Weird Question......Asparagus

kilikini said:

I have some asparagus that really needs to get cooked TODAY. I'm thinking
of baking it in a dish, drizzling it with some lemon garlic butter and then
finishing it with a broil of breadcrumbs mixed with parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake it? If
I just go ahead and bake it, what temp do you think would work best? 350 F?

Any suggestions would be welcome.

kili

I like to roast it in olive oil and then add parmesan cheese and
balsamic vinegar.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Oh pshaw, on Thu 08 Jun 2006 01:30:27p, kilikini meant to say...

Quoted message said:

I have some asparagus that really needs to get cooked TODAY. I'm
thinking of baking it in a dish, drizzling it with some lemon garlic
butter and then finishing it with a broil of breadcrumbs mixed with
parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake it?
If I just go ahead and bake it, what temp do you think would work best?
350 F?

Any suggestions would be welcome.

kili

You don't need to steam it first, regardless of how you finish it in the
oven. I generally just toss with olive oil, sprinkle with a bit of
granulated garlic and herbs, then put under the broiler 5-10 minutes, or
until it shrivels and browns a bit. I would sprinkle with lemon juice and
cheese just near the end.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Thu 08 Jun 2006 01:30:27p, kilikini meant to say...

Quoted message said:

I have some asparagus that really needs to get cooked TODAY. I'm
thinking of baking it in a dish, drizzling it with some lemon garlic
butter and then finishing it with a broil of breadcrumbs mixed with
parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake it?
If I just go ahead and bake it, what temp do you think would work best?
350 F?

Any suggestions would be welcome.

kili

You don't need to steam it first, regardless of how you finish it in the
oven. I generally just toss with olive oil, sprinkle with a bit of
granulated garlic and herbs, then put under the broiler 5-10 minutes, or
until it shrivels and browns a bit. I would sprinkle with lemon juice and
cheese just near the end.

--
Wayne Boatwright @¿@¬
_____________________

Thanks, Wayne. I appreciate the help.

kili

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

I have some asparagus that really needs to get cooked TODAY. I'm

thinking

Quoted message said:

Quoted message said:

of baking it in a dish, drizzling it with some lemon garlic butter and

then

Quoted message said:

Quoted message said:

finishing it with a broil of breadcrumbs mixed with parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake it?

If

Quoted message said:

Quoted message said:

I just go ahead and bake it, what temp do you think would work best? 350

F?

Quoted message said:

Quoted message said:

Any suggestions would be welcome.

kili

I like to roast it in olive oil and then add parmesan cheese and
balsamic vinegar.
--

So you add that after the cooking?

kili

Oh pshaw, on Thu 08 Jun 2006 01:53:46p, kilikini meant to say...

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Thu 08 Jun 2006 01:30:27p, kilikini meant to say...

Quoted message said:

I have some asparagus that really needs to get cooked TODAY. I'm
thinking of baking it in a dish, drizzling it with some lemon garlic
butter and then finishing it with a broil of breadcrumbs mixed with
parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake
it?
If I just go ahead and bake it, what temp do you think would work
best? 350 F?

Any suggestions would be welcome.

kili

You don't need to steam it first, regardless of how you finish it in
the oven. I generally just toss with olive oil, sprinkle with a bit of
granulated garlic and herbs, then put under the broiler 5-10 minutes,
or until it shrivels and browns a bit. I would sprinkle with lemon
juice and cheese just near the end.

--
Wayne Boatwright @¿@¬ _____________________

Thanks, Wayne. I appreciate the help.

kili

You're very welcome.

--
Wayne Boatwright @¿@¬
_____________________

kilikini said:

I have some asparagus that really needs to get cooked TODAY. I'm thinking
of baking it in a dish, drizzling it with some lemon garlic butter and then
finishing it with a broil of breadcrumbs mixed with parmesan cheese.

Overkill?

I've never made it exactly like that, but with those great ingredients,
how bad could it be? Asparagus is very forgiving when you roast it --
you can use whatever temperature you're using for other food you might
be cooking. If I want it done fast I'll roast at 400 or 425, but 350
gets the job done too, just takes a little longer. Absolutely no need
to steam first. I always line my baking sheet with aluminum foil -- no
clean up required!

Sandy

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

I have some asparagus that really needs to get cooked TODAY. I'm

thinking

Quoted message said:

Quoted message said:

of baking it in a dish, drizzling it with some lemon garlic butter and

then

Quoted message said:

Quoted message said:

finishing it with a broil of breadcrumbs mixed with parmesan cheese.

Overkill?

I've never made it exactly like that, but with those great ingredients,
how bad could it be? Asparagus is very forgiving when you roast it --
you can use whatever temperature you're using for other food you might
be cooking. If I want it done fast I'll roast at 400 or 425, but 350
gets the job done too, just takes a little longer. Absolutely no need
to steam first. I always line my baking sheet with aluminum foil -- no
clean up required!

Sandy

Thanks, Sandy! I forgot to ask my hubby to pick up foil on his way home,
because I always line my pans, too. Thus, I'm out of foil. :~)

Okay, I think I'm going to start preparing my asparagus. Wish I knew what
meat the DH is bringing home for dinner, but I warned him I was making the
asparagus. Hopefully he'll be smart enough to bring something that "goes",
you know what I mean? LOL

kili

kilikini said:

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

I have some asparagus that really needs to get cooked TODAY. I'm

thinking

Quoted message said:

Quoted message said:

of baking it in a dish, drizzling it with some lemon garlic butter and

then

Quoted message said:

Quoted message said:

finishing it with a broil of breadcrumbs mixed with parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake it?

If

Quoted message said:

Quoted message said:

I just go ahead and bake it, what temp do you think would work best? 350

F?

Quoted message said:

Quoted message said:

Any suggestions would be welcome.

kili

I like to roast it in olive oil and then add parmesan cheese and
balsamic vinegar.
--

So you add that after the cooking?

kili

Yes.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

kilikini said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

I have some asparagus that really needs to get cooked TODAY. I'm
thinking of baking it in a dish, drizzling it with some lemon
garlic butter and then finishing it with a broil of breadcrumbs
mixed with parmesan cheese.

Overkill?

I've never made it exactly like that, but with those great
ingredients, how bad could it be? Asparagus is very forgiving when
you roast it -- you can use whatever temperature you're using for
other food you might be cooking. If I want it done fast I'll roast
at 400 or 425, but 350 gets the job done too, just takes a little
longer. Absolutely no need to steam first. I always line my baking
sheet with aluminum foil -- no clean up required!

Sandy

Thanks, Sandy! I forgot to ask my hubby to pick up foil on his way
home, because I always line my pans, too. Thus, I'm out of foil. :~)

Okay, I think I'm going to start preparing my asparagus. Wish I knew
what meat the DH is bringing home for dinner, but I warned him I was
making the asparagus. Hopefully he'll be smart enough to bring
something that "goes", you know what I mean? LOL

kili

"Goes" with, yeah, that's the ticket 🙂 John and I had fun going to the
grocery store several times on our trip figuring out what "goes". We're
good like that.

Jill

kilikini said:

I have some asparagus

I thought from the header this was going to be a question about
"asparagus pee".
http://www.discovery.com/area/skinnyon/skinnyon970115/skinny1.html

In article <[email hidden]>,

Budd Tugley said:

kilikini said:

I have some asparagus

I thought from the header this was going to be a question about
"asparagus pee".
http://www.discovery.com/area/skinnyon/skinnyon970115/skinny1.html

That's been disgust here at length in the past...... ;-)
(misspell was intentional)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some asparagus that really needs to get cooked TODAY. I'm thinking
of baking it in a dish, drizzling it with some lemon garlic butter and then
finishing it with a broil of breadcrumbs mixed with parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake it? If
I just go ahead and bake it, what temp do you think would work best? 350 F?

Any suggestions would be welcome.

kili

Sounds tasty to me!
I love roasted asparagus, I do that at 425* f.

kimberly

OmManiPadmeOmelet said:

In article <[email hidden]>,

Budd Tugley said:

kilikini said:

I have some asparagus

I thought from the header this was going to be a question about
"asparagus pee".
http://www.discovery.com/area/skinnyon/skinnyon970115/skinny1.html

That's been disgust here at length in the past

Then I'll pee going now....don't want to cause a big stink.....;-D

kilikini wrote on 08 Jun 2006 in rec.food.cooking

Quoted message said:

I have some asparagus that really needs to get cooked TODAY. I'm
thinking of baking it in a dish, drizzling it with some lemon garlic
butter and then finishing it with a broil of breadcrumbs mixed with
parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake
it? If I just go ahead and bake it, what temp do you think would work
best? 350 F?

Any suggestions would be welcome.

kili

I grill mine...over a very hot grill. Toss the asparague in oil and
course salt, then on to the grill. Takes maybe 5-7 minutes for a lb. soon
as grill marks and a little steam come outa the cut end it's done.

There should be enough salt so the aparagus is almost pretzel like with
salt. Maybe 3 tbsp of oil enough to just hold on the salt. I prefer
canola oil but any oil will work.

--
-Alan

kili said:

Okay, I think I'm going to start preparing my asparagus. Wish I knew what
meat the DH is bringing home for dinner, but I warned him I was making the
asparagus. Hopefully he'll be smart enough to bring something that
"goes", you know what I mean? LOL

I'm rather hard-pressed to think of a meat that inherently clashes with
asparagus. What DOESN'T go? If he brought home something that was already
prepared, e.g., a big pot of chili, maybe that wouldn't go. But in raw form,
I really can't think of any meat which can't be prepared in a way compatible
with asparagus as a side dish. (My ruminations included things like chicken
gizzards, tripe, octopus, and hog snouts, as well as more-mainstream cuts of
beef, pork, veal, chicken, and seafood.)

Bob
P.S.: Did you see the way I snipped the post? Please do likewise.

Mr Libido Incognito said:

I grill mine...over a very hot grill. Toss the asparague in oil and
course salt, then on to the grill. Takes maybe 5-7 minutes for a lb. soon
as grill marks and a little steam come outa the cut end it's done.

There should be enough salt so the aparagus is almost pretzel like with
salt. Maybe 3 tbsp of oil enough to just hold on the salt. I prefer
canola oil but any oil will work.

Oh nooooooo, Olive Oil is the best here!! My recent grilled spears were
a tad fatter than I usually like, but I think they were ideal grilled. A
little sturdier. I love the blackened charred bits. 🙂

"goomba38" <[email hidden]> wrote>

Quoted message said:

Oh nooooooo, Olive Oil is the best here!! My recent grilled spears were
a tad fatter than I usually like, but I think they were ideal grilled. A
little sturdier. I love the blackened charred bits. 🙂

I agree. Olive oil is a great vehicle for the flavors of most
vegetables.

Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

goomba38 wrote on 09 Jun 2006 in rec.food.cooking

Quoted message said:

Mr Libido Incognito said:

I grill mine...over a very hot grill. Toss the asparague in oil and
course salt, then on to the grill. Takes maybe 5-7 minutes for a lb.
soon as grill marks and a little steam come outa the cut end it's
done.

There should be enough salt so the aparagus is almost pretzel like
with salt. Maybe 3 tbsp of oil enough to just hold on the salt. I
prefer canola oil but any oil will work.

Oh nooooooo, Olive Oil is the best here!! My recent grilled spears
were a tad fatter than I usually like, but I think they were ideal
grilled. A little sturdier. I love the blackened charred bits. 🙂

What do you mean No? My preferance is still Canola whatever you say!

--
-Alan

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

goomba38 wrote on 09 Jun 2006 in rec.food.cooking

Quoted message said:

Mr Libido Incognito said:

I grill mine...over a very hot grill. Toss the asparague in oil and
course salt, then on to the grill. Takes maybe 5-7 minutes for a lb.
soon as grill marks and a little steam come outa the cut end it's
done.

There should be enough salt so the aparagus is almost pretzel like
with salt. Maybe 3 tbsp of oil enough to just hold on the salt. I
prefer canola oil but any oil will work.

Oh nooooooo, Olive Oil is the best here!! My recent grilled spears
were a tad fatter than I usually like, but I think they were ideal
grilled. A little sturdier. I love the blackened charred bits. 🙂

What do you mean No? My preferance is still Canola whatever you say!

--
-Alan

Canola oil tastes rancid to me. My hubby likes it, but I can't do it. From
what I've been learning, some people have an odd flavor experience with it.
Kind of like cilantro tastes like soap to some.

kili