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A while ago i found an asparagus recipe that involved all the woody bits. I have saved about a pound of them and now can't find the recipe, can you help please ? thanks.
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I make them into soup, and then put them through a Mouli to get any stringy bits out.K's Garden blog the story of the creation of our garden -
Soup or stock here
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
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I just had a quick goggle and there are loads of suggestions for what to do with them. I've never had asparagus soup, I prefer mine as is. In three years time when I can harvest my own I may try it.Remember it's just a bad day, not a bad life 😁Comment
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Me too ... but all the tough stalk ends go into soup (they'd otherwise go on the compost I suppose?)Originally posted by Moopmoop View Post
Ditto for all the woody cores of Parsnip, tough stalks of Broccoli, peelings off veg ... any veg left on the side of anyone's plate ... all sorts really!
I have a Soup Maker - grand name for a liquidiser with a heating element in it and a button you can press that lets you walk away and come back again when it Beeps 20 minutes later
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Okay, i'll boil them up and go from there,just can't see me getting anything decent out of bits of wood.Looked on the net and only mentioned full asparagus stalks
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I goggled recipes for asparagus endsOriginally posted by libbyloulou View PostOkay, i'll boil them up and go from there,just can't see me getting anything decent out of bits of wood.Looked on the net and only mentioned full asparagus stalks
Remember it's just a bad day, not a bad life 😁Comment
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Originally posted by libbyloulou View Post Lots of flavour there ... you just have to have the means to get all the stringy stuff out after cooking. Its hard work (or so I think) trying to push them trough a sieve / strainer, hence I use a Mouli. I steam all the woody stuff (usually on an extra pot-layer when steaming the veg for the evening meal), and then chuck them in the soup maker - so equivalent would be to then simmer them. I just add stock (usually water + Marigold vegetable stock powder) and any gravy left over from the meal and that's it, no doubt a decent cook would make a better job of it!
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I also make soup out of mine. I slice them into thin rounds (so you get no long fibrous bits) bung them in the pot with onion, veg stock and lots of black pepper. After a fairly brief simmer I whizz it up with a hand blender and serve with lemon zest or a poached egg on top.
ETA: I do cut the very ends off if they're really woody (this goes in the slow cooker for the chooks to munch on with their peelings/egg shells)Last edited by TheChemist; 28-03-2015, 10:50 AM.Comment
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I was going to say "too much work for me" but thinking about it chopping may be less work than Mouli-ing ... might even be able to run them through the Mandoline
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I use the slicing disc on the food processor before I cook it up.Originally posted by Kristen View PostI was going to say "too much work for me" but thinking about it chopping may be less work than Mouli-ing ... might even be able to run them through the Mandoline
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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