Two ways

Post #323,828 by drook 3/31/10 11:16:44 AM 3/31/10 11:17:28 AM Reply	Two ways I've had it raw, or close enough to it that it still had a woody texture. Especially near the bottom where they hadn't trimmed the dry end off far enough up the stalk. And overcooked (maybe canned) where it was mushy and completely flavorless. Unfortunately these two styles make up 99% of all asparagus I've eaten that I didn't make myself. Oh BTW, thanks A/Scott. :-) -- Drew Edited by drook March 31, 2010, 11:17:28 AM EDT Expand All History
Post #323,829 by jake123 3/31/10 11:24:19 AM Reply	Wow Asparagus is pretty much the ne plus ultra of springtime around here... people treating it that way would get smacked about.
Post #324,533 by Ashton 4/12/10 4:34:12 PM Reply	Concur re the beastly typ. 'cooking' of asparagus While my solution may lack panache -- I found that steaming same in a double-boiler thingy, with stalks suitably de-wooded produces a brilliant green, a decent flavor (it is oft fresh-picked next door) and a mush-free but tender result.. with a little bit of crunch. fwiw ______________________________________________________________________________________________________________________________________________________ I could almost see voting for Palin in 2012 on the grounds that this sorry ratfucking excuse for a republic, this savage, smirking, predatory empire deserves her. Bring on the Rapture, motherfuckers! -- via RC
Post #324,534 by drook 4/12/10 4:36:39 PM Reply	How does it compare to blanched? -- Drew
Post #324,603 by Ashton 4/13/10 4:47:55 PM Reply	Thought that was about deactivating enzymes prior to freezing? So while I should.. have done some of that all-along with the fresh-picked things available ... didn't. (No excuses either: this year maybe I shall become Responsible.) Except.. this year there may be little left of the garden next door, due to certain irreconcilable differences arising within that household :-/ Lousy timing, that.. Anyway, unclear if it's a decent ritual for fresh-picked, immediately cooked and served, VS for 'storage'. (Apparently I lack the engrams to have become an authentic cook (let alone chef!) all along, though I have prepared a mean truffles/omelet for certain candle-lit events.) So youse guys are at an echelon I have merely glimpsed from afar. But CLYGM is an inducement to pay more attention, if I get a round tuit. Nicely Done, btw. Wish you every success on current projects -- at very least: a ticket Out of the er, tyranny of bit-munging, which cannot be nearly as much fun, eh? A. ______________________________________________________________________________________________________________________________________________________ I could almost see voting for Palin in 2012 on the grounds that this sorry ratfucking excuse for a republic, this savage, smirking, predatory empire deserves her. Bring on the Rapture, motherfuckers! -- via RC
Post #324,573 by Silverlock 4/13/10 8:54:31 AM Reply	Try a third way Use a heavy, lidded casserole dish. Place the spears in a single layer in the dish with 2 tablespoons of water, sprinkle with a heavy dusting of Parmesan cheese and cook at full power in your microwave for around two minutes.* *That time is for "baby" asparagus, the thin spears. For the thicker spears you may have to adjust time cooked up by 30 seconds to a minute. I served this to my folks for Easter dinner along with some panko crusted lamb chops and they loved it. Bright green, firm and flavorful with just a tiny bit of "crunch". I think the single most compelling piece of evidence for global warming is that Fox News viewers think it's a hoax.

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