You will generally find two types of asparagus in the shop: white, also known as blanched and green.

White asparagus comes from similarly kind of plant as green, however the shoots are kept from being exposed to light. While the asparagus shoot grows earth is banked up, covering the plant deeply. Considering that shoots aren’t exposed to sunlight they do not turn green. The asparagus is harvested when the tip peeks from under 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 shouldn’t be rigid or dried and should ideally be brittle and breakable when bent. A pliable asparagus is a clear sign that it’s wilted.

Since asparagus is grown and harvested in sandy soil, it is very important to wash it adequately. You could clean the tip with a brush and dip and wash the stalks in warm water.

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 rigid base of the asparagus will need a lot of cooking than the remainder of the vegetable which is 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 rest of the asparagus, many do this.

The softness of the stalks is an indicator that the asparagus is well cooked. You could serve them hot or cold. Its generally served cold with vinaigrette dressing or hot with hollandaise sauce and butter.

Recipe to prepare Asparagus Cream Soup.

1 bunch of green asparagus.

Add in some flour, around two-3 tablespoons.

Butter , for that creamy flavor, two spoonfuls

Add 2 cups mild.

1/2 cut heavy cream.

Salt and pepper to taste

Like already stated above, you could cook the asparagus in vertical position or simply cut the stalks and cook them separately. Here we will cut the stalks and cook them separately Once the stalks are cooked, do not throw the cooking water, save it. Mash the cooked softer stalk in a mixer.

Scald 2 cups of milk. Add two tablespoons of flour and make a roux by gently cooking until the flour is heated and the lumps are stirred out. 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 details on asparagus recipes please visit Great Asparagus Recipes You can also take a peek at some great video recipes by visiting White Asparagus Recipes

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