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I love it. But I prefer the tips to the stringy stalks. No matter how much of the bottom of the stalks I cut off, it the stems still seem stringy to me. I like mine steamed the covered in butter and salt with crispy bits of bacon on top.
Don't cut the ends off. Hold the stalk by the thick end in one hand and in the middle with the other and snap off the thick end. What's left should be all good.
Don't cut the ends off. Hold the stalk by the thick end in one hand and in the middle with the other and snap off the thick end. What's left should be all good.
I peel the bottom part and then cut off the ends. I use a somewhat dull knife and start slicing the asparagus from the bottom. When it becomes softer to cut, then that part is tender.
Choose really thick stalks for grilling and thinner ones for steaming.
I like it steamed, but even better if it's grilled or sauteed with a bit of olive oil and a couple drops of sesame oil in my black iron skillet.
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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.
My DH and I love asparagus. I roast it in the oven with olive oil, salt and pepper 20 minutes on 4375 degrees. I have also grilled it on the BBQ and sauted it until slightly crisp and tender and put it in eggs, risotto and salads. It makes DH's pee stink too LOL
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