On 19/05/2012 2:24 PM, Gary wrote:
> Dave Smith wrote:
>>
>> On 19/05/2012 12:48 PM, sf wrote:
>>
>>>> ?? I don't agree. Snap off the hard stuff at the bottom and scrape off
>>>> the little ears that hide sand. Maybe you buy old woody stuff, but nice
>>>> fresh asparagus tends to be quite tender. In the last week I have had
>>>> asparagus at least 5 times and the skinny stuff was woodier and more
>>>> lost off the bottoms than the thicker bunches.
>>>>
>>> The asparagus in Europe is amazingly thick - a good inch thick, maybe
>>> more. I don't know if it's a different type or what. I just know
>>> that they prefer white (due to the way it's grown) asparagus for some
>>> odd reason, but I and probably the majority of Americans prefer the
>>> taste of green. I used to prefer my asparagus pencil thin, but I
>>> don't care these days. Maybe it's because I don't stir fry anymore.
>>> <http://thyme2.typepad.com/thyme_for_cooking_/2010/06/asparagus-recipes-storage-and-preperation.html>
>>>
>>
>> That top picture.... Is that asparagus or sex toys?
>>
>> I have been in Europe a couple times during Spargel season and most of
>> the stuff I saw (in early May) was big, but not that big. I don't
>> remember seeing pencil asparagus.
>>
>> Is frequently stir fry the thin stuff and have it with pasta, and
>> sometimes throw in some chopped red peppers and some shrimp.
>>
>> While the pasta is cooking, throw some chopped garlic into a pan with
>> lots of good olive oil and add a pinch of dried chili flakes. Toss in
>> the chopped pepper, then the asparagus, which has been cut into 1-2
>> inch chunks, followed by the shrimp. Drain the pasta and then toss
>> into the pan and stir it into the veggies. Top with some grated parmesan.
>
> That sounds so good. I've saved this message to try later.
>
>


It's easy enough.. DOn't forget the pinch of chile flakes.... and I used
two good sized cloves of garlic per person.