Text 5456, 135 rader
Skriven 2011-01-02 06:06:00 av Dave Drum (49137.cooking)
     Kommentar till en text av Glen Jamieson (49120.cooking)
Ärende: WHITE SPARE GUS
=======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> It's still an affectation. You can grow your own white asparagus. Just
 DD> keep your asparagus patch from getting any sunlight ... cover it with
 DD> washtubs or something. Other than that it's just exactly the same as
 DD> green asparagus. Only a LOT pricier.   Bv)=

 GJ> From what I have read, I think the white asparagrass is produced by
 GJ> piling up earth around the spears to stop them seeing the sun as they
 GJ> grow.  That adds to the labour-intensitivity of the process and
 GJ> consequent cost.

I suppose that would work. But, my resources tell me you merely need to deny
light to the growing shoots. To Wit:

"Since asparagus often originates in maritime habitats, it thrives in soils
that are too saline for normal weeds to grow in. Thus a little salt was
traditionally used to suppress weeds in beds intended for asparagus; this has
the disadvantage that the soil cannot be used for anything else. Some places
are better for growing asparagus than others. The fertility of the soil is a
large factor. "Crowns" are planted in winter, and the first shoots appear in
spring; the first pickings or "thinnings" are known as sprue asparagus. Sprue
have thin stems.

"White asparagus, known as spargel, is cultivated by denying the plants light
while they are being grown. Less bitter than the green variety, it is very
popular in the Netherlands, France, Belgium and Germany where 57,000 tonnes
(61% of consumer demands) are produced annually.

"Purple asparagus differs from its green and white counterparts, having high
sugar and low fibre levels. Purple asparagus was originally developed in Italy
and commercialised under the variety name Violetto d'Albenga. Since then,
breeding work has continued in countries such as the United States and New
Zealand."

(from the hated Wiki)

Which also answers the question I asked Ruth in another post ... purple
asparagus is a developed cultivar. But, I'd bet that green grocers still sell
the normal purple-tinged asparagus as the higher value purple variety to
unknowing, unsuspecting and uncaring consumers.   Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seared Sea Scallops w/Purple Asparagus
 Categories: Seafood, Vegetables, Wine
      Yield: 2 servings

    1/4 c  Aged balsamic vinegar *
      1 lb Purple asparagus; can sub
           - green asparagus
      1 tb + 1 ts unsalted butter;
           - divided
      1 ts  Extra-virgin olive oil
      8 lg Dry-packed sea scallops;
           - patted dry
           Salt
      2 cl Garlic; minced
      1    Shallot; minced
    1/4 c  Sauvignon Blanc wine
        pn Pepper

  * I recommend a high-quality 18-year aged balsamic vinegar

  Set a large pot of salted water over high heat; bring to
  boil. Prepare and ice bath and preheat the oven to
  350øF/175øC.

  To make the balsamic glaze: pour the balsamic vinegar into a
  small saucepan or saute pan. Set the pan over medium-low
  heat and simmer the vinegar until reduced by half (will have
  a syrup-like consistency), about 5 minutes. Be careful it
  doesn’t burn. Set aside. 

  Note: leftover balsamic glaze works well as a salad
  dressing.

  Remove the two thickest stalks of asparagus from the bunch
  and set aside. Trim the tough ends off the remaining  
  asparagus and discard. Cut the asparagus on an angle into
  2" long pieces then blanch in the boiling water just
  until tender, about 1 minute. Drain the asparagus and
  immediately submerge in an ice bath. Drain once cool and set
  aside.

  Set a large saute pan over medium-high heat. Add 1
  tablespoon butter and the olive oil. Pat the scallops dry
  and season with salt. Once the butter has melted and stopped
  foaming, set the scallops in the pan and sear until browned
  on the bottom, about 3 minutes. Flip the scallops over and
  cook for 30 seconds, then transfer the scallops to an
  oven-save dish and place it in the oven. Bake for 5 minutes
  until the scallops are just cooked through (think
  medium-rare). Remove from the oven and tent lightly with
  foil to keep warm.

  Make the sauce while the scallops are baking. Return the
  saute pan used to cook the scallops to medium heat. Stir in
  the garlic and shallots and cook until fragrant, about 1
  minute. Stir in the asparagus and cook until heated through,
  then pour in the white wine. Simmer until the wine has
  reduced by half, about 2 minutes, then stir in the remaining
  1 teaspoon butter. Season to taste with salt and a pinch of
  pepper.

  Prepare asparagus shavings by laying the reserved thick
  stalks on the cutting board. Hold the bottom end of the
  asparagus with one hand and use a vegetable peeler to shave
  long strips off the stalk.

  Plate the dish by dividing the cooked asparagus between two
  dinner plates. Top each with four scallops then pour the
  white wine sauce over the top. Arrange a small pile of
  asparagus shavings over the scallops and lightly drizzle 1
  teaspoon balsamic glaze on each plate.

  Serves 2

  From: http://foodiereflections.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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