More on asparagus

Daisy said:

The post requesting info. on asparagus is now quite old. I am making
a response in the form of a new post because I have not been visiting
newsgroups for some time due to other business.

However, I have some really good hints and a recipe and a recipe idea
also for asparagus. I eat it almost every day when it's in season
(which it is not right now where I live, I wish it were.)

A really good way to present asparagus as a side dish is by using a
stir-fry method. Using 12-15 spears, snap off the bottom tough ends
and cut into roughly 2-inch pieces - the spear top likely will be
longer. Add a little water to a microwave-proof dish, cover and zap
for about 1 and a half to 2 minutes. Drain off the water, and now
sprinkle with a little salt and freshly ground pepper.

Place a little good olive oil (about 2 teaspoons) in a shallow skillet
and add 1 crushed clove of garlic and cook for 2 minute. You can
remove the garlic at this point if you wish. Quickly stir-fry the
asparagus and add 1 tsp of light soy sauce while cooking. Check for
seasonings and add more salt if necessary. Remove to a warmed serving
plate or shallow bowl and serve immediately. This method is no good
kept and served cold.

INow to talk about cold asparagus, and in this respect I have found a
couple of things quite vital. Do not add any butter or oil or any
sauce to the asparagus if you wish to retain it to eat cold later.
If you do the asparagus becomes quite grey looking and limp in
texture.

When I am cooking asparagus to serve as a dish to accompany salads (in
which case I have a small bowl of hot hollandaise sauce on the same
serving dish) or even as a vegetable side, I wash and prepare the
asparagus, sprinkle with salt and steam in a steamer over boiling
water for between 6-8 minutes - depending on the amount of crunch I
want in the asparagus. I generally halve the asparagus to fit in the
steamer, but you can leave them whole and simply simmer in a large
skillet if you like. You can chop them up into small 2-inch pieces
if you want to.

Even though I am mad on asparagus and eat it whenever I can, I have
never invested in an asparagus cooker because they seem like a lot of
expense for domestic purposes. I get pretty well the same result I
find by using the above methods.

Another way that asparatus is really delicious is when added to a
pasta. If you plan to do this from scratch, then steam small cut up
asparagus spears and then add to the hot drained pasta with or without
a cream-based sauce to which has been added a couple of chopped up
hard-boiled eggs. I have never tried making pasta and asparagus
without a cheese-based white sauce, but I'm sure the method above
using the stir-fry method could be used, with finely chopped shallots
but without any soy sauce.

Comments anyaone?

Daisy

Carthage demands an explanation for this insolence!

Asparagus with pasta sounds very good....But I have a question on
cleaning asparagus. Is there any foolproof way of getting the sand out
of the heads? Last time I cooked some, I found I couldn't eat them
because of the grit. I had rinsed them well as I always do...

Thanks...Sharon

biig said:

Asparagus with pasta sounds very good....But I have a question on
cleaning asparagus. Is there any foolproof way of getting the sand out
of the heads? Last time I cooked some, I found I couldn't eat them
because of the grit. I had rinsed them well as I always do...

I've never experience this with asparagus. I wonder if it has something
to do with where it's grown.

Another good way to try asparagus is roasting or grilling. Toss with a
little olive oil, s&p and roast single layer in pan. Or wrap with a
ribbon of pancetta and grill it.

Karen

Karen said:

biig said:

Asparagus with pasta sounds very good....But I have a question on
cleaning asparagus. Is there any foolproof way of getting the sand out
of the heads? Last time I cooked some, I found I couldn't eat them
because of the grit. I had rinsed them well as I always do...

I've never experience this with asparagus. I wonder if it has something
to do with where it's grown.

You've never had grit in asparagus???? It is grown in sandy soil and the grit
gets trapped in those little ears up the side. They should always be peeled
off and the heads rinsed in water.

Quoted message said:

Another good way to try asparagus is roasting or grilling. Toss with a
little olive oil, s&p and roast single layer in pan. Or wrap with a
ribbon of pancetta and grill it.

Grilled asparagus is great.

Daisy said:

Another way that asparatus is really delicious is when added to a
pasta. If you plan to do this from scratch, then steam small cut up
asparagus spears and then add to the hot drained pasta with or without
a cream-based sauce to which has been added a couple of chopped up
hard-boiled eggs. I have never tried making pasta and asparagus
without a cheese-based white sauce, but I'm sure the method above
using the stir-fry method could be used, with finely chopped shallots
but without any soy sauce.

Comments anyaone?

I like to stir fry it in olive oil with garlic and dried chilli flakes.
While the pasta is cooking, heat up some olive oil with some chopped
garlic, lots of it, and more if you really like garlic, and a good pinch
of dried chilli flakes. Chop the asparagus and add it to the pan and
sauté. Toss the oil, garlic, chilli flakes into the cooked, drained pasta,
stir it around add grate some Parmesan cheese over it.

Karen said:

biig said:

Asparagus with pasta sounds very good....But I have a question on
cleaning asparagus. Is there any foolproof way of getting the sand out
of the heads? Last time I cooked some, I found I couldn't eat them
because of the grit. I had rinsed them well as I always do...

I've never experience this with asparagus. I wonder if it has something
to do with where it's grown.

Another good way to try asparagus is roasting or grilling. Toss with a
little olive oil, s&p and roast single layer in pan. Or wrap with a
ribbon of pancetta and grill it.

Karen

I have roasted it in the oven with oo and seasonings. I used to steam
it and serve with a white sauce. But a couple of times I've experienced
the gritty texture. It comes from the sand it grows in, but doesn't
always stay after it's rinsed. It's frustrating to discard the tips
because of this, but I can't eat it that way....Sharon

Dave Smith said:

You've never had grit in asparagus???? It is grown in sandy soil and the grit
gets trapped in those little ears up the side. They should always be peeled
off and the heads rinsed in water.

Nope. And, I've had a lot of asparagus, too. Had some last night. From
Costco.

I've had sand or grit in spinach, chard, oysters, chowder and more, I
guess. But, never in asparagus. Never. Ever.

Karen

biig said:

I have a question.
Is there a foolproof way of getting the sand out
of the heads?

Next time choose the kosher asparagus.

Sheldon

biig said:

Asparagus with pasta sounds very good....But I have a question on
cleaning asparagus. Last time I cooked some, I found I couldn't eat them
because of the grit. I had rinsed them well as I always do... Is there > any foolproof way of getting the sand out of the heads?

Some folks... always looking to save a few pennies... you bought the
asparagoys.

Sheldon

Sheldon said:

biig said:

I have a question.
Is there a foolproof way of getting the sand out
of the heads?

Next time choose the kosher asparagus.

ROFLMAO!!!!

Carol

--
Coming at you live, from beautiful Lake Woebegon

Karen said:

I've had sand or grit in spinach, chard, oysters, chowder and more, I
guess. But, never in asparagus. Never. Ever.

Karen

I can't say that I've ever found sand in asparagus either? I must have a
lifetime of luck, eh?
Goomba

Karen said:

I've had sand or grit in spinach, chard, oysters, chowder and more, I
guess. But, never in asparagus. Never. Ever.

Karen

I can't say that I've ever found sand in asparagus either? I must have a
lifetime of luck, eh?
Goomba

Hi all
Thought I'd share with the group a couple of ways that I like Asparagus.

1. Cold Asparagus Salad.
First snap off the tough ends, and I generally leave the Asparagus
whole. Rinse under cold water, and then place the bunch of Asparagus in
a shallow large enough pot of Boiling water for about 4-5 minutes tops.
Just enough to make them a bit tender, but not too long as to make them
mushy.

Remove from water, and cool down immediately in a collander under cold
running water. Place in a bowl covered with plastic wrap, and chill for
about an hour. Remove from fridge, drizzle Olive Oil, and squeeze 1/2 a
lemon over Asparagus. Then lightly season with salt+pepper. Very nice
salad for a hot day.

2. Pan Fried Asparagus (This one reminds me very closely of Cardone,
perhaps the Italians here know what I'm speaking of)

Snap tough ends off Asparagus. Wash in cold water, and dry on paper
towels. Roll Asparagus in one Beaten Egg, and then roll Asparagus in
Bread Crumbs, with a couple of Tablespoons added to the bread crumbs of
either good grated Romano, or Parmiagian Cheese. Pan fry in oil until
golden brown, after frying, place on a plate with paper towels to remove
any excess oil, place on another clean plate, and sprinkle a little more
of the grated Romano on top. Yum!
Mark D.

Or... after blanching the spears for a couple of minutes in boiling water,
quick fire in a saute pan with butter and garlic.

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

Quoted message said:

Hi all
Thought I'd share with the group a couple of ways that I like Asparagus.

1. Cold Asparagus Salad.
First snap off the tough ends, and I generally leave the Asparagus
whole. Rinse under cold water, and then place the bunch of Asparagus in
a shallow large enough pot of Boiling water for about 4-5 minutes tops.
Just enough to make them a bit tender, but not too long as to make them
mushy.

Remove from water, and cool down immediately in a collander under cold
running water. Place in a bowl covered with plastic wrap, and chill for
about an hour. Remove from fridge, drizzle Olive Oil, and squeeze 1/2 a
lemon over Asparagus. Then lightly season with salt+pepper. Very nice
salad for a hot day.

2. Pan Fried Asparagus (This one reminds me very closely of Cardone,
perhaps the Italians here know what I'm speaking of)

Snap tough ends off Asparagus. Wash in cold water, and dry on paper
towels. Roll Asparagus in one Beaten Egg, and then roll Asparagus in
Bread Crumbs, with a couple of Tablespoons added to the bread crumbs of
either good grated Romano, or Parmiagian Cheese. Pan fry in oil until
golden brown, after frying, place on a plate with paper towels to remove
any excess oil, place on another clean plate, and sprinkle a little more
of the grated Romano on top. Yum!
Mark D.