Post written by Yes, somewhere it is spring. Today new york is getting 18 inches of snow. In my grocery store the price of asparagus has reached a reasonable level. In minnesota asparagus season is late may/ early june. The farmers markets are open saturdays in february, meat is for sale. my local ‘local’ store has hydroponic/aquaponic lettuces for sale. the process for aquaponics is basically hydroponics, with tilapia fish farming providing the water and fertilizer. i can still get a decent tomato from bushel boy. sorry, i gotta go. enjoy
asparagus pasta
- 1/2 cup asparagus
- 3 lbs cooked pasta
- mushrooms
- prosciutto
- gr. onion
- thyme
- tarragon
- olive oil
- heavy cream
- parmesan
- egg yolk
saute asparagus, mushrooms and green onion in olive oil in a hot 12″ saute pan
add prosciutto, and herbs
add cream and reduce
add parmesan cheese and finish/thicken sauce with 1 egg yolk( remove pan from heat)
mix in pasta
serve in pasta bowl with garnish
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OK – so where I come from (Schwetzingen), asparagus is white.
“Americans are often suspicious when they see white asparagus,” George Lang, the renowned chef of New York’s Café des Artistes, explains…
“The Schwetzingen Spargel has pale, thick alabaster stalks, and though it’s served in a variety of ways in local restaurants, Lang, given a choice, takes his steamed Schwetzingen Spargel au naturel. For such a vegetable, he says, “no glorification is necessary.”
http://www.davidfeige.com/asparagus.htm
i can make my asparagus white, the best way is to to cover the stalks while they’re growing, we can buy it here as well, higher price tho’…i haven’t compared the two in a double blind taste test… my feeling has always been that it’s like comparing white and brown chicken eggs…the soil/diet makes more of a difference than the color.
Ah – very different, indeed; you should try. First time I tasted green asparagus, I thought it was a different plant. White asparagus is harvested BEFORE they break out of the ground.
Goes with different recipes, too. Try just steamed with melted butter and parsley; or a sauce hollandaise.
My new fave asparagus is baked in a hot oven (425) for about 12 mins then toss with a butter/balsamic mixture. I found it much better than the usual steamed asparagus I make.
that’s how we cook it in the big kitchen, a convection oven helps too
Just found this one. We’ll try to go and report back:
The 25th annual Stockton Asparagus Festival April 23-25. Complete with “Spear-it” run, celebrity cook-off, deep-fried asparagus eating contest. Blue Oyster Cult and Loverboy is playing!!! What more could you ask for!
http://asparagusfest.com/