Asparagus

[Barbde]

OK, so I bought some today. Don't know if I ever had it before even. No idea what to do with it, how to even prepare it to cook it? Is all of it even edible??

[Laurenfra]

Re: Asparagus

I love it. O MY I love it. Its a favorite in my home. I love it.
OK I peel mine then boil, drain and serve swimming in butter.
Keep in mind it does not taste like is smells.
I love it

[bjs1976]

Re: Asparagus

two words for you---hollandaise sauce!!!!

[Weighless]

Re: Asparagus

After washing them, bend the spears at the bottom of the spear and they will snap at the natural breaking point, to remove the woody bottoms.

We like to bundle a few of the spears and wrap in bacon and put them on the grill. They are really good that way. Or cooked with hollandaise sauce over the top is always good too.

[Sashie]

Re: Asparagus

I agree with the breaking thing, be sure to put the tension more at the bottom so they dont split in the middle. (I guess what im trying to say is grab the middle and bottom half) I have a micro steamer I use to cook mine, but before I bought it I would put a bit of water in a skillet and blanched them. Poke with a fork like any other veggie. My all time fav is to eat them with a bit of mayo, just like an artichoke. A nice steak, some sauteed mushrooms... dangit time for another trip to the store .

[sallyseachange]

Re: Asparagus

lightly boiled and then eaten with a poached egg on top, sprinkled with parmesan cheese.

[Terry]

Re: Asparagus

Love Love Love asparagus and cannot add much to this conversation as I steam them in the microwave and serve in butter sometimes adding a bit of parm cheese.

The bacon wrapped ones sound wonderful and I will just HAVE to try that one out soon while they are in season.

[not2late]

Re: Asparagus

I peel mine. At the bottom (where the cut end is), use a vegetable peeler and peel about 1/3 the way up the stalk. The method to break the stalk is quicker, but you get more eatin' from peelin'

I cook it one of two ways:

Put water in a skillet, add about a teaspoon of salt. Bring to a boil. Add the asparagus, bring back to a boil and cover the skillet with a lid. Cook on the stove for 1 minute, then remove the skillet from the heat. Don't uncover it for about 4 minutes. Then uncover and serve. The asparagus will be "tender-crisp".

The other way is that I slice the raw stalks on the diagonal into 1/4 inch pieces and I use them in stir fries.

[Sweet_Sadie]

Re: Asparagus

It's always bugged me to throw away the bottom part that's too tough to chew so next time I'll try peeling the bottoms too. I learn so much from this site!

[cristylp]

Re: Asparagus

After it's cooked, it makes a wonderful omlette... asparagus, diced ham and a little mozzarella cheese.

[Heidi3]

Re: Asparagus

I am with the Hollandaise ...yum or just stir fry with a tiny bit of olive oil salt and pepper...or steam with butter ......we only get good asparagus here in the springtime ...when they are really fresh I just bite the tips off and eat them raw

[hey_nelson]

Re: Asparagus

I so love asparagas too but I never knew how to cook em. Sorry I would just purchase the frozen stalks at the Basque imports store in San Pedro.

Now, my question is on this hollindase sauce. What the heck is it. I've never really had it so I have wondered about it. Mom would make her own mayonaise and they put it on the asparagas and say it was that sauce. Whats in it?

[Heidi3]

Re: Asparagus

here you go babycakes this is induction friendly and to die for!!!

Hollandaise

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

[sallyseachange]

Re: Asparagus

You can boil the stalks then remove, for stock if you're making asparagus soup...

[Heidi3]

Re: Asparagus

orrrrr marinate the steamed tips in your favorite Italian salad dressing and then make them part of an antipasto