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Old 07-04-2016, 08:11 AM
 
24,541 posts, read 18,124,000 times
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Quote:
Originally Posted by Larry Caldwell View Post
Exactly. This thread makes me wonder where people are buying asparagus with tough parts. They need to find a store with decent produce, or just plant a few corms for themselves. One of my delights is to graze through the orchard in the spring, picking asparagus and eating it raw.
Yep. My asparagus problem is the fresh picked stuff never manages to make it home.

I really need to get my act together and create a raised asparagus bed this fall so I can get some crowns planted next spring.
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Old 07-04-2016, 08:57 AM
 
Location: Germany
1,143 posts, read 999,192 times
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https://www.youtube.com/watch?v=qPa1TuulRRk
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Old 07-04-2016, 12:06 PM
 
Location: Mid-Atlantic
32,849 posts, read 36,161,804 times
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Quote:
Originally Posted by Larry Caldwell View Post
Exactly. This thread makes me wonder where people are buying asparagus with tough parts. They need to find a store with decent produce, or just plant a few corms for themselves. One of my delights is to graze through the orchard in the spring, picking asparagus and eating it raw.
In the northeast at Christmas. That asparagus comes from far away. The longer it's stored, the woodier it gets.
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Old 07-04-2016, 12:19 PM
 
Location: Austin
15,596 posts, read 10,340,827 times
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A real cook, I'm not!, once told me to hold the asparagus on both ends and bend it until it snaps when raw. Where the stalk breaks is the place the rest of the bunch should be cut to get rid of the tough ends. The technique works.

I steam them until they are tender but still firm. Garnish with salt. Asparagus is to be eaten with your fingers, not knife and fork unless there is a sauce!

Last edited by texan2yankee; 07-04-2016 at 01:11 PM..
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Old 07-04-2016, 01:02 PM
 
Location: Mid-Atlantic
32,849 posts, read 36,161,804 times
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Quote:
Originally Posted by texan2yankee View Post
A real cook, I'm not!, once told me to hold the asparagus on both ends and bend it until it snaps. Where the stalk breaks is the place the rest of the bunch should be cut to get rid of the tough ends. The technique works.

I steam them until they are tender but still firm. Garnish with salt. Asparagus is to be eat with your fingers, not knife and fork!
Asparagus tongs. Everybody has those, right?

http://www.sterlingflatwarefashions....ragusIndiv.jpg

I don't hold the stalk at either end and snap. They break anywhere and everywhere.
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Old 07-04-2016, 01:21 PM
 
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I use asparagus two ways.

One is on top of quiche in star burst pattern...cut off all but top 2 -3 inches. Place points out on top of uncooked quiche along edge of pie plate...tip not touching outer crust. My quiches are usually made with left over shrimp or crab and Swiss jarlsberg with touch of nutmeg in eggs& cream. I have also put asparagus on top of more plebian spinach ham cheese quiche.

Second & most favorite way is under broiler. I cut off bottom unless anything tough is gone...cookie sheet, rinsed asparagus, lots of peeled garlic cloves, olive oil zigzag gedanken over top and plenty of fresh ground sea salt on top. Watch carefully. Broil until edges start to brown, flip over and do other side.
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Old 07-04-2016, 01:48 PM
 
Location: Bella Vista, Ark
77,772 posts, read 104,447,648 times
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Quote:
Originally Posted by texan2yankee View Post
A real cook, I'm not!, once told me to hold the asparagus on both ends and bend it until it snaps when raw. Where the stalk breaks is the place the rest of the bunch should be cut to get rid of the tough ends. The technique works.

I steam them until they are tender but still firm. Garnish with salt. Asparagus is to be eaten with your fingers, not knife and fork unless there is a sauce!
Yes, ideally what you were told about snapping asparagus is correct, but I choose to hold it a little further down than the very end because you can still get a tender piece and not have it snap so far that you lose 1/2 the asparagus.
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Old 07-04-2016, 05:56 PM
 
Location: Mid-Atlantic
32,849 posts, read 36,161,804 times
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Quote:
Originally Posted by nmnita View Post
Yes, ideally what you were told about snapping asparagus is correct, but I choose to hold it a little further down than the very end because you can still get a tender piece and not have it snap so far that you lose 1/2 the asparagus.
When I used to snap, I'd start at the bottom and move up a bit at a time.
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Old 07-04-2016, 07:02 PM
 
Location: Anchorage, KY
242 posts, read 401,533 times
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The 1st thing you need to consider when buying asparagus is the size of the stalks. You want to buy is to that are on the smaller side, many stores only carry huge ones. Once about the size of a #2 pencil or a little larger are the best. Then "Do Not Overcook Them"! Also don't ever boil them in water, either steam them, sauté them in butter/olive oil, grill them or possibly broil them.
 
The stalks should still be firm after cooking, if they start to get mushy at all they are way overcooked. Frozen asparagus is also nasty and doesn't taste anywhere near as good as fresh asparagus does and I'm not even going to mention canned asparagus.
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Old 07-04-2016, 09:00 PM
 
Location: Mid-Atlantic
32,849 posts, read 36,161,804 times
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Quote:
Originally Posted by Msradell View Post
The 1st thing you need to consider when buying asparagus is the size of the stalks. You want to buy is to that are on the smaller side, many stores only carry huge ones. Once about the size of a #2 pencil or a little larger are the best. Then "Do Not Overcook Them"! Also don't ever boil them in water, either steam them, sauté them in butter/olive oil, grill them or possibly broil them.
 
The stalks should still be firm after cooking, if they start to get mushy at all they are way overcooked. Frozen asparagus is also nasty and doesn't taste anywhere near as good as fresh asparagus does and I'm not even going to mention canned asparagus.
I like the fat stalks. I will never again eat frozen asparagus. Did it once. Canned asparagus shouldn't exist. My mother served canned asparagus.
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