main. For a more oriental touch, stir fried asparagus (thick) with dried shrimps. Other suggestions which I have come across; is to have them served hot with melted butter; With Parmesan cheese shavings; Or even roasted having an intensified flavour.
It is not true that thick-stalked asparagus are 'old', fiberous and difficult to consume. The thin short asparagus are called Spruce. Asparagus usually need to be trimmed, unless freshly picked from the garden, the tough ends and hard stem is to be trimmed and pared. I find the flavour of thick-stalked asparagus to be stronger.
Buying Tips: Tightly furled tips, Fresh and Straight stalks
Storing: Vegetable compartment; Stand them in a jug of cold water in the fridge
Besides the cooking and preparation methods mentioned above, I learnt that there is a special kettle just for asparagus, literally known as "An Asparagus Kettle". It is designed in such a way that the stalks would be boiled and the tips steamed. Well, you could do a makeshift kettle, by standing the asparagus in a deep pot of boiling water, covered in a dome of foil until tender. I have never tried that and surely not anytime soon. I will let you know how it turned out if i ever try.
Health Facts: Rich in Vit A & C, Potassium, Iron and Calcium. Well known Duretic & Mild Laxative. Used as Tonic, Sedative & Rheumatism Treatment.
So now do you see the Asparagus in a different light? It is more than just a vegetable right? The next time you see a bundle of asparagus in the market, you will probably be recalling these facts shared with you tonight.
--Crazy Cooking
Facts gathered are from The World Encyclopedia of Cooking Ingredients (WECI)
posted by Dough-Boy @ 00:51
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