Originally Posted by shortchef
Archiduc, you really have a way with words. I'm going to go liberate some asparagus, inspired by your beautiful monologue. And thank you for your lovely tea sandwich ideas!
Thank you for your kind words.
Please try to find a way to liberate the poor little sisters of the fresh asparagus. The robust big sister, otherwise known as the fresh asparagus has a short life and dominates her little canned, bottled and frozen sisters. However, it behoves us not to condemn or ignore the runts of the litter.
The canned, bottles and frozen asparagus may be used in ways which will delight the palate. Another idea - dip the asparagus rolls, made with bread and cream cheese (as per my previous post), in egg and breadcrumbs and fry in deep fat for another taste sensation. If you work in a commercial kitchen, you could try serving these as appetisers or amusée bouche. Another few ideas would be to use:
1. very finely chopped, dried, spinach and ricotta, seasoned with nutmeg and piped as a filling with the bread;
2. finely diced smoked salmon/trout and cream cheese;
3. finely diced grilled, skinned and chopped red peppers and cream cheese;
4. finely diced prawns, rocked and cream cheese.
Fill a piping bag with a 1/4 inch to 1/2 inch nozzle and pipe the filling along the length of the bread. Roll up carefully and serve at room temperature (see my previous posting) or hot after cutting into 3 and dipping in egg and breadcrumbs and deep fat frying.
All the best,