How do you like your Asparagus?!
How do you like your Asparagus?
give me some tastey variations
Answers: I like mine fried with prawns, garlic, Chinese mushroom and a little oyster sauce. Stir fry for a few minutes so the asparagus stay crunchy. grilled Grilled then sprinkeled with parmasan cheese wrapped in bacon and bbqed!
or
fried in tempura batter and wrapped up in sushi rice cook in oven with olive oil and grated Parmesan cheese. A little olive oil, minced garlic and a splash of teriyaki and soy, just until it starts to go just a little soft not mushy. Sauteed with butter and garlic! Cut about an inch off the bottom of each stalk, pare each stalk then boiled, with a slab of button thrown on top right after it's taken out of the water. Mmmmmm! simple just broiled a bit of olive oil and black pepper Steamed with some white sauce steamed with butter. pretty boring i know. Lightly roasted with olive oil, salt and pepper.
Once roasted, wrap 3 or 4 stalks together with a piece of prosciutto. Yummy
Cut them smaller and they make a great appitizer. roasted then drizzled with balsamic grilled, with butter on top. I like it while it's left in the store. boiled with butter & potatos
yummy ! grilled with olive oil, salt and pepper, then topped with hollandaise and a bit of fresh grated parm. I love asparagus... try to find the thin ones but if I can only get the thicker kind I peel off the bottom portion of the skin with a potatoe peeler... here are some of my favorites...
the simple way, throw it in boiling water for about 3 minutes and then shock it in cold water to keep the crunch and color and add s&p...
Broiled with olive oil, garlic salt and parmessan cheese, YUM
I also love it on the grill with s&p.
and if I have some left over, I'll put it in my omelettes. Interesting cooking variation: Cook in 1" of boiling water (with tough stalks broken off ends as usual), with thick ends directly over center of heat source, and thin ends OFF the edge of the cooking surface.
Accompaniment: with Parmesan, wrapped in prosciutto. Served over spring greens with Salmon and a sesame mustard sauce. 'Lightly' steamed...meaning only steamed long enough for it to still be crunchy...sometimes I sprinkle balsamic vinegar on it if I'm in a 'bold' flavor mood. Other times I keep it simple with a little butter and s&p. I also use white wine when I steam it instead of water...then I just lightly season it and let the flavor shine thru....enjoy sautée quickly with olive oil, lots of fresh garlic, salt & pepper and a dash of white wine.
brush with olive oil, grilled and wrap proscuitto around them Lightly blanched, then chilled.
This way, I can eat it with a salad, or place on sauteed chicken breasts with a slice of provolone cheese, or roll it on a piece of lunchmeat ham spread with cream cheese.
The above three examples are my most favorite way to eat asparagus.