7/5/18 – Asparagus


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Before the Fourth, we had a question, so going to the tape:

LearnedLeague precedent (LL77, MD24) – The items in this montage (not pictured to scale) were all produced specifically for preparing or serving what vegetable?
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So apparently, you use these things to cook and prepare asparagus. Top left is a peeler or cutter, top middle is a steamer, top right is a plate for holding asparagus and a sauce pot, and the bottom is a pair of asparagus tongs. I put potato, because you definitely peel potatoes. From what I understand, the tongs are the thing to know, as fancy people have their own server for asparagus. With this miss, looks like I’ll go 6 for 9 for the season.

Well, while we are talking about asparagus, here’s a few more questions about it. Enjoy!

1. The three main varieties of asparagus are typically classified into colors. Besides green, what are the other two colors?

2.  The first documented recipe for what sauce was written in author François Pierre de la Varenne’s 1651 cookbook Le Cuisinier françois under the heading “asparagus with fragrant sauce”?

3. Named after the king of Sweden from 1872 to 1902, name the dish seen here made with calf meat, topped with crab or crayfish, bearnaise sauce, and asparagus?

Question 3

4. Also called “mountain asparagus”, what three letter name is given to the Japanese vegetable seen here, whose roots are often cooked like asparagus and served in miso soup?

Question 4

5. Asparagus contains asparagusic acid. Scientists believe that asparagusic acid is mostly closely connected to what effect?



1. White and purple
2. Hollandaise sauce
3. Veal Oscar
4. Udo
5. Making urine smell

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