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Old 01-23-2006, 11:44 AM   #1
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I love asparagus in butter,but only the tips, the bottoms tend to be tough,any recipes out there with asparagus?


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Old 01-23-2006, 12:03 PM   #2
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This one's really yummy!
Asparagus Chicken

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Old 01-23-2006, 12:04 PM   #3
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If you hold the speak in both hands and bend it, it usually breaks off in about the place where it gets tough.

After that, peel it from the tip down and it won't be as tough and you won;t waste as much.
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Old 01-23-2006, 12:06 PM   #4
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There's a lot of good stuff in the stalks of the asparagus. The toughness is all in the outer layer of the stalks.

Try this. Trim 1" off the bottoms of the asparagus stalks. Using a vegetable peeler, remove the outer, darker green layer from the stalks leaving the lighter colored stalk, (about half the remaining length) then cook as usual.
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Old 01-23-2006, 12:09 PM   #5
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Here's a couple pasta & asparagus recipes

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Old 01-23-2006, 12:13 PM   #6
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Asparagus soup

If you think the ends are too tough, this soup is a nice way of still using them.

1 pound white asparagus
1 litre light chicken or vegetable stock
2 tbs butter
4 tbs flour
1 cup liquid cream
salt & pepper
a little white wine

Peel the asparagus from the head down and break off the woody end. Cut in inch long pieces and bring to a boil in the stock for 25 minutes. Keep the heads separately and cook for the last 15 minutes. Take out the pieces and set aside.
Make a roux in a different pot by melting the butter and stirring in the flour. Stir for a minute. Add the stock little by little, stir well and bring to a soft boil. Turn the heat low and add the cream, wine, pepper and nutmeg. Taste for extra salt.
Return the asparagus pieces and reheat. Make sure it doesn't boil anymore.
Yummy served with little strips smoked salmon.

If you prefer green asparagus, you can also make a nice omelette with small pieces cooked potato and a little onion.

Hope you like it
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Old 01-23-2006, 12:43 PM   #7
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Here's one I love and have made over and over again:

Roasted Asparagus with warm lemon dressing
1 1/2 lb asparagus,woody stems snapped off.
2 tbsp olive oil
1/4 tsp each salt and pepper

1/4 c each fresh lemon juice and minced shallots
1 tbsp whole grain mustard
1/4 tsp each salt and pepper
1/3 c olive oil
2 hard cooked eggs,finely chopped

heat oven to 400f.

Place asparagus on a rimmed baking sheet, drizzle with oilive oil and sprinkle with salt and pepper. Toss to coat evenly, spread in one layer.Roast 14-18 minutes, depending on thickness, until tips are lightly browned.

Meanwhile, make dressing: whisk all ingredients except oil in a small bowl.Slowly whisk in oil to blend.

Arrange asparagus on a platter, drizzle with dressing and garnish with eggs.

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Old 01-23-2006, 12:53 PM   #8
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If you want to go all out, asparagus is divine on a white sauced or plain crusted pizza. Add a little red onion, some fresh mozza or even feta and drizzle with good quality olive oil.

Baby asparagus is usually very tender if you can find it in the spring, the whole thing (stalks and tips) are usually tender enough to eat whole. They are fabulous with bechamel sauce and/or a mountain of fluffy scrambled eggs.

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Old 01-23-2006, 01:03 PM   #9
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I've never seen white asparagus here. When I went to Europe it was available - we ate it several times.
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Old 01-23-2006, 01:31 PM   #10
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I like to take some evoo, oyster sauce, soy sauce, fish sauce, sesame oil (I know I am forgetting some things in here as I have not made this since the summer) and pour into a zip lock bag. All the asparagus (and other veggies like squash and zucchini) and let marinade for a while, then grill till they get some nice grill marks.

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