Mike Tommasi wrote:

> On Sat, 24 Apr 2004 13:50:27 +0200, Ian Hoare >
> wrote:
>
>
>>Salut/Hi Bill Spohn,
>>
>>le/on 23 Apr 2004 22:34:31 GMT, tu disais/you said:-
>>
>>
>>>As we are trading recipes, I prefer my asparagus simply prepared, al dente,
>>>then saute some sliced almonds in butter and pour both nuts and butter over the
>>>asparagus.
>>
>>Absolutely agree. BUT, sometimes, especially early in the seasnon, you don't
>>get enough at a picking to feed them to 6 or 8, and then the quiche works
>>fine as a way of stretching them.
>
>
> Whereas end of season, when they are getting a little tougher and not
> quite as tasty, the risotto is an excellent solution. Put most of the
> chopped asparagus in right from the beginning when you add the stock
> to the rice, and save the tender tips for 5 minutes from the end of
> cooking.
>
>
>>As for saucing, I prefer the simplest possible - half salted butter, _just_
>>melted and poured in a pool on the plate, you then dabble each stick in as
>>you eat it (with your fingers, no utensil is acceptable).
>
>
> Yummmmmm.
>
> Mike Tommasi, Six Fours, France
> email link http://www.tommasi.org/mymail

Her in the south of Holland, due to the composition of the soil in this
particulary part of the country, the white asparagus is very well known.
We have this traditional local receipt for white asparagus which is very
simple. Bash some hard boiled eggs, chop some cooked ham and melt some
butter. pour out the butter and sprinkle the chopped ham and boiled egg
over the asparagus, and pick up the asparagus at the bottom with your
fingertip and hold up with your fork halfway the asparagus. than put the
tip in your mouth....heavenly...

Serve Costamolino, a Vermentino from Argiolas from Sardinia....the only
non local ingredient for this happening I will accept... ;-)

Ciao, Gio