James Silverton wrote:
> I agreed with earlier posts on short cooking times for
> asparagus. IMHO, less than 5 minutes is quite enough but I note
> from posts in rec.food.recipes that others like to cook it to
> death. I just remembered a Roman description of a very short
> time: "As long as it takes to cook asparagus", so it looks like
> there is historical justification for my view.
>
> I wonder if there is any consensus on cooking methods? I just
> boil it in water but I note that some advise steaming, sometimes
> by keeping it in bundles with the flowers out of the water and
> cooking it on a grill was also mentioned. For preparation, if
> the asparagus is pencil thin as I prefer it, I can just snap off
> the tough part without much wastage but I use a peeler to remove
> a few inches of green skin if the spears are thick.
>
> What dipping sauces do others recommend? I generally like just
> lemon and a sprinkling of parmesan but a lot of others work well
> like mayonnaise with parmesan and lemon etc.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.comcast.not

I'll agree with those who like grtilling with olive oil, salt &
pepper, or roasting in the oven same way. Then I let it cook longer,
til its darkened and crinkly.

I also like to make it my mom's way - steamed, with hollandaise or
lemon butter.

And I've learned to pan-frysteam it, by cutting it into 1" sections,
then heating it in a skillet in some butter for a few minutes, then
covering it and turning the heat down so it steams in the butter for
4-5 minutes.

My beloved BF never liked asparagus, his whole life long. I kept
making it becsue me & the kiddo love asparagus, and we compromise
every so often cuz I'm the cook. He gets plenty else to eat. So I've
served it - in soups, casseroles, as a side dish, as a dipper, with
sauce, by itself, with wild rice, with veggies, in salads.

So he said it was always too soft and mushy, and he's amazed at some
of the ways I've served it. He now requests it on occasion, and
doesn't pick it out of a veg medley any more. He loves marinated asian-
style chilled asparagus. And asparagus - mushroom quiche.

The moral of the story is: PLEASE don't overcook your asparagus.
Nobody likes that awful olive-green much. Keep it bright green and
serve either crsip-tender or just cooked through, no more.

OK< time for a run to the store for some asparagus........

maybe shrimp-asparagus-onion-sesame stir fry with brown rice tonight?