02-16-2005, 04:30 PM | #1 (permalink) |
Crazy
Location: Baltimore, MD
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I cuss, you cuss, we all cuss for asparagus!
I like it best sauteed in Italian salad dressing, with onions and mushrooms, and a little olive oil. Very healthy, and bursting with taste. I'm not gay either, lol.
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Mike Williams |
02-16-2005, 07:29 PM | #2 (permalink) |
...is a comical chap
Location: Where morons reign supreme
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mmmmmmmm...asparagus.
That sounds delicious. I've just had steamed with a little butter before. I'll have to try that sometime!!
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02-16-2005, 09:48 PM | #3 (permalink) |
Insane
Location: Louisiana
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Try it this way....
I've used this to make canned asparagus more "palatable" when it was all the veggie I had in the house. It's great for leftover steamed asparagus, too.... Take asparagus stalks in small bundles of three or four stalks. Wrap in a strip of bacon. Lay in a shallow pan. When bundles are all done, pour a barbecue sauce over them. Use a tangy, spicy sauce, not a sweet one. Bake in a 300* oven for just a few minutes, watching to be sure bacon doesn't burn. As soon as the bacon's done, the dish is done. This works best with steamed asparagus, but it will work on canned in a pinch.... It's also REALLY good with whole green beans, but I like it better with asparagus. For the record, I like asparagus best steamed with a little lemon butter and a pinch of kosher salt.
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02-17-2005, 06:21 AM | #4 (permalink) |
Getting it.
Super Moderator
Location: Lion City
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I love asparagus season...
The BEST way is steamed... and nothing else but the taste of asparagus... I can still get it in the stores this time of year but it always makes me a little suspicious... The true season should happen in a few months...
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02-17-2005, 04:21 PM | #5 (permalink) |
hoarding all the big girl panties since 2005
Location: North side
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my parents had an asparagus patch literally twenty feet from the kitchen table. as a kid, i'd eat steamed asparagus that was about seven minutes picked. always with butter and salt. i couldn't IMAGINE putting BBQ sauce on asparagus! tho the bacon sounds good.....
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02-17-2005, 07:05 PM | #6 (permalink) |
Insane
Location: Louisiana
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I actually don't LIKE bbq sauce, and I was HIGHLY skeptical the first time my friend served it. I think the thing is not putting too much, and I wouldn't EVER use it on fresh asparagus or on first-served asparagus, only on leftover or (gods forbid) canned.
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“When facism comes to America it will be wrapped in the flag and carrying a cross.” ~Sinclair Lewis |
02-17-2005, 07:38 PM | #7 (permalink) |
Junkie
Moderator Emeritus
Location: Chicago
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mmmm asparagus... lightly steamed - with a touch of lemon...
Fancy appetizers has me wrapping a piece of parma ham or proscuitto around a stalk and you have some tasty finger foods... (Asparagus is one of my favorite foods because Emily Post says that it's acceptable to eat an asparagus spear, as long as it doesn't ahve sauce on it, with your fingers...
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02-17-2005, 07:41 PM | #8 (permalink) |
Getting it.
Super Moderator
Location: Lion City
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I always use my fingers with asparagas... and if they are on my plate they are ususally the first to go...
This isn't true of the white asparagas. Usually too fat to safely eat with my fingers...
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"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke |
02-18-2005, 04:06 AM | #9 (permalink) |
Leaning against the -Sun-
Super Moderator
Location: on the other side
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canapes: a slice of bread cut in half, on each half a dollop of mayo, sit an asparagus tip on top, eat and be amazed!
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Whether we write or speak or do but look We are ever unapparent. What we are Cannot be transfused into word or book. Our soul from us is infinitely far. However much we give our thoughts the will To be our soul and gesture it abroad, Our hearts are incommunicable still. In what we show ourselves we are ignored. The abyss from soul to soul cannot be bridged By any skill of thought or trick of seeming. Unto our very selves we are abridged When we would utter to our thought our being. We are our dreams of ourselves, souls by gleams, And each to each other dreams of others' dreams. Fernando Pessoa, 1918 |
02-20-2005, 12:18 PM | #10 (permalink) |
Addict
Location: In a State of Denial
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Steamed asparagus is the best! I usually squirt a little lemon and grind some black pepper on it. Delish. I make asparagus and portobella mushroom fajitas occasionally, too. Very good.
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02-20-2005, 01:31 PM | #11 (permalink) |
Crazy
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Steamed. With freshly ground pepper.
Now I'm starving for some asparagus and I can't make it to the store and I don't have a way to cook it in the dorm. Damn you all. mwilliams2, what kind of Italian salad dressing do you sautee the asparagus in?
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02-20-2005, 08:18 PM | #13 (permalink) | |
hoarding all the big girl panties since 2005
Location: North side
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Quote:
__________________
Sage knows our mythic history, King Arthur's and Sir Caradoc's She answers hard acrostics, has a pretty taste for paradox She quotes in elegiacs all the crimes of Heliogabalus In conics she can floor peculiarities parabolous -C'hi
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02-20-2005, 10:34 PM | #14 (permalink) |
Addict
Location: nyc
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this is my latest recipe with asparagus -- makes a great meal
fettucini and asparagus with black olive tapenade Make tapenade: in food processor combine 1c pitted black olives (i recommend good quality olive bar olives but if you have to you can used canned -- but the flavor will be much less intense.) zest of 1 lemon, juice of half a lemon, 5 cloves of garlic and 1/2 tbls salt as this blends slowly drizzle in olive oil until a paste is formed. This paste will keep for a month and is good on bread or crackers or even raw veggies, you'll probably have a good amount left over. Bring alted water to boil in a large pot when it begins to boil add 1c asparagus broken (always break asparagus instead of cutting and always toss out the bottom part -- the stalks will break just above where the ends will be woody.) into the water and cook for 2-4 mins (until tender) then drop these into a bowl of cold water. Now add the fettucini to the water and cook until done. Put the asparagus and the pasta into a large bowl and add in enough of the tapenade to coat (this is really up to you -- put in... enough ) sprinkle with parmesan cheese and you're done! |
02-21-2005, 06:29 AM | #15 (permalink) |
Crazy
Location: Greater Atlanta, Ga.
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I absolutely hated asparagus until I was like 35 years old. My mother always bought the canned kind and then cooked it to death, so it always just tasted or felt like mush in my mouth. Then I decided to try some at a fancy restaurant and that time it was fresh. Man did I miss out on something. Now it is one of my favorite veggies. I will try the bacon wrapped recipe... my mouth is watering already.
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02-21-2005, 09:04 PM | #16 (permalink) |
“Wrong is right.”
Location: toronto
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Try a pile of steamed asparagus with a couple slices of Havarti on top of the pile. Wait a minute for the cheese to melt, then PRESTO! Easy.
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02-22-2005, 05:28 AM | #17 (permalink) |
Junkie
Location: The True North Strong and Free!
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i often marinade asparagus in italian dressing and then bbq it, has a very nice taste.
I also love steamed with a little butter, salt and pepper. My favourite veggie by far.
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02-22-2005, 06:41 AM | #18 (permalink) |
Chef in Training
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Sliced asparagus stir fried with garlic and/or ginger until it turns bright green.
Grilled asparagus, either on a grill or in a grill pan. Mist with a fine layer of oil, add salt, pepper and whatever herbs you want, and grill till charred on one side. Both are lovely. Mushy asparagus makes me cry. Unless its soup.
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