Buying Aspargus is a problem for me (charcoal grill, freeze, Italian)

[maggie2101]

Originally Posted by maggie2101

I mostly simmer them in a small amount of water in a pan with a lid. I always break off the tough ends.

This euals

Originally Posted by canadian citizen

I notice that no one here mentioned "Steaming " as a method of cooking ?


By using steam, you don't boil them to death, and the colour stays exactly as it should.


JiM B.

This.

[TabulaRasa]

Originally Posted by Gerania

In the northeast at Christmas. That asparagus comes from far away. The longer it's stored, the woodier it gets.

This is the issue.

I don't see any point in eating asparagus except in season. It's so good when freshly harvested, and so, so, so subpar when not.

[Sage 80]

Fresh young, thin asparagus. These are more flavorful and less woody and stringy than the thicker, older ones.

Remove the ends, rinse and pat dry. Put on roasting sheet, sprinkle with olive oil, lemon juice, salt and pepper, and lightly rub them all over the asparagus so they are evenly coated. Roast at 400F for 25 mins. Turn them a couple of times as they cook until lightly browned.

[longneckone]

Originally Posted by Sage 80

Fresh young, thin asparagus. These are more flavorful and less woody and stringy than the thicker, older ones.
.

I seem to remember fresh picked today plump asparagus being quite good in my youth. Not true of today's supermarket "fresh" asparagus.

[Gunluvver2]

Try Steaming. Experiment with times until you get it right.

[shh1313]

Originally Posted by KathrynAragon

Aside note:

Great recipe for asparagus:

Ingredients

One standard sized bunch of fresh asparagus
About two cups of cherry tomatoes
Your favorite salad greens
Sliced almonds
Very thinly sliced onions if you like them
You can also add fresh, crispy bacon crumbles if you like

Cut the asparagus up into one inch long pieces. Steam very lightly - you want the asparagus to be crisp. Plunge it into ice water after steaming. Sprinkle with sea salt.

Half the cherry tomatoes.

Mix all of the ingredients in a big salad bowl. Voila! My favorite dressing with this is balsamic vinaigrette.

We are going to try our hand today with grilled asparagus. Yay!

I'm so making this!!!
Thanks Kathryn!

[KathrynAragon]

Originally Posted by shh1313

I'm so making this!!!
Thanks Kathryn!

You're welcome - it's so good!

We had roasted asparagus with hollandaise sauce yesterday - YUM.

I found out yesterday that I prefer green asparagus over white asparagus.

[hertfordshire]

It's interesting to me that so many prefer thin asparagus. I MUCH prefer the thick stalks. I don't find them woody or stringy at all. Very tender, actually.

And I seem to have less of an issue with the ... ahem ... resulting aroma with the thick as opposed to the thin.

[shh1313]

Originally Posted by KathrynAragon

You're welcome - it's so good!

We had roasted asparagus with hollandaise sauce yesterday - YUM.

I found out yesterday that I prefer green asparagus over white asparagus.

PHEW! I'll take your word on the white aspargus! Now i won't have to waste my money on it.. thanks!

i assume it's bland? or bitter?tastes like dirt? do tell!

[Cast Iron Cutie]

How are you storing the asparagus between the time you buy it and the time you cook it?

I buy skinny asparagus and keep it upright in a glass with a bit of water - like flowers in a vase - on the countertop.

When It's time to cook it, I chop off and discard the tough ends. Then I steam it for 9 or 10 minutes. Then toss in olive oil, add salt and pepper and a squeeze of lemon. YUM!