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Today it’s about a veggies that can be eaten if it’s green or white. No, it’s not an onion. Guess again––it’s asparagus.

I had a conversation about foods with a friend who is German and we got to talking about asparagus. In Germany, white asparagus is grown, rather than green and in a different manner than the way we grow it. It was interesting to me and this is what I learned.

When the asparagus stalks poke their heads through the soil they are then completely covered with dirt to prevent a chemical reaction with the sun (photosynthesis), which makes chlorophyll, which in turn makes the plant green. The buried shoots reach for the warmth of the sun and when they protrude are buried again with dirt. The ivory colored stalks are about 1-1/2 inches in diameter when they are ready to be harvested and it’s done by hand. We usually don’t buy green asparagus if it is that thick as they may be tough. Not so of the white asparagus. What fresh corn on the cob in August is to Minnesotans, fresh white asparagus in April is to Germans.

Does it taste different than green? Not according to Dory. However, it is more tender, but that’s partially due to the fact that they peel it before preparing it. It is available, periodically, in some of the larger supermarkets produce departments in the area in late April through May. The cost is about a dollar more a pound than green asparagus. I think I’ll stick to the green stuff.

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And, here are green asparagus recipes for you . . .

SAUTEED ASPARAGUS SOUP

1/2 stick unsalted butter (salted is OK to use)

1 medium onion, diced

1-1/2 lb. fresh asparagus, trimmed, rinsed, drained and cut into 1-inch pieces

4 c. canned low-sodium chicken broth (if salt isn’t an issue, use regular broth)

4 c. canned low-sodium beef broth (same as above)

1 c. long grain rice

black pepper to taste

1/2 c. grated parmesan-reggiano cheese (just parmesan is OK to use)

Melt butter in large skillet over medium heat. Add onion and saute until it begins to turn golden, about 5 minutes. Add asparagus pieces, lower heat to low and cook until softened slightly, about 10 minutes. If the pieces begin to stick to the skillet, add 1/4 c. of the broth and stir. Add more if necessary to keep from sticking.

Bring rest of broth to a boil in a large saucepan. Add rice and bring to boil again. Lower heat so mixture simmers. Cook, covered until rice is partially done, 6-8 minutes. Add asparagus mixture, using a rubber spatula to clean the skillet. Stir well and simmer, covered until the rice is tender, 6-10 minutes more, stirring occasionally. Add pepper and remove from heat.

Serve soup in bowls with a tablespoon or more of cheese sprinkled over top. Makes 6-8 servings.

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ASPARAGUS APPLE AND CHICKEN SALAD

1 c. fresh asparagus, cut in 1-inch pieces

2 T. cider vinegar

2 T. canola or vegetable oil

2 t. honey

2 t. snipped fresh parsley

1/2 t. salt

1/4 t. pepper

1 c. cubed, cooked chicken (can use turkey if you wish)

1/2 c. diced red apple, unpeeled

2 c. torn mixed greens (Romaine, spinach, iceberg lettuce or whatever you like)

alfalfa sprouts, optional

Cook asparagus in small amount of water until crisp-tender, 3-4 minutes; drain and cool.

In a bowl, combine next six ingredients. Stir in the chicken, apple and asparagus, toss.

Serve over greens. Garnish with sprouts if you wish. Makes 3-4 servings.

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ORIENTAL PORK AND ASPARAGUS

6 T. apple juice

6 T. soy sauce

4 garlic cloves, minced

1-1/2 t. ground ginger

1 lb. pork tenderloin, thinly sliced (I use pork steak, trimming all fat)

2 T. canola or vegetable oil, divided

1 lb. asparagus, cut into 1-inch pieces (about 16 stalks)

1-1/2 t. cornstarch

hot cooked rice (optional)

In a large plastic zip bag or shallow plastic glass container, combine first four ingredients. Remove 1/3 c. and set aside. Add pork to rest of marinade; seal bag and turn to coat. Refrigerate for one hour.

In a large skillet or wok, over medium-high heat, stir-fry half of pork in 1 T. oil for 2-3 minutes or until no longer pink. Remove pork with a slotted spoon; set aside. Repeat with rest of pork and oil.

In same skillet, stir-fry asparagus for 2-3 minutes or until crisp-tender.

Stir cornstarch into the 1/3 c. marinade; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork to skillet and heat through.

Serve over rice if you wish or serve rice on the side. Makes 4 servings.

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ASPARAGUS SHEPHERD’S PIE

6 medium potatoes, peeled and cut into chunks

1 lb. lean ground beef

1 large onion, diced

2 garlic cloves, minced

1 can cream of asparagus soup, undiluted

1 lb. fresh asparagus, about 16 stalks, cut into 1-inch pieces

1/2 c. milk

1/4 c. butter or margarine

1 t. rubbed sage

1/2 t. salt

1/2 c. shredded mozzarella cheese

paprika

Cook potatoes until very tender.

While potatoes are cooking, brown beef in a large skillet; drain off fat. Add onion and garlic; cook until onion is tender, over medium heat. Stir in soup and pepper.

Pour into a greased 2 qt. (8 cups) baking dish.

Cook asparagus in a small amount of water until crisp tender (or you may steam it), 3-4 minutes; drain and spoon over meat mixture. Drain potatoes, mash with milk, butter and seasonings. Gently spread over asparagus. Sprinkle with cheese and paprika. Bake, uncovered at 350 degrees for 20 minutes or until heated through. Makes 6-8 servings.

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Thought for the day: It is always wise to stop wishing for things long enough to enjoy the fragrance of flowering things.

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