Harbinger of spring Asparagus taste and history
Asparagus is a spring vegetable with roots in ancient Egypt and Africa, now a major global crop in green white and violet varieties. It grows for about three years before edible spears appear, is valued for nutrients like folic acid and vitamin B6, and can be served with butter or hollandaise.
MENTIONED IN THIS ARTICLE
Africa
Egypt
United States
Mexico
Europe
Germany
Asparagus Soup: A Sublime Spring Favorite
Fresh asparagus signals spring with tender spears ready for soup. Select young stalks, peel large spears, and use the lower portions for the base while reserving tips as a garnish. Cook briefly in nonreactive pots, finish with chives and pistachio yogurt for a refined presentation.
Asparagus Soup and Pasta with Pistachio Garnish
The recipe outlines two dishes: a creamy asparagus soup with yogurt and pistachio garnish, and a Rigatoni with asparagus and pine nuts. It details steps for sautéing shallots, blending and straining the soup, and cooking rigatoni with asparagus, garlic and lemon zest. Nutritional notes accompany each dish.
California 1997 reds rise as best aging prospects
A Pat O Brien s tasting of California 1997 Cabernet vintages highlights that great vintages need time to show drinkability. The author notes 1997s are structurally dense with potential, while 1996 and 1998 are lesser yet can offer immediate pleasure through skilled winemaking.
MENTIONED IN THIS ARTICLE
California
Pat O’brien
Pepper Pike
California Reds
Heaven
Napa
Carneros Creek
Master of the
Carneros
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Steve Petusevsky
Cooking Light Magazine
Whole Foods
Great Reds
David Bruce
Pase Robles
Bruce
Corkscrew Chronicles
Gary Twining