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Post by Happygoin on Jun 18, 2008 11:15:03 GMT -5
I think I've seen that on a cooking show, Becky. I wish I'd known that you have to peel white asparagus. This was a few years ago, but when I spent a good deal of money on the stuff, I cooked it and, well, suffice it to say, it was in the trash can after the meal was done. Apparently everyone but me knew you must peel white asparagus almost entirely...
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Post by Becky (Berkeleytravelers) on Jun 18, 2008 12:25:40 GMT -5
Well, I must admit I've never heard that about white asparagus - I thought the only real difference was that they pack straw around the stalks to cut off the light and keep it from turning green?
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Post by Becky (Berkeleytravelers) on Jun 18, 2008 12:36:48 GMT -5
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Post by Jody on Jun 19, 2008 16:02:47 GMT -5
ust saw this recipe in this month's Food and Wine
3 cups chicken stock or low-sodium broth 1 pound pencil-thin asparagus, tips reserved and stalks cut into 1-inch lengths 1/2 small onion, thinly sliced 1 pound fresh ricotta (2 cups) Salt and freshly ground white pepper 1/4 cup salted roasted pistachios 2 scallions, cut into 1/2-inch lengths 1 teaspoon white wine vinegar 1/4 cup extra-virgin olive oil
directions In a large saucepan, bring the stock to a boil. Add the asparagus tips and cook just until bright green, about 2 minutes. Using a slotted spoon, transfer the tips to a plate. Add the onion to the saucepan. Cover and cook over moderate heat until softened, about 5 minutes. Add the asparagus stalks and cook until just tender, about 3 minutes. Using a slotted spoon, transfer the onion and asparagus stalks to a blender. Add the ricotta and puree until smooth and creamy, adding a bit of the broth to loosen the puree. Return the puree to the saucepan; stir well and season with salt and white pepper. Add the reserved asparagus tips and simmer the soup until just heated through. Meanwhile, in a mini chopper, pulse the pistachios, scallions, vinegar and oil to form a coarse paste. Season with salt and white pepper. Ladle the soup into shallow bowls and swirl in a bit of the scallion-pistachio pesto. MAKE AHEAD The soup and pesto can be refrigerated separately for up to 2 days.
Cook It! Visit our Fast CookItNow Recipe by Grace Parisi
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