Asparagus

Love it or hate it? Boiled, steamed or grilled? Small diameter or large?

I love it, small diameter and steamed with butter on it. Also like it in soup. It has to be the small tender stuff.

MikeS.

I also enjoy it almost anyway that it is prepared but it does strange things to your body.

Paul E. Smith
Knoxville, TN

Love it...steamed or grilled...but not overcooked and mushy. The white asparagus is .

quote:

Originally posted by MikeS.

Love it or hate it? Boiled, steamed or grilled? Small diameter or large?

Love it! Like it steamed or grilled. Can never seem to get enough myself.

The bigger ones can get stringy and tough...always look for the smaller diameter ones!!!

I love it just about any way but my favorite is to roast it in the oven with olive oil, ground pepper & salt.

quote:

Originally posted by agnesrob

I love it just about any way but my favorite is to roast it in the oven with olive oil, ground pepper & salt.

Me too, except I drizzle some balsamic vinegar on them after they cool a bit. Be sure to leave them in the oven long enough for the tips to brown and caramelize a little. pb

I like to blanch them, right into ice water, then dry them.
Toss in a little olive oil & a squeeze of lemon juice, s & p, and throw 'em on the grill when the meat is about ready.
Ron

Microwaved! Before you give me the barfy faces, I learned this technique sevral years ago and it produces the most fresh tasting bright green asparagus ever. Just trim or break and rinse in cold water. Place the asparagus, still damp, in a micro safe container and cover with wax paper or glass lid. Microwave on high for 4-5 minutes, add sauce or not, and serve. It can also be refrigerated for salads and such.

Grilled or roasted is good too.

Enjoy!
Bunny

Dropped into boiling water for 2 minutes then finished in a skillet with olive oil and sesame seeds...Russ

Love the stuff!!Steamed, boiled, roasted, whatever way it is served.For company, when I want a pretty presentation, I cut zucchini in coins, hollow out the middle, insert a few stalks and steam.Top with a little parmesan.Also, here is a wonderful pasta salad recipe I make with asparagus:
8oz.penne pasta
8oz.pesto sauce(I use the jarred stuff)
4oz.gorgonzola or blue cheese
1/2 red pepper, diced
1lb asparagus tops
2-4oz.toasted walnut halves
Cook pasta per box directions, adding asparagus tops the last 3 minutes of cooking.Drain and cool.Mix pasta,asparagus and remaining ingredients.Salt and pepper to taste.This makes quite a large batch,so I often cut the recipe in half-except for the amount of asparagus!!

quote:

Originally posted by BunnySlippers

Microwaved! Before you give me the barfy faces, I learned this technique sevral years ago and it produces the most fresh tasting bright green asparagus ever. Just trim or break and rinse in cold water. Place the asparagus, still damp, in a micro safe container and cover with wax paper or glass lid. Microwave on high for 4-5 minutes, add sauce or not, and serve. It can also be refrigerated for salads and such.

No barfy face from me, Bunny, because I believe microwave cooking as you decribed it allows the natural flavor of fresh vegetables like asparagus, brussels sprouts, and corn really shine through.

I prefer the thin diameter and like it best with browned butter poured on top, although it's good drizzled with olive oil and roasted too. I rarely buy it when it's not in season but spring brings an asparagus orgy to our house.

Then we'll also use it for cream of asparagus soup, veal Oscar, creamed asparagus and eggs on toast, asparagus omelettes and quiche (our favorite is a crab, asparagus and brie frittata), ham and asparagus pie, asparagus and enoki mushroom soup, topped with hollandaise sauce, and a great salad of leftover asparagus and shrimp marinated in a mustard-dill sauce. Our entire family will have stinky pee for about a month.

I am with you RubyRose-spring is when I buy it in loads.I often par boil and freeze for later use as you described..

Love it, tips only, grilled or steamed. Oddly enough, I'm fond of the canned white asparagus, served chilled with salt and pepper.

I have spent quite a bit of time in Germany where white asparagus (spargel) is very common. To my thinking only, I believe the only difference in white and green is the white is covered with something that does not allow light in and does not allow it to turn green?

Is that correct?

I have had both and quite frankly, my personal taste could not tell the difference.

http://www.toytowngermany.com/lofi/index.php/t36464.html

Paul E. Smith
Knoxville, TN

quote:

Originally posted by agnesrob

I love it just about any way but my favorite is to roast it in the oven with olive oil, ground pepper & salt.

Me too. We break off the ends first. YUM.

quote:

Originally posted by Sundancer7

I have spent quite a bit of time in Germany where white asparagus (spargel) is very common. To my thinking only, I believe the only difference in white and green is the white is covered with something that does not allow light in and does not allow it to turn green?

Is that correct?

I have had both and quite frankly, my personal taste could not tell the difference.
http://www.toytowngermany.com/lofi/index.php/t36464.html

Paul E. Smith
Knoxville, TN

Paul,
that's all it is. I have grow asparagus & love it. Thin or thick, it doesn't matter. Hot or cold, steamed or marinated.

Asparagus will make your urine stink like a skunk. I cannot stand myself afterwards.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by agnesrob

I love it just about any way but my favorite is to roast it in the oven with olive oil, ground pepper & salt.

Another vote for this method.

quote:

Originally posted by Sundancer7

Asparagus will make your urine stink like a skunk. I cannot stand myself afterwards.

Paul E. Smith
Knoxville, TN

It doesn't happen to everyone. Believe it or not, your genetic makeup may determine whether your urine has the odor or whether you can actually smell it. Among Israeli Jews it may be only 10% who do; with the French it's nearly 100%; U.S and Brits are about 50%. pb

quote:

Originally posted by Sundancer7

I have spent quite a bit of time in Germany where white asparagus (spargel) is very common. To my thinking only, I believe the only difference in white and green is the white is covered with something that does not allow light in and does not allow it to turn green?

Is that correct?

I have had both and quite frankly, my personal taste could not tell the difference.

http://www.toytowngermany.com/lofi/index.php/t36464.html

Paul E. Smith
Knoxville, TN

Some folks think the white is more tender and has a milder and somewhat nutty taste. pb

So tell me how to roast some. What temp and for how long?
I'll also the nuker a try.

We like it in a skillet with a ton of butter and fresh garlic flash fried.

quote:

Originally posted by MikeS.

So tell me how to roast some. What temp and for how long?
I'll also the nuker a try.

INGREDIENTS
1 1/2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1-2 tablespoons balsamic vinegar

DIRECTIONS
Place the asparagus in a 13-in. x 9-in. x 2-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425 degrees F for 15-20 minutes or until lightly browned. Drizzle with vinegar just before serving. May be serve warm or at room temp.

Love asparagus! My favorite is grilled asparagus, wrapped in a slice of prosciutto with a charred tomato vinaigrette.

we microwave them with a little bit of water 2-2-2, most of the time they are still a little undercooked, so just give them a few more seconds. Drained well, and served with Hollandaise - or a lazier version - melted butter, lemon, salt, and a little cayenne.

Don't care for them at all!

Yes, porkbeaks and the others are correct. You must have the enzyme to handle the stuff, or get ready to hold your nose later. The funny thing is, I never really noticed it when I took a leak, UNTIL I WAS TOLD ABOUT IT. Then of course you can't help but notice it. I wonder if there are shades of stink here, or whether the enzyme is either all the way on or all the way off? Is this the only plant in the world that does this?
I like the small stalks, too. Mostly the tips. I don't really care for it much plain, it needs SOMETHING. Excellent always as soup. Speaking of enzymes... Women lack the enzyme that men have to break down booze in the belly. If a guy has 3 drinks, it's the same as a girl having two.
-Scott Lindgren

I have noted that sometimes, size doesn't matter. I have had it tough and, thin, or tender and large. The thin South American stuff that they are selling in supermarkets this winter is very good. The thin stuff that I had at a top Boston eatery last weekend was very tough. The rest of the meal was perfect, so I think that the chef's supplier screwed him. I didn't complain, as it was just a 3 stalk garnish.

As an aside, for those who grow a few stalks in the yard, have you noticed how fast it goes from "not ready" to "over grown"? I like to pick it and cook it within minuites, but too much goes past when I skip a few nights of the all to short season. This year, I am going to pick it every day, even if it means storing it in the refrigerater for a day or two.

Is it the riboflavin that causes asparagus pee?