SC - Stuffed asparagus

[LYN M PARKINSON]

>>>
>Has anyone made these?  It was a nicely different dish and the way 
>she prepared it was quite attractive.

Assuming it's the recipe from the Andalusian cookbook, yes. But we 
weren't very happy with the construction, or very sure we had it 
right.
- -- 
David Friedman>>

I have not made this recipe, and can't varify that what I have seen/eaten
in Germany was a period usage.  European asparagus are earth-mounded for
growing, so that they become huge, whitish stalks compared to our slim,
green ones.  I like them, they don't like me, although I can eat all the
asparagus over here that I can afford.  Something in the earth?  Manure? 


At any rate, I have seen a sort of flat casserole with the large
asparagus sliced lengthwise, almost through, so that they will 'vee'. 
Think of a pyrex baking dish, about 9x12, with the spears laid sideways. 
The vee is then filled with the farce, and usually has some sort of sauce
or cheese or both over the top before baking.  Various farces are
seasoned, buttered breadcrumbs, ground ham, vegetable/herb/breadcrumb,
etc.  I've done this occasionally with our green asparagus, simply laying
the farce on top of the thin stalks.  The asparagus needs to be almost
cooked, as does the farce and sauce.  It goes into the oven just until
heated through, when the cheese will be melted.  I think that I have seen
cans of large, white asparagu; this might give you a trial method,
although the canned asparagus does not resemble the fresh in taste, IMO.



Regards,

Allison

allilyn at juno.com

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