Saturday, April 2, 2011

white asparagus

Sometimes I pick up random ingredients from the supermarket to see what I can do with them. This time it was relatively well-priced white asparagus at the new Lulu's hypermarket in Qurain. I remembered Heston's tip for cooking asparagus in Kitchen Chemistry, asparagus should be cooked in oil. If cooked in water, all the flavour of the asparagus would dissolve into the water, leaving the asparagus without taste. White asparagus is also interesting. It's basically like green asparagus, but as it grows, the farmers cover it with soil so that it's always growing without exposure to the sun, so photosynthesis never makes the chlorophyll green. Honestly, the result was good, cooked in some butter and olive oil, salt, black pepper. But I wanted more of the oyster mushrooms than the asparagus.

No comments:

Post a Comment