On Wed, 6 May 2009 20:15:55 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>> McGee also wondered about snapping vs. cutting the ends of the
>> spears....
>>
>> http://www.nytimes.com/2009/05/06/di...tml?ref=dining
>
>
>"I tried slicing all but the very bottoms into millimeter-thin rounds."
>
>That's more trouble than I'm willing to take. Millimeter-thin rounds would
>take FOREVER by hand, and I don't think my mandoline would even do well at
>it (unless the asparagus was in a bundle as thick as a baseball bat, maybe).
>
>I currently have a bunch of asparagus which has been in the fridge for
>eleven days, and is consequently stringy. If Lin doesn't cook it in the next
>few days, my plan is to cut off the very tips and the very bottoms, then
>slit the stalks lengthwise and cook them in broth until soft. Then I'll run
>the cooked stalks through a food mill to remove the stringy parts. The
>asparagus tips will be cooked in the resulting soup. That should work,
>shouldn't it?
>
>What I'm wondering is whether a similar treatment would be worthwhile for
>kale stalks or collard stalks, both of which are too fibrous to be enjoyably
>edible if cooked simply.
>
>Bob


Make asparagus soup. Emeril's recipe is very good. I just turned 30+
pounds of asparagus into soup which is now in the freezer.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)