Asparagus could be broadly classified according to their color, green and white. The white asparagus is also referred to as blanched asparagus.

White asparagus comes from an identical kind of plant as green, but the shoots are kept from being exposed to light. As the asparagus shoot grows earth is banked up, covering the plant deeply. Since the shoots aint exposed to sunlight they will not turn green. The asparagus is harvested when the tip peeks through the ground. White asparagus is milder in flavor than the green.

A good green asparagus is going to be green throughout the length of its stalk. Moreover the stalk should not be rigid or dried and should ideally be brittle and breakable when bent. A pliable asparagus is a transparent sign that it has wilted.

Since the asparagus grows in sandy soil, the tips and scales are sometimes stuffed with sand. Wash the stalks in warm water and gently brush the tips with a soft vegetable brush.

The base of asparagus is mostly tough and can be used in soups and can also be used as a supplementary ingredient in some other vegetable dishes.

Mind you, the harder base of the asparagus will need a lot of cooking than the remainder of the vegetable that’s softer. You could use a pot and cook the asparagus in some kind of a vertical position, so that the base gets warmed more while the tips are adequately steamed.

You could also choose to peel the stalks and cook the remainder of the asparagus, many do this.

The asparagus is done when the stalks are tender. Serve them either hot with a lemon butter or hollandaise sauce, or cold with a vinaigrette dressing.

Cream of Asparagus Soup.

A nice bunch of Asparagus , preferably green.

two tablespoons flour

2 tablespoons butter.

Add two cups mild.

heavy cream(1/2 cut).

Salt and pepper to taste

Cook the asparagus tips and stalks separately in just enough water to cover. Drain the tips and set them aside. Save the cooking water. When the stalks are soft, process them in the food processor with a little of the cooking water to a fine pulp.

Now add scalded milk(2cups) and flour(2tablespoons) and cook until the lumps are evened out and the flour heats up adequately . Add the water in which the asparagus was cooked and the asparagus pulp. Cook a few minutes to cook the flour and thicken the soup. Season to taste with salt and pepper. Add the cream and the asparagus tips. Reheat, but don’t boil.

For further information on asparagus recipes please browse Asparagus Recipes You can also take a look at some awesome video recipes by clicking White Asparagus Recipes