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How to revive wilted asparagus
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vom_marlowe: when in the grocery store today, I found the sandwich cutter that makes two dinosaurs out of one sandwich and grabbed it, figuring if you didn't want it, someone else would. :D So: do ya want it?
In other news, I'd forgotten about the asparagus I'd bought at the farmer's market, and it was sad and limp. But not slimy or moldy, so it was still good to eat. So I made Springtime Asparagus Soup from Deborah Madison's Vegetarian Cooking for Everyone
.
1 1/2 pounds asparagus (Only had a pound, so hey)
1 large leek, chopped (Only had onions, so used 2 instead of 1)
1 small onion, shopped
2 Tb raw white rice
6 cups Quick Stock, or water (points to a recipe for her quick vegetable stock, which involves simmering random veggies plus the asparagus ends in water for 30 minutes, then strain the veggies out. I simmered it in 4 cups chicken broth and 2 cups water. XD)
1 1/2 Tb olive oil or butter
Salt and pepper
Lemon juice to taste (but I have none, alas!)
Slice the asparagus into ends, middles, and tips. Use the ends for the stock, the middles for the soup, and the tips for the garnish. As my asparagus was old and flabby, I just threw the tips in with the middles.
Heat oil in soup pot, saute leek, onion, and rice over med-high for 8 minutes, until onions begin to color. (I think that's supposed to be medium LOW, as medium high would make my onions burn in that amount of time!) Add 1 cup stock, stew 10-12 minutes. Add chopped asparagus and rest of stock, simmer 12-15 minutes. Puree. Pass through a food mill to remove any fibers (I didn't bother with this step.). Taste for salt, add a few drops lemon juice to bring up the flavors, season with pepper.
If you've got fresh asparagus tips, unlike me, drop them into boiling salted water and cook until tender, about 4 min, then add to finished soup.
YUM.
vom_marlowe: when in the grocery store today, I found the sandwich cutter that makes two dinosaurs out of one sandwich and grabbed it, figuring if you didn't want it, someone else would. :D So: do ya want it?In other news, I'd forgotten about the asparagus I'd bought at the farmer's market, and it was sad and limp. But not slimy or moldy, so it was still good to eat. So I made Springtime Asparagus Soup from Deborah Madison's Vegetarian Cooking for Everyone
.1 1/2 pounds asparagus (Only had a pound, so hey)
1 large leek, chopped (Only had onions, so used 2 instead of 1)
1 small onion, shopped
2 Tb raw white rice
6 cups Quick Stock, or water (points to a recipe for her quick vegetable stock, which involves simmering random veggies plus the asparagus ends in water for 30 minutes, then strain the veggies out. I simmered it in 4 cups chicken broth and 2 cups water. XD)
1 1/2 Tb olive oil or butter
Salt and pepper
Lemon juice to taste (but I have none, alas!)
Slice the asparagus into ends, middles, and tips. Use the ends for the stock, the middles for the soup, and the tips for the garnish. As my asparagus was old and flabby, I just threw the tips in with the middles.
Heat oil in soup pot, saute leek, onion, and rice over med-high for 8 minutes, until onions begin to color. (I think that's supposed to be medium LOW, as medium high would make my onions burn in that amount of time!) Add 1 cup stock, stew 10-12 minutes. Add chopped asparagus and rest of stock, simmer 12-15 minutes. Puree. Pass through a food mill to remove any fibers (I didn't bother with this step.). Taste for salt, add a few drops lemon juice to bring up the flavors, season with pepper.
If you've got fresh asparagus tips, unlike me, drop them into boiling salted water and cook until tender, about 4 min, then add to finished soup.
YUM.
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But this sounds tasty and easy, and I have all of the ingredients, so I'm going to try it! Thanks for posting.
(I think that's supposed to be medium LOW, as medium high would make my onions burn in that amount of time
I've discovered that my flat-top electric stove gets much hotter, much more unevenly, than older electric or gas stoves I use. =/ Medium-high for about six minutes, with constant stirring, would give me slightly golden onions. So your stove must get even hotter than mine!
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DINOSAURS!!
Re: DINOSAURS!!
In any case, thanks for inadvertently letting me know such a thing existed. :D
Re: DINOSAURS!!