The young stalks sprouting from the
roots of the asparagus plant, cultivated in many varieties. White Asparagus is
grown deep and cut before it reaches the surface. The green stalks are grown
above the ground. The very thin green asparagus tips are used as a garnish,
salad, filling for omelette and as a decoration. Asparagus is peeled carefully
& all the stalks cut in equal length, bundled, tied and boiled in salt
water. They are usually served on a napkin or a special asparagus holder. The
following are the ten styles of cooking Asparagus:
1. English style
2. Flemish style
3. Friburg style
4. Geneva style
5. German style
6. Ideal style
7. Italian style
8. Sevilla style
9. Siberian style
10. Spanish
style
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