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Old 05-22-2006, 06:00 PM   #11
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It is now the English asparagus season (ours comes a couple of weeks later) - I love it just steamed or boiled and with a melted butter a 'hot' dish - or cooked, drained and cooled and then served with an hollandaise sauce. Or cooked on a ridged pan, drizzled with a little EVOO and freshly flaked parmesan cheese.
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Old 05-22-2006, 06:49 PM   #12
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I ALSO REALLY LOVE CAPITALS!!!

Oh another note, grilled or steamed asparagus (grilled is better in this case) with anchovy butter is fantastic. Just mix some softened butter with some finely chopped anchovy fillets (the fillets in oil are better for this), some crushed garlic, finely chopped parsley and some lemon juice. Mix the butter ingredients together, form into a log then place back in the fridge. After you have cooked the asparagus, place on a serving dish, put a slice or two of the butter on it and pop it under the griller for just a second.


Alternatively you could saute some eschalots, garlic, finely chopped red chilli and anchovies until the onion and garlic has softened (but not coloured) and the anchovies have melted. Throw in a bit of lemon zest as well and maybe some shaved parmesan once the asparagus and sauce have been combined.

Oh and lots and lots of black pepper for each of the above.
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Old 05-22-2006, 07:05 PM   #13
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Quote:
Originally Posted by Haggis
I ALSO REALLY LOVE CAPITALS!!!
Not to mention large & COLORFUL fonts.
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Old 05-22-2006, 07:40 PM   #14
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AND DON'T FORGET THE BIG HEADS

http://www.discusscooking.com/forums...1&d=1148341131

ahhh phooey, what am I doing wrong?
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Old 05-22-2006, 07:54 PM   #15
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We have a nice asparagus patch, which we just quit picking May 15th. We got about 6 weeks out of it.
I put a couple tablespoons each of butter and olive oil into a sautee pan. Add the prepared (as mentioned above) asparagus, and sautee for a few minutes. Salt & pepper well, squeeze fresh lemon juice over the top, reduce heat, cover, and let steam to desired tenderness.
We like this better than any other method we've tried.

Asparagus tips are great in any Alfredo. When I'm fixing that, I just toss them in with the pasta for the last minute or so of cooking.

You can save the tough stems in a bag in the freezer for cream of asparagus soup later.
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Old 05-23-2006, 10:29 AM   #16
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we had asparagus yesterday and it was delicous...
I don't need much with it, just cook it with some salt, sugar and butter and serve with melted butter..
this could be all for me...
but we had some potatoes with it and Frank his Sauce hollandaise...
You can also serve it with ham... or make a gratin.. or.. or... or...
sooooo much is possible...

have a german Recipesite with lots of ideas...
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Old 05-23-2006, 01:43 PM   #17
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Quote:
Originally Posted by Constance
We have a nice asparagus patch, which we just quit picking May 15th. We got about 6 weeks out of it.
I put a couple tablespoons each of butter and olive oil into a sautee pan. Add the prepared (as mentioned above) asparagus, and sautee for a few minutes. Salt & pepper well, squeeze fresh lemon juice over the top, reduce heat, cover, and let steam to desired tenderness.
We like this better than any other method we've tried.

Asparagus tips are great in any Alfredo. When I'm fixing that, I just toss them in with the pasta for the last minute or so of cooking.

You can save the tough stems in a bag in the freezer for cream of asparagus soup later.
Lucky you, Constance to have fresh 'sparagus. I agree they're great in a fet alfredo dish. Thanks for the tip on freezing the tough stems for soup. Love cream of 'sparagus soup or tossed in a salad.

Have lotsa 'sparaus recipes, if you're interested after you give it a try.
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Old 05-23-2006, 01:46 PM   #18
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Originally Posted by gym30
If you want my Asparagus Mousse sauce hollandaise recipe: take a look

For 4 persons

- 1 kg of green asparaguses
- 4 tablespoons fresh cream
- 4 eggs
- Salt and pepper

Sauce hollandaise :
- 60 g butter
- 1 egg yolk
- 1 lemon
- ½ teaspoon vinegar
- Salt and white pepper

Prepare asparagus :
- Break ends
- Peel them

Place asparagus in boiling water and cook 10 to 15 min according to their size.
Preheat the oven at 180°C for 15 min with a bain-marie.

Drain asparaguses.

Cut asparagus tips and mix feet.
Filter asparagus puree.

Add fresh cream.
Add eggs, salt and pepper and distribute in ramequins.

Charge with middle height with the bain-marie at 180°C during 25 min. (ensure that it is well cooked by inserting the blade of a knife, it must itself arise clear, if not give to cook a little longer.).
Prepare sauce :
- pour egg yolk in a pan with 1 tablespoon of water, vinegar, salt and pepper. Prepare a bain-marie.
- stir until the sauce thickens, add little cold pieces of butter, out of bain-marie, sprinkle with a little of lemon juice while continuing to mix.
Welcome to DC, gym.
The asparagus mousse & Hollandaise has peeked my curiosity. Will save this one to give it a try. Perhaps good with fish/salmon? Question re - mix the feet? Thank you.
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Old 05-23-2006, 04:59 PM   #19
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Quote:
Originally Posted by mish
Welcome to DC, gym.
The asparagus mousse & Hollandaise has peeked my curiosity. Will save this one to give it a try. Perhaps good with fish/salmon? Question re - mix the feet? Thank you.
With Fish/salmon. it is a great idea. What do you mean by re-mix the feet?
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Old 05-23-2006, 08:32 PM   #20
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Place asparagus in boiling water and cook 10 to 15 min according to their size.
This seems like a fairly excessive length of time to cook asparagus.

In a dish such as the mousse I would be far more inclined to steam the asparagus, preserving as much flavour and colour as possible. Boiling for that length of time (or really any length of time) will cause a lot more flavour and colour loss than steaming.
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