How to make asparagus stock?

Mark Milke said:

Hi all!

I found plenty of stock recipes on the internet, but I can't find a
recipe for an asparagus stock. Can someone point me to one?

Thanks!

Mark

Hmmm. I wonder what you want this for. But it's pretty simple. Onion,
garlic, water, salt, pepper and lots of asparagus. One would hope you'd use
the stalks and save the tops for something yummy 🙂 Bring the water to a
boil and then cover it and let it simmer on a low heat for a couple of
hours. Strain out the cooked vegetables and there you have... asparagus
stock.

Jill

In article <[email hidden]>,

Mark Milke said:

Hi all!

I found plenty of stock recipes on the internet, but I can't find a
recipe for an asparagus stock. Can someone point me to one?

Thanks!

Mark

Well...

This is how I make it!

I save all of the tough stems I snap off in the freezer.

Once I have a couple of bags full, I get some fresh tops and cut them
into 1 inch pieces and put them aside.

I take out my tough stem collection and let it thaw. They are mooshy at
this point. I run all those thru the Victorio strainer and that removes
all the fiber. A china cap will work for those that don't have a
victorio.

This produces a yummy asparagus "mush". I steam the tops I put aside and
puree those in the food processor then add that to the mush I have on
hand.

I thin it with chicken broth to the desired constistancy, and add a
little heavy cream.

Add just a little pepper and salt to taste.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

In article <[email hidden]>,

Mark Milke said:

Hi all!

I found plenty of stock recipes on the internet, but I can't find a
recipe for an asparagus stock. Can someone point me to one?

Thanks!

Mark

Well...

This is how I make it!

I save all of the tough stems I snap off in the freezer.

Oboy... you prep asparagus in the freezer... talk about perkies! 😉

Sheldon

In article <[email hidden]>,

Sheldon said:

Katra said:

In article <[email hidden]>,

Mark Milke said:

Hi all!

I found plenty of stock recipes on the internet, but I can't find a
recipe for an asparagus stock. Can someone point me to one?

Thanks!

Mark

Well...

This is how I make it!

I save all of the tough stems I snap off in the freezer.

Oboy... you prep asparagus in the freezer... talk about perkies! 😉

Sheldon

It's just the tough stems you'd normally compost... ;-)
This is a way to streeeetch your asparagus $$$ <lol>

Cheers!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

In article <[email hidden]>,

Mark Milke said:

Hi all!

I found plenty of stock recipes on the internet, but I can't find a
recipe for an asparagus stock. Can someone point me to one?

Thanks!

Mark

Well...

This is how I make it!

I save all of the tough stems I snap off in the freezer.

Once I have a couple of bags full, I get some fresh tops and cut them
into 1 inch pieces and put them aside.

I take out my tough stem collection and let it thaw. They are mooshy
at this point. I run all those thru the Victorio strainer and that
removes all the fiber. A china cap will work for those that don't
have a victorio.

This produces a yummy asparagus "mush". I steam the tops I put aside
and puree those in the food processor then add that to the mush I
have on hand.

I thin it with chicken broth to the desired constistancy, and add a
little heavy cream.

Add just a little pepper and salt to taste.

I have to say this is more like cream asparagus soup than it is "stock".
Not that there is anything wrong with this 🙂

Jill (soupaholic)

Katra said:

In article <[email hidden]>,

Sheldon said:

Katra said:

In article <[email hidden]>,
"Mark Milke" <[email hidden]> wrote:

> Hi all!
>
> I found plenty of stock recipes on the internet, but I can't find a
> recipe for an asparagus stock. Can someone point me to one?
>
> Thanks!
>
> Mark
>

Well...

This is how I make it!

I save all of the tough stems I snap off in the freezer.

Oboy... you prep asparagus in the freezer... talk about perkies! 😉

Sheldon

It's just the tough stems you'd normally compost... ;-)
This is a way to streeeetch your asparagus $$$ <lol>

Then wouldn't that be "streeeetch your asparaguy". hehe

Sheldon

jmcquown said:

Mark Milke said:

Hi all!

I found plenty of stock recipes on the internet, but I can't find a
recipe for an asparagus stock. Can someone point me to one?

Thanks!

Mark

Hmmm. I wonder what you want this for. But it's pretty simple.
Onion,
garlic, water, salt, pepper and lots of asparagus.

Its such a subtle flavour that, even though i save fibrous ends for the
stock pot, i don't think an asparagus stock would be much enhanced by
onion and garlic. A thoroughly over rated vegetable if you ask me🙁

About the only way i have really enjoyed it is in a beef with black bean
sauce a local Chinese restaurant does very well.

Quoted message said:

One would hope you'd use
the stalks and save the tops for something yummy 🙂 Bring the water
to a
boil and then cover it and let it simmer on a low heat for a couple of

hours. Strain out the cooked vegetables and there you have...
asparagus
stock.

Or mash and strain and add some lemon (zest is, if not best, then at
least, is a very good addition) and cream and garlic. Maybe an egg yolk
and a bit of butter. Toss in some diced cornichon and you got, almost,
an "Gribieche".

Quoted message said:

Jill

--
---
Joseph Littleshoes

Katra said:

In article <[email hidden]>,

Mark Milke said:

Hi all!

I found plenty of stock recipes on the internet, but I can't find a
recipe for an asparagus stock. Can someone point me to one?

Thanks!

Mark

Well...

This is how I make it!

I save all of the tough stems I snap off in the freezer.

Once I have a couple of bags full, I get some fresh tops and cut them
into 1 inch pieces and put them aside.

I take out my tough stem collection and let it thaw. They are mooshy
at
this point. I run all those thru the Victorio strainer and that
removes
all the fiber. A china cap will work for those that don't have a
victorio.

This produces a yummy asparagus "mush". I steam the tops I put aside
and
puree those in the food processor then add that to the mush I have on
hand.

I thin it with chicken broth to the desired constistancy, and add a
little heavy cream.

Add just a little pepper and salt to taste.

I really got to start reading all the responses to any one pot before i
reply. After cooking and "mashing" & sieving the fibrous stems, i like
to add cream, lemon, garlic and maybe a egg yolk & Green - sweet
pickles. The chicken stock and pepper are good suggestions but as
previously mentioned, i find the asparagus flavour to be so subtle that
it is easily lost in most combinations.

Though the "elderly relative" swears she can tell the difference,
between an addition of asparagus flavour and the lack of it.

Quoted message said:

--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell?you
see, I have friends in both places." --Mark Twain

--
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm