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randy420rhoads


Registered: 02/24/07
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30 pounds of fresh asparagus
#14228992 - 04/02/11 11:27 PM (12 years, 9 months ago) |
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The season just hit. Picked at least 30 pounds today. Damn near as exciting to see a big patch of it as seeing a huge patch of mushrooms. Plan on canning most of it, going to be ALOT of work. Anyone have any good recipes besides the traditional boil/steam with mayo?
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Shins
Fun guy



Registered: 09/15/04
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Wow, where did you find them?
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canid
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creamed, they make a great soup. creamed and salted they are fantastic on bruschetta.
they make a fine stir fry.
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biologys
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Registered: 12/21/09
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Re: 30 pounds of fresh asparagus [Re: canid]
#14229782 - 04/03/11 03:04 AM (12 years, 9 months ago) |
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i make a creamy cheese sauce, and bake them in the oven with mild cheddar cheese sliced on top..
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koraks
Registered: 06/02/03
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Re: 30 pounds of fresh asparagus [Re: biologys]
#14229791 - 04/03/11 03:11 AM (12 years, 9 months ago) |
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If they're green asparagus, they do fine in quiches, stir fries, or sautéed with an onion, some garlic and thyme, to name a few options. If you have the white variety, then there's only one proper way to prepare them: cook until nice and soft, and serve with boiled potatoes, bacon and melted butter.
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Prisoner#1
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Re: 30 pounds of fresh asparagus [Re: koraks]
#14229964 - 04/03/11 05:40 AM (12 years, 9 months ago) |
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white asparagus is simple covered so it cant receive sunlight, it can be handled any way that green asparagus is, it just has a milder flavor
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koraks
Registered: 06/02/03
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Re: 30 pounds of fresh asparagus [Re: Prisoner#1]
#14230441 - 04/03/11 09:56 AM (12 years, 9 months ago) |
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Quote:
Prisoner#1 said: white asparagus is simple covered so it cant receive sunlight, it can be handled any way that green asparagus is, it just has a milder flavor
I heard once that here in Europe, a different cultivar is used for green and white asparagus, although both are still of the same species (a. officinalis). Although I agree that one could interchange white and green asparagus, I personally wouldn't recommend it, due to two reasons: flavor and texture. The firmer texture and more pronounced flavor of green asparagus makes it more fit for dishes involving frying or the use of many other ingredients. The subtle flavor of white asparagus would definitely suffer in those cases. There are no definite laws in cooking though, so anything goes.
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randy420rhoads


Registered: 02/24/07
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Re: 30 pounds of fresh asparagus [Re: Shins]
#14231070 - 04/03/11 01:00 PM (12 years, 9 months ago) |
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Quote:
Shins said: Wow, where did you find them?
They grow in my hometown near the Sacramento Delta.
Thanks I have alot of new things to try and plenty to experiment on. 
I think i'll try sauteeing them with oysters first.
I've never tasted white asparagus but i've always wondered if it's less nutririous because it never recieves sunlight.
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randy420rhoads


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First way I tried was sauteeing in butter with onion, garlic, and just picked oysters with a splash of red wine vinegar. Pretty good.
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Brainiac
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Beer batter them up and fry them....
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astrolope
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Re: 30 pounds of fresh asparagus [Re: Brainiac]
#14231950 - 04/03/11 04:33 PM (12 years, 9 months ago) |
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I like to oven fry them with rosemary olive oil and garlic
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soochi
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try sauteing from raw in oil and butter without blanching first. According to Heston Blummenthal this dry method is best for asparagus. Asparagus and crab soup would be my method of dispatching such a large amount.
Just watch out for the stinky pee afterwards.
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soochi
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White asparagus does have a more mellow flavor if somewhat slightly bitter. It does not have that green chlorophyll flavor for obvious reasons. I do not know however as to the nutritional differences between the two, but I would suspect your intial hypothesis to be correct.
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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BothHands
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I would never boil vegetables unless I was planning on drinking/cooking with the water they were boiled in. You take so many vitamins, and more importantly so much flavor out of the vegetables.
Roasted or on the barbeque are my favorite ways to eat asparagus. In risotto. Mmmmmm.
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daussaulit
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Re: 30 pounds of fresh asparagus [Re: BothHands]
#14233380 - 04/03/11 09:11 PM (12 years, 9 months ago) |
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I've made asparagus risotto before. You break off the fibrous ends, then half the sections. Take the bottom half and do a quick blanch, into an ice bath, then run them through a blender with a little water. The tips you just do a rough slice on. Nearing the end of making risotto, take a few spoonfuls of the asparagus puree and then throw in the tips to finish cooking. Really bright green color with a great asparagus flavor.
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BothHands
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Re: 30 pounds of fresh asparagus [Re: daussaulit]
#14233419 - 04/03/11 09:15 PM (12 years, 9 months ago) |
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Mmm, that sounds good. I usually just break off the fibrous ends, then chop up the rest into maybe 1 inch pieces, roast it in the oven with some olive oil, then stir it in at the end. But making a puree sounds awesome. I'd still use whole pieces though. I love biting into some lightly roasted asparagus.
Usually compost the fibrous ends.
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koraks
Registered: 06/02/03
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Re: 30 pounds of fresh asparagus [Re: soochi]
#14234600 - 04/04/11 02:27 AM (12 years, 9 months ago) |
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Quote:
soochi said: try sauteing from raw in oil and butter without blanching first. According to Heston Blummenthal this dry method is best for asparagus.
Yes, or if you're really fancy and you want to preserve all flavors and goodies in the veggies, you could even consider cooking them on a low temperature in oil. Put the asparagus in a suitable (pyrex) container, submerse with oil (e.g. sunflower or grape seed), and heat to about 90C/195F. Keep at that temperature until they're done. Don't allow the oil to reach the boiling temperature of water! That will cause the water inside the asparagus to boil off, and the cavities in the tissue will be filled with oil. If you do it right, you can take out the asparagus when done, wipe them off, and you're left with perfectly cooked asparagus with all flavors and vitamins still nicely locked into them
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Prisoner#1
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Re: 30 pounds of fresh asparagus [Re: koraks]
#14235648 - 04/04/11 11:12 AM (12 years, 9 months ago) |
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Quote:
koraks said:
Quote:
Prisoner#1 said: white asparagus is simple covered so it cant receive sunlight, it can be handled any way that green asparagus is, it just has a milder flavor
I heard once that here in Europe, a different cultivar is used for green and white asparagus, although both are still of the same species (a. officinalis).
nope, some may claim it but it's untrue, historically it was a labor intensive technique that involved putting terracotta pots over them to prevent light from getting to it, now it's much easier with breathable fabrics that can effectively block light or by mounding dirt about 6" over the tops of the new shoots and allowing them to grow through that
http://homecooking.about.com/od/cookingfaqs/f/faqwhiteaspar.htm http://www.kitchenproject.com/history/Asparagus/index.htm
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randy420rhoads


Registered: 02/24/07
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Re: 30 pounds of fresh asparagus [Re: Prisoner#1]
#14235818 - 04/04/11 12:00 PM (12 years, 9 months ago) |
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 Definately just a sun issue. Having an abundance of wild ones I see some pretty neat stuff. Half white asparagus if it was partially blocked. Layered (almost in white rings) if growing through brush. And then the mutants that grow like a cork screw or grow up then decide to turn around and grow back down. They remind me some much of mushrooms. The circles they grow in look like green fairy rings from afar.
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Brainiac
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Re: 30 pounds of fresh asparagus [Re: Prisoner#1]
#14235892 - 04/04/11 12:18 PM (12 years, 9 months ago) |
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Quote:
Prisoner#1 said:
Quote:
koraks said:
Quote:
Prisoner#1 said: white asparagus is simple covered so it cant receive sunlight, it can be handled any way that green asparagus is, it just has a milder flavor
I heard once that here in Europe, a different cultivar is used for green and white asparagus, although both are still of the same species (a. officinalis).
nope, some may claim it but it's untrue, historically it was a labor intensive technique that involved putting terracotta pots over them to prevent light from getting to it, now it's much easier with breathable fabrics that can effectively block light or by mounding dirt about 6" over the tops of the new shoots and allowing them to grow through that
http://homecooking.about.com/od/cookingfaqs/f/faqwhiteaspar.htm http://www.kitchenproject.com/history/Asparagus/index.htm
He might be thinking about purple asparagus...
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