In article .com,
"Sheldon" wrote:

kilikini wrote:

I'm married to a carpenter and have been asking for some kind of shelving
for over 2 years now. With the free wood he gets, you'd think he could just
put something together, but no, I'm still storage-less. :~)

Yeah, but... whaddaya mean you're storage-less... you know where he
stores his wood. hehe

Sheldon

ahem

;-)
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Pandora wrote:

What is a lemon dill butter?
I Am curious because I love asparagus. When it is asparagus season
(generally may, here) we steam them a little then we season them with butter
and parmesan. Then a little of grill to make the crust. and...GNAM GNAM...
)
Now I would like to know your recipe.


To make lemon-dill butter, you start with room temperature butter, add a
little lemon juice and dried dill (or finely chopped fresh), and whip it
all together so you incorporate air into the butter while mixing in the
flavors. Then you put it in the refrigerator to harden. You can form
it into attractive shapes before putting it in the fridge. To serve,
you put the hot asparagus on the plate and the cold lemon-dill butter on
the asparagus. The butter should be melting when the guests first see it.


That's pretty much it with any herb butter. Lemon-dill is only one
variation. If you like, you could whip grated parmesan cheese in with
the butter.


--Lia

"Omelet" wrote in message
news
Worked out very well. :-)
My two guests dove into it eagerly but we still had a nice dinner

*
We don't entertain very often, either. But just to help you out, that is if
you feel you need more practice, I think I could come for dinner almost
anytime. Everything looks and sounds fantastic.

Pablo
(Anything for a good cause...)

Sheldon wrote:
kilikini wrote:

I'm married to a carpenter and have been asking for some kind of
shelving for over 2 years now. With the free wood he gets, you'd
think he could just put something together, but no, I'm still
storage-less. :~)

Yeah, but... whaddaya mean you're storage-less... you know where he
stores his wood. hehe

Sheldon

If I didn't before, I certainly found out last night. Tee hee hee....

kili
--
http://www.caringbridge.org/visit/kilikini

"kilikini" ha scritto nel messaggio
...
Pandora wrote:
"kilikini" ha scritto nel messaggio
. ..

I love dill on asparagus! I dress my steamed asparagus up quite
frequently
with a lemon dill butter. It's good!

kili

What is a lemon dill butter?
I Am curious because I love asparagus. When it is asparagus season
(generally may, here) we steam them a little then we season them with
butter and parmesan. Then a little of grill to make the crust.
and...GNAM GNAM... )
Now I would like to know your recipe.

Sometimes I put parmesan on the asparagus, too, and grill/broil to make it
crispy and browned, just like you do (which is also good with lemon!).

I love very much lemon but tradition says you have not to use it over or
with parmisan ....(then we know we can eat all the things we like ) ))))
It's something like sugar on a spaghetti with tomato sauce dish



Other times, I squirt lemon juice over the hot asparagus, add butter and
sprinkle dill on.

Sorry , Kili, if I ask you: is dill the herb I know? Do you use it dry or
fresh? Becouse I have it in my vegetable garden and I like it.

I never have fresh dill on hand, unfortunately, but dried

Oh! sorry you have told me now.

works. Add a dash of sea salt and it's delicious! You could also garnish
it with grilled lemon slices, I suppose, if you wanted to make a really
pretty presentation. :~)


So I can do like this: I boil my asparagus and then I season them with dill
butter and lemon?
Now I ask you : do you usually squeeze lemon or use it only in slices?
Thank you very much for the answer
Pandora

kili
--
http://www.caringbridge.org/visit/kilikini

Pandora wrote:
"kilikini" ha scritto nel messaggio
...
Pandora wrote:
"kilikini" ha scritto nel messaggio
. ..



So I can do like this: I boil my asparagus and then I season them
with dill butter and lemon?
Now I ask you : do you usually squeeze lemon or use it only in slices?
Thank you very much for the answer
Pandora

I usually steam my asparagus in a metal steamer until I can pierce it with a
fork easily - just until tender. Then I place it in an oval dish, squeeze
lemon over the asparagus, toss on some butter, sprinkle the dried dill on,
roll the spears around and serve.

If I get fancy, I broil/grill lemon slices and place those on top as well.

That's just how I do it. Hope you find a way you like it!

kili
--
http://www.caringbridge.org/visit/kilikini

"kilikini" wrote in message
. ..
Pandora wrote:
"kilikini" ha scritto nel messaggio
...
Pandora wrote:
"kilikini" ha scritto nel messaggio
. ..



So I can do like this: I boil my asparagus and then I season them
with dill butter and lemon?
Now I ask you : do you usually squeeze lemon or use it only in slices?
Thank you very much for the answer
Pandora

I usually steam my asparagus in a metal steamer until I can pierce it with
a
fork easily - just until tender. Then I place it in an oval dish, squeeze
lemon over the asparagus, toss on some butter, sprinkle the dried dill on,
roll the spears around and serve.

If I get fancy, I broil/grill lemon slices and place those on top as well.

That's just how I do it. Hope you find a way you like it!

kili
--
http://www.caringbridge.org/visit/kilikini


I rinse fresh asparagus as it is usually grown in sandy soil. I melt two
tbsp. of butter some garlic salt and pepper in an oblong bowl then toss and
grill outside. I spend more time watching and turning my asparagus than I
do the meat I serve it with. Grilled asparagus has a nutty flavor that you
can't get by steaming.

In article ,
"pablo" wrote:

"Omelet" wrote in message
news
Worked out very well. :-)
My two guests dove into it eagerly but we still had a nice dinner

*
We don't entertain very often, either. But just to help you out, that is if
you feel you need more practice, I think I could come for dinner almost
anytime. Everything looks and sounds fantastic.

Pablo
(Anything for a good cause...)

lol Thanks!

That is one thing I'd love to do sometime is entertain folks from the
list, and attend a cookout/potluck.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Julia Altshuler" ha scritto nel messaggio
. ..
Pandora wrote:

What is a lemon dill butter?
I Am curious because I love asparagus. When it is asparagus season
(generally may, here) we steam them a little then we season them with
butter and parmesan. Then a little of grill to make the crust. and...GNAM
GNAM... )
Now I would like to know your recipe.


To make lemon-dill butter, you start with room temperature butter, add a
little lemon juice and dried dill (or finely chopped fresh), and whip it
all together so you incorporate air into the butter while mixing in the
flavors. Then you put it in the refrigerator to harden. You can form it
into attractive shapes before putting it in the fridge. To serve, you put
the hot asparagus on the plate and the cold lemon-dill butter on the
asparagus. The butter should be melting when the guests first see it.

This is Wonderful!!! A shape with butter!! Only great chef do it ))) It's
such a lovely thing.
How do you do? I mean : do you use a mixer to mix herbs with butter or do
you use a wood spoon?
Because I think thatt butter mixed with blades of a robot could heat itself.
And another question: what is the percentage of lemon do you use?
Sorry for my english but I hope I have explained what I meant.


That's pretty much it with any herb butter. Lemon-dill is only one
variation. If you like, you could whip grated parmesan cheese in with the
butter.


--Lia



Thank you very much for having answered me.

--
Kisses
Pandora

In article , "Pandora"
wrote:

Now I ask you : do you usually squeeze lemon or use it only in slices?
Thank you very much for the answer
Pandora

I'm not Kili, but I often do both.
Sliced lemon halves make a very pretty Garnish.
So do sprigs of fresh Dill if you have it on hand.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
Julia Altshuler wrote:

If you like, you could whip grated parmesan cheese in with
the butter.


--Lia

Damn.

That sounds good!!!
I've only ever done Dill and/or Lemon butter, or Garlic butter.

Garlic butter with roasted garlic is quite good.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"kilikini" ha scritto nel messaggio
. ..
Pandora wrote:
"kilikini" ha scritto nel messaggio
...
Pandora wrote:
"kilikini" ha scritto nel messaggio
. ..



So I can do like this: I boil my asparagus and then I season them
with dill butter and lemon?
Now I ask you : do you usually squeeze lemon or use it only in slices?
Thank you very much for the answer
Pandora

I usually steam my asparagus in a metal steamer until I can pierce it with
a
fork easily - just until tender. Then I place it in an oval dish, squeeze
lemon over the asparagus, toss on some butter, sprinkle the dried dill on,
roll the spears around and serve.

If I get fancy, I broil/grill lemon slices and place those on top as well.

That's just how I do it. Hope you find a way you like it!

kili
--
http://www.caringbridge.org/visit/kilikini



Than k you kili. I wANT TO TRY! Butter and lemon...UHHHH""" :WONDERFUL!!!!!
thank you

--
Kisses
Pandora

"Omelet" ha scritto nel messaggio
news
In article , "Pandora"
wrote:

Now I ask you : do you usually squeeze lemon or use it only in slices?
Thank you very much for the answer
Pandora

I'm not Kili, but I often do both.
Sliced lemon halves make a very pretty Garnish.
So do sprigs of fresh Dill if you have it on hand.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson

Oh Sorry if you are not Kili )
But yes! Its a very very good recipe for me
Thank you OM

--
Kisses
Pandora

In article ,
"kilikini" wrote:

I usually steam my asparagus in a metal steamer until I can pierce it with a
fork easily - just until tender. Then I place it in an oval dish, squeeze
lemon over the asparagus, toss on some butter, sprinkle the dried dill on,
roll the spears around and serve.

If I get fancy, I broil/grill lemon slices and place those on top as well.

That's just how I do it. Hope you find a way you like it!

kili

I cook asparagus any one of 3 ways depending on my mood, but I must
confess that every picture I've ever seen of Kili's Asparagus always
looks better than mine! :-) She has it down pat.

I'll either steam them in a steamer, braise them lightly in the skillet,
or sometimes I'll grill them out on the BBQ. Smoky flavor goes very well
on Asparagus when grilled imho, but I think I like Asparagus just about
any way it's fixed. G It's as addicting as Shrimp....
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, Omelet said:

Worked out very well. :-)

Nice pictures, looks very good.

Question, I don't entertain very often. How many people here send
leftovers home with dinner guests if they are good friends (and they
want them) and there is still plenty of fresh, unserved food available?

I'm *always* happy to send leftovers home with friends. Then
again, I can't remember having anyone who isn't a friend over
for a meal lately. None of that "husband is bringing the boss
home for dinner" stuff here...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~