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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



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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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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


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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.
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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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koraks
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Re: 30 pounds of fresh asparagus [Re: Brainiac]
#14236032 - 04/04/11 12:51 PM (12 years, 9 months ago) |
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Nah, I'm pretty aware of the cultivation of white asparagus, and I know what it looks like if they're allowed to grow; they become perfectly good green asparagus. I live pretty much in the middle of an area that produces shitloads of white asparagus, that's why I'm pretty familiar with the production (you don't buy asparagus in the shops around here, just hop in at one of the farms and buy them there). Nevertheless, I heard someone say once that for the cultivation of green asparagus a different strain was used, but no source was cited, nor a clear reason why this would be the case, so I can't really support my claim.
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Lucid_Euphoria
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Re: 30 pounds of fresh asparagus [Re: koraks]
#14368510 - 04/28/11 06:11 PM (12 years, 9 months ago) |
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White asparagus needs to be peeled. It has a tougher outer skin that is very bitter if not removed.
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koraks
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You can use the peels to make asparagus soup though
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randy420rhoads


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Re: 30 pounds of fresh asparagus [Re: koraks]
#14372260 - 04/29/11 11:49 AM (12 years, 8 months ago) |
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I've always just thrown the white into the mix with green and never tasted a difference. Do you have a particular recipe for asparagus soup?
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koraks
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Not a particular recipe, no. I just simmer the peels in water, preferably the water I cooked the asparagus themselves in or home-made stock. Let the peels simmer for at least half an hour, then filter and discard the peels. Add instant stock (any kind) if you used plain water. Add 1" bits of asparagus and cook until tender. Then either serve as is, add milk or cream, and/or use a roux to bind the soup. Serve with chopped parsley.
Edited by koraks (05/01/11 11:20 AM)
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WoodsCall
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My favorite way of eating asparagus is roasted with red bell peppers, red onion, olive oil, lemon juice, and copious amounts of crushed red pepper.
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Acidic_Sloth
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Re: 30 pounds of fresh asparagus [Re: WoodsCall]
#14412491 - 05/06/11 08:58 PM (12 years, 8 months ago) |
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that sounds really good, Woods. making me hungry!
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koraks
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Re: 30 pounds of fresh asparagus [Re: WoodsCall]
#14413843 - 05/07/11 04:57 AM (12 years, 8 months ago) |
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Quote:
WoodsCall said: My favorite way of eating asparagus is roasted with red bell peppers, red onion, olive oil, lemon juice, and copious amounts of crushed red pepper. 
That would be excellent with green asparagus!
I just ate some white asparagus with boiled potatoes (left in skin), a hard-boiled egg and some butter. Delicious...
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Jeerix
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Re: 30 pounds of fresh asparagus [Re: koraks]
#14426406 - 05/09/11 07:28 PM (12 years, 8 months ago) |
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Had some wonderful asparagus aioli and deep fried asparagus at the asparagus festival in stockton this year.. mmm..
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Maharishi_2_U
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Re: 30 pounds of fresh asparagus [Re: Jeerix]
#14426442 - 05/09/11 07:35 PM (12 years, 8 months ago) |
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I like it raw fresh from my garden. However, if cooking, roasting, BBQ, or the hot oil method is preferred with sea salt mmmmm!!! My asparagus is purple n delic! Enjoy all
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