Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
For many years my immature taste buds were disgusted at the thought, but then years later, I ate asparagus with sesame seeds and oil. This dish turned out to be a great side order. Ever since I eat asparagus without blinking an eye.
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.
Try this and it won't be stringy..
Snap off the bottom and snap each spear in half or thirds. Rinse in cold water and set aside. Put 1-2T of butter in a saute pan and let it get hot and bubbly. Plop in the damp asparagus and a little salt, and stir it a few times in the hot butter. It should not brown. After about a minute or two, the moisture will have cooked away. Now turn off the heat and let the asparagus rest. At this point, the asparagus will still be very firm, but after resting for 15 mins or so it will be tender crisp and never stringy. You can make it way ahead if you want, and just warm it up before serving.
i had a weird incident one night at a restaurant. it is a restaurant/bar and by the time i was done with dinner there was a lot of bar people drinking. so i have a dinner that included some asparagus on the side. i later went to the restroom and a drunk guy was using the urinal next to me. suddenly he yells out "did you eat asparagus?" i would normally just figure he was a drunk idiot, but he was right, i did eat asparagus. my wife thinks he just got lucky, i dont know.
No doubt about it LOVE asparagus big time. My favorite is taking it and snapping off the tops where they will (leaves the best part automatically), then saute in butter just for a but until cooked slightly but still retaining some firmness. Add some garlic to the mix and you're in heaven.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,036,872 times
Reputation: 28903
I love it.
Like the previous poster, I snap off the tops wherever they naturally break, put them on a foil-covered broiler tray in the toaster oven, sprayed with a bit of olive oil, and broil them until they start giving off a nutty aroma. That means they're ready for eatin'.
Oh I don't understand how anyone wouldn't like asparagus. It is one of my favorite vegetables to eat. Maybe I'll cook some tonight
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
