I have always preferred green asparagus, mainly because it is easier to prepare.
You can simply cut away the woody end of its stem. However, I prefer to bend its bottom part till it breaks. And it breaks just in the right place, so you end up with the nice and tender vegetable without the woody part.
White asparagus is trickier than green one.
Not only do you have to remove woody ends, but you also have to peel them, as its skin can be very stringy.
But it has a more delicate taste than the green one due to the way it is grown. White asparagus is cultivated underground to stop chlorophyll development.
When you prepare white asparagus, you have to be very careful. It not only has a delicate taste, but it also has a delicate texture and breaks easily.
Luckily, in this recipe for Asparagus and Mushroom Soup, you do not need to worry about it as – except for the top ends – all the other parts should be chopped as the soup will be liquidized anyway.
So maybe this Asparagus and Mushroom Soup will be for me a beginning of a new relationship with white asparagus?
P.S. For other yummy recipes with asparagus, please click here.