First off, I hate em. So sorry if the questions sound stupid.

I know of 3 different kinds of asparagus: white, green and purple. Are there
others?

What's the differences in taste? Is one tastier than another?

Are the purple ones not grown except at certain times of the year? They are
very difficult to find and disappear very quickly.

Finally, I wonder if purple asparagus are similar to chocolate peppers,
different color, same taste as green.

On Sat, 4 Apr 2009 08:49:50 -0400, Kswck wrote:

> First off, I hate em. So sorry if the questions sound stupid.
>
> I know of 3 different kinds of asparagus: white, green and purple. Are there
> others?
>

every now and then you'll see asparagus trying to pass for broccoli.

your pal,
blake

On Sat, 4 Apr 2009 08:49:50 -0400, "Kswck" >
wrote:

>First off, I hate em. So sorry if the questions sound stupid.
>
>I know of 3 different kinds of asparagus: white, green and purple. Are there
>others?
>
>What's the differences in taste? Is one tastier than another?
>
>Are the purple ones not grown except at certain times of the year? They are
>very difficult to find and disappear very quickly.
>
>Finally, I wonder if purple asparagus are similar to chocolate peppers,
>different color, same taste as green.
>
Why are you asking if you hate asparagus?


--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 4, 11:28*am, sf > wrote:
> On Sat, 4 Apr 2009 08:49:50 -0400, "Kswck" >
> wrote:
>
> >First off, I hate em. So sorry if the questions sound stupid.
>
> >I know of 3 different kinds of asparagus: white, green and purple. Are there
> >others?
>
> >What's the differences in taste? Is one tastier than another?
>
> >Are the purple ones not grown except at certain times of the year? They are
> >very difficult to find and disappear very quickly.
>
> >Finally, I wonder if purple asparagus are similar to chocolate peppers,
> >different color, same taste as green.
>
> Why are you asking if you hate asparagus?

It never hurts to listen to how others describe a food. Sometimes, if
you think of it differently, it can change the way you taste it.

I always hated boiled squash and sweet potatoes, which I had growing
up as a kid. A friend who is an avid gardener one time asked me to
lunch, and plopped half a butternut squash down in front of me, that
she had roasted in the oven with a bit of oil. OMG ambrosia! This
could not be the same veggie I had despised as a kid. Later, I tried
roasting sweet potatoes until they started to ooze their juices.
Again, it wasn't the same veggie my Mom had tried vainly to feed her
growing rugrat.

IF Kswck is trying to understand how people can go on raving about
something s/he can't stand, s/he may find a way to cook it that will
make the difference between yuck and yum.

maxine in ri

maxine wrote:

>
> I always hated boiled squash and sweet potatoes, which I had growing
> up as a kid. A friend who is an avid gardener one time asked me to
> lunch, and plopped half a butternut squash down in front of me, that
> she had roasted in the oven with a bit of oil. OMG ambrosia! This
> could not be the same veggie I had despised as a kid. Later, I tried
> roasting sweet potatoes until they started to ooze their juices.
> Again, it wasn't the same veggie my Mom had tried vainly to feed her
> growing rugrat.
>


YES! I tolerated sweet potatoes once a year for the
holidays until I tried some that had been cut in wedges and
roasted with a tiny bit of olive oil and some mixed herb
seasoning. They were sweet as honey without the dreaded
brown sugar or marshmallows. Winter squash has the same result.

I do like asparagus, steamed or boiled, but raw asparagus
cut up and sauteed until it's browned is delicious also,
with a very different flavor.

gloria p

"Puester" > wrote in message
...
> maxine wrote:
> [..] Later, I tried
>> roasting sweet potatoes until they started to ooze their juices.
>> Again, it wasn't the same veggie my Mom had tried vainly to feed her
>> growing rugrat.
>>
>
> YES! I tolerated sweet potatoes once a year for the holidays until I
> tried some that had been cut in wedges and roasted with a tiny bit of
> olive oil and some mixed herb seasoning. They were sweet as honey without
> the dreaded brown sugar or marshmallows. Winter squash has the same
> result.
[..]
>
> gloria p
>
Excuse me for butting in, but I agree about roasted sweet potatoes...in
fact, I've been on an oven roasted veggies kick this winter. Any and all
root veggies, drizzled with olive oil and sprinkles with salt and cracked
black pepper. I discovered parsnips!

Emmy...sometime lurker in OK where they don't know from parsnips
--
http://soonerblue.bloghi.com/

In article >,
"EmmyBlue" > wrote:

> "Puester" > wrote in message
> ...
> > maxine wrote:
> > [..] Later, I tried
> >> roasting sweet potatoes until they started to ooze their juices.
> >> Again, it wasn't the same veggie my Mom had tried vainly to feed her
> >> growing rugrat.
> >>
> >
> > YES! I tolerated sweet potatoes once a year for the holidays until I
> > tried some that had been cut in wedges and roasted with a tiny bit of
> > olive oil and some mixed herb seasoning. They were sweet as honey without
> > the dreaded brown sugar or marshmallows. Winter squash has the same
> > result.
> [..]
> >
> > gloria p
> >
> Excuse me for butting in, but I agree about roasted sweet potatoes...in
> fact, I've been on an oven roasted veggies kick this winter. Any and all
> root veggies, drizzled with olive oil and sprinkles with salt and cracked
> black pepper. I discovered parsnips!
>
> Emmy...sometime lurker in OK where they don't know from parsnips

I've never eaten a parsnip. What do they taste like?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

> It never hurts to listen to how others describe a food. Sometimes,
if
> you think of it differently, it can change the way you taste it.


> I always hated boiled squash and sweet potatoes, which I had growing
> up as a kid. A friend who is an avid gardener one time asked me to
> lunch, and plopped half a butternut squash down in front of me, that
> she had roasted in the oven with a bit of oil. OMG ambrosia! This
> could not be the same veggie I had despised as a kid. Later, I
tried
> roasting sweet potatoes until they started to ooze their juices.
> Again, it wasn't the same veggie my Mom had tried vainly to feed her
> growing rugrat.

> IF Kswck is trying to understand how people can go on raving about
> something s/he can't stand, s/he may find a way to cook it that will
> make the difference between yuck and yum.

Maxine, I had a similar aversion to eggplant as you did with the
dreaded squash :-) I was watching FoodTV and discovered it could be
grilled. Now I enjoy it a varety of ways. Good Stuff!

"sf" > wrote in message
...
> On Sat, 4 Apr 2009 08:49:50 -0400, "Kswck" >
> wrote:
>
>>First off, I hate em. So sorry if the questions sound stupid.
>>
>>I know of 3 different kinds of asparagus: white, green and purple. Are
>>there
>>others?
>>
>>What's the differences in taste? Is one tastier than another?
>>
>>Are the purple ones not grown except at certain times of the year? They
>>are
>>very difficult to find and disappear very quickly.
>>
>>Finally, I wonder if purple asparagus are similar to chocolate peppers,
>>different color, same taste as green.
>>
> Why are you asking if you hate asparagus?
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Because I am asking for someone else who loves them and can't get them fresh
where she lives.

Kswck > wrote:

> I know of 3 different kinds of asparagus: white, green and purple. Are there
> others?

The colour largely depends on the growing methods, though certain
cultivars are used in each case, which is why white asparagus is almost
invariably much thicker than green, for example. Also, there is wild
asparagus.

> What's the differences in taste? Is one tastier than another?

White and purple asparagus have a taste of their own, which cannot be
easily described. Green asparagus has a totally different taste and
could as well be a different vegetable altogether. Its taste is
sometimes described as somewhat resembling green peas (and I agree with
this description). Which one is tastier is obviously a matter of
individual preference. I much prefer white and purple asparagus.

> Are the purple ones not grown except at certain times of the year? They are
> very difficult to find and disappear very quickly.

If not grown in greenhouses, it is a seasonal vegetable, but can of
course be imported from another hemisphere, for example. I can find
asparagus most any day around the year here. I buy only locally grown
asparagus in the season, though.

> Finally, I wonder if purple asparagus are similar to chocolate peppers,
> different color, same taste as green.

Purple asparagus has a similar, but slightly more intensive taste than
white asparagus. It does not resemble green asparagus at all.

Victor

"Victor Sack" > wrote in message
. ..
> Kswck > wrote:
>
>> I know of 3 different kinds of asparagus: white, green and purple. Are
>> there
>> others?
>
> The colour largely depends on the growing methods, though certain
> cultivars are used in each case, which is why white asparagus is almost
> invariably much thicker than green, for example. Also, there is wild
> asparagus.
>
>> What's the differences in taste? Is one tastier than another?
>
> White and purple asparagus have a taste of their own, which cannot be
> easily described. Green asparagus has a totally different taste and
> could as well be a different vegetable altogether. Its taste is
> sometimes described as somewhat resembling green peas (and I agree with
> this description). Which one is tastier is obviously a matter of
> individual preference. I much prefer white and purple asparagus.
>
>> Are the purple ones not grown except at certain times of the year? They
>> are
>> very difficult to find and disappear very quickly.
>
> If not grown in greenhouses, it is a seasonal vegetable, but can of
> course be imported from another hemisphere, for example. I can find
> asparagus most any day around the year here. I buy only locally grown
> asparagus in the season, though.
>
>> Finally, I wonder if purple asparagus are similar to chocolate peppers,
>> different color, same taste as green.
>
> Purple asparagus has a similar, but slightly more intensive taste than
> white asparagus. It does not resemble green asparagus at all.
>
> Victor

Thank you.

"Kswck" > wrote in message
...
> First off, I hate em. So sorry if the questions sound stupid.
>
> I know of 3 different kinds of asparagus: white, green and purple. Are
> there others?
>
> What's the differences in taste? Is one tastier than another?
>
> Are the purple ones not grown except at certain times of the year? They
> are very difficult to find and disappear very quickly.
>
> Finally, I wonder if purple asparagus are similar to chocolate peppers,
> different color, same taste as green.
>
Thank you for the constructive answers.

Kswck wrote:
> First off, I hate em. So sorry if the questions sound stupid.
>
> I know of 3 different kinds of asparagus: white, green and purple. Are there
> others?
>
> What's the differences in taste? Is one tastier than another?
>
> Are the purple ones not grown except at certain times of the year? They are
> very difficult to find and disappear very quickly.
>
> Finally, I wonder if purple asparagus are similar to chocolate peppers,
> different color, same taste as green.


We should form a club. Should be easy, it is just the two of us. :-)


Becca

Michael \"Dog3\" wrote:
> From what I've read the purple is sweeter and more tender than the green
> variety. I can't recall ever having the purple so I can't speak from
> experience. I love asparagus. I eat it often and enjoy using it in
> different recipes.
>
>
> Michael
>

I used a pound of asparagus cut up into bite sized pieces in a pasta
dish the other day, i was very impressed.

We had got a large amount of asparagus for .98¢ per pound and so bought
about 5 pounds of it. Using about 3 quarters of it for steamed asparagus
with garlic butter.

I wanted to use up the remaining pound so i chopped it up into bite
sized pieces and put them in a meat sauce i had made for pasta, cooked
them in the sauce till they were al dente and served the sauce over the
pasta.

It was remarkably good, i was surprised at how the asparagus flavored
the entire dish.

Ordinarily i only buy asparagus to please the elderly relative who likes
it a great deal, i think its nothing special, but when i added it to the
sauce it really impressed me. Usually i find it a very pastel food, so
subtly flavored & delicate i find it uninteresting. But as a cooking
ingredient, as a flavoring agent, it is much more powerful than served
on its own.

Now im thinking of simmering the cut up asparagus in milk and then using
the milk to make a sauce with, though I suppose it would turn the milk
green?
--
JL

In article >,
Joseph Littleshoes > wrote:

> Michael \"Dog3\" wrote:
> > From what I've read the purple is sweeter and more tender than the green
> > variety. I can't recall ever having the purple so I can't speak from
> > experience. I love asparagus. I eat it often and enjoy using it in
> > different recipes.
> >
> >
> > Michael
> >
>
> I used a pound of asparagus cut up into bite sized pieces in a pasta
> dish the other day, i was very impressed.

Try it cold in pasta salad sometime.

>
> We had got a large amount of asparagus for .98¢ per pound and so bought
> about 5 pounds of it. Using about 3 quarters of it for steamed asparagus
> with garlic butter.

Wah! It is still $3.99 here!

>
> I wanted to use up the remaining pound so i chopped it up into bite
> sized pieces and put them in a meat sauce i had made for pasta, cooked
> them in the sauce till they were al dente and served the sauce over the
> pasta.
>
> It was remarkably good, i was surprised at how the asparagus flavored
> the entire dish.
>
> Ordinarily i only buy asparagus to please the elderly relative who likes
> it a great deal, i think its nothing special, but when i added it to the
> sauce it really impressed me. Usually i find it a very pastel food, so
> subtly flavored & delicate i find it uninteresting. But as a cooking
> ingredient, as a flavoring agent, it is much more powerful than served
> on its own.
>
> Now im thinking of simmering the cut up asparagus in milk and then using
> the milk to make a sauce with, though I suppose it would turn the milk
> green?
> --
> JL

Interesting idea.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Michael "Dog3" wrote:

> Joseph Littleshoes > : in
> rec.food.cooking
>
> >
> > Now im thinking of simmering the cut up asparagus in milk and then
> > using the milk to make a sauce with, though I suppose it would turn
> > the milk green?
>
> Hmmm... I would imagine it would but I'm not sure. Hell, give it a try
and
> see what happens.


Gads, darling, it sounds like something you'd see in a social disease
clinic...

;-P


--
Best
Greg

"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

Gregory Morrow wrote:
> Michael "Dog3" wrote:
>
>
>>Joseph Littleshoes > : in
>>rec.food.cooking
>>
>>
>>>Now im thinking of simmering the cut up asparagus in milk and then
>>>using the milk to make a sauce with, though I suppose it would turn
>>>the milk green?
>>
>>Hmmm... I would imagine it would but I'm not sure. Hell, give it a try
>
> and
>
>>see what happens.
>
>

So you never made sauce bŽchamel?
--
JL

>
> Gads, darling, it sounds like something you'd see in a social disease
> clinic...
>
> ;-P
>
>

Joseph Littleshoes wrote:
>
>
> Gregory Morrow wrote:
>
>> Michael "Dog3" wrote:
>>
>>
>>> Joseph Littleshoes > : in
>>> rec.food.cooking
>>>
>>>
>>>> Now im thinking of simmering the cut up asparagus in milk and then
>>>> using the milk to make a sauce with, though I suppose it would turn
>>>> the milk green?
>>>
>>>
>>> Hmmm... I would imagine it would but I'm not sure. Hell, give it a try
>>
>>
>> and
>>
>>> see what happens.
>>
>>
>>
>
> So you never made sauce bŽchamel?
> --
> JL
>
>>
>> Gads, darling, it sounds like something you'd see in a social disease
>> clinic...
>>
>> ;-P

Sorry, the above should have been he "So you never made sauce bŽchamel?"
--
JL

Michael \"Dog3\" wrote:
> Joseph Littleshoes > : in
> rec.food.cooking
>
>
>>
>>Gregory Morrow wrote:
>>
>>>Michael "Dog3" wrote:
>>>
>>>
>>>
>>>>Joseph Littleshoes > :
>>>
> in
>
>>>>rec.food.cooking
>>>>
>>>>
>>>>
>>>>>Now im thinking of simmering the cut up asparagus in milk and then
>>>>>using the milk to make a sauce with, though I suppose it would turn
>>>>>the milk green?
>>>>
>>>>Hmmm... I would imagine it would but I'm not sure. Hell, give it a
>>>
> try
>
>>>and
>>>
>>>
>>>>see what happens.
>>>
>>>
>>So you never made sauce bŽchamel?
>>--
>>JL
>
>
> Of course I have, but never with asparagus juice as an ingredient in it.
>
> Michael
>

Simmered and onion in milk?
--
JL

"Joseph Littleshoes" > wrote in message
...
>
>
> Michael \"Dog3\" wrote:
>> Joseph Littleshoes > : in
>> rec.food.cooking
>>
>>
>>>
>>>Gregory Morrow wrote:
>>>
>>>>Michael "Dog3" wrote:
>>>>
>>>>
>>>>
>>>>>Joseph Littleshoes > :
>>>>
>> in
>>
>>>>>rec.food.cooking
>>>>>
>>>>>
>>>>>
>>>>>>Now im thinking of simmering the cut up asparagus in milk and then
>>>>>>using the milk to make a sauce with, though I suppose it would turn
>>>>>>the milk green?
>>>>>
>>>>>Hmmm... I would imagine it would but I'm not sure. Hell, give it a
>>>>
>> try
>>
>>>>and
>>>>
>>>>
>>>>>see what happens.
>>>>
>>>>
>>>So you never made sauce bZchamel?
>>>--
>>>JL
>>
>>
>> Of course I have, but never with asparagus juice as an ingredient in it.
>>
>> Michael
>>
>
> Simmered and onion in milk?
> --

I love cream of asparagus soup. I think I would like it, Joseph.

"Gregory Morrow" > wrote in message
m...
>
> Michael "Dog3" wrote:
>
>> Joseph Littleshoes > : in
>> rec.food.cooking
>>
>> >
>> > Now im thinking of simmering the cut up asparagus in milk and then
>> > using the milk to make a sauce with, though I suppose it would turn
>> > the milk green?
>>
>> Hmmm... I would imagine it would but I'm not sure. Hell, give it a try
> and
>> see what happens.
>
>
> Gads, darling, it sounds like something you'd see in a social disease
> clinic...
>
> ;-P
>
>
>
Seems to me this looney bin should eat the asparagus, and then to make sauce
pee into a glass of warm milk.

Mike„¢ wrote on Mon, 6 Apr 2009 08:19:40 +0100:

>> I know of 3 different kinds of asparagus: white, green and purple.
>> Are
>> there others?

> the white is blanched green, by earthing up IIRC. Lots of veg
> have purple versions which usually taste same as green.

> World class veg IMHO. As to boil or steam, you boil the bases
> and steam the tips, that's why you have an asparagus steamer.

I used to have an asparagus steamer but, one year when the asparagus
season began, I couldn't find it and the regular steamer did not fit. In
desperation, I simmered the asparagus for 6 minutes and the results were
great! I have not steamed it since.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not