Green or white kinds of asparagus are most commonly available in the markets in the spring. There is another not so common type of asparagus which is purple in color, although its hard to find. White asparagus is essentially green asparagus which has been grown without light . The white asparagus tends to possess a more subtle taste in comparison to the green ones..
ASPARAGUS SEASON The season for asparagus varies from place to place. The season begins by February in the west coast whilst in majority of other places it starts in April.
THE BEST ASPARAGUS When selecting your asparagus, opt for stalks that aren't too thick at the base. They must be pencil-size and firm enough to stand up. The asparagus tips should be closed together and have a light purplish tint.
STORAGE TIPS As soon as you bring the asparagus home from the marketplace, wrap the ends in a moist paper towel to preserve them moist and place them in the refrigerator. Keep asparagus in the crisper drawer to avoid heat and light. Use the fresh vegetable as quickly as possible, ideally the same day you buy.
HOW TO PREPARE ASPARAGUS FOR COOKING Keep in mind, asparagus is actually grown underground, so it is particularly essential to clean it in cold water before you start cooking. Look for rigid ends and chop them. Blanching and steaming of asparagus must be proceeded by soaking them in cold water in order to preserve their green color.
PROSCIUTTO AND ASPARAGUS PIZZA RECIPE (Makes six to eight servings) Ingredients: 1 (12-inch) unbaked pizza crust 6 to 8 thin slices of prosciutto 1 pound mozzarella cheese, grated 11 ounces goat cheese 12 spears fresh asparagus, chopped 1 cup cherry or grape tomatoes, halved Fresh black pepper 1 tablespoon fresh thyme leaves, chopped
Guidelines: 1. Preheat oven to 375 degrees F. Place pizza crust on a pizza pan and spray mozzarella over it. Place prosciutto, asparagus and tomatoes over mozzarella, then sprinkle evenly with goat cheese.
2. Scatter parsley and black pepper over pizza. Bake for 15 to 20 min or until cheese is bubbly and crust is golden. Allow it to cool before you slice and serve.
ASPARAGUS SEASON The season for asparagus varies from place to place. The season begins by February in the west coast whilst in majority of other places it starts in April.
THE BEST ASPARAGUS When selecting your asparagus, opt for stalks that aren't too thick at the base. They must be pencil-size and firm enough to stand up. The asparagus tips should be closed together and have a light purplish tint.
STORAGE TIPS As soon as you bring the asparagus home from the marketplace, wrap the ends in a moist paper towel to preserve them moist and place them in the refrigerator. Keep asparagus in the crisper drawer to avoid heat and light. Use the fresh vegetable as quickly as possible, ideally the same day you buy.
HOW TO PREPARE ASPARAGUS FOR COOKING Keep in mind, asparagus is actually grown underground, so it is particularly essential to clean it in cold water before you start cooking. Look for rigid ends and chop them. Blanching and steaming of asparagus must be proceeded by soaking them in cold water in order to preserve their green color.
PROSCIUTTO AND ASPARAGUS PIZZA RECIPE (Makes six to eight servings) Ingredients: 1 (12-inch) unbaked pizza crust 6 to 8 thin slices of prosciutto 1 pound mozzarella cheese, grated 11 ounces goat cheese 12 spears fresh asparagus, chopped 1 cup cherry or grape tomatoes, halved Fresh black pepper 1 tablespoon fresh thyme leaves, chopped
Guidelines: 1. Preheat oven to 375 degrees F. Place pizza crust on a pizza pan and spray mozzarella over it. Place prosciutto, asparagus and tomatoes over mozzarella, then sprinkle evenly with goat cheese.
2. Scatter parsley and black pepper over pizza. Bake for 15 to 20 min or until cheese is bubbly and crust is golden. Allow it to cool before you slice and serve.
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For additional details on asparagus recipes please look at Great Asparagus Recipes You can also take a look at some great video recipes by visiting White Asparagus Recipes
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