Routine trip to the market transformed into something better when I
spotted nice, fat, fresh asparagus for 99 cents/lb. Cooked it in an
open skillet with butter, s&p, a few splashes of water for steam.
Finished it off with a little parmigiano reggiano (love that
microplane). We love asparagus season and this was just an early
bonus. -aem

aem > wrote in

..com:

> Routine trip to the market transformed into something better
> when I spotted nice, fat, fresh asparagus for 99 cents/lb.
> Cooked it in an open skillet with butter, s&p, a few splashes
> of water for steam. Finished it off with a little parmigiano
> reggiano (love that microplane). We love asparagus season and
> this was just an early bonus. -aem

Sounds heavenly! Lucky you!

On Fri, 12 Dec 2008 19:08:32 -0800 (PST), aem >
wrote:

>Routine trip to the market transformed into something better when I
>spotted nice, fat, fresh asparagus for 99 cents/lb. Cooked it in an
>open skillet with butter, s&p, a few splashes of water for steam.
>Finished it off with a little parmigiano reggiano (love that
>microplane). We love asparagus season and this was just an early
>bonus. -aem

I have to learn how to make risotto, because I love it with asparagus
in it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
> On Fri, 12 Dec 2008 19:08:32 -0800 (PST), aem >
> wrote:
>
>>Routine trip to the market transformed into something better when I
>>spotted nice, fat, fresh asparagus for 99 cents/lb. Cooked it in an
>>open skillet with butter, s&p, a few splashes of water for steam.
>>Finished it off with a little parmigiano reggiano (love that
>>microplane). We love asparagus season and this was just an early
>>bonus. -aem
>
> I have to learn how to make risotto, because I love it with asparagus
> in it.
>
>

Risotto is really easy and you can make different variations depending on
the mood of the day. I was never big on plain white rice, but we enjoy
risotto at least one ever couple of weeks.

I like to make it in a saucier as it stirs easier Like this
http://www.copperpans.com/facosa.html

In article
>,
aem > wrote:

> Routine trip to the market transformed into something better when I
> spotted nice, fat, fresh asparagus for 99 cents/lb. Cooked it in an
> open skillet with butter, s&p, a few splashes of water for steam.
> Finished it off with a little parmigiano reggiano (love that
> microplane). We love asparagus season and this was just an early
> bonus. -aem

I'm jealous. <g> It's not been below $2.99 here for months!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

aem wrote:
> Routine trip to the market transformed into something better when I
> spotted nice, fat, fresh asparagus for 99 cents/lb. Cooked it in an
> open skillet with butter, s&p, a few splashes of water for steam.
> Finished it off with a little parmigiano reggiano (love that
> microplane). We love asparagus season and this was just an early
> bonus. -aem
>

A couple of our local specialty grocers have asparagus this week at a
decent price, but they are the diameter of chopsticks or even smaller.
In my experience, they are very stringy, much more than the larger stalks.

gloria p

On Sat, 13 Dec 2008 08:11:25 -0500, "Ed Pawlowski" >
wrote:

>I like to make it in a saucier as it stirs easier Like this
>http://www.copperpans.com/facosa.html

Nice toy!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

aem wrote:
>
> Routine trip to the market transformed into something better when I
> spotted nice, fat, fresh asparagus for 99 cents/lb. �

Good price for this time of year, or any time.

> Cooked it in an open skillet with butter, s&p,
> a few splashes of water for steam.

In an open skillet the steam won't have any effect on cooking... at
saute heat the water will interact with the butter making for spatter,
at lower temperature you'll be making stewed asparagus.

I'd have omited the water and simply sauted the asparagus in butter...
with the fat ones especially cut into thirds and start cooking the
ends first, then add the middles, and finally add the tips... all
three sections will cook more evenly with less chance of the tender
tips turning to mush.

> Finished it off with a little parmigiano reggiano (love that
> microplane). �

I think a little dusting of parm would be okay... but I'd be cautious
using strong cheese with asparagus. I'd probably saute asparagus in
butter with a wee bit of garlic and forget the cheese unless served
atop pasta for a buffer... a toasted orzo pilaf would work.

> We love asparagus season and this was just an early bonus. � �

Where are you that local asparagus are in season in mid December?

On Dec 13, 10:06*am, Sheldon > wrote:
> [snips]
> I think a little dusting of parm would be okay... but I'd be cautious
> using strong cheese with asparagus. *I'd probably saute asparagus in
> butter with a wee bit of garlic and forget the cheese unless served
> atop pasta for a buffer... a toasted orzo pilaf would work.

I use garlic with asparagus most of the time. This time, since we
hadn't had asparagus for months, I wanted to leave it unadorned. Then
at the last minute I noticed the microplane and succumbed to the
parmesan temptation. Just a light sprinkle.
>
> Where are you that local asparagus are in season in mid December?

Real asparagus season is still a ways off here in Southern
California. I suspect this batch came from Mexico, but I don't know
that for sure. It was just an unexpected pleasant surprise and there
probably won't be any more next time I hit that market. -aem

In article
>,
aem > wrote:

> On Dec 13, 10:06*am, Sheldon > wrote:
> > [snips]
> > I think a little dusting of parm would be okay... but I'd be cautious
> > using strong cheese with asparagus. *I'd probably saute asparagus in
> > butter with a wee bit of garlic and forget the cheese unless served
> > atop pasta for a buffer... a toasted orzo pilaf would work.
>
> I use garlic with asparagus most of the time. This time, since we
> hadn't had asparagus for months, I wanted to leave it unadorned. Then
> at the last minute I noticed the microplane and succumbed to the
> parmesan temptation. Just a light sprinkle.
> >
> > Where are you that local asparagus are in season in mid December?
>
> Real asparagus season is still a ways off here in Southern
> California. I suspect this batch came from Mexico, but I don't know
> that for sure. It was just an unexpected pleasant surprise and there
> probably won't be any more next time I hit that market. -aem

Huh. If it's coming from Mehico, I'll have to watch for it around here
then.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Asparagus is one of my faves, too. I grew some in my garden a few years
before I sold my last house. The first year, I got about four spears,
total, but the next year, about 20 and the third year IT TOOK OFF. I
was going out and cutting a dozen stalks at a time for weeks. it was
heaven.

I wonder if the people who bought that house noticed they had lots of
asparagus in their yard!

When I bought that house, I noticed there was a bunch of this pretty,
fern-like stuff....but didnt realize it was fennel! Tirned out the
Greek guy next door had planed it and it had spread into my yard. I
didnt know I had tons of fennel right out my front door until the year
before I left.

Damn.

Lass


Pleasant Surprise

Group: rec.food.cooking Date: Fri, Dec 12, 2008, 7:08pm (EST-3) From:
(aem)
Routine trip to the market transformed into something better when I
spotted nice, fat, fresh asparagus for 99 cents/lb. Cooked it in an open
skillet with butter, s&p, a few splashes of water for steam. Finished it
off with a little parmigiano reggiano (love that microplane). We love
asparagus season and this was just an early bonus. * * -aem