Cookaholics Bulletin Board

We've been enjoying good asparagus again.

Usually I just peel the bottom and braise in a little water, then finish with S&P, oo, and maybe grated parm or lemon zest.

What other ideas are out there to use asparagus?

EB,
Nothing exotic here. Roll in a little olive oil, maybe garlic, salt/pepper. Grill, throw back on plate, roll around. Adjust seasonings and serve. Now, I will say that when my Dad brings me the little small stalks, those I snack on while cooking. Man, it's great. I will have some this year, after Rod killed the last batch, my sweetie pie Dad brought some new mature(I think he said 2 year or 3 year plants), so I got probably 30ish plants. Goooo Dad. I'd love to hear how everyone here enjoys it.

crystal,

Is your dad for rent?

I peel the bottoms, cook in boiling water until just barely tender, drain, butter, S&P and sometimes add a little parm. I'm very fussy about my asparagus. Can't stand the stuff they sell all winter long grown God knows where. I don't think it tastes good at all. I wait for the locally grown at our markets and then I feast. I've been known to serve it every day for a week. When it's gone, it's gone and I wait another year.

My nephew wraps a small bundle of 3-4 stems in bacon, ham or whatever and then brushes with olive oil and roasts. It's pretty good but I have to say I prefer my plain old fashioned way.

There used to be a Belgian settlement in KC and they had a couple of acres (so it seemed) of asparagus. When they moved on, people used to turn it into a pick your own. I made many trips there with my dad. Now it's under the interstate highway. What a loss!

fitzie

I like steamed asparagus w/a bit of Dijon mustard

Steamed with a poached egg is a favorite around here. From smaller ones, I often broil with olive oil, S&P.

I like the roasted one Nancy likes (Cooking Light recipe). To date my all time favorite asparagus recipe.

I also was watching Jamie Oliver (we need a heart emoticon) and he said to grill asparagus without oil to release more of their natural nutty flavor (he said flavour though as he is a Brit). Well I tried it and, bless his cotton socks, he was right. I just stuck them on the grill pan dry (I think that was the last time I used it before it exploded) and then tossed them with some olive oil and salt.

I also like to steam it al dente and then put some parm on it and stick it quickly under the broiler. I also make a pasta salad that has asparagus and artichoke hearts that is very good. Oh and one with new potatoes, thyme and lemon peel. I also like it with poached eggs.

I really think asparagus is the Jamie Oliver of the vegetable world. Makes me sad that my husband can't appreciate it because of the pee thing.

Mary

I like then roasted (toss in olive oil and S&P) and I grill them in the summer.
Sometimes I make a lemon/butter sauce. I squeeze the juice of 1 or 2 lemons (depending on how much I want to make) and reduce the juice by half then I add either a half stick or whole stick of butter and let it melt then season with S&P...it works on any veggie, but I like it best on asparagus or brocolli.

ilene

CI has the best recipe for pan-roasted asparagus. try it at least once...