Asparagus, how to

© Janneke's Recipe pages - cooking tips and kitchen knowledge

recognize fresh asparagus:

Look at the cutting end: it must not be dried out and slightly wet, those are the freshest ones.

store a few days:

Fresh ones, wrapped in a wet cloth (wet regularly) and placed on a cold dark spot will last for 2-3 days.

make asparagus soup of the remains:

When cooking asparagus, cook peels and ends in the same pan.

Take the asparagus from the liquid with a skimmer and serve, keep back 2-3.

The soup: melt 25 gr butter, simmer with 50 gr flour for 1 minute, add stirring the sifted fluid.

Bring to a boil with cubes herbs bouillon (broth) and the sliced kept back asparagus.

More (aspargus) soup.

First published: April 12, 2003, Netherlands