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Old 03-28-2006, 01:06 PM   #1
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Your Favorite Asparagus Dish?

I developed a dislike for asparagus as a kid and have always avoided it. Could be due to the lemon jello with mushy asparagus in it that my grandmother used to make for holidays!! Anyway, was really hungry a few weeks ago and tried some (maybe steamed or roasted) asparagus spears on my plate at The Cheesecake Factory and I kind of liked them, although they were a little blah. I was wondering how all of you asparagus lovers like to prepare it?

Lori

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Old 03-28-2006, 01:14 PM   #2
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I love mine either grilled on the BBQ or roasted in the oven with Extra Virgin Olive Oil sprinkled on it and S & P. Sometimes I drizzle fresh lemon juice on it too.
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Old 03-28-2006, 01:15 PM   #3
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I'm very boring when it comes to veggies. I like them steamed no butter no lemon, no sauce.

Roasted is good too though. Make a mixture of salt, pepper, garlic and olive oil. Cut your veggie into bite size pieces and mix in the oil. Roast in oven. Yummers.
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Old 03-28-2006, 01:33 PM   #4
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Quote:
Originally Posted by lhanson
I developed a dislike for asparagus as a kid and have always avoided it. Could be due to the lemon jello with mushy asparagus in it that my grandmother used to make for holidays!!

Lori

I would hate it also!
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Old 03-28-2006, 01:41 PM   #5
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besides freshly picked, steamed, and buttered, my favourite way is here: Proscuitto Wrapped Asparagus
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Old 03-28-2006, 01:41 PM   #6
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I used to hate asparagus too. When mom made it she always cooked it to death. They lost the bright green color and became mush. I like mine cooked, but crisp.

I make them all different ways and love them each way. Sometimes I just steam them and add a little salt or sometimes some olive oil as well. Sometimes I marinate them with other veggies in whatever things I have laying around (olive oil, peanut oil, fish sauce, oyster sauce, garlic, ginger, etc.) and grill them. Crewsk posted a recipe on here a while ago. I don't remember what was in them, but I think butter and lemon and it was delicious. I even like eating them raw.
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Old 03-28-2006, 01:58 PM   #7
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Asparagus in Stir Fry

Although there aren't any vegetables that I absolutely won't eat, asparagus has never been high on my list of favorites unless it's covered with hollandaise sauce alongside a nice piece of salmon.

That said, however, I couldn't resist buying a big fresh-looking bunch of it on sale, & developed the following Asian stir-fry dish that is now a staunch favorite around here:

Chicken Asparagus with Oyster/Black Bean Sauce

2 boneless skinless chicken breast pieces (about a pound or so), sliced & cut into bitesized pieces
1 bunch fresh asparagus (about a pound or so), tough ends trimmed & cut into 2" pieces
2 stalks of Bok Choy, ends trimmed, cut into 1" pieces
2" piece of fresh Ginger, peeled & minced
3 large or 6 small cloves of garlic, peeled & chopped
3 tablespoons Chinese salted/preserved/fermented black beans
2 tablespoons oyster sauce
3 tablespoons dry sherry
1 teaspoon oriental chile paste/sauce
8 fresh shitake mushrooms, stemmed & quartered
3 tablespoons or so Peanut or vegetable oil for stirfrying
Cooked Jasmine Rice for serving.


Soak salted preserved beans in hot tap water to cover & let sit for 15 minutes. Drain beans, add garlic, & mash together with a fork to make a rough paste. Add sherry, oyster sauce, & chile paste & stir.

Bring a pot of water large enough to hold asparagus pieces to a boil & add all asparagus pieces except for the tips. Boil for 2 minutes, then add tips & boil for another minute. Drain.

Make rice according to package directions & set aside.

Heat wok (or large frying/saute pan) until drop of water sizzles. Add oil & swirl.
Add Bok Choy & ginger & stirfry for 1 minute. Add chicken pieces & continue stirfrying until chicken is just about cooked thru. Add mushrooms & stirfry for another minute. Add blanched asparagus & bean paste mixture & stir for another minute. (If there isn't enough moisture in the pan, you can add a splash or 2 of water or chicken broth.)

Serve over Jasmine Rice.
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Old 03-28-2006, 02:08 PM   #8
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Here is Crewsk's Recipe.
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Old 03-28-2006, 02:34 PM   #9
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I like it grilled to get a few bar marks on it with a knob of anchovy and parsley (and a touch of garlic) butter over it.
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Old 03-28-2006, 03:01 PM   #10
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lighly peel the butt end, roll in olive oil and season, add a littl eminced garlic, roast until hot and just lightly browned (20 min, shake pan every 5 or so) toss on a 1/4 tsp o fherb de provence and shake pan again to meld flavors, serve.

or lightly steam and serve with chipotle mayo dipping sauce! wow!
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