THE RELUCTANT GOURMET COOKING COMMUNITY

[jkvkdailey]

Now that asparagus is abundant (and reasonably priced) in our grocery stores, I decided to try it as part of our Easter dinner. I did not like it - at all - and was very disappointed. I steamed them in the microwave in one of those steamer bags, but I didn't add any seasonings. The result was bland and then some.

How do you cook your asparagus, what do you use to season it and how much of it do you eat? The tips were nice and tender, but the further we got down the stalk the tougher (and more bland) it was.

Forgive my ignorance, but mommy never made us eat veggies when we were kids and I'm trying to change that tradition with my family :-)

Kim

[Dilbert]

I do mine in a fry pan - 1/4 - 3/8 inch water.

once the water is at a mild simmer, lay one stalk down "across the top" then the other stalks with the tips on the cross stalk. this allows more heat to do the stems.... leaving the tips not mushed. that's the theory, anyway....

trim the stalk bottom - take a stalk and snap it. this I do in the store, because if it doesn't snap you don't want it....put it back.

the snap point defines the 'tender' point, cut off the stems below that point (reserve for soup/stock/etc)

once in the pan I spritz with lemon juice and kosher salt lightly.

it's more of a 'steaming' than boiling. cook/steam to fork tender.
typically dress it up mode is hollandaise or vinaigrette.

there's also egg wash, bread crumb, pan fry
or
bunch just the tips, tie with a stalk peeling, eggs wash, bread crumb, deep fry.

[jfield]

I toss mine (the skinny kind, usually, or peeled thicker guys) in olive oil, salt, pepper and lemon zest and then broil them until they are crisp tender. Easy and very tasty.

I'm not surprised you weren't happy w/your results w/o seasoning the asparagus--lemon tends to wake it up quite a bit. You might also consider tossing in some herbs, too. Dill is nice w/asparagus. :)

[jkvkdailey]

Thanks for the tips! I'm headed to the grocery store tomorrow and will be sure to pick up some fresh lemon to go with my second attempt :-)

Kim

[Dilbert]

and don't forget the baked sparrygrass....

traditional is blue cheese & prosciutto layers with oiled spears and baked.

well, I don't cotton to blue cheese and really good prosciutto is very hard to find so I do a crumbled feta and ultrathin sliced country ham slices. these aren't "substitutes" - it makes for a different dish but it is yummy.

there's also broiled, but I'm not a fan of that except as may have been done by a real expert in the technique. more usually, it's a "one side dried out & tough" dish.

[ninjabut]

I'm sorry you had a bad first experience with asparagus :( ! It really IS delicious!
It can get mushy and yuk if overcooked, but any of the ways listed above will change your mind! I also toss mine on the grill til just crisp/tender. Roasted in the oven with a little olive oil and parmesan, but usually just simmered for a few min til (again) crisp/tender.
Good luck with your next batch! I'm sure you'll be addicted soon! LOL Nancy

[jkvkdailey]

Well, my second attempt was MUCH better! I sauteed with olive oil and then added some squeezed lemon after they were on the plate. Little salt and pepper, VERY tasty! Thanks for the help :-)

Unfortunately, the boys still aren't convinced, it may take a little more prodding - :-)

Kim

[ninjabut]

Well, probably the boys will like it with mayo. That's the way I grew up with it.
I'm fine with the lemon juice now. I use lemon juice on most of my veges to avoid using salt.
Enjoy!