In article >,
"James Silverton" <not.jim.silverton.at.comcast.not> wrote:

> PeterLucas wrote on Sat, 7 Apr 2007 03:07:24 +0000 (UTC):
>
> P> Another way to do the spears is to 'marinate' them in a
> P> shallow dish with some EVOO, Balsamic, salt&pepper. Don't
> P> have to leave them too long, just long enough for a griddle
> P> frypan to get *very* hot. Drop the spears on so that they
> P> get the char marks across, turn once, leave for 15secs and
> P> they are done.
>
> P> I had a friend who vowed *never* to eat as. spears because
> P> all she'd ever had was the tinned type. She tried my char
> P> grilled spears and now cooks them like that all the time :-)
>
> I agree with her; canned asparagus is pretty gross and fresh
> asparagus should only be cooked for a short time, IMHO. If you
> blanch asparagus cut on the diagonal into 2 inch pieces for 2
> minutes, they can be included in Chinese stir fries
>

We have a small asparagus bed out back.
Most of the spears never make it back into the house. ;-)

It's wonderful fresh picked and raw.
--
Peace, Om

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