Fresh asparagus is in season in Bodrum. These are not your highly refined asparagus but are barely tamed. In some places they grow wild. Colors vary from purple to green to white. The locals boil them. I steamed mine, testing at ten-minute intervals. 10 minutes was raw. 20 minutes was crisp. 30 minutes was about right. 40 minutes was verging on soggy.
Served with butter melted in olive oil together with a few crushed cloves of garlic.
As an element of the local cuisine, the Bodrumotes don't bother to break off the tough bottom ends they way you're told to do in recipes. The spears are cooked whole and eaten with the hands, like corn on the cob. The goodness of the ends is sucked out like bone marrow.
Have you tried cutting up the spears into pieces about 1 1/2" long and sautéing them in olive oil or butter? Really good. I threw in some diced onion near the end. The asparagus spears keep their bright green color this way.
Wow that kind of asparagus must be different than mine. I pick it and cook it for like 5 minutes and it is perfect. 40 minutes?? Goodness, are you one of those people that cook their corn for like a half an hour?
Curt
"Opinicus" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Fresh asparagus is in season in Bodrum. These are not your highly refined asparagus but are barely tamed. In some places they grow wild. Colors vary from purple to green to white. The locals boil them. I steamed mine, testing at ten-minute intervals. 10 minutes was raw. 20 minutes was crisp. 30 minutes was about right. 40 minutes was verging on soggy.
Served with butter melted in olive oil together with a few crushed cloves of garlic.
As an element of the local cuisine, the Bodrumotes don't bother to break off the tough bottom ends they way you're told to do in recipes. The spears are cooked whole and eaten with the hands, like corn on the cob. The goodness of the ends is sucked out like bone marrow.
: : > Wow that kind of asparagus must be different than mine. I pick it and cook : > it for like 5 minutes and it is perfect. 40 minutes?? Goodness, are you : > one of those people that cook their corn for like a half an hour? : : I was questioning that as well. I think they meant 4 minutes. It's best : just warmed over a bit and left crisp. : : I wrap it in bacon and broil for just a minute or so. Awe inspiring. : Perdu
That sounds really good. Now, if I just knew what to do with that entire round roast I bought on a whim! I am defrosting it today and have until tonight to figure out a plan.
The best way I have found to cook them is to clean and trim the ends. Rub them good with a good olive oil . Sprinkle generously with Romano cheese, Emerald's original "BAM" and wrap in foil and bake for 30 minutes on 350. They are to die for!!!
"curt" <[email hidden]> wrote in message news:WGIfe.9341$Ws6.1160@trndny07...
Quoted message said:
Wow that kind of asparagus must be different than mine. I pick it and cook it for like 5 minutes and it is perfect. 40 minutes?? Goodness, are you one of those people that cook their corn for like a half an hour?
Curt
"Opinicus" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Fresh asparagus is in season in Bodrum. These are not your highly refined asparagus but are barely tamed. In some places they grow wild. Colors vary from purple to green to white. The locals boil them. I steamed mine, testing at ten-minute intervals. 10 minutes was raw. 20 minutes was crisp. 30 minutes was about right. 40 minutes was verging on soggy.
Served with butter melted in olive oil together with a few crushed cloves of garlic.
As an element of the local cuisine, the Bodrumotes don't bother to break off the tough bottom ends they way you're told to do in recipes. The spears are cooked whole and eaten with the hands, like corn on the cob. The goodness of the ends is sucked out like bone marrow.
