Asparagus
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
sorry, i like olive oil on mine
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