Comments on: Let’s Talk Asparagus

By: KathyMH

KathyMH — Fri, 10 Apr 2015 20:27:26 +0000

I learned to eat asparagus in the Netherlands, where white asparagus is common green is, well, hardly ever seen. My hostess steamed the asparagus and sprinkled it with chopped hard-cooked egg and melted butter. When I returned home, I used green because that’s what was available. I think there is nothing better; if I had to choose a “last meal,” this would be it.

By: Teresa C

Teresa C — Fri, 10 Apr 2015 15:47:19 +0000

I am always looking for appetizers, and this one is a favorite in the spring:

Heat the oven to 400°F.
Unfold 1 sheet of puff pastry on a lightly floured surface. Cut sheet into 2 or 3 rectangles.
Spread 3/4 c gruyere cheese on the pastry, leaving 1 inch margin around the edge clear of cheese.
Trim aspargus spears and place in bowl. Toss with 1 teaspoon olive oil, then lay spears on the prepared puff pastry sheet. (I like to alternate the direction of the spears for a pretty presentation)
Bake 10-12 minutes until the pastry is lightly browned.
Wait 10-15 minutes to slice and serve.

By: Ja Ella

Ja Ella — Thu, 09 Apr 2015 23:00:11 +0000

I used to buy 20-30 lbs of asparagus from a local farmer, picked that day. I brought it home & refrigerated all but 10 pounds. Then I would fill up one side of my sink with clean water (after scrubbing the sinks very well!!). If it hadn’t rained in a few days, this was a much easier process, as her soil was sandy. I would rinse the asparagus in one sink, using my hands to move it around & then transfer it to the other sink filled with fresh water & do the same thing. I repeated back & forth from sink to sink, until no sand appeared. I then laid fresh bath towels on the counter & spread the spears out so that they could dry, occasionally turning them. Once they were dry I put them in ziplock freezer bags, in quart & gallon size bags. Into the freezer they would go! I would do this each night, after work, for every 10 pounds. I was able to thaw, dry & then roast or steam all year long! Her plants finally gave up, but I plan to call her this week & see if she’s back in business, as our season is just now beginning. It is my FAVORITE veggie!!

By: Jen Y

Jen Y — Thu, 09 Apr 2015 21:03:55 +0000

I am very blessed to have an asparagus patch in my garden. I’ve harvested from it for 25 years & it was well established when we bought our house. I love asparagus season! I’m in the process of planting a new bed though because my harvest hasn’t been as good the last two to four yrs.

My favorite ways to cook it: 1) Chopped, sauteed in butter(or EVOO) with a little salt & pepper 2) Chopped, sauteed with mushrooms & onion the use that to top scrambled eggs, baked potatoes, a garden salad – whatever 3) roasted pretty much the same as described already many times 4) sauteed in evoo with mushroom, onion & tomatoes then used in a quiche 5) raw in a salad

By: Elaina

Elaina — Thu, 09 Apr 2015 13:44:54 +0000

Asparagus, purple onion and mushrooms sauteed in your favorite fat (EVOO, ghee, etc). Easy, quick and delicious! Great for a side dish.

By: Anne Murphy

Anne Murphy — Thu, 09 Apr 2015 12:43:56 +0000

My favorite was is roasted, but I made Emeril’s asparagus soup and WOW. It was SO SIMPLE and SO FLAVORFUL, I’ll definitely make it again (but double the batch). Used milk instead of cream and cooked it w/ a parmesean rind.
http://www.foodnetwork.com/recipes/emeril-lagasse/asparagus-soup-recipe.html

By: cal

cal — Thu, 09 Apr 2015 04:55:47 +0000

After stirring it around in a frying pan as you mentioned, make a beautiful quiche or frittata by laying the stalks on top in a nice pattern right before throwing it in the oven.

By: Nancy

Nancy — Thu, 09 Apr 2015 04:10:29 +0000

We like roasted asparagus like most of the commentary here. BUT, I was also fond of my mother’s asparagus ‘gravy’. She would use half and half cream and make a white sauce and then add the asparagus cut up in about one inch pieces, and simmered til just tender. She would serve this over mashed potatoes. Oh it was so good! If it was lunch time, this was all that was needed to fill us up.

By: Patricia @ ButterYum

Patricia @ ButterYum — Thu, 09 Apr 2015 03:18:07 +0000

Our favorite way to make asparagus is to roast it with a little evoo and salt & pepper. Sometimes I’ll sprinkle on a little parm. We also like to wrap it with a little bacon before roasting. Rather than cut or break off the bottom of the stalks, I prefer to peel the woody outer layer so I can preserve the tender inner layer. Or, sometimes I’ll cut the bottoms into thin rings and add them to soups or casseroles. People have no idea what they are.

By: Debbie C

Debbie C — Thu, 09 Apr 2015 00:45:21 +0000

My mom would boil the poor asparagus until it was limp, lifeless, slimy and tasteless. It made me shiver and gag! 40 years later….I enjoy fresh picked, rinsed off(sometimes) and eaten raw…..I can’t get enough of it now!