While many culinary pundits decry the demise of seasonal eating, there do remain bright spots on the calendar. White asparagus's limited-run each spring reminds us there still exist delicacies that haven't been enslaved by global agri-business. So let's get going while the going is good.
Some might find paring white asparagus with green a bit heretical. Our take here at East Hampton's SpecD kitchens is that a side-by-side, compare and contrast presentation is the best way to savour the similarities and differences of the two.
White asparagus comes from the same flowering spring vegetable as the green. The simple alchemy of producing stalks of edible ivory is achieved by banking the emerging shoots in mulch to prevent sunlight from doing its thing, creating chlorophyll via photosynthesis. (Allow yourself time for fond reflections of grade school biology here.)
The tough outer stalks of the green really should be removed; the softer, sun-sheltered sheaths of the white aren't as tough as the green but it's nice to denude them too.
Double-bladed peelers are the best way to go. Not only do they cut the prep time in half, more importantly they peel evenly without the inevitable stalk breakage that comes from using a regular old potato peeler.
The most prevalent facet impact is itching and dandruff purchase viagra from india by drying out the scalp. Age and cause behind the issue likewise influence http://downtownsault.org/fallfestival-3/ buying viagra in canada dosage. You know how tricky it can be to hit upon an impotence pill that is safe and effective to use. generic viagra offer men with ED not promises but guarantees. An MRI scan or CT scan will seldom image an anatomic problem that is amenable to cheap cialis professional any sort of surgical remedy for the upper back pain.
So far I've only been able to locate these double-bladed asparagus peelers on the U.K.'s Amazon site. It's a splurge asparagus lovers will never regret. Spring for the high-end tool, it'll last longer.
Peel. Steam for five minutes – long enough to be actually cooked, not just blanched, yet brief enough to keep both the springtime taste and the appealingly springy texture of the stalk. BTW that's a new OXO steaming basket — while OXO has been kind to SpecD in the past they don't pay me to push their products. Still I do like this number a lot — it's all about that pop-up handle in the middle.
Dress your green and white duo with an easy blender Hollandaise spiked with herbs. Serve this hot hot hot as this dish becomes not not not as delectable when the trip from steamer to table is measured in minutes rather than seconds.
Click here for the recipe for Herb Hollandaise sauce.