<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>664297</id>
  <title>Ideas for white asparagus?</title>
  <published_at>Tue Nov 03 03:50:44 -0800 2009</published_at>
  <post_count>6</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>5151324</id>
        <content>White asparagus (rather than green) is the norm here in Germany.  Does anyone have any creative preparation suggestions, other than au gratin or creamy soup?  I do not have a grill.

Cheers!</content>
        <published_at>Tue Nov 03 03:50:44 -0800 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>150094</id>
          <name>ChristinaMason</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>5151455</id>
      <content>And besides the ubiquitous Spargel-Risotto? If you put them in a roasting pan with meat, you get a nice flavor transfer both ways. You can brush them with oil and bake them in a hot oven. Poached in wine and water, they're wonderful as is, or with a fried egg. Or poached again, you can toss them with pasta, using some of the poaching liquid for the sauce. Pureed, they can go inside stuffed pasta or form the top of a parmentier.</content>
      <published_at>Tue Nov 03 05:43:44 -0800 2009</published_at>
      <parent_id>5151324</parent_id>
      <user>
        <id>177724</id>
        <name>tmso</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>5151460</id>
      <content>Are they fresh?  If they are, I'm so jealous.
Roasted white asparagus and wild mushroom salad with endive, dress with thyme, red wine vinegar, good olive oil and lots of cracked black pepper.</content>
      <published_at>Tue Nov 03 05:45:59 -0800 2009</published_at>
      <parent_id>5151324</parent_id>
      <user>
        <id>1095104</id>
        <name>bushwickgirl</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>5151512</id>
      <content>You hit two birds with one stone there, as we have abundant fresh white asparagus AND white endive here.  Thanks!  The mushrooms remain raw in that salad, right?</content>
      <published_at>Tue Nov 03 06:14:03 -0800 2009</published_at>
      <parent_id>5151460</parent_id>
      <user>
        <id>150094</id>
        <name>ChristinaMason</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>5151599</id>
      <content>No, roast everything, with some quartered red onion.  Actually, in lieu of roasting, you could "roast" all the veggies in a hot cast iron pan, til they take on a little carmelizaton but are still crunchy. Aspargus whole, mushrooms quartered, endive split in half...you get the picture.
I believe the original was served on a bed of frisee.
I saw Tony Bourdain (No Reservations) in the Germany show recently,  he was eating fresh white asparagus.
I don't know why it's not popular in the US. Sad.</content>
      <published_at>Tue Nov 03 06:44:49 -0800 2009</published_at>
      <parent_id>5151512</parent_id>
      <user>
        <id>1095104</id>
        <name>bushwickgirl</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>5151609</id>
      <content>Sounds great, thanks for following up!</content>
      <published_at>Tue Nov 03 06:49:18 -0800 2009</published_at>
      <parent_id>5151599</parent_id>
      <user>
        <id>150094</id>
        <name>ChristinaMason</name>
      </user>
    </post>
    <post>
      <level>5</level>
      <id>5151685</id>
      <content>You're welcome, enjoy!</content>
      <published_at>Tue Nov 03 07:20:53 -0800 2009</published_at>
      <parent_id>5151609</parent_id>
      <user>
        <id>1095104</id>
        <name>bushwickgirl</name>
      </user>
    </post>
  </posts>
</topic>
