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Discussion Starter · #1 ·
Bought some on a whim because asparagus isn't expensive enough - figured shelling out an extra buck a pounds would be good for the economy.<br><br>
Now what do I do with it? Just treat it like it's coloured brother?
 

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Discussion Starter · #2 ·
Bought some - now what?<br><br>
I've got some good mushrooms - if anyone has any suggestions on how to merge those two impulse buys I'd be grateful. If not, just let me know what I need to do with the quinoa.
 

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You can blanche the asparagus, saute the mushrooms in a bit of olive oil, cook the quinoa and then toss it all together like a pilaf.
 

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<img alt="confused.gif" src="http://files.kickrunners.com/smilies/confused.gif"> What the heck? I have eaten a lot of white asparagus and I have yet to peel it. Why the heck would you peel asparagus?<br><br>
Just treat it like regular asparagus since that is what it really is. It was just grown without light. The taste is more mild than the green version. Steaming it or grilling it are my favorite preparatiom methods.
 

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What muzicgrl said. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"> I've never peeled asparagus either, but I hear some people do to make sure there is no grit in the little flaps of leaf (or whatever those things are).
 

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<a href="http://query.nytimes.com/gst/fullpage.html?res=940CE2DD123CF933A05756C0A9679C8B63" target="_blank">http://query.nytimes.com/gst/fullpag...56C0A9679C8B63</a><br><br>
I grew up in Europe. Green asparagus has only recently been introduced there. White asparagus are a delicacy and are peeled over there. I am sorry I brought it up.
 

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Why be sorry? Peeling is not a "must", but it is typical with white asparagus, and certainly it's typical in Europe.<br><br>
Some cooks also peel the base of green asparagus rather than snapping the tough ends.
 

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You get offended because I ask why you peel it? <img alt="confused.gif" src="http://files.kickrunners.com/smilies/confused.gif"><br><br>
I did not grow up in Europe, have eaten it my whole life and never once peeled it so I was curious...
 

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I understand that many people do peel the asparagus, and certainly the person who wrote the article is a chef, but his assertion that if one doesn't peel it the asparagus is stringy and tough is not always true. Perhaps he doesn't know that because he always peels it.<br><br>
Either way, I wasn't trying to offend with my post and wouldn't think anyone else was either. How recent was the introduction of green asparagus in Europe? It would seem to be less common to have white asparagus since that takes more work to grow. I read that asparagus grows wild in Europe, too.
 

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I've never heard of white asparagus before. Does it, uh, have the same "side effects" as green asparagus? <span style="font-size:xx-small;">you know, with the pee thing?</span>
 

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Its still asparagus so I assume so, but I have no idea because I cant actually smell the pee issue that everyone complains about.
 

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Not everyone gets the pee effect, muzicgrl. You may be one of the lucky ones <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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Apparently everyone gets it...just not everyone can smell it. I think we had a conversation in the PRT about this a while back and I went and looked it up. <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif">
 

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And my DH swears that he wasn't able to smell it in the past, but now he can. I cook asparagus often when it's in season. I wonder if that's why? Poor guy! <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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Hm. I love asparagus, I don't care what the pee smells like <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 
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