Asparagus

[TheSoloChef]

Mod.edit: posts moved to form new topic (MG)

Ah the class thing, fair enough. Would you like some griddled halloumi or asparagus with your kale quinoa?

Honestly I wouldn’t limit your life experiences based on class perceptions.

Don't worry, I don't - I'll have you know in July 2024 I tried Asparagus for the first time after being on this earth for over 40+ years never having tried it!! Not sure what all the fuss is about to be honest, seemed to me it was just rich people showing off that they can afford one of the most expensive vegetables. I tried it different ways, but I liked it best on the BBQ in butter with some garlic.

 

[SandwichShortOfAPicnic]

Don't worry, I don't - I'll have you know in July 2024 I tried Asparagus for the first time after being on this earth for over 40+ years never having tried it!! Not sure what all the fuss is about to be honest, seemed to me it was just rich people showing off that they can afford one of the most expensive vegetables. I tried it different ways, but I liked it best on the BBQ in butter with some garlic.

I like asparagus but I know what you mean about the fuss.
BBQ’d with butter sounds good to me.

 

[medtran49]

Don't worry, I don't - I'll have you know in July 2024 I tried Asparagus for the first time after being on this earth for over 40+ years never having tried it!! Not sure what all the fuss is about to be honest, seemed to me it was just rich people showing off that they can afford one of the most expensive vegetables. I tried it different ways, but I liked it best on the BBQ in butter with some garlic.

I like to grill it with S&P and EVOO, then wrap 2 to 4 stalks, depending on how thick/thin stalks are, in very thinly sliced prosciutto, dress with a bit of kemon juice or white balsamic, EVOO, S&P.

 

[JAS_OH1]

I like to grill it with S&P and EVOO, then wrap 2 to 4 stalks, depending on how thick/thin stalks are, in very thinly sliced prosciutto, dress with a bit of kemon juice or white balsamic, EVOO, S&P.

I love proscuitto wrapped asparagus! I like to take several very thin spears and wrap them in the proscuitto, bake them in the oven on parchment paper or foil with red and yellow pepper and red onion slivers, then top them with goat cheese, mozzarella, and diced tomatoes (finish in oven for 5 minutes to melt the cheese). Yum.

 

[blades]

I love proscuitto wrapped asparagus! I like to take several very thin spears and wrap them in the proscuitto, bake them in the oven on parchment paper or foil with red and yellow pepper and red onion slivers, then top them with goat cheese, mozzarella, and diced tomatoes (finish in oven for 5 minutes to melt the cheese). Yum.

Asparagus screams out for hollandaise sauce. Really.

 

[Morning Glory]

Asparagus screams out for hollandaise sauce. Really.

I agree. Asparagus is a delicate vegetable. Subtle tastes are better with it.

 

[Morning Glory]

...in fact I love asparagus so much that I can't bear to see it crucified by grilling it. In the UK there is an asparagus season and if you can get fresh UK asparagus then, it's a delight. Rest of the year it's imported from all over the place and not as good.

I microwave it in a little water for a few minutes until the stems are tender and its a bright green. It's similar to steaming it and preserves the subtle flavour. I will add some photos...

 

[SandwichShortOfAPicnic]

...in fact I love asparagus so much that I can't bear to see it crucified by grilling it. In the UK there is an asparagus season and if you can get fresh UK asparagus then, it's a delight. Rest of the year it's imported from all over the place and not as good.

I microwave it in a little water for a few minutes until the stems are tender and its a bright green. It's similar to steaming it and preserves the subtle flavour. I will add some photos...

My microwave is a flatbed so it’s fantastic for fitting big dishes in BUT the lack of a turntable means it has hotspots so microwaving asparagus is a no go for me

I boil it but only very very briefly hovering over it with a fork, prodding it with a maniacal glint in my eye because I can’t abide it overcooked
I’ll eat it overcooked but I weep as I do because it’s a travesty to overcook asparagus, totally changes the taste.

 

[Morning Glory]

My microwave is a flatbed so it’s fantastic for fitting big dishes in BUT the lack of a turntable means it has hotspots so microwaving asparagus is a no go for me

I boil it but only very very briefly hovering over it with a fork, prodding it with a maniacal glint in my eye because I can’t abide it overcooked
I’ll eat it overcooked but I weep as I do because it’s a travesty to overcook asparagus, totally changes the taste.

Not sure what you mean by flatbed microwave...

Agree about overcooking.

 

[CookieMonster]

diverting a bit . . .

home grown/home garden asparagus is a spring treat. way back when . . . you were right tired of eating cold cellar months old stuff . . .
asparagus is a seasonal thing. today (Oct) bought a bunch 'product of Peru' - it's tasty. it does not hold a candle/mere flicker to 'real home garden' asparagus.

garden peas, garden lima beans, garden carrots, garden fresh potatoes . . super stuff.

 

[JAS_OH1]

Asparagus screams out for hollandaise sauce. Really.

After 50+ years of asparagus and hollandaise sauce I got a little bored. I still like it (as a side dish of course), but the prosciutto wrapped asparagus dish I make is an entire meal that I may or may not serve bread with. Comes together easily and is quite delicious. Sometimes I add toasted pine nuts to finish.

 

[JAS_OH1]

My microwave is a flatbed so it’s fantastic for fitting big dishes in BUT the lack of a turntable means it has hotspots so microwaving asparagus is a no go for me

I boil it but only very very briefly hovering over it with a fork, prodding it with a maniacal glint in my eye because I can’t abide it overcooked
I’ll eat it overcooked but I weep as I do because it’s a travesty to overcook asparagus, totally changes the taste.

Sometimes I just wash the spears (I like very thin asparagus) and sautee in butter with a little salt for about 1 minute. It stays crisp and none of the nutrients get leached out in the water. Steamed is another option.

 

[SandwichShortOfAPicnic]

Sometimes I just wash the spears (I like very thin asparagus) and sautee in butter with a little salt for about 1 minute. It stays crisp and none of the nutrients get leached out in the water. Steamed is another option.

I’m not a huge fan of steaming it because I can’t lay it all out in one layer and that means the outer spears and the inner spears get a different amount of cooking.
Sautéd in butter I do and like.

I’m not concerned about losing nutrients from it, it’s in the boiling water for only 2 minutes and it’s heat that destroys the vitamins not the water itself so the faster cooking method is my favourite.

 

[JAS_OH1]

I’m not a huge fan of steaming it because I can’t lay it all out in one layer and that means the outer spears and the inner spears get a different amount of cooking.
Sautéd in butter I do and like.

I’m not concerned about losing nutrients from it, it’s in the boiling water for only 2 minutes and it’s heat that destroys the vitamins not the water itself so the faster cooking method is my favourite.

I understand that the heat does destroy nutrients, but no one can convince me (when I see the water develop a slight greenish tint) that vegetables don't lose nutrients into the liquid when boiled.

 

[medtran49]

I microwave asparagus by laying out some really damp paper towels, then laying half of it with the tips in the middle of the paper towels, then the other half the opposite way so all the ends are in the middle, cover with more damp paper towels then microwave until just tender. The spears generally get drizzled with lemon butter and S&P.

When i grill asparagus, I do it on a grill pan on the stovetop with EVOO just until tender. The flavor is not affected in any way.

I love white asparagus but we have to go to the farmer's market when it's in season to get it.

What did you cook today (April 2021)?