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 like to blanch it and then put it on a hot griddle to finish it off.
Topping scan then be tarragon butter or a chili vinaigrette

Steve

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.
>

> James Silverton wrote:
>> just remembered a Roman description of a very short time: "As long as it
>> takes to cook asparagus"

What an interesting tidbit!

"James Silverton" <not.jim.silverton.at.comcast.not> wrote
>
> 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.
>

I love asparagus with just a bit of parmesan, and wouldn't
want to dip it and adulterate the flavor of the asparagus itself.

It's goooood stuff.

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
. ..
>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.
>

Toss with salt, pepper and Olive Oil - broil.

>
> Toss with salt, pepper and Olive Oil - broil.
>
agreed!
I like to pop them in boiling water for 30 seconds first, then reduce
the broil time.

hint: a little more salt and pepper than you might think.

dan wrote on 11 Apr 2007 12:46:54 -0700:


??>> Toss with salt, pepper and Olive Oil - broil.
??>>
d> agreed!
d> I like to pop them in boiling water for 30 seconds first,
d> then reduce the broil time.

Can I use this reply to add another question? Can anyone explain
why the price of a pound of asparagus is most often $0.99,
$1.99, $2.99 etc? I wonder how this custom arose since I don't
seem to remember seeing prices like $1.45/lb and the price seems
to go up *and* down from week to week in whole dollar
increments?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Apr 11, 2:14 pm, "James Silverton"
<not.jim.silverton.at.comcast.not> wrote:
> Can I use this reply to add another question? Can anyone explain
> why the price of a pound of asparagus is most often $0.99,
> $1.99, $2.99 etc? I wonder how this custom arose since I don't
> seem to remember seeing prices like $1.45/lb and the price seems
> to go up *and* down from week to week in whole dollar
> increments?

If they can, they will?

Had asparagus grilled and topped with a butter-pecan sauce (mix) from
New Orleans. TDF.

Karen

In article .com>,
"dan" > wrote:

> >
> > Toss with salt, pepper and Olive Oil - broil.
> >
> agreed!
> I like to pop them in boiling water for 30 seconds first, then reduce
> the broil time.
>
> hint: a little more salt and pepper than you might think.

Treat with a little hot lemon butter right before eating...
--
Peace, Om

Remove _ to validate e-mails.

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

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 think roasting or broiling (even grilling) is the best way to bring
out the flavor of asparagus. Adding water to the equation just seems to
dilute the sweetness and flavor

Melondy

In article > ,
Melondy > wrote:

> 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.
> æÝ
> > 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.
> æÝ
> > 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.
> æÝ
> > James Silverton
> > Potomac, Maryland
> æÝ
> > E-mail, with obvious alterations:
> > not.jim.silverton.at.comcast.not
>
>
> I think roasting or broiling (even grilling) is the best way to bring
> out the flavor of asparagus. Adding water to the equation just seems to
> dilute the sweetness and flavor
>
> Melondy

I generally steam them.
--
Peace, Om

Remove _ to validate e-mails.

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

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?

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

Dipping sauces? I suppose if I was to dip asparagus in anything, it
would be Heinz Ketchup, of course. I am not a fan of asparagus at all
though, but my sister makes it and she steams it with a bit of olive oil
and crushed garlic and its pretty good, just as it is.

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

GOOD LORD. 5 minutes you are butchering that poor stuff.

2 MINUTES MAX. in a saucepan with water only <approaching> half way up
the stalk... enough to only cover the pan... don't cover the dang
asparagus!

Don't ruin it!

Don't "BOIL" it, you steam it

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

On Apr 11, 11:16 am, "James Silverton"
<not.jim.silverton.at.comcast.not> 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 made a crudite to take to my mom's for Easter dinner. I included
asparagus, which I had blanched for 1 minute-it's very tasty cold.