I had been tossing the woody ends into my compost until I came across this recipe. Why didn't I think of that? It's the same revelation as corn cob stock - brilliant! I'm going to use it in place of some of the chicken stock in the Mushroom and Asparagus Risotto I'm making for today's lunch.
Source: marthastewart.com
Simply simmer the woody ends and peelings from 1 lb. asparagus in 6 c. water. Simmer for 15 minutes, then strain. Stock can be used in vegetable soup or as a substitute for water when poaching or steaming food.
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