Tuesday, May 22, 2012

GREEN WHITE OR PURPLE?

THE CREAM OF THE CROPS ARE IN YOUR LOCAL MARKETS.... I HOPE YOU ARE ENJOY THE FRESHNESS OF ASPARAGUS A FEW TIMES A WEEK WHILE THESE MOUTH WATERING SPRING TIME DELIGHTS ARE AT THEIR PEEK

HOW TO SHOP FOR ASPARAGUS? LOOK FOR FIRM,UN BRUISED "HEADS" AND SMOOTH LONG STEMS THAT ARE WRINKLE FREE... "BODY SIZE" OF SLIM JIMS OR HEFTY STOCKS ONLY MATTER IN COOKING TIME



PROTECT THE STAKS THAT ARE NOT GOING TO  BE USED BY WRAPPING IN KITCHEN TOWEL OR PAPER TOWEL AND THEN PUTTING IN A PLASTIC (AIR TIGHT) BAG BEFORE PUTTING THEM IN THE REFRIGERATOR 

FOR ROASTING ( GOOD FOR LATER IN THE SEASON WHEN THE STALKS ARE NOT AS FLAVORFUL AND COULD USE A LITTLE KICK BY BECOMING GOLDEN) PRE HEAT THE OVEN (15 MINUTES BEFORE USING) TO 500 DEGREES LINE A LIPPED COOK SHEET WITH ALUMINUM FOIL, LINE UP THE STALKS IN ONE DIRECTION 

DRIZZLE A GOOD AMOUNT OF OLIVE OIL TO COAT THE STALKS, SPRINKLE WITH KOSHER SALT AND FRESH GROUND PEPPER.


ROAST FOR 10 TO 15 MINUTES OR UNTIL THEY HAVE A LITTLE GOLDEN LOOK TO THEM

A FRESH SALAD OF MIXED GREENS, TOMATOES AND  UNCOOKED ASPARAGUS , OLIVE OIL, BALSAMIC VINEGAR,  A PINCH OF SALT AND FRESH GROUND PEPPER....D LISH!

BEAUTIFUL ROASTED GREEN ASPARAGUS GARNISHED WITH FRESH CHOPPED ITALIAN PARSLEY 

STEAMED ASPARAGUS IN A CAST IRON SKILLET 

BEAUTIFUL PURPLE STALKS READY TO BE PREPPED  TO COOK
CUT THE BOTTOM THIRD OFF (IT'S WOODY AND TOUGH) HOW DO YOU KNOW HOW MUCH TO CUT OFF? YOU CAN  TAKE ON STALK AND SNAP IT TO SEE WHERE IT WILL BREAK, I PREFER USING THE BOTTOM RUBBER BAND AS THE CHOPPING POINT AND CUTTING JUST BELOW THE BAND, WASH AND SET THE STALKS READY FOR STEAMING, ROASTING OR EATING RAW



WHAT A GLORIOUS SIGHT! STALKS CUT OFF AND READY TO BE WASHED AND COOKED


IN A SAUCE PAN OR FRY PAN ADD ENOUGH WATER TO COVER THE BOTTOM OF THE PAN ( DEPENDING ON THE AMOUNT OF STALKS 1/4 C TO 1/2C WATER, BRING HEAT TO HIGH AND WATCH UNTIL THE WATER BOILS, COVER AND COOK 5 MINUTES.......PLEASE DON'T OVER COOK.....NO MUSH STALKS


LAZY DAY DINNER AT MY HOUSE?  WHY STORE BOUGHT ROAST CHICKEN, WITH A SQUEEZE ON LEMON,CHOPPED PARSLEY, SAUT√ČED OYSTER MUSHROOMS AND FRESH STEAMED ASPARAGUS


SO WHAT IS YOUR FAVORITE ASPARAGUS? GREEN, WHITE, PURPLE?  SKINNY MINNY OR VOLUMINOUSLY THICK?  SO MANY CHOICES AND NO WRONG ANSWER....

2 comments:

  1. Love asparagus...I have to admit I've never had the white...my husband started gardening in earnest last year; I know it takes a while to get aparagus established, though! Just found your lovely blog, and I'm a new follower...So nice to meet you!
    Best,
    Anne

    ReplyDelete
  2. Anne, glad you joined me on my journey of love your life to it's fullest... white asparagus are a cherished spring veggie in europe. The flavor is very sweet and delicate.

    ReplyDelete