cooking asparagus isn’t a very big task. you just need to be in your senses.

throw in a bit of garlic, and maybe onion, some thyme.. cook with butter.. butter.. butter asparagus goes so well with butter.. mmmhhh! i’m already wet.. my mouth.

green asparagus can be directly roasted or grilled. if you wanna blanch it first, fine go ahead. but remember.. blanching takes away a lot of taste of the food. it all drains into the water. if i were to blanch, i would first prepare an extremely flavourful stock,, something that i want to blend into the food i am cooking; and use only a very small quantity of this stock for blanching. this stock should later be reduced, blended in with butter or oil and poured over the food or used into the recipe somewhere.

no flavor should be lost at anypoint.

pay attention here, ladies – asparagus doesn’t need too much cooking, it will discolour. if you are blanching, keep nothing more than 10-15 seconds depending on the thickness.
keep a check on its doneness.
some like the asparagus tender. some like to have a bite in there.
so suit yourself.

white asparagus is more fibrous. thick skin. this one needs to be peeled well and then blanched.

okay lets get some hands on this.

500 gr white asparagus, mmmhhhhhh
100 gr butter
some salt
1 ltr water

add salt to water, bring it to a boil
add butter
when the water is bubbling, 
throw in the asparagus
the water will stop bubbling 
coz asparagus
took away the heat.
as soon as water starts bubbling again,
  simmer the flame.
let it cook for 10 min.
pick a small bite 
and check if its tender 
and ready to be eaten.
if yes, take out the asparagus 
and we prepare for plating.
if you have some more 
 asparagus to be cooked,
add more water to the ol' stock, 
check salt and get back 
       to the first step.

final step.. reduce the stock,
till its only 2 tablespoons left,
throw in your herbs - thyme or whatever
throw in a full tea spoon 
                   of cold butter
and vigorously start shaking the pot
to blend the butter into the sauce.
don't stop till 
the butter is completely dissolved.
the stock is now thick 
because of the chilled butter 
you added in the end. 
this is your sauce.

**you can play this with anything 
and make a sauce out of it. just 
remember the butter 
needs to be chilled and your stock hot.
butter should be added 
piece by piece, not all together**

throw your cooked asparagus
into this sauce, coat it.
pick up with tongs and plate.
spoon the sauce over asparagus

eat now.

the real Chicken Manchow soup

now this shit nobody ain’t ever gonna teach you. because there are so many variations, everyone claims their name to fame. but.. here’s the real deal.

100 gr chicken leg, deboned, finely mince
10 gr pakchoy, washed, finely diced
3 gr ginger, wash, peel, finely dice
3 gr garlic, wash, peel, finely dice
20 gr coriander, wash, fine chop
4 pc button mushrooms, wash, finely dice
1/2 piece medium tomato, wash, deseed, finely dice
5 gr silken tofu, finely dice
10 gr indian cabbage, finely dice
2 pc fresh chilies - red or green, 
     doesn't really fuckin matter, chop em finely
1 whole egg, beaten
1/2 tsp chicken seasoning powder
2 tsp dark soy sauce
salt to taste. be careful here, soy sauce 
      and seasoning powder will have 
                already added enough salt
5 gr cornflour, mix with 50 ml water
500 ml water
50 ml groundnut oil, or whatever comes your way

heat oil in a pan. ginger and garlic. 
toss for a while till cooked.
add minced chicken. add chilies. keep stirring well, 
or you will burn the ass off.
add mushrooms, pakchoy, cabbage, tomato.
cook for a while.
add water.
add seasoning powder.
add soy sauce. adjust salt.
add tofu and coriander. cook for 1 min.
add cornflour mixed in water. 
stir well so that no lumps are formed.
simmer down the flame.
carefully pour beaten egg 
in a spiral form 
so that it stays afloat.
let the egg cook. fold the soup to mix in the egg.
serve hot.