"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 01-23-2006, 03:31 PM   #11
Executive Chef
 
kimbaby's Avatar
 
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
Send a message via MSN to kimbaby Send a message via Yahoo to kimbaby
yummy... I never knew there was so many way to fix asparagus :)
__________________

__________________
LEO'S WEBSITE:
http://www.leomw.zoomshare.com/
kimbaby is offline   Reply With Quote
Old 01-23-2006, 04:08 PM   #12
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Baking them is something we learned fairly recently and we love them that way.

Take some EVOO, put in a frying pan with thinly sliced garlic (OK, we think they shaved it with a single edged razor blade in Goodfellas, but you don't have to go that crazy. Or maybe you do. Have never tried it.) Then heat.

When the garlic has infused its flavor, filter or remove it.

Add the EVOO to a baking pan, add the spears which you have removed the bottoms from, and bake at, oh, 350 degrees until they look done.

Then transfer to a plate, sprinkle with real grated Parmigiano Reggiano.

Just one of the many ways we like asparagus. And it is very tasty, at least we like it.
__________________

__________________
auntdot is offline   Reply With Quote
Old 01-23-2006, 05:11 PM   #13
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Simply roasting asparagus is good too.

Just chop the asparagus into 1- 1.5-inch pieces. Drizzle with olive oil and add a generous dash of sea salt. Bake for about 15 minutes at 450 degrees. Give them a stir about halfway through.

You can add a handful of pine nuts for added flavor and crunch too. Just keep a close eye on them and stir a couple times to ensure they don't get too browned.

Squeeze a bit of fresh lemon juice over the top and mmmmmm! enjoy.


Z
__________________
Zereh is offline   Reply With Quote
Old 01-23-2006, 05:24 PM   #14
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Kimbaby,
It's good that you came up with this question cause I've been wanting to cook up more asparagus and was in need of recipes.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 01-23-2006, 06:13 PM   #15
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Zereh, the pine nuts are a very nice twist. I'll try that with my next supply.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 01-25-2006, 07:11 AM   #16
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
One of my husband's favourite ways to eat asparagus.

Best if you ensure that each stem is roughly the same length! Blanch asparagus for about 3 minutes in rapidly boiling water. Drain and blot. Take two or three stems of asparagus. Wrap in proscuitto or other parma-style ham or Seranno, all the way up to the seedy bit. Have a grill pan ready (I use the largest of my le creuset 'ridged' pans) with a tiny amount of olive oil. Sear the bundles two or three at a time. In the meantime, poach an egg per person. When the ham is crispy, remove from pan. Serve the softly poached egg on the bundles.
__________________
Ishbel is offline   Reply With Quote
Old 01-25-2006, 08:28 AM   #17
Executive Chef
 
kimbaby's Avatar
 
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
Send a message via MSN to kimbaby Send a message via Yahoo to kimbaby
Quote:
Originally Posted by Dina
Kimbaby,
It's good that you came up with this question cause I've been wanting to cook up more asparagus and was in need of recipes.
no problem, I get bored easy, and I really do like to learn different ideas ,ect...
__________________
LEO'S WEBSITE:
http://www.leomw.zoomshare.com/
kimbaby is offline   Reply With Quote
Old 01-25-2006, 09:14 AM   #18
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
roasted peeled with evoo and garlic...about 15/20 min depends on size, sprinkle fresh herbs serve!
grilled is awesome! a little evoo and maybe a brush of balsamic vinegar at the end.
get an asparagus steamer...the concept goes backl to ancient Rome and the chef Apicius...stand the ends in the boiling water and let the tips steam gently! serve with lemon butter
roast with anchovies and capers, finish with fresh herbs
add to an alfredo over pasta! (sliced on the bias) or to a paella
great on a fresh vegie pizza with slices of tomato, basil and cheese.
add leftovers to a salad
make a quiche with asparagus.
__________________
Robo410 is offline   Reply With Quote
Old 01-25-2006, 10:58 AM   #19
Executive Chef
 
kimbaby's Avatar
 
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
Send a message via MSN to kimbaby Send a message via Yahoo to kimbaby
quiche mmm good idea!
__________________
LEO'S WEBSITE:
http://www.leomw.zoomshare.com/
kimbaby is offline   Reply With Quote
Old 01-25-2006, 12:09 PM   #20
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
My favorite way to eat asparagus is crunching the tender little tips right out of the garden.
My second favorite way is to saute them for a few minutes in a little olive oil and diced garlic, then squeeze a little fresh lemon juice on top, reduce the heat and cover. Let it steam until tender and season with salt and pepper.

Here's another good recipe:

Asparagus Crab Meat Casserole

2 Tbsp. butter or margarine
2 Tbsp. flour
1 2/3 cups milk
1/4 cup grated cheddar cheese
1/4 cup grated Swiss
1 tsp. salt
1/8 tsp. pepper
24 cooked asparagus spears
1 lb. Crab Meat
Grated Parmesan cheese

Melt butter in saucepan and stir in flour. Gradually add milk and stir
until thick and smooth. Add cheddar and Swiss and stir until melted. Add
seasonings. Place asparagus in 2 quart casserole. Place Crab Meat over
top then cover with cheese sauce. Sprinkle with Parmesan, then bake at
375 F for about 30 minutes. Serve over rice or noodles. 8 servings.

I use noodles, and add a small jar of sliced or chopped pimentoes.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.