Asparagus

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This is one of those foods you either really enjoy or don’t even want to put a piece in your mouth! But I happen to really like it and have an abundant supply of it this year! Normally, we just steam it and put a little pepper, tad of salt and a pat of butter on the bowl full. Delicious!

But….I am hoping that there are some other simple but delicious ways to fix this veggie! Anyone have a favorite to share?

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Very Simple: Put in a shallow dish, a bit of butter on top, cover with Glad-Wrap or, better still, a Splak, and microwave it on sensor-reheat.

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Very Simple: Put in a shallow dish, a bit of butter on top, cover with Glad-Wrap or, better still, a Splak, and microwave it on sensor-reheat.

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Drive to Chinese restaurant, order Asparagus Chicken with Black Bean Sauce, and hope they don’t over or under cook it.

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Drive to Chinese restaurant, order Asparagus Chicken with Black Bean Sauce, and hope they don’t over or under cook it.

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Some very simple variations:

Sprinkle finely chopped hard boiled egg over the asparagus.
Replace the pat of butter by a mild mustard sauce (say, 1/4 cup yoghurt with 2 tsp mustard, pepper to taste, some minced dill and/or chives)
Wrap a slice of ham or smoked salmon around the asparagus spears.

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I’m addicted too. I picked this one up from my ex-wife (sure am gonna miss her – cooking that is). I actually bought an asparagus steamer (cooks with the stems in the water, but the tops just in steam) that gives excellent results, and beautiful color. I use a peeler to remove some of the outer layer of stalk so the whole thing can be eaten.
Steam to prefered doneness, place on platter.
Drizzle extra-virgin olive oil and balsamic vinegar.
Dollop with mayo/dejon mixture (or hollondaise)

Edit: never mind, I’m going with Hans suggestion (soon as I sell my car to buy the salmon )

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(Edited by skitterbug on 20-May-04 13:25. Spelling is not one of my “talents” – I even did a fast spell check of my post and still missed this word! Ah well, it is corrected now! Now back to my lunch……………)

Hi Claude! Asparagus with a tad of butter is probably my most favorite way to enjoy this veggie! I had to look up

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Also very nice dipped into a soft boiled egg (a grown up version of toast soldiers) !!

Yumm!!!!

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Also very nice dipped into a soft boiled egg (a grown up version of toast soldiers) !!

Yumm!!!!

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(Edited by skitterbug on 20-May-04 13:25. Spelling is not one of my “talents” – I even did a fast spell check of my post and still missed this word! Ah well, it is corrected now! Now back to my lunch……………)

Hi Claude! Asparagus with a tad of butter is probably my most favorite way to enjoy this veggie! I had to look up

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I love asparagus and chicken/turkey sandwiches. Just make sure the asparagus is chopped up (nothing worse than taking a bite and pulling a whole stalk to dangle down your chin). Mayo, salt & pepper – delicious!

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I love asparagus and chicken/turkey sandwiches. Just make sure the asparagus is chopped up (nothing worse than taking a bite and pulling a whole stalk to dangle down your chin). Mayo, salt & pepper – delicious!

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Preheat oven to 400 degrees F
Place 1/3 Cup Olive Oil in Roasting pan
Cut the following into bite sized pieces and place in roasting pan:
1 lb. Asparagus
2 Medium Zucchini
2 Yellow Crook Neck Squash
1 Red Bell Pepper
1 Green Bell Pepper
1 Medium Red Onion

Freshly ground black pepper to taste
Optional – 1 teaspoon Garlic Salt

Toss to coat with the oil in the pan

Place uncovered in oven

Bake for 30 min, stirring every 10 min and serve. 4 servings.

The difference between Genius and Stupidity:
A Genius knows their limits.
- Albert Einstein

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Preheat oven to 400 degrees F
Place 1/3 Cup Olive Oil in Roasting pan
Cut the following into bite sized pieces and place in roasting pan:
1 lb. Asparagus
2 Medium Zucchini
2 Yellow Crook Neck Squash
1 Red Bell Pepper
1 Green Bell Pepper
1 Medium Red Onion

Freshly ground black pepper to taste
Optional – 1 teaspoon Garlic Salt

Toss to coat with the oil in the pan

Place uncovered in oven

Bake for 30 min, stirring every 10 min and serve. 4 servings.

The difference between Genius and Stupidity:
A Genius knows their limits.
- Albert Einstein

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Chop spears (not Brittany) into 1 inch pieces and saute, in just a little olive oil or butter (careful not to burn the butter) and a clove or two of verrrry thinly sliced garlic, until warmed through, but still a bit crunchy. Quick and tasty !!

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Chop spears (not Brittany) into 1 inch pieces and saute, in just a little olive oil or butter (careful not to burn the butter) and a clove or two of verrrry thinly sliced garlic, until warmed through, but still a bit crunchy. Quick and tasty !!

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I love asparagus, especially when served cold and marinated in Italian salad dressing. Yum…

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Hi Liberty Raynes!

for the idea! Our asparagus has begun its new crop for this year! We lost about 100+ tips to a frost/freeze just about two weeks ago, but it is rebounding! It has excellent flavour and I am eager to munch on it!

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I always have a difficult time in actually making any asparagus recipes, becuase my favorite way to eat it is raw. Preparation is as simple as a quick rinse and snapping off the tough part of the stem. I find myself munching on my ingredients long before it’s time to add them to the pan!!

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Hey Samantha,
Jeez, now that you’re using that signature (the Lazarus Long quote), I’ll have to change mine! Great minds think alike, I guess… Nice to see someone still reads sci-fi classics.
Liberty

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I didn’t mean to say that the asparagus should be marinated in Italian salad dressing. Oops. What I meant was that it should be drizzled over cold, cooked asparagus, and that the longer you let it sit before eating, the better it gets.

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