Thread: It's spargel season, bring the rice

On May 17, 12:08*am, "ViLco" <villi...@tin.it> wrote:
> 300 grams of asparagi
> half a wine glass of arborio rice (2 servings)
> 25 grams of butter
> EVO oil
> 1 scallion
> 1/4 glass of white wine
> vegetable broth (I used celery onion tomato carrot)
> grated aged cheese
>
> Put the asparagi in a tall and narrow pot and fill with enough water to
> leave the tips out of it, let the water gently boil for 5-6 minutes.

> Next time it will be butter only, also in the asparagi skillet.

After boiling/steaming, grandma used to just put them in a long bowl
and cover with buttered breadcrumbs (melt butter, saute breadcrumbs,
add salt/pepper, strew over the cooked spargeln in the bowl.)

Of course, for this she always used the thicker, succulent asparagus,
not the pencil size.

ViLco wrote:

> 300 grams of asparagi
> half a wine glass of arborio rice (2 servings)
> 25 grams of butter
> EVO oil
> 1 scallion
> 1/4 glass of white wine
> vegetable broth (I used celery onion tomato carrot)
> grated aged cheese
>
> Put the asparagi in a tall and narrow pot and fill with enough water to
> leave the tips out of it, let the water gently boil for 5-6 minutes. Remove
> from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
> some EVO oil in a skillet, when the scallion browns a little add the
> asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
> pot, start the risotto by melting the butter and adding the rice. Add the
> wine, let it evaporate and start the usual process: add few vegetable broth,
> let it cook, stir the minimum needed to prevent the rice from sticking to
> the pot.
> When the rice is at 2 minutes from doneness, add the content of the asparagi
> skillet, add the cheese, stir them in and let it go until done, then give it
> another quick stir and serve.
> Next time it will be butter only, also in the asparagi skillet.

Tonight I will be making an appetizer of nachos with (par-cooked)
asparagus and olives. I don't think I've ever seen such a thing before,
but there's no reason asparagus shouldn't go with olives, tortilla
chips, and cheese.

Bob

On Thu, 17 May 2012 00:58:57 -0700, Bob Terwilliger wrote:

> ViLco wrote:
>
>> 300 grams of asparagi
>> half a wine glass of arborio rice (2 servings)
>> 25 grams of butter
>> EVO oil
>> 1 scallion
>> 1/4 glass of white wine
>> vegetable broth (I used celery onion tomato carrot)
>> grated aged cheese
>>
>> Put the asparagi in a tall and narrow pot and fill with enough water to
>> leave the tips out of it, let the water gently boil for 5-6 minutes. Remove
>> from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
>> some EVO oil in a skillet, when the scallion browns a little add the
>> asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
>> pot, start the risotto by melting the butter and adding the rice. Add the
>> wine, let it evaporate and start the usual process: add few vegetable broth,
>> let it cook, stir the minimum needed to prevent the rice from sticking to
>> the pot.
>> When the rice is at 2 minutes from doneness, add the content of the asparagi
>> skillet, add the cheese, stir them in and let it go until done, then give it
>> another quick stir and serve.
>> Next time it will be butter only, also in the asparagi skillet.
>
> Tonight I will be making an appetizer of nachos with (par-cooked)
> asparagus and olives. I don't think I've ever seen such a thing before,
> but there's no reason asparagus shouldn't go with olives, tortilla
> chips, and cheese.

Lemme guess.... Italian Nachos?

Note that Vilco is probably referring to white asparagus. Only
Westerners eat that yucky green stuff.

-sw

Il 17/05/2012 17:47, Sqwertz ha scritto:

> Note that Vilco is probably referring to white asparagus. Only
> Westerners eat that yucky green stuff.

In my area, Emilia, white asparagus is less common than in areas like
Bologna and southern Veneto, where they also grow many premium white
varietes. Here asparagi are almost all green, as the ones I used: green
pencil sized asparagi from Modena county, probably grown in a greenhouse.
--
Vilco
And the Family Stone
Shguazza, pesce fess'

Il 17/05/2012 18:43, ViLco ha scritto:

> pencil sized asparagi from Modena county, probably grown in a greenhouse.

remove that "probable", with the weather we had they *must* be growm in
a greenhouse
--
Vilco
And the Family Stone
Anche un maiale puo' arrampicarsi su un albero quando e' adulato

On 17/05/2012 12:43 PM, ViLco wrote:
> Il 17/05/2012 17:47, Sqwertz ha scritto:
>
>> Note that Vilco is probably referring to white asparagus. Only
>> Westerners eat that yucky green stuff.
>
> In my area, Emilia, white asparagus is less common than in areas like
> Bologna and southern Veneto, where they also grow many premium white
> varietes. Here asparagi are almost all green, as the ones I used: green
> pencil sized asparagi from Modena county, probably grown in a greenhouse.


When I was in Europe during Spargel season I was under the impression
that most of it was from Spain. I had green and white and they were all
big thick stalks. I prefer them to the skinny stalks.

FWIW... while I was out bicycling this morning I picked up a small
bunch of fresh local asparagus.

On Thu, 17 May 2012 00:58:57 -0700, Bob Terwilliger
<virtualgoth@die_spammer.biz> wrote:

>ViLco wrote:
>
>> 300 grams of asparagi
>> half a wine glass of arborio rice (2 servings)
>> 25 grams of butter
>> EVO oil
>> 1 scallion
>> 1/4 glass of white wine
>> vegetable broth (I used celery onion tomato carrot)
>> grated aged cheese
>>
>> Put the asparagi in a tall and narrow pot and fill with enough water to
>> leave the tips out of it, let the water gently boil for 5-6 minutes. Remove
>> from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
>> some EVO oil in a skillet, when the scallion browns a little add the
>> asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
>> pot, start the risotto by melting the butter and adding the rice. Add the
>> wine, let it evaporate and start the usual process: add few vegetable broth,
>> let it cook, stir the minimum needed to prevent the rice from sticking to
>> the pot.
>> When the rice is at 2 minutes from doneness, add the content of the asparagi
>> skillet, add the cheese, stir them in and let it go until done, then give it
>> another quick stir and serve.
>> Next time it will be butter only, also in the asparagi skillet.
>
>Tonight I will be making an appetizer of nachos with (par-cooked)
>asparagus and olives. I don't think I've ever seen such a thing before,
>but there's no reason asparagus shouldn't go with olives, tortilla
>chips, and cheese.

Asparagus would go well if made into guacamole, otherwise asparagus
and nachos is just plain wrong, flavor wise and texture wise, even
difficult to eat... asparagus sections would just roll about... making
you eat like a dyslexic Mexican.
http://www.tasteofhome.com/Recipes/Asparagus-Guacamole

Dave Smith <[email protected]> wrote:
> On 17/05/2012 12:43 PM, ViLco wrote:
>> Il 17/05/2012 17:47, Sqwertz ha scritto:
>>
>>> Note that Vilco is probably referring to white asparagus. Only
>>> Westerners eat that yucky green stuff.
>>
>> In my area, Emilia, white asparagus is less common than in areas like
>> Bologna and southern Veneto, where they also grow many premium white
>> varietes. Here asparagi are almost all green, as the ones I used:
>> green pencil sized asparagi from Modena county, probably grown in a
>> greenhouse.
>
>
> When I was in Europe during Spargel season I was under the impression
> that most of it was from Spain. I had green and white and they were
> all big thick stalks. I prefer them to the skinny stalks.
>

That's the second reference in this thread to thick asparagus stalks. I
don't get it. The thick stalks are tough and woody and must be trimmed down
severely. The thin ones are nice and tender by comparison.

MartyB

Sqwertz wrote:

>> Tonight I will be making an appetizer of nachos with (par-cooked)
>> asparagus and olives. I don't think I've ever seen such a thing before,
>> but there's no reason asparagus shouldn't go with olives, tortilla
>> chips, and cheese.
>
> Lemme guess.... Italian Nachos?

More like California nachos. There's nothing particularly Italian about it.

Bob

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Asparagus would go well if made into guacamole, otherwise asparagus
> and nachos is just plain wrong, flavor wise and texture wise,

You're wrong and stupid.


> even difficult to eat... asparagus sections would just roll about...
> making you eat like a dyslexic Mexican.

That might be a concern if I had Parkinson's Disease or brachial palsy,
but since I do not, I'll be able to eat them with no problem at all.

Bob

> Asparagus would go well if made into guacamole,

Impossible.

> http://www.tasteofhome.com/Recipes/Asparagus-Guacamole

Yeesh. No wonder the author's family loves it. They probably hate avocados.

On May 17, 11:38*am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> Dave Smith <adavid.sm...@sympatico.ca> wrote:
> > On 17/05/2012 12:43 PM, ViLco wrote:
> >> Il 17/05/2012 17:47, Sqwertz ha scritto:
>
> >>> Note that Vilco is probably referring to white asparagus. Only
> >>> Westerners eat that yucky green stuff.
>
> >> In my area, Emilia, white asparagus is less common than in areas like
> >> Bologna and southern Veneto, where they also grow many premium white
> >> varietes. Here asparagi are almost all green, as the ones I used:
> >> green pencil sized asparagi from Modena county, probably grown in a
> >> greenhouse.
>
> > When I was in Europe during Spargel season I was under the impression
> > that most of it was from Spain. I had green and white and they were
> > all big thick stalks. I prefer them to the skinny stalks.
>
> That's the second reference in this thread to thick asparagus stalks. I
> don't get it. The thick stalks are tough and woody and must be trimmed down
> severely. The thin ones are nice and tender by comparison.
>

Asparagus stalks are thick and not woody if

1. They're the first shoots of the year
2. They come from older plants
3. They come from male plants.

http://urbanext.illinois.edu/veggies/asparagus.cfm

Male plants produce thicker, larger spears because they put no energy
into seeds and have no weedy seedling problem. A line that produces
only male plants was discovered and has been incorporated into some
truly amazing varieties.

Pencil thin or thick stems can be equally delicious. Contrary to
popular belief, thinner stems are not an indication of tenderness.
Thick stems are already thick when they poke their heads out of the
soil and thin stems do not get thicker with age. Tenderness is related
to maturity and freshness.

On Thu, 17 May 2012 13:16:22 -0700 (PDT), spamtrap1888
<[email protected]> wrote:

>On May 17, 11:38*am, "Nunya Bidnits" <nunyabidn...@eternal-
>september.invalid> wrote:
>> Dave Smith <adavid.sm...@sympatico.ca> wrote:
>> > On 17/05/2012 12:43 PM, ViLco wrote:
>> >> Il 17/05/2012 17:47, Sqwertz ha scritto:
>>
>> >>> Note that Vilco is probably referring to white asparagus. Only
>> >>> Westerners eat that yucky green stuff.
>>
>> >> In my area, Emilia, white asparagus is less common than in areas like
>> >> Bologna and southern Veneto, where they also grow many premium white
>> >> varietes. Here asparagi are almost all green, as the ones I used:
>> >> green pencil sized asparagi from Modena county, probably grown in a
>> >> greenhouse.
>>
>> > When I was in Europe during Spargel season I was under the impression
>> > that most of it was from Spain. I had green and white and they were
>> > all big thick stalks. I prefer them to the skinny stalks.
>>
>> That's the second reference in this thread to thick asparagus stalks. I
>> don't get it. The thick stalks are tough and woody and must be trimmed down
>> severely. The thin ones are nice and tender by comparison.
>>
>
>Asparagus stalks are thick and not woody if
>
>1. They're the first shoots of the year
>2. They come from older plants
>3. They come from male plants.
>
>http://urbanext.illinois.edu/veggies/asparagus.cfm
>
>Male plants produce thicker, larger spears because they put no energy
>into seeds and have no weedy seedling problem. A line that produces
>only male plants was discovered and has been incorporated into some
>truly amazing varieties.
>
>Pencil thin or thick stems can be equally delicious. Contrary to
>popular belief, thinner stems are not an indication of tenderness.
>Thick stems are already thick when they poke their heads out of the
>soil and thin stems do not get thicker with age. Tenderness is related
>to maturity and freshness.

My complaint regarding thin asparagus is that typically they are cut
much closer to the ground when harvested (the rip off plan starts way
early, in the field) and since asparagus are sold by weight it's been
my experience that more than half the thin asparagus I purchase (by
weight) are inedible. With the thick asparagus only about 1/4 (by
weight) is inedible. Taste wise I find no difference, it's just a
matter of economics. Sometimes I get really annoyed at how asparagus
are presented (cut way too low) so I break off the tough ends and
leave them (I don't steal them) before heading to the check out
scale... they tried to rip me off and I prevented their criminal act
from succeeding, they tried to outsmart me but I outsmarted them.
Years ago the mom n' pop green grocers would trim asparagus before
weighing... they'd even insist cutomers taste produce before buying
because they wanted you to come back, they appreciated your
business... nowadays stores couldn't care less, the customer is just a
POS to be used and abused. How asparagus are sold is a scam; if with
the thin ones the produce department trimmed them properly no one
would buy any because they would look like practically nothing, a
handful of pencils whittled down to nubs, so instead they don't trim
and sell half trash, that's definitely a scam. Stupid foodtv shows
actually rationalize and promote the scam by instructing folks how to
trim away the trash they paid for by snapping off the ends, and making
them feel good about it by telling them to use the tough inedible ends
to make stock, which of course hardly anyone does because WTF likes
asparagus stock. I follow the foodtv advice but leave the tough ends
for the store to make stock or shove them up their ass! LOL-LOL

On Thu, 17 May 2012 13:38:20 -0500, "Nunya Bidnits"
<[email protected]> wrote:

-snip-
>
>That's the second reference in this thread to thick asparagus stalks. I
>don't get it. The thick stalks are tough and woody and must be trimmed down
>severely. The thin ones are nice and tender by comparison.

Not in my garden. My thick ones are over an inch in diameter and
if I cut them before they are 8" tall or so, they are as tender at the
base as the tip.

Most of the skinny ones in my garden are new plants that shoot up a
foot overnight. The top 2-3 inches are tender, but the base is tough
as leather.

Jim

On Thu, 17 May 2012 14:06:44 -0500, "Nunya Bidnits"
<[email protected]> wrote:

>> Asparagus would go well if made into guacamole,
>
>Impossible.
>
>> http://www.tasteofhome.com/Recipes/Asparagus-Guacamole
>
>Yeesh. No wonder the author's family loves it. They probably hate avocados.
>

I hate avocadoes, but I wouldn't ruin good asparagus.

Jim

On Thu, 17 May 2012 18:43:00 +0200, ViLco wrote:

> Il 17/05/2012 17:47, Sqwertz ha scritto:
>
>> Note that Vilco is probably referring to white asparagus. Only
>> Westerners eat that yucky green stuff.
>
> In my area, Emilia, white asparagus is less common than in areas like
> Bologna and southern Veneto, where they also grow many premium white
> varietes. Here asparagi are almost all green, as the ones I used: green
> pencil sized asparagi from Modena county, probably grown in a greenhouse.

OK, Good. Italy = Green. I really don't see what's the big deal
about the whites. They don't even make your pee stink.

-sw

On Thu, 17 May 2012 18:44:03 +0200, ViLco wrote:

> Il 17/05/2012 18:43, ViLco ha scritto:
>
>> pencil sized asparagi from Modena county, probably grown in a greenhouse.
>
> remove that "probable", with the weather we had they *must* be growm in
> a greenhouse

Or in South America. That's where most of our non-seasonal asparagus
comes from. And pretty darn cheap, too (as low as $1/lb last month,
$1.49 this month).

-sw

On Thu, 17 May 2012 11:48:29 -0700, Bob Terwilliger wrote:

> Sqwertz wrote:
>
>>> Tonight I will be making an appetizer of nachos with (par-cooked)
>>> asparagus and olives. I don't think I've ever seen such a thing before,
>>> but there's no reason asparagus shouldn't go with olives, tortilla
>>> chips, and cheese.
>>
>> Lemme guess.... Italian Nachos?
>
> More like California nachos. There's nothing particularly Italian about it.

These are a hell of a lot more "Italian" than the "Italian Nachos" in
the previous "Italian Nachos" thread! :-)

-sw

-sw

Sqwertz wrote:

>> In my area, Emilia, white asparagus is less common than in areas like
>> Bologna and southern Veneto, where they also grow many premium white
>> varietes. Here asparagi are almost all green, as the ones I used:
>> green pencil sized asparagi from Modena county, probably grown in a
>> greenhouse.

> OK, Good. Italy = Green. I really don't see what's the big deal
> about the whites. They don't even make your pee stink.

Not always, look better: Bologna and southern Veneto areas are full of white
asparagi. Bassano del grappa, Vicenza and Cimadolmo are very renowned for
their local whites. Cimadolmo obtained the european IGP labeling for its
asparagi, while Bassano del grappa obtained the top labeling, the DOP.
Badoere has a name for both white and green asparagi and both have obtained
the IGP labeling.
http://it.wikipedia.org/wiki/Asparag...ano_del_Grappa
http://www.taccuinistorici.it/ita/ne...dolmo-Igp.html

Every place has its way to grow white asparagi: some cover them with
blankets, some plant them intentionally too deep so that the edible part
grows covered by the soil, the goal is to keep a good part of the asparagus
covered so the sunlight doesn't activate the photosynthesis.