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Asparagus


mame11
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All, I recently discovered a great way to keep asparagus fresh for a week (and probably longer) and realize I should share my "discovery" with the group...

Take recently trimmed cleaned asparagus, put them in a glass of water standing upright like flowers and put in the refrigerator to store. It works great! I got the idea from a friend who used asparagus as part of an edible centerpiece.

Nancy

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Take recently trimmed cleaned asparagus, put them in a glass of water standing upright like flowers and put in the refrigerator to store. It works great! I got the idea from a friend who used asparagus as part of an edible centerpiece.

Also a great way to store fresh herbs.

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I was traumatized in my youth by an unfortunate food strike which involved me eating only Vienna sausages and jarred asparagus for a long time. As a result, for the better part of my adult life, I have found asparagus truly revolting and believe that texture and odor play a large role in my abhorence.

I am slowly trying to rectify this situation and can now consume a small quantity of raw asparagus or lightly steamed and sauced with a vaguely Asian sesame oil concoction without retching. I'm looking for other ideas. I understand that roasting asparagus might be the ticket. Any thoughts?

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Rub with olive oil and grill or griddle until the spears pick up a little color. A little lemon zest or some grated ginger mixed with a touch of soy and sesame oil might be nice to mask the odor without overpowering the flavors.

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I understand that roasting asparagus might be the ticket. Any thoughts?

I like to toss with a little olive oil and fresh grated pepper and roast them for a short time in a 400 degree oven. When I am feeling sporty I wrap each spear with some prosciutto. That should suppress the gag reflex. It also works well with kids who ordinarily would not willingly come within 5 feet of a plate of asparagus.

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I am slowly trying to rectify this situation and can now consume a small quantity of raw asparagus or lightly steamed and sauced with a vaguely Asian sesame oil concoction without retching. I'm looking for other ideas. I understand that roasting asparagus might be the ticket. Any thoughts?

I had just saved this recipe to try. It appears to be adapted from this recipe.

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I'm relatively new to the world of asparagus having also overcome a childhood aversion to them. Grilled and served with lardons and poached egg was my gateway. I also like them roasted and then tossed with some citrus or added to pasta.

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another idea: simmer than in stock till they fall apart {veggie or light meat stock}. Add some cream. Add some sauteed {exotic or wild} mushrooms. Puree and put thru a sieve. Season well. Serve hot or cold, if cold you may need to thin with more stock.

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Asparagus season in this part of the world is generally late April to mid June, so long over.

That's kind of what I thought, so why didn't I notice it until now? Was there something wrong with the crop this year? It does seem a little more expensive, but maybe I was just caught looking the other way, and April through June were hell-months for me.

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