Buying Aspargus is a problem for me (ingredient, tomatoes, glass)
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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.
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.
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..
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!
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.
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.
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.
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.
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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