How do you cook Asparagus???
Jennie
Comments
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I try not to boil them or
I try not to boil them or steam. To me it leaches the vitamins out. Cut the ends off, they are tuff. Wash drain get a long cookies put dry asparagus on them coat evenly with olive oil or pam salt you could add sliced lomond put in oven roast it only takes about 3 mins. Serve with a fish or pork. Man now I am hungry0 -
Roastedketziah35 said:I try not to boil them or
I try not to boil them or steam. To me it leaches the vitamins out. Cut the ends off, they are tuff. Wash drain get a long cookies put dry asparagus on them coat evenly with olive oil or pam salt you could add sliced lomond put in oven roast it only takes about 3 mins. Serve with a fish or pork. Man now I am hungry
Just made some the other night with the olive oil drizzle over them plus I'll add halved mushrooms to it. Take the middle of asparagus and the hard end and snap. Wherever it snaps off is automatically the bad part. Works everytime. Love it and usually have it two or three times a week when in season.
Kim0 -
Ketz....Kimketziah35 said:I try not to boil them or
I try not to boil them or steam. To me it leaches the vitamins out. Cut the ends off, they are tuff. Wash drain get a long cookies put dry asparagus on them coat evenly with olive oil or pam salt you could add sliced lomond put in oven roast it only takes about 3 mins. Serve with a fish or pork. Man now I am hungry
LOL...hungry huh Ketz???? 3 minutes thats it??? What temp? In oven right?
Kim.... So wherever it snaps off just throw that part away???? What an awesome trick...thanks! Hubby will love the mushroom addition...he loves those and I am learning to! I just started eating asparagas a short time ago and I am loving them more and more!
Jennie0 -
mmmmm-olive oil and roast...
try adding balsamic vinegar (just a bit!) and sesame seeds...
For the bigger, white asparagus, I learned from my dutch friends it's good to peel the first layer off (I know, it's tedious...but soooooo much more tender!). Then, after steaming for just a few minutes, serve it with melted butter and chopped up hard boiled eggs...mmmmm!
Knuffels, Kathi0 -
Hey Jennie, Have you ever
Hey Jennie, Have you ever tried grilled asparagus? Rick is a great cook and taught me a quick way to prepare and grill asparagus - with only 1 min. prep time. While the asparagus is still wrapped in the two rubber bands, take a very sharp knife and take off three inches from the all the stalk bottoms at once to get rid of the hard ends. Remove bands and wash the asparagus in a colander, pat dry, toss with a little olive oil and Kosher salt. (I also like to sprinkle a little McCormick "Perfect Pinch Vegetable" seasoning on it). Put the grill on medium heat and grill for five minutes, turning them at least once, or until the stalks are soft to the touch (times will obviously vary depending on the grill and thickness of the stalks). Enjoy! :-)0 -
I cook it two ways...
either toss it with some olive oil, salt and pepper, roast it in the oven at 450 degrees for about 15 minutes, then dress with lemon juice after it's done, or steam for about 3 minutes, dress with olive oil and lemon, s + p after. The roasting method helps to get that caramelized flavor. Another yummy cancer-fighting veggie to roast is brussels sprouts...toss 'em with olive oil and brown sugar, roast 20 minutes, then add a little balsamic vinegar. Really good!0 -
MMMMM YUMannalexandria said:I cook it two ways...
either toss it with some olive oil, salt and pepper, roast it in the oven at 450 degrees for about 15 minutes, then dress with lemon juice after it's done, or steam for about 3 minutes, dress with olive oil and lemon, s + p after. The roasting method helps to get that caramelized flavor. Another yummy cancer-fighting veggie to roast is brussels sprouts...toss 'em with olive oil and brown sugar, roast 20 minutes, then add a little balsamic vinegar. Really good!
All these sound REAL good...can't wait til tomorrow to eat some. And yes.... I am going to try the Brussel sprouts too...thanks!!!!
Jennie0 -
Three ways
I steam them gently, then add butter that has been seasoned with "johnny's vegetable elegance", delish. Or I soak them in a quart sized freezer bag with Safeway's Lemon Pepper marinade and then grill them, OMGosh, delish, and the third yet fattening way (the way I love them best) is to get a nice bit of oil heated in a pan, then wrap the asparagus one at a time into a egg roll wrap with shredded sharp cheddar cheese and roll them up, brush with water to seal, add to hot oil until lightly browned, put on plate to cool, then eat and eat and eat and eat, good to carry cold to work for lunch the next day. Any way, that's the three ways I cook my asparagus. Used to despise it, until I learned those ways of cooking it.
Winter Marie0 -
In a skillet....
Any vegetable sauteed: Put two teaspoons of olive oil in a skillet. Add a pinch of salt and a pinch of sugar. Sautee to desired tenderness. Delicious. Works for all sorts of fresh vegetables.
I also like asparagus steamed, roasted, grilled, and cooked in Asian stir fry, but the above method is so simple and good I always fall back on it for all sorts of vegetables when I don't have much time.
I totally agree just cut it off where it will snap -- it's hard to get used to the idea of wasting that much of a good vegetable but it will ruin your enjoyment of asparagus to try and eat the hard, chewy parts.
K10 -
I agree with you....k1 said:In a skillet....
Any vegetable sauteed: Put two teaspoons of olive oil in a skillet. Add a pinch of salt and a pinch of sugar. Sautee to desired tenderness. Delicious. Works for all sorts of fresh vegetables.
I also like asparagus steamed, roasted, grilled, and cooked in Asian stir fry, but the above method is so simple and good I always fall back on it for all sorts of vegetables when I don't have much time.
I totally agree just cut it off where it will snap -- it's hard to get used to the idea of wasting that much of a good vegetable but it will ruin your enjoyment of asparagus to try and eat the hard, chewy parts.
K1
And, you can always use the bottom pieces to make asparagus soup....yummy cold on a hot summer day!!!
Hugs, Kathi0 -
Many Ways
Never boil any veggie! It should be illegal...
I lightly steam them so they still have some bone to them or I grill them with olive oil and light seasoning.
Very good when combined with zucchini, peppers, onions, or ramps...
PS: discard any paper they may have been wrapped in, that should solve the paper taste!0 -
That was supposed to beketziah35 said:I try not to boil them or
I try not to boil them or steam. To me it leaches the vitamins out. Cut the ends off, they are tuff. Wash drain get a long cookies put dry asparagus on them coat evenly with olive oil or pam salt you could add sliced lomond put in oven roast it only takes about 3 mins. Serve with a fish or pork. Man now I am hungry
That was supposed to be lemon not lomond. I always use my blackberry and the small keyboard leads to mega typos. Sorry.0 -
Blackberryketziah35 said:That was supposed to be
That was supposed to be lemon not lomond. I always use my blackberry and the small keyboard leads to mega typos. Sorry.
Are you sure you didn't mean your Raspberry instead???
;-)
Using an iPad often suggest words for me too...
p0 -
Oh yes
Absolutely, like the others said, cut off the first two to three inches from the bottom, if you cook the whole thing including the tough bottom part, you will not enjoy the asparagus.
Winter Marie0 -
I roast mine
I don't like my asparagus "mushy". Break off bottom. (someone taught me to hold the asparagus on both ends with your index finger and thumb and gently bend the asparagus. Where ever it breaks, that's your piece!)
Like the other lady that wrote (before me) drizzle olive oil and kosher salt over. Lay flat on cookie sheet (I put parchment paper on it)
Cook at 415 for 15 minutes only.
good luck
Claudia0 -
Snap and Tossidlehunters said:Ketz....Kim
LOL...hungry huh Ketz???? 3 minutes thats it??? What temp? In oven right?
Kim.... So wherever it snaps off just throw that part away???? What an awesome trick...thanks! Hubby will love the mushroom addition...he loves those and I am learning to! I just started eating asparagas a short time ago and I am loving them more and more!
Jennie
Yup that is the hard end of the plant that is stringy. I'll always season it to taste before roasting though. Little garlic, season salt and/or Kosher salt. Whatever your tastebuds like. Enjoy!
Kim0 -
Sounds like a sound plan...ron50 said:At the risk of offending Phil
I put it in a dish ,just enough water to cover, dash of white wine vinegar ,pepper and salt and microwave it. The moral of the story "Don't play with your food". Ron.
just don't nuke them too long!
I'm just not a fan of soggy veggies.
Funny vinegar story. A while ago I had a small bag of potato chip and were of the Salt & Vinegar type. My youngest son was about 10 at the time and came running by and grabbed a bunch of chips not ever even thinking there were any other type of chip than regular and BBQ.
He spit those out so fast, it was very funny!
-p0 -
Asparagus
You want to either blanch or preferably steam.
If they are small stalks then bend near end until they snap. Then cut the rest approx the same length.
If the stalks are large run a peeler lightly from the flower down all the way around. (On large stalks the peel is a little woody tasting.)
Have water boiling with a little salt in it.
Place a colander above the water line and place asparagus in and cover for 4 min.
Lightly salt, add melted butter, serve.
Have Fun!
mike0
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