Friday, 27 April 2012

Cooking Asparagus on My Own

 Feeling that my kilo asparagus is lighter than I bought, I wanted to see how much is lost after the paring done by the fruit shop.
 The peelings weigh about 200 gms. Next time I buy Asparagus, will add about 300gms just for the peelings to save on frustration or will peel them myself and include them to make asparagus soup.
I placed the asparagus in a big pot with water, a bit of sugar, slices of lemon and let it cook for more than 35minutes. The man vendor told me I only need 10 minutes to cook them. Hah! Potatoes were cooked with skin on to save on work and not to forget, the nutritious part is found in the skin. Asked hubby to check whether potatoes are done. I have rice cooker but no potato cooker so I need an authentic potato eater for the OK sign. That took about 25 minutes of boiling and hubby said another minute then it would just be fine, a technique he learned from his mother. The technique is that he always tell me one more minute no matter how long I cook the potatoes.
Then I prepared the scrambled eggs adding milk in it while beating. For sauce, I melted a whole bar of good (they always say here good) butter. Nothing is so frustrating for me than having so little sauce while eating asparagus with potatoes. I love them swimming either in Hollandaise sauce or plain melted butter with smoked ham. A glass of chilled white wine should not be forgotten when indulging in asparagus. 

"I stick to asparagus which still seems to inspire gentle thought." 
Charles Lamb

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