White Asparagus

[random3434]

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)

 

[Annie]

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)

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

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

Austrian White Asparagus with Brown Butter Sauce
Recipe courtesy Wolfgang Puck, 2001

Prep Time:10 minInactive Prep Time:0 minCook Time:20 min
Level:
Easy
Serves:
4 servings
Ingredients
12 white asparagus, peeled
Salt and freshly ground black pepper
4 ounces butter
1 cup brioche crumbs
1 teaspoon freshly minced parsley leaves
Directions
Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.

In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.

Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.

 

[CrimsonWhite]

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.

 

[Dis]

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...

 

[random3434]

Memo to self:



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



Thanks!

 

[Amanda]

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.

 

[CrimsonWhite]

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.

 

[Dis]

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.

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.

 

[Annie]

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.

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.

What is 'ream'? :blushing:

 

[Dis]

I'm guessing "cream" with a misplaced "c". I wonder what he did with it...

 

[Annie]

i'm guessing "cream" with a misplaced "c". I wonder what he did with it...

lol!

 

[CrimsonWhite]

What is 'ream'? :blushing:

I'm guessing "cream" with a misplaced "c". I wonder what he did with it...

i'm guessing "cream" with a misplaced "c". I wonder what he did with it...

lol!

sorry, yeah find your own damned C

 

[Annie]

What is 'ream'? :blushing:

lol!

sorry, yeah find your own damned C

Well. At least you said find the 'C' not the cream.

 

[CrimsonWhite]

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.

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.

Its not one of her's. It is worth a shot though. It really is a good soup.

 

[strollingbones]

sounds like the asparagus may have been a wee bit old too....i dont think overcooking it would make it stringy..that is mostly being old...and you do need to peel the harder part of the stems or simply not use them...when selecting it..look for tight buds at the top...not open...they should be firm to the touch..not soft..ideally you should snap the tough part of the stems off..where the stem tends to break naturally..and only cook the top part..more flavor is retained by simply sauteeing it in butter...cook it as little as possibe for the best flavors.

 

[Zebra]

I love white asparagus!

We had it this evening once again!