The Daily Gazette
The Locally Owned Voice of the Capital Region
Advertisement
Promotions

From the SCCC Kitchen

Salad showcases a softer, white side of asparagus

Stalks from white asparagus, grown without light, are trimmed, boiled and tossed with a simple vinaigrette for a tender salad.
Photographer: Marc Schultz
Stalks from white asparagus, grown without light, are trimmed, boiled and tossed with a simple vinaigrette for a tender salad.
  • FACEBOOK
  • TWITTER
  • GOOGLE+
  • LINKEDIN
  • PRINT
  • E-MAIL
Text Size: A | A

“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, instructor Tom Alicandro concludes a four-part series on vegetable side dishes. Spring means asparagus, one of the first vegetables to push up through the soil. And in markets this time of year, shoppers can find it not only in the traditional green, but in white — grown under heavy mulch or plastic, deprived of sunlight. Tom Alicandro takes advantage of ...


You Must Log-In or Subscribe to Continue Subscription Offer Individual stories can be found and purchased from our Archives for $2.00

Advertisement

comments

There are currently no posts. Be the first to comment on this story.
Advertisement