"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-13-2020, 05:34 PM   #21
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 747
This is for ASPARAGUS lovers!!!!!!!

Just received my April issue of Food Network Mag.

Inside, they have an article on Asparagus with 18 NEW RECIPES.

Don't know if they are posted on their site yet, but I figured it might be worth a look for those that don't have or won't buy the mag.
__________________

cookieee is offline   Reply With Quote
Old 03-13-2020, 07:10 PM   #22
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,191
Thanks for all the feedback folks!


The darlings were $1.00 lb at the store today!!!


I'm going to be doing this yummy sounding dish very soon, probably in my handy dandy individual casseroles.

Creamy Chicken & Asparagus Casserole | Cozy Country Living
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-13-2020, 10:04 PM   #23
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 5,034
Quote:
Originally Posted by Kayelle View Post
Thanks for all the feedback folks!


The darlings were $1.00 lb at the store today!!!


I'm going to be doing this yummy sounding dish very soon, probably in my handy dandy individual casseroles.

Creamy Chicken & Asparagus Casserole | Cozy Country Living
Oh My GOSH!!!
K-L, can I come eat at your house?
There's no way on EARTH DH would eat that, but I on the other hand, could very possibly devour that entire Casserole!

Here's a new favorite way to cook Asparagus in our house

Click image for larger version

Name:	IMG_5512.jpg
Views:	29
Size:	75.9 KB
ID:	39697

Oven-Roasted with a HERD of fresh chopped Garlic, Olive Oil and S&P
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 03-14-2020, 07:00 AM   #24
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,652
I feel like Queen Ditto recently. K-L you'd better triple/quadruple the recipe for when K-girl and I arrive!

Just so happens I have a chicken breast I never got around to ocoking last night. I also have some individual little cast iron pans... so thanks for that idea too!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-14-2020, 08:49 AM   #25
Senior Cook
 
bbqcoder's Avatar
 
Join Date: Jun 2019
Location: Massachusetts
Posts: 383
I grow asparagus. Have two patches of purple ones and 1 green. The word is that you should dig up your crowns in the spring and divide them every few years for best yields. I plan to do some this spring.
bbqcoder is offline   Reply With Quote
Old 03-14-2020, 01:19 PM   #26
Senior Cook
 
RCJoe's Avatar
 
Join Date: Jan 2020
Location: Huntington
Posts: 123
Where I live, in the heart f Appalachia, asparagus is quite seasonal. Only a few times of the year do I see it in stores here. Food Desert for sure.

I generally bend mine until they break off and steam the tips. If I've prepared meat I may roll the asparagus in the fats and broil it for a bit and serve the spears over the meat.

In my area Kroger is the dominate chain now that "Big Bear" went out of business. The nice big one is near the most affluent suburb and we call it the
"Gucci Kroger". The one out in the farmland is of course, "The farmers Kroger". In town in the less affluent area....."the Po'folks Kroger. So if I were really wanting asparagus, I'd call the Gucci first and get ready to drive 12 miles out there.

As for bitterness of asparagus, I've read where some people have or are missing a "gene" that makes certain vegetables bitter to them. I remember when President Bush (the father) banned Broccoli from Air Force One. He claimed it was bitter to him and he wouldn't serve anything like that to any guest or dignitaries that he wouldn't eat. But those who find Broccoli to be bitter often find asparagus to be bitter too. Ironically there are some people who embrace things which taste bitter. Of the 5 taste, bitter is said to be the least preferred taste from what I've read and studied. It must have a cult following. Budweiser beer has been quite successful and that owes much to it's bitterness. (according to one Budweiser brewery employee I spoke with)

I grew up with canned asparagus that was prepared in a cream sauce and served over toast. That was after dad had eaten up all of the dried beef and we were down to asparagus.
RCJoe is online now   Reply With Quote
Old 03-14-2020, 01:45 PM   #27
Cook
 
Join Date: Nov 2017
Location: KY
Posts: 62
Quote:
Originally Posted by bbqcoder View Post
I grow asparagus. Have two patches of purple ones and 1 green. The word is that you should dig up your crowns in the spring and divide them every few years for best yields. I plan to do some this spring.
Thanks for the reminder. I have been complacent about a few of my plants (about 15 plants), and some are getting really large. I will have to divide a couple of crowns very shortly.
4food is offline   Reply With Quote
Old 03-14-2020, 02:13 PM   #28
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,970
Quote:
Originally Posted by RCJoe View Post
As for bitterness of asparagus, I've read where some people have or are missing a "gene" that makes certain vegetables bitter to them. I remember when President Bush (the father) banned Broccoli from Air Force One. He claimed it was bitter to him and he wouldn't serve anything like that to any guest or dignitaries that he wouldn't eat. But those who find Broccoli to be bitter often find asparagus to be bitter too. Ironically there are some people who embrace things which taste bitter. Of the 5 taste, bitter is said to be the least preferred taste from what I've read and studied. It must have a cult following. Budweiser beer has been quite successful and that owes much to it's bitterness. (according to one Budweiser brewery employee I spoke with)
I think you may be confusing the dislike of cilantro for a genetic reason (which is true - makes it taste soapy) with the perception of bitterness. Humans have evolved to have a sensitivity to bitterness because frequently, food that has gone bad has a bitter flavor. Like any other human sense, sensitivity varies. I read years ago that salt reduces the perception of bitterness. It works to a point for me, but I still can't enjoy an IPA
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-14-2020, 02:36 PM   #29
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,722
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
I think you may be confusing the dislike of cilantro for a genetic reason (which is true - makes it taste soapy) with the perception of bitterness. Humans have evolved to have a sensitivity to bitterness because frequently, food that has gone bad has a bitter flavor. Like any other human sense, sensitivity varies. I read years ago that salt reduces the perception of bitterness. It works to a point for me, but I still can't enjoy an IPA
Bitter is associated with a number of toxins found in plants.

I dislike bitter. I don't like dark roast coffee or dark chocolate. But weirdly, I don't notice bitter in broccoli or in asparagus, well, I don't really remember, because I eat asparagus so seldom. I do notice bitter in things that other people don't notice it in.

Cold also mitigates bitter to some extent.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-14-2020, 05:33 PM   #30
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,652
Quote:
Originally Posted by Kayelle View Post
I'm going to be doing this yummy sounding dish very soon, probably in my handy dandy individual casseroles.

Creamy Chicken & Asparagus Casserole | Cozy Country Living
Just waiting for them to come out of the oven...

thanks for the suggestion - both the recipe and doing them individual. I toned it down to 3 dishes, poached a chicken breast, divided the asparagus (some for this and some for the gallette).

Waiting - waiting...
Attached Thumbnails
Click image for larger version

Name:	20200314_180207.jpg
Views:	16
Size:	59.0 KB
ID:	39707  
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-14-2020, 05:39 PM   #31
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 5,034
Quote:
Originally Posted by dragnlaw View Post
Just waiting for them to come out of the oven...

thanks for the suggestion - both the recipe and doing them individual. I toned it down to 3 dishes, poached a chicken breast, divided the asparagus (some for this and some for the gallette).

Waiting - waiting...
That looks outstanding dragn!!!
One for you
One for me
One for Kayelle
Perfect!
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 03-14-2020, 05:58 PM   #32
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,191
Quote:
Originally Posted by dragnlaw View Post
Just waiting for them to come out of the oven...

thanks for the suggestion - both the recipe and doing them individual. I toned it down to 3 dishes, poached a chicken breast, divided the asparagus (some for this and some for the gallette).

Waiting - waiting...

They look terrific Dragn...I can hardly wait to hear what you think of that recipe after you enjoy it.
I'm roasting a standing chicken tonight, and will use some of it with that recipe tomorrow. It sure sounds like a good one.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-14-2020, 06:35 PM   #33
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,652
Oh oh...

Well, was waaaay too salty. Edible mind you, but not company.

They suggest to salt the asparagus when first put in the dish.

Sauce:
because I was in a hurry and happen to have a can of creme of chicken soup on hand, I used it. I have used this brand before when making casserole type dishes but perhaps the quantities just did not suit the recipe. My emphatic suggestion is to make/use homemade.

When I look back I realize it was just waiting to happen. There is a lot of salt in the concentrated soup, there is salt in the boxed stove top stuffing, then there is salt in the parm.

So not a howling success but not to worry - I will eat your shares to protect you

The concept is wonderful and I will make it again. It is certainly not a quickie meal if you make soup and stuffing from scratch. Unless, of course, you already have them on hand. ... and that requires fore-planning which is never my strong suit.

Good part is the asparagus was nicely cooked, the quantity for a single serving was about right. Especially if served with a good salad. Six servings down to 3 small or 2 large was good. I divided all the ingredients directly in half other than I had 1 large chicken breast.

So the quantity balance was good. Proportionate division of asparagus/chicken/sauce/stuffing/cheese I thought was excellent.

Ahhh well, can't win'em all
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-14-2020, 08:00 PM   #34
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 5,034
These are all good things to know dragn!
I was thinking of making up this recipe and dividing it up
into those aluminum pans of single-serve aka "DH won't eat this" meals for MOI!
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 03-14-2020, 08:02 PM   #35
Senior Cook
 
RCJoe's Avatar
 
Join Date: Jan 2020
Location: Huntington
Posts: 123
@GG,

Yes, I've heard of those who don't care for what they describe as the soapy flavor that they detect in cilantro. I don't know if they have issues with ground coriander as a spice or not.

Personally I don't have any problems with any of those things. I guess I'm fortunate not to have problems with peanuts, or gluten etc.

The only thing I have a reaction to is flax seed/oil. I discovered that by accident.
RCJoe is online now   Reply With Quote
Old 03-14-2020, 08:21 PM   #36
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,722
Send a message via Skype™ to taxlady
I don't know about the soapy taste in cilantro, but I detest it. Maybe I have the gene and just describe it differently. The leaves are very different from the seeds. I really like coriander seeds.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-15-2020, 12:37 AM   #37
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,191
Quote:
Originally Posted by dragnlaw View Post
Well, was waaaay too salty. Edible mind you, but not company.

They suggest to salt the asparagus when first put in the dish.

Sauce:
because I was in a hurry and happen to have a can of creme of chicken soup on hand, I used it. I have used this brand before when making casserole type dishes but perhaps the quantities just did not suit the recipe. My emphatic suggestion is to make/use homemade.

When I look back I realize it was just waiting to happen. There is a lot of salt in the concentrated soup, there is salt in the boxed stove top stuffing, then there is salt in the parm.

So not a howling success but not to worry - I will eat your shares to protect you

The concept is wonderful and I will make it again. It is certainly not a quickie meal if you make soup and stuffing from scratch. Unless, of course, you already have them on hand. ... and that requires fore-planning which is never my strong suit.

Good part is the asparagus was nicely cooked, the quantity for a single serving was about right. Especially if served with a good salad. Six servings down to 3 small or 2 large was good. I divided all the ingredients directly in half other than I had 1 large chicken breast.

So the quantity balance was good. Proportionate division of asparagus/chicken/sauce/stuffing/cheese I thought was excellent.

Ahhh well, can't win'em all

Thanks so much for the advice dragn...I made notes on my hard copy for tomorrow. I'll be making the soup concentrate from scratch, per her recipe as it only calls for 1tsp. of salt. I often make my own cream soup concentrate as I agree the cans all have way too much salt.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-16-2020, 07:23 PM   #38
Head Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,383
I must make another quiche, with asparagus of course. I love it.

Russ
Rascal is offline   Reply With Quote
Old 03-16-2020, 09:04 PM   #39
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 5,034
I got a pound of Fresh Asparagus just before all the madness started

Click image for larger version

Name:	IMG_5623.jpg
Views:	10
Size:	91.2 KB
ID:	39775

Chicken & Asparagus Stir Fry
over steamed White Rice
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Reply

Tags
recipe

Ways with aspargus.. Asparagus is just about my favorite green vegetable. Most often I roast it with olive oil and seasonings on a sheet pan. Delicious. We all know about blanching vegetables in boiling water for a short period, and finishing in an ice bath. It's a guessing game at best, with varied results. However, today I learned a new method (for me) how to "cook" it perfectly crisp tender for salads or additions to recipes. This method is fool proof for one bunch of spring asparagus, "cooked" to crisp tender, with no guessing and no effort. [B]Snap off the woody end pieces, and lay the well salted asparagus in a shallow pan. Pour boiling water over them enough to cover, and use plastic wrap to cover the pan. Let them sit in the boiling water till just warm to the touch. Cut them (or not) into pieces as required.[/B] They will be perfectly crisp tender for any application, such as salads or classic Risotto for example. Do you have a favorite way with this wonderful spring veggie?:chef: 3 stars 1 reviews
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





All times are GMT -5. The time now is 07:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×