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First you enjoy them raw... straight from the garden (as dips, roast beef wrapped as Appetizers, in salads etc..) then you cook those you did not use after the "raw" state (in pasta dish, sauted w/ oyster sauce, pickled or as in marinated salads "korean method my fav.", grilled, add to soups... etc.)... I love me Asparagus!
It is that time of year when Asparagus starts to raise its head and then gets harvested.
Me, I have seen some good prices for it grown in Mexico; about .97 cents/lb.
Although the heads are small the flavor is good.
Having lived in Wa. state for years I used to get it right out of the field's on the East side while duck hunting
Anyway; I love the stuff and cook it in a variety of dishes: Oriental stir fry, steamed, or just stir fry with some garlic and seaseme oil.
Wonder just how many folks like it.
HW...looking forward to Srping
We eat it year around, but you are right, it becomes readily available and pretty cheap starting in March. We have it a couple times a week. Our favorite way is roasted for a few minutes with olive oil, garlic and sea salt: just a little, spread over the top. Yum, yum. I know some people can't stand it, but we are not among them.
Location: somewhere between Lk. Michigan & Lk. Huron
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Yum, love Asparagus, never had white asparagus, & only recently seen them in a grocery ad, have to try 'em. I stove top boil mine, serve with butter for flavoring, & oh somebody, mentioned bacon pieces on too, have to try that sometime as well. Love them in casserole dishes as well. Oh gosh now I'm drooling it is so mouth watering just thinking about it. Fresh White Asparagus is going on my grocery list.
Add me to the asparagus lovers list. Had it for dinner last night for our Valentine's supper - grilled steak and shrinp and big fat asparagus. I usually cook it on top of the stove -steamed but I also like it grilled and hubby does a nice proscuiotto wrapped and baked in the oven version.
Oooo oooo oooo!! I made that once! I forgot about that! Wasn't there something else on it though??? I can't remember...How does he do it?
I loathe the canned variety though, always stringy, and over-soft and it has a strange odour.
Quote:
Originally Posted by JustJulia
Canned asparagus is one of the grossest things in the store. Why why WHY do people even like that dull grey-green mush? :shudder:
Why is that? Okay, so they boil it to death. I get that part. But I don't understand the odor. Surely they could find some natural preservative for it. I'm lucky, because we have a farmer's market smack dab in the middle of the city, so I can get fresh asparagus 6 days a week (they're closed on Mondays).
Loathing canned...
Mircea
Quote:
Originally Posted by Praline
Thanks for the information and the recipe! I'm going to try it this weekend and see if my family enjoys it.
No problem. For anything green and leafy, throw in some lemon juice when you boil, it helps keep the color, especially for broccoli. I use a little basket for boiling and can go straight to ice-water to stop it from cooking (when I'm in the mood). You don't have to do that (but you should -- I won't tell if you won't tell).
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