Talk to me about Asparagus

[anonymous-user]

Although i've eaten it before i've not had it for probably 6 years and never cooked with it personally.

Anyhoo i spotted some reduced in the supermarket so it need to be eaten today.

Can any foodies tell me a) the best way to cook it? b) any good asparagus content recipes?

TIA

[CommanderJameson]

Here's how I'd do it, in a fairly foolproof manner.

Trim the very woody bit off the bottom of the stems, then take the top flowery tips off and set to one side. Chop the remainder of the stems into pieces about 25mm long.

Boil them in salted water for about 10 minutes or until tender.

Drain.

Return to the heat, bung in a knob of butter and the asparagus tips, gently sautee for about 5 minutes, serve.

[grumbledoak]

I just snap them to get rid of the wooden end, and boil them until tender. Not long at all, probably 5 minutes max.

They go very well with an omelette, (tinned) white crab meat being a favourite combination for me.

[Minel]

boil them (as above) BUT in a twist of Italian recipe, create a dipping "sauce" with olive oil, seasalt, and balsamic vinegar in a small bowl. Mix well, then dip the asparaguses just before eating... nice!!!

Also, asparagus tips go very nicely in a risotto!

[otolith]

Best eaten fresh - I don't bother buying it out of season now, because the imported stuff from Peru isn't a patch on the seasonal English asparagus - which isn't a patch on home-grown.

[Greenie]

otolith said:

Best eaten fresh - I don't bother buying it out of season now, because the imported stuff from Peru isn't a patch on the seasonal English asparagus - which isn't a patch on home-grown.

This. Don't bother unless they are in season. Season is very short so enjoy whilst they are in season and ignore at all other times.

[anonymous-user]

Greenie said:

otolith said:

Best eaten fresh - I don't bother buying it out of season now, because the imported stuff from Peru isn't a patch on the seasonal English asparagus - which isn't a patch on home-grown.

This. Don't bother unless they are in season. Season is very short so enjoy whilst they are in season and ignore at all other times.

The imported stuff tastes like a cross between wood and cabbage and makes your piss stink like weedkiller!

[21TonyK]

Huge pan of heavily salted boiling water and another pan of cold water (ideally iced or just very cold). Chuck the trimmed asparagus in the boiling water until barely cooked, still firm and a little bite to it. Get it out and into the cold water immediately. Do it in small batches so you don't take the boiling water off the boil when it goes in. The asparagus should be vivid green and stay that way.

Split the stems length ways and serve 3 per person cut side down piled with Serano ham "ribbons", parmesean shavings and soft boiled quails eggs. Dress with a bit of flavoured olive oil, scatter a few micro herbs and away you go! Nice starter for a summer meal.

If you feel so inclined pare each asparagus stem using a speed peeler to remove the outer "skin" and any sprouts on the stem. Should all be pencil thin, even diameter and length (repeat 300 times )

[condor]

I usually just steam them in the microwave for a few minutes. Then have the tips with melting butter on. Blend the lower stems with stock to make asparagus soup.

Steamed Asparagus tips rolled up in thinly sliced ham with hollandaise sauce is another idea I've tried.

[rsv gone!]

Roll them in extra-virgin olive oil, ad salt and pepper and then bake for 8-10 mins.

[Don]

Take about six asparagus tips and wrap a band of pancetta around them to form a parcel. The green asparagus tips should look like they are wearing a pancetta belt.

Put on baking tray and roast in the oven for ten or fifteen minutes.

Serve with whatever you are having! Mmmm.

Makes your wee STINK, though. And don't even begin to think of any romantic liasions afterwards...other than that it's perfectly healthy stuff so eat up!

[anonymous-user]

Thank you all

Obviously i've bought faulty asparagus

However, rather than throw it in the bin, i thank you for the varied input.

My plan is, roasted chicken breast, with roast spuds. asparagus (steamed with salted water ) with a cheese sauce (home made on the pan) Here's hoping

Edited by anonymous-user on Thursday 9th September 18:20

[dern]

What's the point of steaming anything with salted water... all the salt will stay in the water in the steamer surely?

[condor]

dern said:

What's the point of steaming anything with salted water... all the salt will stay in the water in the steamer surely?

Only me that mentioned steaming...and I only do that in the microwave steamer which has a few drops of unsalted boiling water.
The boil in salt water brigade are different

[anonymous-user]

condor said:

dern said:

What's the point of steaming anything with salted water... all the salt will stay in the water in the steamer surely?

Only me that mentioned steaming...and I only do that in the microwave steamer which has a few drops of unsalted boiling water.
The boil in salt water brigade are different

I tend to put the salt on the veg and then steam it. it usually tastes good

Is that bad practice?

[CommanderJameson]

digimeistter said:

condor said:

dern said:

What's the point of steaming anything with salted water... all the salt will stay in the water in the steamer surely?

Only me that mentioned steaming...and I only do that in the microwave steamer which has a few drops of unsalted boiling water.
The boil in salt water brigade are different

I tend to put the salt on the veg and then steam it. it usually tastes good

Is that bad practice?

Not if it tastes the way you like it!

[condor]

I read many years ago that you have to add salt to microwaved stuff after it's been cooked as salt added before has an adverse reaction, makes things tougher etc.
Might be an old wive's tale, but since I'm not a big fan of salt doesn't bother me.

[bazking69]

Either I've always ended up with crap asparagus on the three or four occasions I have bought it, or I'm seemingly the only one who thinks this is a massively overrated veg?

[condor]

freshly picked and with melting butter on - is delicious
I think the freshly picked and UK might be a quality factor

[H_Kan]

Big pan of salted water, boil for 3-4 mins and then drain. Add some butter, allow it to melt and then enjoy. One of summers great pleasures, real shame the season is so short.