MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tricolour Asparagus w/Garlic Streusel
Categories: Vegetables, Herbs, Breads
     Yield: 8 Servings

     1 lb Thick white asparagus spears
          - rinsed
     1 lb Thick purple asparagus
          - spears; rinsed
     1 lb Thick green asparagus spears
          - rinsed
          +=OR=+
     2 lb (total) purple asparagus
   1/4 c  Red wine vinegar
          Salt & pepper

MMMMM----------------------GARLIC STREUSEL---------------------------
     1 c  Fine bread crumbs; from 2 to
          - 3 slices of sourdough
     2 ts Olive oil
     2 cl (to 3) garlic; minced or
          - pressed

 Remove and discard tough ends of white, purple, and
 green asparagus; cut spears all the same length (save
 scraps for soups or salads). For sweetest flavor and
 tenderest texture, peel white and green spears with a
 vegetable peeler. In a 10" to 12" frying pan, bring
 about 1" water to a boil over high heat. Add white
 spears to boiling water.

 Cook, uncovered, until asparagus is just tender when
 pierced, about 4 minutes. Transfer with a slotted
 spoon; immerse in ice water.

 In the same pan (add water if needed to maintain a 1"
 depth), cook green asparagus (or 1/2 the purple spears,
 if using only purple asparagus; color will turn green)
 just until tender when pierced, about 4 mins. Transfer
 to ice water.

 In the same pan (add water if needed to maintain a 1"
 depth), return water to a boil and add vinegar. Cook
 purple asparagus just until tender when pierced, about
 4 minutes. Put in ice water.

 NOTE: Purple asparagus has more sugar & less fiber than
 other varieties. It cooks as fast as green asparagus,
 but to keep it purple, lemon juice or vinegar must be
 added while boiling

 Group spears by color on a large platter. Serve cold
 or hot; if making ahead, chill airtight up to 1 day.

 To reheat, warm in a microwave oven on full power
 (100%) for 2-minute intervals until hot, or immerse
 spears in boiling water for about 1 minute, drain,
 and return to platter.

 Scatter with streusel. Add salt and pepper to taste.

 GARLIC STREUSEL: In a blender or food processor, whirl
 enough sourdough bread 1 cup fine crumbs In an 8" to 10"
 frying pan over medium-high heat, stir crumbs, olive oil,
 and garlic until crumbs are toasted brown, 5 to 7 minutes;
 set aside. If making ahead, cool and cover airtight up to 2
 days.

 Makes about 1 cup.

 From: http://www.sunset.com

 Uncle Dirty Dave's Archives

MMMMM