Last year I finally learned how to cook white asparagus.
I followed Julia Child’s instructions, to boil it in lots of water, and it worked. We finally had good white asparagus.
But it was the end of the season and I didn’t buy it again.
This year, I apparently forgot what I had learned and reverted back to avoiding it.
When I was doing the (hated) spring cleaning a few weeks ago I took all of my cook books off the shelves and dusted – as I should.
Then I decided I should look at them all. I hadn’t looked at some in years.So, in the evenings, during our 90 minutes of TV time, I chose a book and flip through it.
The first one was ‘Vegetables from Amaranthe to Zucchini’ by Elizabeth Schneider. It’s a big (over 700 pages) reference book and it’s wonderful.
And I was reminded of how to cook white asparagus.
She even gives a good explanation of why other methods of cooking will cause white asparagus to turn bitter. I’m not going to go into the details…. Just trust me on this one.
This was the best white asparagus we’ve had.
Remember: white asparagus is very brittle so handle with care. One does not ‘snap’ the ends off as there would be way too much wasted. It absolutely has to be peeled and be aggressive when peeling.
White Asparagus with Green Garlic
Total time: 30 minutes
- 12 fat white asparagus spears
- 1 tsp sugar
- 1 tsp salt
- 1 tbs lemon juice
- 2 tbs butter
- 3 – 4 green garlic, sliced, including green tops
- salt & pepper to finish
- Cut off ends of asparagus by making thin slices until the knife goes through easily..
- Lay asparagus flat and, using a vegetable peeler, peel from just below the tip to the bottom until all the stringy bits are gone.
- Fill a large pot half full of water. Add sugar, salt, lemon juice and bring to a boil.
- Add asparagus and boil gently for 12 – 18 minutes, depending on size. Use a tongs to grab a spear and test with a sharp knife. The knife should go in easily.
- When done remove asparagus (tongs) to a plate.
- Empty pan and return to low heat.
- Add butter, green garlic and fry gently until green garlic is tender..
- Add asparagus and turn asparagus to coat.
- Remove to a small platter, add pepper and serve.
Speaking of books….
Way back in the beginning of time, while we were still living in Minnesota, I started reading a fantasy series: ‘The Wheel of Time’, by Robert Jordan. It was supposed to be a six volume series and the first book was published in 1990. I started reading it in 1995.
I read the first four or five, all that had been published, and then decided to wait for the finish.
A few more were published and I thought it must be finished soon, so, as I usually do when reading a series, I reread all of the ones I had and then read three more…. Eight in total.
The series still wasn’t finished.
I set them aside again.
Then, in 2007, the author died.
Before he died he outlined and made copious notes as to how the series was to end.
Another writer was found to finish the work.
In 2013 the final book was published.
A year ago I decided it was time. I bought the rest of the series and, once again, started reading from the beginning,
It’s no small undertaking…. Each book is between 800 and 1000 pages and there are fifteen of them.
I’m finally down to the last two. The middle few books were very slow and I did a bit of skimming. Plus I’ve read a few other books in between.
20 years after I started I will finally know how it all ends….
I don’t believe I’ll read it again.
Anyone want a complete set?
I started reading another series a few years before I started this one…. It’s still not finished and there is no final book in sight.
I no longer start any series unless it’s already completed.