White Asparagus

Discussion in 'Food & Wine' started by random3434, Mar 3, 2009.

  1. random3434
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    random3434 Senior Member

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    Went to the store to guy some asparagus tonight, they were all out. So they had white asparagus on sale, I thought, "Hey, I'll try this."


    Bleck! Maybe I cooked it wrong, but it's not very good. It's stringy and not very flavorful. Did I do something wrong when cooking it? I cooked it just like I do the green asparagus. (which I'm addicted to btw)
     
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  2. Annie
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    Annie Diamond Member

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    I've never tried. Your post sent me searching, this sounds good:

    Austrian White Asparagus with Brown Butter Sauce Recipe : Wolfgang Puck : Food Network

     
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  3. CrimsonWhite
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    CrimsonWhite *****istrator Emeritus Supporting Member

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    You can cook it the same as green asparagus, you simply have to cook it for less time. It tends to be more tender than the green variety due to a lack of chlorophyll. It sounds like you over cooked it.
     
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  4. Dis
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    What he said. It's actually quite good, and pretty on top of it. After you snap it, peel a bit more of the skin on the ends off, tho...
     
  5. random3434
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    random3434 Senior Member

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    Memo to self:



    Before cooking anything new, ask my friends how to do it on the USMB!



    Thanks!
     
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  6. Amanda
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    Amanda Calm as a Hindu cow

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    Aw, I was too slow getting here. :(

    But yeah, what they said. Now the only thing left to say is it's not easy being green. :tongue:
     
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  7. CrimsonWhite
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    CrimsonWhite *****istrator Emeritus Supporting Member

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    Excellent recipe for White Asparagus:

    Chilled White Asparagus Soup with Tuna and Olive Tapenade and Brioche

    Ingredients-

    Soup:
    2 bunches white asparagus, cut into 1 inch pieces.
    2 each shallots
    1/2 cup Swanson chicken broth
    1/2 cup ream
    1 lime
    pinch cayenne
    salt to taste
    2 T butter

    Olive Tapenade:
    Nicoise olives, minced
    3 T chives, minced
    juice of half a lemon, plus zest
    1/4 cup of olive oil

    Brioche:
    bread for brioche
    butter
    oil
    garlic
    thyme

    Directions:Soup:
    1. Heat up utter, add shallots, white asparagus. Sweat.
    2. Add chicken stock and cook until tender.
    3. Blend in a vita prep; pass through chinoise.
    4. Add the cream and chill in ice bath.
    5. Once the soup is chilled, finish with salt, lime juice and cayenne.

    Brioche:
    1. Punch out a round piece of brioche about 2 inches thick.
    2. Toast brioche in butter and oil.
    3. Add garlic and thyme at the end.
    4. Cook until crunchy.

    PLATING
    1. Place white asparagus soup in a bowl.
    2. Add brioche.
    3. Put thin slice of tuna punched out with the same ring cutter as the brioche.
    4. Plate a little tapenade on top of tuna, then, lay another piece of punched out tuna on top, creating a sandwich.
    5. Make a small salad of wild baby arugula, lemon juice and olive oil.
    6. Place salad on to of tuna.
    7. Sprinkle a little smoked paprika around the white asparagus soup for garnish.
     
  8. Dis
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    I can just *hear* the Barefoot Contessa repeating all that, and it's making me cringe. Even if it's not one of her recipes, it sounds like her. :)
     
  9. Annie
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    Annie Diamond Member

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    What is 'ream'? :blushing:
     
  10. Dis
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    I'm guessing "cream" with a misplaced "c". I wonder what he did with it...
     

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