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Born and raised on Asparagus, growing up in California. You are right: Asparagus is one veggie where the thin, better looking vegetables are not the best: The fat guys are tastier and often more tender.
I was raised and also taught is a few foods classes not to cut, but to break the ends off. The reason? where is snaps is where the meat gets more tender. I never thought about a vegetable peeler, will give that a try when I buy asparagus at Sam's today.
When cooking them, growing up grilling and roasting veggies was not something often done so we would put them in a skillet, with just a tad of water and salt. We would only bring them to a boil and blanch for a couple of minutes. Now, my favorite way to cook it is: either wrap in foil and stick on the grill or lay them on aluminum foil in the toaster oven: add a little O.Oil, sea salt and grated garlic. Set at about 375 degrees and bake for about 6 to 9 minutes. Top with lemon and lemon zest, never thought of parm. cheese. Probably the best veggie there is, but never buy frozen or canned.
I like to buy the fat ones. Snap off the bottoms. Now, I do one of two things, either plunge into boiling salted water for just a few minutes then drain and serve at room temperature, or cut into thirds and place in a hot pan with sizzling butter. Stir fry very briefly, then remove from heat. Either way the end result should be tender crisp.
If you cook them too long, they will always be stringy. I have not tried peeling the stems, so that might be the secret to no stringiness.
If you are a person who likes soft asparagus, then you're on your own.
One standard sized bunch of fresh asparagus
About two cups of cherry tomatoes
Your favorite salad greens
Sliced almonds
Very thinly sliced onions if you like them
You can also add fresh, crispy bacon crumbles if you like
Cut the asparagus up into one inch long pieces. Steam very lightly - you want the asparagus to be crisp. Plunge it into ice water after steaming. Sprinkle with sea salt.
Half the cherry tomatoes.
Mix all of the ingredients in a big salad bowl. Voila! My favorite dressing with this is balsamic vinaigrette.
We are going to try our hand today with grilled asparagus. Yay!
I can't deal with any asparagus purchased from stores. Too many years of tender, fresh-cut, harvested straight from an asparagus bed into my kitchen, in season. It's like a completely different substance.
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.
I'm assuming Limoncello is some boozy lemon stuff - yes please! I've never tried it or seen it but now I've gotta have it and go experiment with it. Can I enhance my lemon bars recipe with this stuff? Mm, lemon bars. Omg, I'm going ADD on this Limoncello.
Yes, it's an Italian liqueur.
Quote:
Originally Posted by Nov3
This topic is my reason for not buying.
Ya'll got some hearty taste buds if you can tolerate this veggie.
seriously, how do you get past its odor?
There is no odor BEFORE eating. Now AFTER eating is a different matter altogether!
I love fresh asparagus, the only thing worse than frozen is canned.
We roast in the oven or on the grill with a touch of olive oil and sprinkle of sea salt. I also microwave with a splash of water and sealed with a lid to steam at 70% power, time varies from 4-7 minutes depending on size/freshness. Fresh Parmesan sprinkled on when done is good. I like a bit of bite to my asparagus and not mushy.
I snap off the tough, fibery part. I read how far up the asparagus is snapped used to indicate how rich/poor people were.
My parents always grew a lot of asparagus. (I hate the stuff.)
My mother always said to eat the THICK ONES. She said that's one of those exceptions where you think the thin ones will be tender. NO. It's the THICK ONES.
I know a few people already said this, but this advice comes down through the centuries.
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