Has anyone ever tried roasting white asparagus? How'd it turn out? I
roast green asparagus all the time, but I've never done it with the
white ones. In fact, I've never cooked white asparagus before. I can
go ahead and try roasting it on my own, but at $1.50/lb I dont want to
waste them.

Thanks
-bwg

-bwg wrote:

> Has anyone ever tried roasting white asparagus? How'd it turn out? I
> roast green asparagus all the time, but I've never done it with the
> white ones. In fact, I've never cooked white asparagus before. I can
> go ahead and try roasting it on my own, but at $1.50/lb I dont want to
> waste them.


Prior to going to Spain not this past January but the one before, I'd
never had white asparagus. It was a common ingredient in salads and
veggie sandwiches. I liked the flavor and the texture but if I'd had my
druthers I'd rather had the green stuff roasted with a little olice oil
and a sprinkle of balsamic vinegar and salt.

PS $ 1.50 per pound is cheap compared to most processed snack
foodfoods. Certainly cheap enough to experiment with.

-bwg <barry.g wrote:
> Has anyone ever tried roasting white asparagus? How'd it turn out? I
> roast green asparagus all the time, but I've never done it with the
> white ones. In fact, I've never cooked white asparagus before. I can
> go ahead and try roasting it on my own, but at $1.50/lb I dont want to
> waste them.

$1.50/lb is inexpensive for any asparagus, the white ones typically
cost twice as much, you got a bargain. The white ones have a more
mild flavor, they're more about presentation as they say to guests
that money is no object. I think the white ones are best served cold
as an appetizer, on a bed of romain heart, garnished with caviar,
accompanied by Champagne.

No reason you can't cook white asparagus the same as green, they are
exactly the same plant except the white ones are white because they
were deprived of photosynthesis by being grown in the dark.
Personally I'd not roast them, or cook white asparagus by any method
that alters its color... you paid for virginal white, you don't want
them all slutted up with specks of taint. I'd steam them gently
(would be nice if you had an aparagus pot) with acidulated water
(fresh lemon) and a bit of salt until barely tender taking care not to
overcook the tender tips, then chill.... makes a fine accompaniment to
egg salad... spread toast points with egg salad, top with a white
asparagus spear, and garnish with salmon caviar... serve with mimosas,
or 2nis.

asparagus
This universally popular vegetable is one of the lily family's
cultivated forms. The optimum season for fresh asparagus lasts from
February through June, although hothouse asparagus is available year-
round in some regions. The earliest, most tender stalks are a
beautiful apple green with purple-tinged tips. Europeans prefer white
asparagus (particularly the famous French asparagus of Argenteuil),
which is grown underground to prevent it from becoming green. White
spears are usually thick and are smoother than the green variety.
There's also a purple variety called Viola . When buying asparagus,
choose firm, bright green (or pale ivory) stalks with tight tips.
Asparagus plants live 8 to 10 years and the spear's size indicates the
age of the plant from which it came -- the more mature the plant, the
thicker the asparagus. It's best cooked the same day it's purchased
but will keep, tightly wrapped in a plastic bag, 3 to 4 days in the
refrigerator. Or, store standing upright in about an inch of water,
covering the container with a plastic bag. Asparagus is grown in sandy
soil so thorough washing is necessary to ensure the tips are not
gritty. If asparagus stems are tough, remove the outer layer with a
vegetable peeler. Canned and frozen asparagus is also available.
Asparagus contains a good amount of vitamin A and is a fair source of
iron and vitamins B and C.

(c) Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

SHELDON

-bwg wrote:

> Has anyone ever tried roasting white asparagus? How'd it turn out? I
> roast green asparagus all the time, but I've never done it with the
> white ones. In fact, I've never cooked white asparagus before. I can
> go ahead and try roasting it on my own, but at $1.50/lb I dont want to
> waste them.

It's the same vegetable. If I could get it for $1.50 /lb I would consider
it a bargain.

"Dave Smith" > wrote in message
...
> -bwg wrote:
>
>> Has anyone ever tried roasting white asparagus? How'd it turn out? I
>> roast green asparagus all the time, but I've never done it with the
>> white ones. In fact, I've never cooked white asparagus before. I can
>> go ahead and try roasting it on my own, but at $1.50/lb I dont want to
>> waste them.
>
> It's the same vegetable. If I could get it for $1.50 /lb I would consider
> it a bargain.
>
Yep. IIRC it's white because it's deprived of sunlight. I didn't see any
white asparagus at the store last week but the green stuff was $3.49/lb.

Jill

jmcquown wrote:

>
> >
> > It's the same vegetable. If I could get it for $1.50 /lb I would consider
> > it a bargain.
> >
> Yep. IIRC it's white because it's deprived of sunlight. I didn't see any
> white asparagus at the store last week but the green stuff was $3.49/lb.
>

Yes. They mulch it to keep it out of the sun and it stays white instead of
turning green. For some reason, a lot of Europeans prefer it. Some say that it
is less bitter, but I don't find the green stuff to be bitter.

A few years back I was in Germany during "Spargle" season. It wasn't cheap. By
coincidence, I was cleaning out my drawers the other day and came across a
dinner bill from the restaurant in our hotel. Between my limited understanding
of German when reading the menu, and the waiter's limited English in
explaining it, that the spargle special I ordered ...... asparagus and veal
schnitzel was 10 DM. It turned out that the veal was 10 DM if ordered with the
spargel. What I got was a HUGE serving of white asparagus, a pound or more,
and a side order of schnitzel. The spargel was 30 DM, about $20..... plus the
10DM for the veal.

-bwg > wrote:

> Has anyone ever tried roasting white asparagus? How'd it turn out? I
> roast green asparagus all the time, but I've never done it with the
> white ones. In fact, I've never cooked white asparagus before. I can
> go ahead and try roasting it on my own, but at $1.50/lb I dont want to
> waste them.

First, I have to say that I have never tasted white asparagus in
America, just green. People in the know maintain that both green and
white asparagus varieties grown in America are different from any of the
European ones and that the white variety, at least, is inferior, even if
it comes from California where the best American asparagus is supposed
to be grown.

That said, and keeping the familiar European varieties in mind, I'd say
that roasting white asparagus is not a very good idea. It is better
steamed or boiled, or it can be prepared au gratin, covered with Mornay
sauce. Or it can be made into a soup.

And here is some of what I posted before...

Please disregard anything people tell you about white asparagus being
similar to green, just more delicate in taste. This is nonsense. White
and green asparagus could as well be different vegetables altogether.
The green stuff somewhat resembles green beans and broccoli in taste.
None of this resemblance is found in white asparagus, which has a taste
all of its own, a taste that is actually more intensive.

White and green asparagus are the same plant (Asparagus officinalis) and
if you grow what is supposed to be white asparagus above ground, it will
become green, and the "green" asparagus grown underground or under a
black plastic cover will become white. That said, they are actually
different varieties (there are some 20 cultivated varieties in all) and
this becomes apparent by comparing their thickness, with the white
asparagus stems being generally rather thicker. Green asparagus does
not always have to be peeled, and when it does, then generally only a
little. White asparagus requires to be peeled - and often quite a bit
of each stem has to be peeled off, to get rid of the woodiness. If one
does not very carefully peel it, it ends up stringy, with the strings
getting stuck between one's teeth. The sometimes woody ends of the
stems have to be cut off. The peels are either discarded, or they can
be used for preparing broth for the asparagus soup. Famous white
varieties are Lauris and Argenteuil (France), Schwetzinger Spargel
(Germany), Bassano (Italy) and Dutch and Belgian white asparagus. I
prefer locally grown asparagus.

White and green asparagus cannot be always cooked in the same way. The
white stuff is almost never grilled or baked. It is boiled or steamed,
generally for between 6-10 minutes, depending on its thickness and the
manner of cooking. I use the tall, narrow asparagus steamer with an
interior wire basket. The asparagus stems are submerged in water, with
the tender tips being steamed. Bringing water to boil in the steamer
takes forever and is a very inefficient use of energy, so I boil water
separately in a 3.000 W electric kettle, fill the steamer and cook the
asparagus therein. To the water, I add some salt, a teaspoonful of
sugar and a splash of lemon juice. I serve asparagus with either
Hollandaise or Béarnaise sauce, but a lot of people prefer just melted
butter and sometimes fried or roasted bread crumbs. Ham of some kind
(often of several different kinds) served on the side is very popular
here, but I prefer good smoked salmon or gravad lachs. Boiled potatoes
are also popular; I prefer to leave them out.

Victor

(Victor "pontificating" Sack of Shit) wrote:
> -bwg barry.g wrote:
> > Has anyone ever tried roasting white asparagus? How'd it turn out? I
> > roast green asparagus all the time, but I've never done it with the
> > white ones. In fact, I've never cooked white asparagus before. I can
> > go ahead and try roasting it on my own, but at $1.50/lb I dont want to
> > waste them.
>
> First, I have to say that I have never tasted white asparagus in
> America, just green.

Then you should STFU right there.

http://www.calasparagus.com/consumer/faq.htm

http://homecooking.about.com/od/cook...whiteaspar.htm

Victor Sack wrote:

> First, I have to say that I have never tasted white asparagus in
> America, just green.

In other words... first of all you are going to announce that you don't know
what you are talking about.


> People in the know maintain that both green and
> white asparagus varieties grown in America are different from any of the
> European ones and that the white variety, at least, is inferior, even if
> it comes from California where the best American asparagus is supposed
> to be grown.

The white asparagus I had several times in Europe tasted almost exactly the
same as the green asparagus I have had here.


> That said, and keeping the familiar European varieties in mind, I'd say
> that roasting white asparagus is not a very good idea. It is better
> steamed or boiled, or it can be prepared au gratin, covered with Mornay
> sauce. Or it can be made into a soup.

Have you ever had roasted or grilled asparagus? I frequently grill it and
it is delicious.



> Please disregard anything people tell you about white asparagus being
> similar to green, just more delicate in taste. This is nonsense. White
> and green asparagus could as well be different vegetables altogether.

Maybe we should please disregard your comment above. It is nonsense. White
asparagus is white because it is kept from the sun. Other than the pale
colour, they are almost identical in taste.


> The green stuff somewhat resembles green beans and broccoli in taste.

Asparagus tastes like green beans and broccoli? Perhaps you should follow
Sheldon's links because they have pictures. You must be talking abut some
other vegetable. Green asparagus, broccoli and green beans are all green.
The similarities end there. If you can't tell the difference between green
beans and asparagus you are the wrong person to be telling anyone about the
differences between green and white asparagus.
The only green vegetable that I can think of that tastes anything like
asparagus is fiddleheads.


> None of this resemblance is found in white asparagus, which has a taste
> all of its own, a taste that is actually more intensive.

It tastes like..... asparagus.

> White and green asparagus are the same plant (Asparagus officinalis) and
> if you grow what is supposed to be white asparagus above ground, it will
> become green, and the "green" asparagus grown underground or under a
> black plastic cover will become white. That said, they are actually
> different varieties (there are some 20 cultivated varieties in all) and
> this becomes apparent by comparing their thickness, with the white
> asparagus stems being generally rather thicker. Green asparagus does
> not always have to be peeled, and when it does, then generally only a
> little.

They are different because dirt or compost is piled over the emerging
spears, not because they are different varieties. They are white only
because they have been kept covered until harvesting.


> White and green asparagus cannot be always cooked in the same way. The
> white stuff is almost never grilled or baked. It is boiled or steamed,
> generally for between 6-10 minutes,

It's mainly a matter of aesthetics. Grilling and roasting leaves dark spots
on the spears. They aren't nice and white if you do that. Do yourself a
favour and try grilling or roasting it.

"-bwg" > ha scritto nel messaggio
...
> Has anyone ever tried roasting white asparagus? How'd it turn out? I
> roast green asparagus all the time, but I've never done it with the
> white ones. In fact, I've never cooked white asparagus before. I can
> go ahead and try roasting it on my own, but at $1.50/lb I dont want to
> waste them.
>
> Thanks
> -bwg

Please don't or at least not much of it, if you want to try it. On rare
occasions it can be a bit bitter and roasting would increase that, whereas
boiling would remove it.
One of the memorable meals I have had was cooked by my friend in Germany.
It was just fat stalks of white asparagus with melted butter, brown bread
and pickles. --
http://www.judithgreenwood.com

Dave Smith wrote:
> Victor Sack wrote:
> > First, I have to say that I have never tasted white asparagus in
> > America, just green.
>
> In other words... first of all you are going to announce that you don't know
> what you are talking about.
>
> > People in the know maintain that both green and
> > white asparagus varieties grown in America are different from any of the
> > European ones and that the white variety, at least, is inferior, even if
> > it comes from California where the best American asparagus is supposed
> > to be grown.
>
> The white asparagus I had several times in Europe tasted almost exactly the
> same as the green asparagus I have had here.
>
> > That said, and keeping the familiar European varieties in mind, I'd say
> > that roasting white asparagus is not a very good idea. �It is better
> > steamed or boiled, or it can be prepared au gratin, covered with Mornay
> > sauce. �Or it can be made into a soup.
>
> Have you ever had roasted or grilled asparagus? �I frequently grill it and
> it is delicious.
>
> > Please disregard anything people tell you about white asparagus being
> > similar to green, just more delicate in taste. �This is nonsense.. �White
> > and green asparagus could as well be different vegetables altogether.
>
> Maybe we should please disregard your comment above. It is nonsense. White
> asparagus is white because it is kept from the sun. Other than the pale
> colour, they are almost identical in taste.
>
> > The green stuff somewhat resembles green beans and broccoli in taste.
>
> Asparagus tastes like green beans and broccoli? �Perhaps you should follow
> Sheldon's links because they have pictures. You must be talking abut some
> other vegetable. Green asparagus, broccoli and green beans are all green.
> The similarities end there. �If you can't tell the difference between green
> beans and asparagus you are the wrong person to be telling anyone about the
> differences between green and white asparagus.
> The only green vegetable that I can think of that tastes anything like
> asparagus is fiddleheads.
>
> > None of this resemblance is found in white asparagus, which has a taste
> > all of its own, a taste that is actually more intensive.
>
> It tastes like..... asparagus.
>
> > White and green asparagus are the same plant (Asparagus officinalis) and
> > if you grow what is supposed to be white asparagus above ground, it will
> > become green, and the "green" asparagus grown underground or under a
> > black plastic cover will become white. �That said, they are actually
> > different varieties (there are some 20 cultivated varieties in all) and
> > this becomes apparent by comparing their thickness, with the white
> > asparagus stems being generally rather thicker. �Green asparagus does
> > not always have to be peeled, and when it does, then generally only a
> > little.
>
> They are different because dirt or compost is piled over the emerging
> spears, not because they are different varieties. �They are white only
> because they have been kept covered until harvesting.
>
> > White and green asparagus cannot be always cooked in the same way. �The
> > white stuff is almost never grilled or baked. �It is boiled or steamed,
> > generally for between 6-10 minutes,
>
> It's mainly a matter of aesthetics. Grilling and roasting leaves dark spots
> on the spears. They aren't nice and white if you do that. Do yourself a
> favour and try grilling or roasting it.

To learn all the minutia regarding asparagus all one need do is peruse
the various sections of the California Asparagus Commission link I
posted --- I don't make this stuff up --- there is no need for me to
regurgitate what is already there... there are plenty of white
asparagus produced in the US, local availibility mostly depends on
population density and ethnic diversity where one lives, which is of
course true regarding all food distribution. Typicaslly white
asparagus cost more then green, but not because they are a different
variety, only because their production is more labor intensive.. every
variety of asparagus can be produced in the white form, even the
purple types, simply protect them from exposure to light

The primary reason for the various asparagus varietals is about
growing conditions, not flavor... obviously the same type is not going
to produce well in all climes/seasons, therefor horticulturists are
constasntly working on producing stronger, more prolific strains...
they don't work on altering asparagus flavor, in fact they work hard
to maintain the same familiar asparagus flavor regardless which
varietal... folks don't want nor would they buy asparagus that tastes
like broccoli. Now maybe if they could produce broccoli that tastes
like asparagus....

Asparagus is mostly about appearance and texture... I've eaten tons of
asparagus, all types, plenty of whites too, for many years I've grown
my own... I've noticed no marked flavor differences other than due to
freshness, and even then it's more a difference in texture than
flavor... and it's easy to prove with the universal sniff test...
regardless which variety of asparagus I eat my **** always stinks
exactly the same, try it! hehe

http://www.calasparagus.com/marketing/buyers.htm

I posted that link because it offers a lot of very interesting
information... did yoose know that asparagus continues to grow after
harvesting, as much as six inches, therefore shipping containers are
designed with extra headroom to accomodate.

In all the years Victor has posted here he has not even once posted
anything food related that is useful or accurate... Victor is simply
rfc's resident Kraut put-down troll... and he can't even do that well.
Und machen no mishtake about it, Col. Victor Klink is a bonifide goose
stepping Kraut, mit a Kapitol "K".

> -bwg wrote:
> Has anyone ever tried roasting white asparagus? How'd it turn out?
I
> roast green asparagus all the time, but I've never done it with
the
> white ones. In fact, I've never cooked white asparagus before. I
can
> go ahead and try roasting it on my own, but at $1.50/lb I dont want
to
> waste them.
>
> Thanks
> -bwg

From my understanding it is only white because it is grown in darkness
and thus the green color does not appear. considering that, i would
think roasting just like green asparagus would be fine. I tried this
recipe recently and really enjoyed it! I think adding the orange
flavor to the nutty asparagus is great.

Ingredients

Serves 4

* 7 large oranges
* 2 pounds white asparagus, trimmed and peeled
* Salt and freshly ground black pepper
* 2 tablespoons white-wine vinegar
* 4 tablespoons cold unsalted butter, cut into small pieces
* Leaves from 4 stems fresh tarragon

Directions

1. Juice 5 oranges over a sieve, yielding about 1 1/2 cups. Zest 1
orange. Using a paring knife, remove skin, pith, and outer membrane
from remaining orange. Carefully cut each segment away from white
membranes. (This is called supreming the orange). Set segments
aside.
2. Place asparagus in a large saute pan. Add 1/2 inch of water, and
bring to a boil. Lower heat, and steam asparagus to tenderize, about 8
minutes. Just before asparagus are fully cooked, drain liquid from the
saute pan. Add 1/4 cup orange juice, and simmer until the asparagus
are fork-tender. Remove from heat. Season with salt and pepper.
Cover, and steam while finishing sauce.
3. Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to
a boil. Add vinegar, lower heat, and simmer until reduced to 1/3 cup.
Remove from heat, and stir in butter, one piece at a time, until
sauce is thick and creamy. Season with salt and pepper. Transfer
asparagus to a warm platter, drizzle with sauce, and garnish with
reserved orange segments, zest, and tarragon.

Sheldon > wrote:

> Then you should STFU right there.
>
> http://www.calasparagus.com/consumer/faq.htm
>
> http://homecooking.about.com/od/cook...whiteaspar.htm

You ought to learn to read for comprehension.

You know nothing about white asparagus - at all - and the
kindergarten-level links you posted illustrate this perfectly.

<http://query.nytimes.com/gst/fullpage.html?res=9E02EED9113CF934A35756C0A9659C8B 63>

<http://ohioline.osu.edu/b826/b826_4.html>

<http://www.actahort.org/members/showpdf?booknrarnr=776_44>



And here is something interesting for Margaret and other Manhattan
denizens: <http://nymag.com/restaurants/recipes/inseason/30612/>.


And <http://www.labellecuisine.com/Articles/asparagus__the_royal_vegetable.htm>

Victor

Dave Smith > wrote:

> Victor Sack wrote:
>
> > First, I have to say that I have never tasted white asparagus in
> > America, just green.
>
> In other words... first of all you are going to announce that you don't know
> what you are talking about.

I announce exactly what I do and do not know about. You, on the other
hand, proceed to show you appalling ignorance.

> > People in the know maintain that both green and
> > white asparagus varieties grown in America are different from any of the
> > European ones and that the white variety, at least, is inferior, even if
> > it comes from California where the best American asparagus is supposed
> > to be grown.
>
> The white asparagus I had several times in Europe tasted almost exactly the
> same as the green asparagus I have had here.

And the green asparagus I had several times in America was markedly
different from the green asparagus in Europe. And it tasted even more
different - very much so - than the white European variety.

> > That said, and keeping the familiar European varieties in mind, I'd say
> > that roasting white asparagus is not a very good idea. It is better
> > steamed or boiled, or it can be prepared au gratin, covered with Mornay
> > sauce. Or it can be made into a soup.
>
> Have you ever had roasted or grilled asparagus? I frequently grill it and
> it is delicious.

Are you talking about roasted or grilled *white* asparagus? I suspect
you are not.

I have roasted green asparagus many times; I have roasted white
asparagus twice... for the first and last time.

> > Please disregard anything people tell you about white asparagus being
> > similar to green, just more delicate in taste. This is nonsense. White
> > and green asparagus could as well be different vegetables altogether.
>
> Maybe we should please disregard your comment above. It is nonsense. White
> asparagus is white because it is kept from the sun. Other than the pale
> colour, they are almost identical in taste.

You are wallowing in your ignorance. Anyone who has been peeling - and
peeling and peeling - thick, woody white asparagus knows how different
it is from the green variety.

> > The green stuff somewhat resembles green beans and broccoli in taste.
>
> Asparagus tastes like green beans and broccoli?

You do not have to ask the question - you only need to read the quote
above. Here it is for you again: "The green stuff somewhat resembles
green beans and broccoli in taste." What fun!

> Perhaps you should follow
> Sheldon's links because they have pictures. You must be talking abut some
> other vegetable. Green asparagus, broccoli and green beans are all green.
> The similarities end there. If you can't tell the difference between green
> beans and asparagus you are the wrong person to be telling anyone about the
> differences between green and white asparagus.
> The only green vegetable that I can think of that tastes anything like
> asparagus is fiddleheads.

You must taste like asparagus, then. And feel like that, too.

> > None of this resemblance is found in white asparagus, which has a taste
> > all of its own, a taste that is actually more intensive.
>
> It tastes like..... asparagus.

Why, yes, you got it: white asparagus tastes like itself.
Congratulations!

> > White and green asparagus are the same plant (Asparagus officinalis) and
> > if you grow what is supposed to be white asparagus above ground, it will
> > become green, and the "green" asparagus grown underground or under a
> > black plastic cover will become white. That said, they are actually
> > different varieties (there are some 20 cultivated varieties in all) and
> > this becomes apparent by comparing their thickness, with the white
> > asparagus stems being generally rather thicker. Green asparagus does
> > not always have to be peeled, and when it does, then generally only a
> > little.
>
> They are different because dirt or compost is piled over the emerging
> spears, not because they are different varieties. They are white only
> because they have been kept covered until harvesting.

No, they are not. Read again what I wrote above. Try to concentrate.

> > White and green asparagus cannot be always cooked in the same way. The
> > white stuff is almost never grilled or baked. It is boiled or steamed,
> > generally for between 6-10 minutes,
>
> It's mainly a matter of aesthetics. Grilling and roasting leaves dark spots
> on the spears. They aren't nice and white if you do that. Do yourself a
> favour and try grilling or roasting it.

I wish you would do yourself that favour and keep trying to grill white
asparagus. Again and again. Oh dear... what a waste!

Victor

On Mar 4, 2:12*am, "Giusi" > wrote:
> "-bwg" > ha scritto nel ...
>
> > Has anyone ever tried roasting white asparagus? How'd it turn out? I
> > roast green asparagus all the time, but I've never done it with the
> > white ones. In fact, I've never cooked white asparagus before. I can
> > go ahead and try roasting it on my own, but at $1.50/lb I dont want to
> > waste them.
>
> > Thanks
> > -bwg
>
> Please don't or at least not much of it, if you want to try it. *On rare
> occasions it can be a bit bitter and roasting would increase that, whereas
> boiling would remove it.
> One of the memorable meals I have had was cooked by my friend in Germany.
> It was just fat stalks of white asparagus with melted butter, brown bread
> and pickles. *--http://www.judithgreenwood.com

Thanks for what seems like sound advice. I will try roasting just a
small amount of it. I gather from the others' responses that no one
has tried roasting white apsaragus. I'm surprised, or maybe not, at
the comments along the lines of "Of course you can roast green and
white asparagus in the same way. The only difference between them is
that the white is grown in the dark" (or "under ground"). I think that
growing them under different conditions might make a difference in the
results of roasting them.

-bwg

Victor Sack wrote:
> Dave Smith wrote:
> > Victor Sack wrote:
>
> > > First, I have to say that I have never tasted white asparagus in
> > > America, just green.
>
> > In other words... first of all you are going to announce that you don't know
> > what you are talking about.
>
> I announce exactly what I do and do not know about.

You *announce*... Victor actually believes he's the friggin'
fuehrer... you megalomanical kraut kook. Just because you say does
not make it so, you pontificating prick... the vast majority on usenet
spew some garbage sometimes... everytime you open your yap you spew an
entire landfill.

I ANNOUNCE!

You lost the war you sick kraut *******.

Ahahahahahahahahahahahahahahahaha. . . .

SHELDON ACH

"-bwg" > ha scritto nel messaggio
...
On Mar 4, 2:12 am, "Giusi" > wrote:
> "-bwg" > ha scritto nel
> ...
>
> > Has anyone ever tried roasting white asparagus?

> Please don't or at least not much of it, if you want to try it. On rare
> occasions it can be a bit bitter and roasting would increase that, whereas
> boiling would remove it.
> One of the memorable meals I have had was cooked by my friend in Germany.
> It was just fat stalks of white asparagus with melted butter, brown bread
> and pickles. --http://www.judithgreenwood.com

Thanks for what seems like sound advice. I will try roasting just a
small amount of it. I gather from the others' responses that no one
has tried roasting white apsaragus. I'm surprised, or maybe not, at
the comments along the lines of "Of course you can roast green and
white asparagus in the same way. The only difference between them is
that the white is grown in the dark" (or "under ground"). I think that
growing them under different conditions might make a difference in the
results of roasting them.

-bwg

Best to avoid the skunky scent-spraying going on. There is the supposition
that the plants are the same both sides of the ocean, which is ludicrous.
Here's what I found personally. The white needed peeling-- it was much
fatter than green I am used to, as fat as 1.5" diam.-- the simpler the prep
the better and of course the quality of the butter and bread was key in such
a simple meal. Boiled it was extraordinarily sweet and nutty. I had it last
6 years ago and I still remember it very well.

margaret suran wrote:
>
> I believe that the American Green Asparagus are grown for American Taste
> and ease of cooking and eating them. �They have little or no resemblance
> to the European white Asparagus that I remember. �The taste is
> completely different and much more of its stem can be eaten. �The
> European ones have little edible stem. �We used to eat the "heads" and
> scrape off whatever "meat" we could by pulling the Asparagus stem, which
> was very woody, through our teeth, to scrape off every edible bit.
>
> I have a feeling that what I just wrote is not very enlightening. �(

With time and wine memories fade. hehe

If aspargus have significantly fiberous/tough stems (regardless where
grown) then they were grown improperly.

China is the world leader in asparagus production, then Mexico, Peru,
and the US... by comparison the Europeans do not grow significant
quantities. The fact that Europeans prefer white asparagus is
attributed to personal preference is all, they prefer white endive
too, the rest of the world prefers green, yet there are plenty of
white grown in the US. I've eaten white asparagus but don't prefer
them, only because to me they look foreign.

http://en.wikipedia.org/wiki/Asparagus

margaret wrote on Wed, 05 Mar 2008 16:06:25 -0500:

??>> And here is something interesting for Margaret and other
??>> Manhattan denizens:
??>> <http://nymag.com/restaurants/recipes/inseason/30612/>.
??>>
??>> And
??>> <http://www.labellecuisine.com/Articl...ragus__the_roy
??>> al_vegetable.htm>
??>>
??>> Victor

ms> I believe that the American Green Asparagus are grown for
ms> American Taste and ease of cooking and eating them. They
ms> have little or no resemblance to the European white
ms> Asparagus that I remember. The taste is completely
ms> different and much more of its stem can be eaten. The
ms> European ones have little edible stem. We used to eat the
ms> "heads" and scrape off whatever "meat" we could by pulling
ms> the Asparagus stem, which was very woody, through our
ms> teeth, to scrape off every edible bit.
ms> I have a feeling that what I just wrote is not very
enlightening. (

I can't really say whether European asparagus is different from
that grown for the American market (being specific since it may
come from Chile etc). I prefer the taste of white asparagus to
that of green but the difference does not justify the extra cost
to me. I have a similar opinion about celery. I prefer my
asparagus to be pencil thin requiring only snapping off a small
amount before cooking. I really can't be bothered scraping thick
asparagus but some people like it a lot and I even saw some
recently as a featured item in a "gourmet" supermarket that had
a diameter of about an inch.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Mar 5, 2:08*pm, "James Silverton" >
wrote:
> *margaret *wrote *on Wed, 05 Mar 2008 16:06:25 -0500:
>
> *??>> And here is something interesting for Margaret and other
> *??>> Manhattan denizens:
> *??>> <http://nymag.com/restaurants/recipes/inseason/30612/>.
> *??>>
> *??>> And
> *??>> <http://www.labellecuisine.com/Articl...ragus__the_roy
> *??>> al_vegetable.htm>
> *??>>
> *??>> Victor
>
> *ms> I believe that the American Green Asparagus are grown for
> *ms> American Taste and ease of cooking and eating them. *They
> *ms> have little or no resemblance to the European white
> *ms> Asparagus that I remember. *The taste is completely
> *ms> different and much more of its stem can be eaten. *The
> *ms> European ones have little edible stem. *We used to eat the
> *ms> "heads" and scrape off whatever "meat" we could by pulling
> *ms> the Asparagus stem, which was very woody, through our
> *ms> teeth, to scrape off every edible bit.
> ms> I have a feeling that what I just wrote is not very
> enlightening. *(
>
> I can't really say whether European asparagus is different from
> that grown for the American market (being specific since it may
> come from Chile etc). I prefer the taste of white asparagus to
> that of green but the difference does not justify the extra cost
> to me. I have a similar opinion about celery. I prefer my
> asparagus to be pencil thin requiring only snapping off a small
> amount before cooking. I really can't be bothered scraping thick
> asparagus but some people like it a lot and I even saw some
> recently as a featured item in a "gourmet" supermarket that had
> a diameter of about an inch.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

My father and siblings, who were raised on an asparagus farm outside
of Chicago laugh about running into people like you in grocery
stores. There's nothing wrong or distasteful or even "needing
scraping" about thicker asparagus stalks. Snap off the woody end, and
cook it. Just don't cook it into a gelatinous mess! That is
distasteful.

And Margaret - the last time I ate white asparagus in Europe was 40
years ago, but it tasted just the same as white asparagus does in the
US. This was in Germany.

There probably are differences in the varietals that are grown on the
two continents. I doubt that there is a major difference in flavor.

Susan B.

Sheldon > wrote:

> Victor Sack wrote:
> > Dave Smith wrote:
> > > Victor Sack wrote:
> >
> > > > First, I have to say that I have never tasted white asparagus in
> > > > America, just green.
> >
> > > In other words... first of all you are going to announce that you
> > > don't know what you are talking about.
> >
> > I announce exactly what I do and do not know about.
>
> You *announce*... Victor actually believes he's the friggin'
> fuehrer... you megalomanical kraut kook. Just because you say does
> not make it so, you pontificating prick... the vast majority on usenet
> spew some garbage sometimes... everytime you open your yap you spew an
> entire landfill.
>
> I ANNOUNCE!
>
> You lost the war you sick kraut *******.
>
> Ahahahahahahahahahahahahahahahaha. . . .
>
> SHELDON ACH

Ah, here is Sheldon in a shell for you. Having slipped again on his own
slime in which he is perpetually slithering, and lost for arguments, he
is yet again reduced to describing himself under the guise of appearing
to describe someone else. Stung by the vitriolic solution of his own
jealosy, he thinks that his taking a bath in his excrement will somehow
conceal his obvious inferiority complex. Yet again he is being pathetic
and ridiculous at the same time.

Victor

margaret suran > wrote:

> The
> European ones have little edible stem. We used to eat the "heads" and
> scrape off whatever "meat" we could by pulling the Asparagus stem, which
> was very woody, through our teeth, to scrape off every edible bit.

This can mean only one thing: the asparagus had not been peeled. If the
stem is peeled carefully and very generously, it becomes eminently edible
and there are no stringy parts at all to pull through one's teeth.

Here is a video of Kurt Gutenbrunner (of Wallsé, Blaue Gans, and Café
Sabarsky) preparing white asparagus. I believe you've seen it already. :-)

<http://video.nymag.com/?fr_story=ad7974dff37e32222a2ff3e82086b9c197d64718 &rf=bm>

Bubba

On Mar 5, 5:31�pm, (Victor Sack) wrote:
> Sheldon > wrote:
> > Victor Sack wrote:
> > > Dave Smith wrote:
> > > > Victor Sack wrote:
>
> > > > > First, I have to say that I have never tasted white asparagus in
> > > > > America, just green.
>
> > > > In other words... first of all you are going to announce that you
> > > > don't know what you are talking about.
>
> > > I announce exactly what I do and do not know about.
>
> > You *announce*... Victor actually believes he's the friggin'
> > fuehrer... you megalomanical kraut kook. � Just because you say does
> > not make it so, you pontificating prick... the vast majority on usenet
> > spew some garbage sometimes... everytime you open your yap you spew an
> > entire landfill.
>
> > I ANNOUNCE!
>
> > You lost the war you sick kraut *******.
>
> > Ahahahahahahahahahahahahahahahaha. . . .
>
> > SHELDON ACH
>
> Ah, here is Sheldon in a shell for you. �

Gotcha! Couldn't resist... eh, creep.

sueb wrote on Wed, 5 Mar 2008 14:20:23 -0800 (PST):


s> My father and siblings, who were raised on an asparagus farm
s> outside of Chicago laugh about running into people like you
s> in grocery stores. There's nothing wrong or distasteful or
s> even "needing scraping" about thicker asparagus stalks.
s> Snap off the woody end, and cook it. Just don't cook it
s> into a gelatinous mess! That is distasteful.

Ah but I was brought up in Scotland and I am not willing to
discard asparagus that I can eat :-). If you snap off the
inedible exterior you will lose a lot of the interior of thick
asparagus that peeling or scraping makes available but I want to
be able to eat all that is on my plate. I will say that I
prefer to cook asparagus by boiling or steaming for a short
time, say 8 minutes only. Strangely enough, I believe this is a
classical taste; the ancient Romans had a phrase for a short
time "As long as it takes to cook asparagus". My own method for
thin asparagus is to move my fingers until the stalk will snap
rather than bend.

,
James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" wrote:
> �sueb �wrote:
>
> �s> My father and siblings, who were raised on an asparagus farm
> �s> outside of Chicago laugh about running into people like you
> �s> in grocery stores. �There's nothing wrong or distasteful or
> �s> even "needing scraping" about thicker asparagus stalks.
> �s> Snap off the woody end, and cook it. �Just don't cook it
> �s> into a gelatinous mess! �That is distasteful.
>
> Ah but I was brought up in Scotland and I am not willing to
> discard asparagus that I can eat :-). If you snap off the
> inedible exterior you will lose a lot of the interior of thick
> asparagus that peeling or scraping makes available but I want to
> be able to eat all that is on my plate. �I will say that I
> prefer to cook asparagus by boiling or steaming for a short
> time, say 8 minutes only. Strangely enough, I believe this is a
> classical taste; the ancient Romans had a phrase for a short
> time "As long as it takes to cook asparagus". My own method for
> thin asparagus is to move my fingers until the stalk will snap
> rather than bend.


I can't be bothered with one at a time snapping, don't much care for
the appearance of the uneven ends anyway. When I buy asparagus they
are typically in bundles lashed with a couple of rubberbands. I tap
the bottoms on my cutting board until they are all even and then slice
the ends off all in one fell swoop. Then I rinse the bundle under
cold running water and they are ready to cook. But I don't waste
those ends, I place them in a bowl and one at a time while relaxing
with a crossword puzzle I suck out the good stuff and toss the
fiborous skeletons into the compost bucket... I don't mind eating raw
asparagus, and I slice them off high enough so those ends are a nice
cook's treat. I've never peeled an asparagus in my life, I don't even
know what the wussy asparagus peelers are talking about... I just dive
in and do justice to those nubs... who cares about fiberous, ain't
they ever heard of dental floss.

Sheldon wrote:

>
> quantities. The fact that Europeans prefer white asparagus is
> attributed to personal preference is all, they prefer white endive
> too, the rest of the world prefers green, yet there are plenty of
> white grown in the US. I've eaten white asparagus but don't prefer
> them, only because to me they look foreign.

I have had white asparagus in Europe. It tasted almost identical to the green
asparagus I get here. The only significant difference was the colour.

On Wed, 05 Mar 2008 16:06:25 -0500, margaret suran
> wrote:

>I believe that the American Green Asparagus are grown for American Taste
>and ease of cooking and eating them.

I guess you've never harvested asparagus in a cow pasture.
Americans prefer their asparagus "wild"... not sheltered and pampered
the European way.

--
See return address to reply by email
remove the smile first

On Wed, 05 Mar 2008 22:08:59 GMT, "James Silverton"
> wrote:

>I really can't be bothered scraping thick
>asparagus but some people like it a lot and I even saw some
>recently as a featured item in a "gourmet" supermarket that had
>a diameter of about an inch.

Nobody "scrapes" cultured asparagus these days.... even if it's green.

--
See return address to reply by email
remove the smile first

On Wed, 5 Mar 2008 23:31:28 +0100, (Victor Sack)
wrote:

>This can mean only one thing: the asparagus had not been peeled. If the
>stem is peeled carefully and very generously, it becomes eminently edible
>and there are no stringy parts at all to pull through one's teeth.

I can't think of any reason to peel asparagus. When you pick wild
asparagus, you have to pluck off the triangular leaves close to the
stem because they probably are full of mud... but the outer (green)
layer of asparagus doesn't need to go unless you're trying to make it
look white.

The white and fibrous bottom-most part does need to be snapped off.
I've tried making soup of it and grinding it in the FP to make
souffle... but what it really needs is to be composted.

--
See return address to reply by email
remove the smile first

Sheldon > wrote in news:f9fc57e8-f703-4ccd-a529-
:

> I can't be bothered with one at a time snapping

I snap the thickest one then line the rest up and cut the bundle to match
lengths.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

<sf> ha scritto nel messaggio
...
> On Wed, 05 Mar 2008 16:06:25 -0500, margaret suran
> > wrote:
>
>>I believe that the American Green Asparagus are grown for American Taste
>>and ease of cooking and eating them.
>
> I guess you've never harvested asparagus in a cow pasture.
> Americans prefer their asparagus "wild"... not sheltered and pampered
> the European way.

Wild asparagus with its extremely short season is very highly prized and
costs a bundle in the marketplace. This is Europe.

There are not many cow pastures in Manhattan, I think.

sf wrote on Wed, 05 Mar 2008 20:57:39 -0800:

??>> I really can't be bothered scraping thick
??>> asparagus but some people like it a lot and I even saw
??>> some recently as a featured item in a "gourmet"
??>> supermarket that had a diameter of about an inch.

s> Nobody "scrapes" cultured asparagus these days.... even if
s> it's green.

Speak for youself or, as was mentioned in another group, let me
quote Yogi Berra "Nobody goes to Coney Island anymore, it's too
crowded". I don't like wasting edible parts by snapping off
large quantities and nor do I like spitting out the stringy
parts of asparagus and I doubt if many others do.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 05 Mar 2008 16:06:25 -0500, margaret suran
> wrote:

>Victor Sack wrote:
>
>>
>> And here is something interesting for Margaret and other Manhattan
>> denizens: <http://nymag.com/restaurants/recipes/inseason/30612/>.
>>
>>
>> And <http://www.labellecuisine.com/Articles/asparagus__the_royal_vegetable.htm>
>>
>> Victor
>
>
>I believe that the American Green Asparagus are grown for American Taste
>and ease of cooking and eating them. They have little or no resemblance
>to the European white Asparagus that I remember. The taste is
>completely different and much more of its stem can be eaten. The
>European ones have little edible stem. We used to eat the "heads" and
>scrape off whatever "meat" we could by pulling the Asparagus stem, which
>was very woody, through our teeth, to scrape off every edible bit.
>
>I have a feeling that what I just wrote is not very enlightening. (

it seems pretty clear to me, margaret.

your pal,
blake

On Thu, 06 Mar 2008 06:25:28 GMT, hahabogus > wrote:

>Sheldon > wrote in news:f9fc57e8-f703-4ccd-a529-
:
>
>> I can't be bothered with one at a time snapping
>
>I snap the thickest one then line the rest up and cut the bundle to match
>lengths.

obviously, sheldon's time is much more valuable than yours.

your pal,
blake

On Wed, 5 Mar 2008 23:31:27 +0100, (Victor Sack)
wrote:

>Sheldon > wrote:
>
>> Victor Sack wrote:
>> > Dave Smith wrote:
>> > > Victor Sack wrote:
>> >
>> > > > First, I have to say that I have never tasted white asparagus in
>> > > > America, just green.
>> >
>> > > In other words... first of all you are going to announce that you
>> > > don't know what you are talking about.
>> >
>> > I announce exactly what I do and do not know about.
>>
>> You *announce*... Victor actually believes he's the friggin'
>> fuehrer... you megalomanical kraut kook. Just because you say does
>> not make it so, you pontificating prick... the vast majority on usenet
>> spew some garbage sometimes... everytime you open your yap you spew an
>> entire landfill.
>>
>> I ANNOUNCE!
>>
>> You lost the war you sick kraut *******.
>>
>> Ahahahahahahahahahahahahahahahaha. . . .
>>
>> SHELDON ACH
>
>Ah, here is Sheldon in a shell for you. Having slipped again on his own
>slime in which he is perpetually slithering, and lost for arguments, he
>is yet again reduced to describing himself under the guise of appearing
>to describe someone else. Stung by the vitriolic solution of his own
>jealosy, he thinks that his taking a bath in his excrement will somehow
>conceal his obvious inferiority complex. Yet again he is being pathetic
>and ridiculous at the same time.
>
>Victor

it's his métier.

your pal,
blake

On Thu, 6 Mar 2008 10:28:27 +0100, "Giusi" >
wrote:

><sf> ha scritto nel messaggio
.. .
>> On Wed, 05 Mar 2008 16:06:25 -0500, margaret suran
>> > wrote:
>>
>>>I believe that the American Green Asparagus are grown for American Taste
>>>and ease of cooking and eating them.
>>
>> I guess you've never harvested asparagus in a cow pasture.
>> Americans prefer their asparagus "wild"... not sheltered and pampered
>> the European way.
>
>Wild asparagus with its extremely short season is very highly prized and
>costs a bundle in the marketplace. This is Europe.
>
>There are not many cow pastures in Manhattan, I think.
>

there are, but they're very exclusive and there's a hefty cover charge
to get in.

your pal,
blake

On Mar 6, 5:18*am, "James Silverton" >
wrote:
> *sf *wrote *on Wed, 05 Mar 2008 20:57:39 -0800:
>
> *??>> I really can't be bothered scraping thick
> *??>> asparagus but some people like it a lot and I even saw
> *??>> some recently as a featured item in a "gourmet"
> *??>> supermarket that had a diameter of about an inch.
>
> *s> Nobody "scrapes" cultured asparagus these days.... even if
> *s> it's green.
>
> Speak for youself or, as was mentioned in another group, let me
> quote Yogi Berra "Nobody goes to Coney Island anymore, it's too
> crowded". I don't like wasting edible parts by snapping off
> large quantities and nor do I like spitting out the stringy
> parts of asparagus and I doubt if many others do.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

I trim a lot of my vegetables before cooking. What do you do with the
core of a cauliflower? With the parsley stems? With cucumber skins?
There's always some waste.

I used to give the asparagus ends to my two black labs as treats.
They *loved* them. No waste that way.

Susan B.

sueb wrote on Thu, 6 Mar 2008 10:24:01 -0800 (PST):

s> On Mar 6, 5:18 am, "James Silverton"
s> > wrote:
??>> sf wrote on Wed, 05 Mar 2008 20:57:39 -0800:
??>>
??>>>> I really can't be bothered scraping thick
s> I trim a lot of my vegetables before cooking. What do you
s> do with the core of a cauliflower? With the parsley stems?
s> With cucumber skins? There's always some waste.

I eat pieces of caulflower core raw. It's slightly spicy and
quite good for dipping if cut into strips. For chopped parsley,
I use the whole thing and I never peel cucumbers for salads. A
small caveat about cucumbers: there is a Chinese stir fry recipe
that uses chunks of peeled cucumber and I don't always include
the skin when grating for an Indian Raita.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

blake murphy wrote:
> On Thu, 6 Mar 2008 10:28:27 +0100, "Giusi" >
> wrote:
>
> ><sf> ha scritto nel messaggio
> .. .
> >> On Wed, 05 Mar 2008 16:06:25 -0500, margaret suran
> >> > wrote:
> >>
> >>>I believe that the American Green Asparagus are grown for American Taste
> >>>and ease of cooking and eating them.
> >>
> >> I guess you've never harvested asparagus in a cow pasture.
> >> Americans prefer their asparagus "wild"... not sheltered and pampered
> >> the European way.
> >
> >Wild asparagus with its extremely short season is very highly prized and
> >costs a bundle in the marketplace. This is Europe.
> >
> >There are not many cow pastures in Manhattan, I think.
> >
>
> there are, but they're very exclusive and there's a hefty cover charge
> to get in.
>

What about the sheep meadows?

-bwg
It's a Barnum and Bailey world
> your pal,
> blake

James Silverton wrote:
> sueb wrote on Thu, 6 Mar 2008 10:24:01 -0800 (PST):
>
> s> On Mar 6, 5:18 am, "James Silverton"
> s> > wrote:
> ??>> sf wrote on Wed, 05 Mar 2008 20:57:39 -0800:
> ??>>
> ??>>>> I really can't be bothered scraping thick
> s> I trim a lot of my vegetables before cooking. What do you
> s> do with the core of a cauliflower? With the parsley stems?
> s> With cucumber skins? There's always some waste.
>
> I eat pieces of caulflower core raw. It's slightly spicy and
> quite good for dipping if cut into strips. For chopped parsley,
> I use the whole thing and I never peel cucumbers for salads. A

Wait. Nobody "peels" parsley these days.... even if it's green.
<http://groups.google.com/group/rec.food.cooking/msg/584e24c3c47941a4>

>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

-bwg