docsmom
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Location: Tucson, AZ
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Asparagus recipe
Anybody have a good one? Beautiful pencil asparagus were on sale at Albertsons so I bought 2 lbs. I need a recipe for tomorrow, roasted so it can go
in the oven after the bird comes out. I already have the green beans and mushrooms on the menu and they're loaded with garlic. Any suggestions?
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DianaT
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Since we really like asparagus just steamed, have never used an oven recipe---but once in a while, we serve them with a little blue cheese dressing
for something a little different.
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vandenberg
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docsmom.
Just Googled oven roasted asparagus and there are many recipes and ways to do them that way. Was going to get an interesting one for you, but too
many.
Like Diane, we like bluecheese with them and sometimes make a dressing of unsalted butter, mayonais and bluecheese, mixed in blender.
[Edited on 11-25-2009 by vandenberg]
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bajabound2005
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This is one of my favorites, from Jacques Pepin. Not only is it delicious but it's simple and can be made ahead of time because it's served at room
temp:
Asparagus Fans with Mustard Sauce
Servings
•2 large eggs
•1 1/4 pounds large firm green asparagus
•Salt
•1 tablespoon minced fresh chives, for garnish
Mustard Sauce:
•1/2 cup mayonnaise
•2 tablespoons Dijon mustard
•2 tablespoons water
•1 tablespoon red wine vinegar
•Good dash freshly ground black pepper
Lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes. Drain off the water and shake the pan to crack
the eggshells. Add ice to the pan and set aside for at least 15 minutes to cool completely. Shell the eggs and place them, one at a time, in an egg
slicer, cut through them, then rotate them 45 degrees in the slicer and cut through them again to create strips. Alternatively, chop the eggs with a
sharp knife. Set aside.
Peel the lower third of the asparagus spears with a vegetable peeler (that'w overkill). Bring 3 cups salted water to a boil in a large skillet. Add
the asparagus, cover partially, and bring back to a boil over high heat. Boil over high heat for 4 to 5 minutes, until the spears are tender but still
firm. Using a slotted spatula, remove the asparagus from the water and put it on a platter.
For the sauce: Mix all the ingredients together in a small bowl.
At serving time, arrange the asparagus spears on a platter, positioning them so the stem ends are close together and the tips are fanned out. Coat the
lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them. Serve.
Friends don't let friends drink white zinfandel.
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Fred
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Olive oil and crushed garlic in a bowl. Coat well and place them on a greased baking pan.
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DanO
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I like asparagus done very simply. Drizzle spears with olive oil, salt and pepper, toss to coat evenly, place in a baking pan or dish in a single
layer, cover tightly with foil, and bake at 300 degrees for 20 to 30 minutes depending on your preference. At 20 minutes they still have the snap
that I like, but if you like them limper, go longer. Also, your timing will vary depending on the thickness of the spears.
Hmmm, in reading this over, it sort of seems like . . . . ahh, never mind, everyone here is too mature to go there.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Russ
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Now this is simple: Steam until dark green, just hot NOT soft! Put in serving dish and pour hot Aunt Penny's Hollandaise sauce over the top and
sprinkle chives or green onions over the sauce. I like to add a dash of Worcestershire and a squeeze of lemon to the hollandaise.
Bahia Concepcion where life starts...given a chance!
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mulegemichael
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throw em on the bbq and sprinkle a little soy sauce on them...you've never had em better!
dyslexia is never having to say you\'re yrros.
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Fred
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Damn, I am going to the store right now and try all the other ways tomorrow. Yes, I do have too much time on my hands. Wish I were in Baja.
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Gypsy Jan
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Here is a Simple, Killer Recipe from Thomas Keller
http://www.yumsugar.com/1526013
Happy Turkey Day to You!
Cheers, GJ
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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docsmom
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Location: Tucson, AZ
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I ran out of energy yesterday before I ran out of food, so the asparagus didn't get cooked. Since I'm headed to my step-mom's house tonight for
colossol shrimp from Rocky Point, I gave her the asparagus to be incorporated into the meal. I think that'll be the best use of the great food. And
then, after tonight, it's back to TDay leftovers for a few days. Works for me!
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