{"id":765,"date":"2015-05-06T17:36:04","date_gmt":"2015-05-06T16:36:04","guid":{"rendered":"http:\/\/www.myblueberrybasket.com\/en\/?p=765"},"modified":"2020-08-31T15:07:12","modified_gmt":"2020-08-31T14:07:12","slug":"two-variations-of-asparagus-salad","status":"publish","type":"post","link":"http:\/\/www.myblueberrybasket.com\/en\/two-variations-of-asparagus-salad\/","title":{"rendered":"Two variations of asparagus salad"},"content":{"rendered":"

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We Austrians love our asparagus. At the end of April, when the season for our favorite vegetable starts, we already get excited and look out for the white and green stems. We basically love both types, but some people refer to the white asparagus as \u201cwhite gold\u201d, indicating some kind of supremacy. And indeed, this supremacy is reflected in the somewhat higher price.<\/p>\n

Asparagus is offered in two different colors. The reason for the different colors is found in the growing process. The green stems are allowed to break through the surface of the soil and grow in the sunlight. And so they turn green. The scientific reason for this is that photosynthesis sets in when they grow in the sunlight. Even though I\u2019m not the scientific type I thought I\u2019d share this knowledge with you. \ud83d\ude09 The white asparagus, on the other hand, is covered with soil as it grows, so it is never exposed to sunlight and therefore stays white.<\/p>\n

There is also some difference with regard to cooking. The white asparagus needs to be peeled before cooking (the lower ends only, not the tips!) and the cooking time is a bit longer. So, if you\u2019re in a hurry, you should go for the green stems as the peeling takes quite some time, especially if you cook a huge amount of asparagus, as I usually do. But then, I rather prefer the white asparagus because I feel that it is more tender and less bitter. But let me know, what you think!<\/p>\n

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For the following two recipes I used white asparagus, but feel free to substitute it with green one.<\/p>\n

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The salad with the strawberries has a sweet flavor that is counterbalanced by the vinegar in the dressing. And the salad with the pork filet is a delicious starter as well as a main dish. Serve both salads with fresh bread!<\/p>\n

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And finally, here are the recipes for printing:<\/p>\n

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Salad with Asparagus and Pork Filet<\/div>\n
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Recipe Type<\/span>: Salad<\/span><\/div>\n
Author: Simone Weinwurm | www.myblueberrybasket.com\/en<\/span><\/div>\n
Prep time:
Cook time:
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Serves: 4<\/span><\/div>\n
Salad with asparagus and pork filet. Taste the flavor of spring with this easy recipe.<\/div>\n
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Ingredients<\/div>\n