Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
off the bottom inch, put em in a container with water and they stood
up straight by the next day.

Though I had lopped off enough of the bottoms, so rinsed them, tossed
them with a little olive oil, salt, pepper, and lemon juice, and
roasted them for 20 minutes, til they started to look a little brown.

Hadn't cut off enough of the bottom. They were half tough and
stringy.

How do you pick good asparagus (I'm not going to waste my money again
on the iffy stuff)? How much of the bottom do you break off? How do
you know _where_ to break it off?

Some bargains just aren't bargains.

maxine in ri

"maxine in ri" > wrote in message
...
> Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
> off the bottom inch, put em in a container with water and they stood
> up straight by the next day.
>
> Though I had lopped off enough of the bottoms, so rinsed them, tossed
> them with a little olive oil, salt, pepper, and lemon juice, and
> roasted them for 20 minutes, til they started to look a little brown.
>
> Hadn't cut off enough of the bottom. They were half tough and
> stringy.
>
> How do you pick good asparagus (I'm not going to waste my money again
> on the iffy stuff)? How much of the bottom do you break off? How do
> you know _where_ to break it off?
>
> Some bargains just aren't bargains.
>
Maybe when they are old they are tough.

"maxine in ri" wrote:
>
> Got some asparagus for $1 at the reduced rack couple days ago.

Trust me, don't get involved with any reduced rack.

>Trimmed
> off the bottom inch, put em in a container with water and they stood
> up straight by the next day.

Wish I could do that with just water. LOL

> Though I had lopped off enough of the bottoms, so rinsed them, tossed
> them with a little olive oil, salt, pepper, and lemon juice, and
> roasted them for 20 minutes, til they started to look a little brown.
>
> Hadn't cut off enough of the bottom. They were half tough and
> stringy.
>
> How do you pick good asparagus (I'm not going to waste my money again
> on the iffy stuff)? How much of the bottom do you break off? How do
> you know _where_ to break it off?
>
> Some bargains just aren't bargains.
>
> maxine in ri

Zactly... they were way past their prime. that's what you get for a buck.
Wasn't worth the olive oil, salt, pepper, and lemon juice, and cooking
time/fuel... "roasted them for 20 minutes"... not only dried out and tough
any tenderish portion would taste crappy... not worth having your ****
stink.

maxine in ri > wrote:

>How do you pick good asparagus (I'm not going to waste my money again
>on the iffy stuff)? How much of the bottom do you break off? How do
>you know _where_ to break it off?

Cut out a section and chew on it to see how tough it is.
If it's too tough, you need to trim them back more than that.

Steve

maxine in ri > wrote:

> Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
> off the bottom inch, put em in a container with water and they stood
> up straight by the next day.
>
> Though I had lopped off enough of the bottoms, so rinsed them, tossed
> them with a little olive oil, salt, pepper, and lemon juice, and
> roasted them for 20 minutes, til they started to look a little brown.
>
> Hadn't cut off enough of the bottom. They were half tough and
> stringy.
>
> How do you pick good asparagus (I'm not going to waste my money again
> on the iffy stuff)? How much of the bottom do you break off? How do
> you know _where_ to break it off?
>
> Some bargains just aren't bargains.

Grab the asparagus at the large end and at the center. Bend in
half. It will naturally break where it turns from tough to edible.
Or you can cut off the bottom half inch and peel the bottom portion
with a veggie peeler.

-sw

Sqwertz wrote:
>
> Grab the asparagus at the large end and at the center. Bend in
> half. It will naturally break where it turns from tough to edible.

Baloney. I've seen people do that, and they waste
a considerable amount of very good asparagus that way.

> Or you can cut off the bottom half inch and peel the bottom portion
> with a veggie peeler.

That's the right way to do it. If you can save the
bottom ends from people who use the snap method to find
the "natural" break in the asparagus, peel those ends,
then slice into chunks for an excellent stir-fry
ingrediant.

In article >,
Sqwertz > wrote:

> maxine in ri > wrote:
>
> > Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
> > off the bottom inch, put em in a container with water and they stood
> > up straight by the next day.
> >
> > Though I had lopped off enough of the bottoms, so rinsed them, tossed
> > them with a little olive oil, salt, pepper, and lemon juice, and
> > roasted them for 20 minutes, til they started to look a little brown.
> >
> > Hadn't cut off enough of the bottom. They were half tough and
> > stringy.
> >
> > How do you pick good asparagus (I'm not going to waste my money again
> > on the iffy stuff)? How much of the bottom do you break off? How do
> > you know _where_ to break it off?
> >
> > Some bargains just aren't bargains.
>
> Grab the asparagus at the large end and at the center. Bend in
> half. It will naturally break where it turns from tough to edible.
> Or you can cut off the bottom half inch and peel the bottom portion
> with a veggie peeler.
>
> -sw

Agreed.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 29 Mar 2009 19:45:25 -0500, Sqwertz >
wrote:

>maxine in ri > wrote:
>
>> Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
>> off the bottom inch, put em in a container with water and they stood
>> up straight by the next day.
>>
>> Though I had lopped off enough of the bottoms, so rinsed them, tossed
>> them with a little olive oil, salt, pepper, and lemon juice, and
>> roasted them for 20 minutes, til they started to look a little brown.
>>
>> Hadn't cut off enough of the bottom. They were half tough and
>> stringy.
>>
>> How do you pick good asparagus (I'm not going to waste my money again
>> on the iffy stuff)? How much of the bottom do you break off? How do
>> you know _where_ to break it off?
>>
>> Some bargains just aren't bargains.
>
>Grab the asparagus at the large end and at the center. Bend in
>half. It will naturally break where it turns from tough to edible.
>Or you can cut off the bottom half inch and peel the bottom portion
>with a veggie peeler.
>
>-sw

Exactly!

- Mark

On Sun 29 Mar 2009 04:41:52p, maxine in ri told us...

> Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
> off the bottom inch, put em in a container with water and they stood
> up straight by the next day.
>
> Though I had lopped off enough of the bottoms, so rinsed them, tossed
> them with a little olive oil, salt, pepper, and lemon juice, and
> roasted them for 20 minutes, til they started to look a little brown.
>
> Hadn't cut off enough of the bottom. They were half tough and
> stringy.
>
> How do you pick good asparagus (I'm not going to waste my money again
> on the iffy stuff)? How much of the bottom do you break off? How do
> you know _where_ to break it off?
>
> Some bargains just aren't bargains.
>
> maxine in ri
>

I usually select medium-thick to thick spears, but regardless of the
diameter of the spear, the head should be tight.

I don't cut asparagus, but rather, hold the top end almost halfway down the
stalk, and with the other hand grasp the bottom and bend until it snaps.
It will usually leave a ragged break which can be trimmed if you wish.

I've found this method the most reliable for determining where tender and
tough meet.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright > wrote:

> I've found this method the most reliable for determining where tender and
> tough meet.

Hey - great idea! Too bad I just posted that a half-hour earlier.

-sw

"Sqwertz" > wrote in message
...
> Wayne Boatwright > wrote:
>
>> I've found this method the most reliable for determining where tender and
>> tough meet.
>
> Hey - great idea! Too bad I just posted that a half-hour earlier.
>

You forget how many people have you kfed.

cybercat wrote on Mon, 30 Mar 2009 11:00:35 -0400:


> "Sqwertz" > wrote in message
> ...
>> Wayne Boatwright > wrote:
>>
>>> I've found this method the most reliable for determining
>>> where tender and tough meet.
>>
>> Hey - great idea! Too bad I just posted that a half-hour
>> earlier.
>>

Does everyone read every post even when not kill-filed? Not every topic
is of equal interest.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 30 Mar 2009 15:19:02 GMT, "James Silverton"
> wrote:

>Does everyone read every post even when not kill-filed? Not every topic
>is of equal interest.

Does everyone read the rest of the thread before replying. Period.
It ruins the spontaneity. I don't care if replies mirror each other.
Maybe there's a good reason so many use the same method. As far as
peeling, I wouldn't bother peeling the white part. It's too tough for
me.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 29 Mar 2009 20:35:08 -0500, Sqwertz wrote:

> Wayne Boatwright > wrote:
>
>> I've found this method the most reliable for determining where tender and
>> tough meet.
>
> Hey - great idea! Too bad I just posted that a half-hour earlier.
>
> -sw

i don't think most people read *all* of a thread before deciding to whom
and how to respond, steve. besides, he may have you killfiled.

your pal,
blake

On Mon 30 Mar 2009 08:25:13a, blake murphy told us...

> On Sun, 29 Mar 2009 20:35:08 -0500, Sqwertz wrote:
>
>> Wayne Boatwright > wrote:
>>
>>> I've found this method the most reliable for determining where tender
>>> and tough meet.
>>
>> Hey - great idea! Too bad I just posted that a half-hour earlier.
>>
>> -sw
>
> i don't think most people read *all* of a thread before deciding to whom
> and how to respond, steve. besides, he may have you killfiled.
>
> your pal,
> blake
>

Right on both points, Blake.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

blake murphy > wrote:

> On Sun, 29 Mar 2009 20:35:08 -0500, Sqwertz wrote:
>
>> Wayne Boatwright > wrote:
>>
>>> I've found this method the most reliable for determining where tender and
>>> tough meet.
>>
>> Hey - great idea! Too bad I just posted that a half-hour earlier.
>
> i don't think most people read *all* of a thread before deciding to whom
> and how to respond, steve. besides, he may have you killfiled.

Ah, but for Wayne I make exceptions and change a few letters here
and there.

Besides, it's my fault he constantly repeats my words because he
doesn't read them.

-sw

Sqwertz wrote:

> blake murphy > wrote:
>
> > On Sun, 29 Mar 2009 20:35:08 -0500, Sqwertz wrote:
> >
> >> Wayne Boatwright > wrote:
> >>
> >>> I've found this method the most reliable for determining where tender
and
> >>> tough meet.
> >>
> >> Hey - great idea! Too bad I just posted that a half-hour earlier.
> >
> > i don't think most people read *all* of a thread before deciding to whom
> > and how to respond, steve. besides, he may have you killfiled.
>
> Ah, but for Wayne I make exceptions and change a few letters here
> and there.


I'd say he wants to get into yer pantz, Steve, but I actually *like* you and
wouldn't wish that on you...


> Besides, it's my fault he constantly repeats my words because he
> doesn't read them.


Pay no mind, he stutters because as a kid he was a chronic **********r...


--
Best
Greg

In article 0>,
Wayne Boatwright > wrote:

> On Sun 29 Mar 2009 04:41:52p, maxine in ri told us...
>
> > Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
> > off the bottom inch, put em in a container with water and they stood
> > up straight by the next day.
> >
> > Though I had lopped off enough of the bottoms, so rinsed them, tossed
> > them with a little olive oil, salt, pepper, and lemon juice, and
> > roasted them for 20 minutes, til they started to look a little brown.
> >
> > Hadn't cut off enough of the bottom. They were half tough and
> > stringy.
> >
> > How do you pick good asparagus (I'm not going to waste my money again
> > on the iffy stuff)? How much of the bottom do you break off? How do
> > you know _where_ to break it off?
> >
> > Some bargains just aren't bargains.
> >
> > maxine in ri
> >
>
> I usually select medium-thick to thick spears, but regardless of the
> diameter of the spear, the head should be tight.
>
> I don't cut asparagus, but rather, hold the top end almost halfway down the
> stalk, and with the other hand grasp the bottom and bend until it snaps.
> It will usually leave a ragged break which can be trimmed if you wish.
>
> I've found this method the most reliable for determining where tender and
> tough meet.

I thought that was the standard? Mom taught that method to me when I
was about 4.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Wayne Boatwright wrote:
>
>
> I usually select medium-thick to thick spears, but regardless of the
> diameter of the spear, the head should be tight.
>
> I don't cut asparagus, but rather, hold the top end almost halfway down the
> stalk, and with the other hand grasp the bottom and bend until it snaps.
> It will usually leave a ragged break which can be trimmed if you wish.
>
> I've found this method the most reliable for determining where tender and
> tough meet.

I use a similar method, but I usually hold the stalk about 3/4 of the
way down. If it doesn't snap easily I try it a little further up the
stalk. If you hold it too high it is likely to snap too far up and you
waste a lot. I am not a soup maker so it doesn't make much sense for me
to save the woody ends.

In article
>,
maxine in ri > wrote:

> How do you pick good asparagus (I'm not going to waste my money again
> on the iffy stuff)? How much of the bottom do you break off? How do
> you know _where_ to break it off?
>
> Some bargains just aren't bargains.
>
> maxine in ri

I prefer the fatter stalks to the pencil-thin stalks. I hold the top
(maybe halfway up) of the stalk in my left hand and the bottom of the
stalk in my right hand and bend. It breaks where it will. I toss the
bottom part (might be as much as 2"). If I am feeling virtuous
(something that rarely occurs) I may peel the bottom part and use it for
soup. Mostly I don't.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' > wrote:

>In article
>,
>I prefer the fatter stalks to the pencil-thin stalks. I hold the top
>(maybe halfway up) of the stalk in my left hand and the bottom of the
>stalk in my right hand and bend. It breaks where it will. I toss the
>bottom part (might be as much as 2"). If I am feeling virtuous
>(something that rarely occurs) I may peel the bottom part and use it for
>soup. Mostly I don't.

Asparagus stems are among the vegetable scraps we routinely
set aside to use to make vegetable stock. Much of our cooking
is dependent upon having stock on hand. (Generally we freeze
it in ice-cube trays, sometimes in larger containers.)

The only vegetable scraps we discard are crucifers.

Steve

In article >,
Melba's Jammin' > wrote:

> In article
> >,
> maxine in ri > wrote:
>
> > How do you pick good asparagus (I'm not going to waste my money again
> > on the iffy stuff)? How much of the bottom do you break off? How do
> > you know _where_ to break it off?
> >
> > Some bargains just aren't bargains.
> >
> > maxine in ri
>
> I prefer the fatter stalks to the pencil-thin stalks. I hold the top
> (maybe halfway up) of the stalk in my left hand and the bottom of the
> stalk in my right hand and bend. It breaks where it will. I toss the
> bottom part (might be as much as 2"). If I am feeling virtuous
> (something that rarely occurs) I may peel the bottom part and use it for
> soup. Mostly I don't.

Melba, freeze those bottoms and run them thru the Victorio strainer for
cream of asparagus soup. :-) If you have the patience. <g>

They are also good as a stock ingredient.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mar 29, 9:54*pm, Melba's Jammin' >
wrote:
> In article
> >,
> *maxine in ri > wrote:
>
> > How do you pick good asparagus (I'm not going to waste my money again
> > on the iffy stuff)? *How much of the bottom do you break off? *How do
> > you know _where_ to break it off?
>
> > Some bargains just aren't bargains.
>
> > maxine in ri
>
> I prefer the fatter stalks to the pencil-thin stalks. *I hold the top
> (maybe halfway up) of the stalk in my left hand and the bottom of the
> stalk in my right hand and bend. *It breaks where it will. *I toss the
> bottom part (might be as much as 2"). *If I am feeling virtuous
> (something that rarely occurs)

Oh Barb! I saw that halo over your head at Margaret's! Don't be so
modest<G>

maxine in ri

On Mar 29, 9:41*pm, maxine in ri > wrote:
> Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
> off the bottom inch, put em in a container with water and they stood
> up straight by the next day.
>
> Though I had lopped off enough of the bottoms, so rinsed them, tossed
> them with a little olive oil, salt, pepper, and lemon juice, and
> roasted them for 20 minutes, til they started to look a little brown.
>
> Hadn't cut off enough of the bottom. *They were half tough and
> stringy.
>
> How do you pick good asparagus (I'm not going to waste my money again
> on the iffy stuff)? *How much of the bottom do you break off? *How do
> you know _where_ to break it off?
>
> Some bargains just aren't bargains.
>
> maxine in ri

I use the bend and snap method too. It might waste a little, but the
remaining portion is always tender and tasty.

I made a lovely asparagus and mushroom fritatta for lunch today.
Sauteed some fresh asparagus and sliced mushrooms. Added a little
crumbled bacon and some diced sharp cheddar and mozza. Poured in the
egg/cream/pepper mixture and then set it in the oven to bake. Served
with hot buttered whole grain toast and fruit and yogurt and it made
for a wonderful lunch/brunch mea for hubby and i.

In article
>,
maxine in ri > wrote:

> Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
> off the bottom inch, put em in a container with water and they stood
> up straight by the next day.
>
> Though I had lopped off enough of the bottoms, so rinsed them, tossed
> them with a little olive oil, salt, pepper, and lemon juice, and
> roasted them for 20 minutes, til they started to look a little brown.
>
> Hadn't cut off enough of the bottom. They were half tough and
> stringy.
>
> How do you pick good asparagus (I'm not going to waste my money again
> on the iffy stuff)? How much of the bottom do you break off? How do
> you know _where_ to break it off?
>
> Some bargains just aren't bargains.
>
> maxine in ri

Snap off the tough bottoms and save them for stock.
Peeling them also works.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

maxine in ri wrote:
> Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
> off the bottom inch, put em in a container with water and they stood
> up straight by the next day.
>
> Though I had lopped off enough of the bottoms, so rinsed them, tossed
> them with a little olive oil, salt, pepper, and lemon juice, and
> roasted them for 20 minutes, til they started to look a little brown.
>
> Hadn't cut off enough of the bottom. They were half tough and
> stringy.
>
> How do you pick good asparagus (I'm not going to waste my money again
> on the iffy stuff)? How much of the bottom do you break off? How do
> you know _where_ to break it off?
>
> Some bargains just aren't bargains.
>
> maxine in ri

In an episode of Jacques Pepin's "More Fast Food My Way" Jacques first
peeled the bottom portion of the asparagus stalk and then broke off the
bottom portion. He said by peeling first, you expose more of the tender
part of the stalk and will need to break off less length. I've begun
peeling the bottom of the stalks first, then breaking the ends and I
think I do get more edible/tender pieces from each stalk that way.
-mickey

Mickey Zalusky wrote:
> In an episode of Jacques Pepin's "More Fast Food My Way" Jacques first
> peeled the bottom portion of the asparagus stalk and then broke off
> the bottom portion. He said by peeling first, you expose more of the
> tender part of the stalk and will need to break off less length. I've
> begun peeling the bottom of the stalks first, then breaking the ends
> and I think I do get more edible/tender pieces from each stalk that way.
> -mickey


Thanks for that info.


Becca

maxine wrote on Sun, 29 Mar 2009 16:41:52 -0700 (PDT):

> Though I had lopped off enough of the bottoms, so rinsed them,
> tossed them with a little olive oil, salt, pepper, and lemon
> juice, and roasted them for 20 minutes, til they started to
> look a little brown.

> Hadn't cut off enough of the bottom. They were half tough and
> stringy.

> How do you pick good asparagus (I'm not going to waste my
> money again on the iffy stuff)? How much of the bottom do you
> break off? How do you know _where_ to break it off?

> Some bargains just aren't bargains.

Asparagus at its best should be fresh looking and mostly green. I prefer
it pencil-thin and then you just bend the stalk and move along until it
snaps easily. If you buy the thick stuff, cut off any brownish parts and
use a vegetable peeler to remove the last few inches of skin.

I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
use it in Chinese stir fries after blanching for 2-3 minutes and cutting
into 2 inch pieces on the diagonal.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>
> Asparagus at its best should be fresh looking and mostly green. I prefer
> it pencil-thin and then you just bend the stalk and move along until it
> snaps easily. If you buy the thick stuff, cut off any brownish parts and
> use a vegetable peeler to remove the last few inches of skin.
>
> I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> into 2 inch pieces on the diagonal.

have you tried using asparagus in stir-fries without blanching first? i'm
just curious.

your pal,
blake

blake wrote on Mon, 30 Mar 2009 15:33:21 GMT:

> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>>
>> Asparagus at its best should be fresh looking and mostly
>> green. I prefer it pencil-thin and then you just bend the
>> stalk and move along until it snaps easily. If you buy the
>> thick stuff, cut off any brownish parts and use a vegetable
>> peeler to remove the last few inches of skin.
>>
>> I usually cook asparagus by boiling or steaming for 6-8
>> minutes. I also use it in Chinese stir fries after blanching
>> for 2-3 minutes and cutting into 2 inch pieces on the
>> diagonal.

> have you tried using asparagus in stir-fries without blanching
> first? i'm just curious.

It's a case of "if it ain't broke, don't fix it". I simply follow the
recipe where it was first suggested. Perhaps, I'll try omitting the
blanching next time, at least if I am using thin asparagus.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> It's a case of "if it ain't broke, don't fix it". I simply follow the
> recipe where it was first suggested. Perhaps, I'll try omitting the
> blanching next time, at least if I am using thin asparagus.

When I stir fry asparagus I cut it into pieces about 1-1/2 - 2 inch. I
heat up some oil in the pan with chopped garlic and a pinch of chili
flakes. Toss teh asparagus in when the garlic is approaching golden
brown. Stir in some cooked pasta and top it with some freshly grated
parmesan.

In article > ,
Dave Smith > wrote:

> James Silverton wrote:
>
> > It's a case of "if it ain't broke, don't fix it". I simply follow the
> > recipe where it was first suggested. Perhaps, I'll try omitting the
> > blanching next time, at least if I am using thin asparagus.
>
> When I stir fry asparagus I cut it into pieces about 1-1/2 - 2 inch. I
> heat up some oil in the pan with chopped garlic and a pinch of chili
> flakes. Toss teh asparagus in when the garlic is approaching golden
> brown. Stir in some cooked pasta and top it with some freshly grated
> parmesan.

Oh gods that sounds good! Add some fresh shrimp to that please!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 30 Mar 2009 15:42:23 GMT, James Silverton wrote:

> blake wrote on Mon, 30 Mar 2009 15:33:21 GMT:
>
>> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>>>
>>> Asparagus at its best should be fresh looking and mostly
>>> green. I prefer it pencil-thin and then you just bend the
>>> stalk and move along until it snaps easily. If you buy the
>>> thick stuff, cut off any brownish parts and use a vegetable
>>> peeler to remove the last few inches of skin.
>>>
>>> I usually cook asparagus by boiling or steaming for 6-8
>>> minutes. I also use it in Chinese stir fries after blanching
>>> for 2-3 minutes and cutting into 2 inch pieces on the
>>> diagonal.
>
>> have you tried using asparagus in stir-fries without blanching
>> first? i'm just curious.
>
> It's a case of "if it ain't broke, don't fix it". I simply follow the
> recipe where it was first suggested. Perhaps, I'll try omitting the
> blanching next time, at least if I am using thin asparagus.

maybe i just like semi-raw vegetables, but i usually omit any blanching
called for in stir-fry recipes. or possibly i'm just lazy.

your pal,
blake

"blake "Employed" mick murphy" wrote:
>
> maybe i just like semi-raw vegetables, but i usually omit any blanching
> called for in stir-fry recipes. or possibly i'm just lazy.
>
>
No "possibly" about it, mick parasite... you're so lazy a butt plug works
harder... now that's a poifect low stress ocupation for which a freeloader
like you is well qualified... you can rent yourself out as a butt plug...
you don't even need to get up outta yer seat, you can roll from asshole to
asshole to asshole and have them sit on your head... you got a meter on that
rig. LOL

Ahahahahahahahahahahahaha. . . .

On Mar 30, 7:33*am, blake murphy > wrote:
> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>
> > I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> > use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> > into 2 inch pieces on the diagonal.
>
> have you tried using asparagus in stir-fries without blanching first? *i'm
> just curious.
>
Try this one. Chop a tablespoon of garlic and 1 or 2 tablespoons of
fermented/preserved black beans. Slice chicken or beef thinly and
marinate briefly in soy sauce and rice wine. Slice asparagus. Get
the wok hot (and keep it hot throughout), add a little oil and the
asparagus. Stir fry a minute and add a little bit of chicken broth or
water. Cook till it evaporates, about two minutes. Then add the
black beans and garlic and stir until fragrant, about 30 seconds.
Push it aside, add the meat in a single layer and let it sear. When
one side is seared well, stir it all up and continue cooking until
done. Finish with a couple of drops of sesame oil.

Black bean sauce and sesame oil go really well with asparagus. -aem

In article
>,
wrote:

> On Mar 30, 7:33*am, blake murphy > wrote:
> > On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
> >
> > > I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> > > use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> > > into 2 inch pieces on the diagonal.
> >
> > have you tried using asparagus in stir-fries without blanching first? *i'm
> > just curious.
> >
> Try this one. Chop a tablespoon of garlic and 1 or 2 tablespoons of
> fermented/preserved black beans. Slice chicken or beef thinly and
> marinate briefly in soy sauce and rice wine. Slice asparagus. Get
> the wok hot (and keep it hot throughout), add a little oil and the
> asparagus. Stir fry a minute and add a little bit of chicken broth or
> water. Cook till it evaporates, about two minutes. Then add the
> black beans and garlic and stir until fragrant, about 30 seconds.
> Push it aside, add the meat in a single layer and let it sear. When
> one side is seared well, stir it all up and continue cooking until
> done. Finish with a couple of drops of sesame oil.
>
> Black bean sauce and sesame oil go really well with asparagus. -aem

Hm. I have some sesame oil on hand. I'll have to try that too.
I _have_ used sesame seeds on Asparagus and it went well...

Now that (thanks to Airrosti) I'm able to drive long distance again, I
just stocked up on 10 lbs of sesame seeds! I gave some away to my
sister and my best friend, and the rest are being stored in the freezer.

I love those things and just re-fill a small shaker jar in my spice
cabinet. ;-d

I'd been unable to drive long distance without severe pain since the end
of last April when I took a very bad fall down a step in the dark. It's
all fixed now. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mar 30, 3:40*pm, Omelet > wrote:
> In article
> >,
>
>
>
> wrote:
> > On Mar 30, 7:33*am, blake murphy > wrote:
> > > On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>
> > > > I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> > > > use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> > > > into 2 inch pieces on the diagonal.
>
> > > have you tried using asparagus in stir-fries without blanching first? *i'm
> > > just curious.
>
> > Try this one. *Chop a tablespoon of garlic and 1 or 2 tablespoons of
> > fermented/preserved black beans. *Slice chicken or beef thinly and
> > marinate briefly in soy sauce and rice wine. *Slice asparagus. *Get
> > the wok hot (and keep it hot throughout), add a little oil and the
> > asparagus. *Stir fry a minute and add a little bit of chicken broth or
> > water. *Cook till it evaporates, about two minutes. *Then add the
> > black beans and garlic and stir until fragrant, about 30 seconds.
> > Push it aside, add the meat in a single layer and let it sear. *When
> > one side is seared well, stir it all up and continue cooking until
> > done. *Finish with a couple of drops of sesame oil.
>
> > Black bean sauce and sesame oil go really well with asparagus. * *-aem
>
> Hm. I have some sesame oil on hand. I'll have to try that too.
> I _have_ used sesame seeds on Asparagus and it went well...
>
> Now that (thanks to Airrosti) I'm able to drive long distance again, I
> just stocked up on 10 lbs of sesame seeds! *I gave some away to my
> sister and my best friend, and the rest are being stored in the freezer.
>
> I love those things and just re-fill a small shaker jar in my spice
> cabinet. ;-d
>
> I'd been unable to drive long distance without severe pain since the end
> of last April when I took a very bad fall down a step in the dark. *It's
> all fixed now. :-)

That's good. Pain is no fun.
Glad you're better.

maxine in ri

On Mon, 30 Mar 2009 09:16:33 -0700 (PDT), wrote:

> On Mar 30, 7:33*am, blake murphy > wrote:
>> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>>
>>> I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
>>> use it in Chinese stir fries after blanching for 2-3 minutes and cutting
>>> into 2 inch pieces on the diagonal.
>>
>> have you tried using asparagus in stir-fries without blanching first? *i'm
>> just curious.
>>
> Try this one. Chop a tablespoon of garlic and 1 or 2 tablespoons of
> fermented/preserved black beans. Slice chicken or beef thinly and
> marinate briefly in soy sauce and rice wine. Slice asparagus. Get
> the wok hot (and keep it hot throughout), add a little oil and the
> asparagus. Stir fry a minute and add a little bit of chicken broth or
> water. Cook till it evaporates, about two minutes. Then add the
> black beans and garlic and stir until fragrant, about 30 seconds.
> Push it aside, add the meat in a single layer and let it sear. When
> one side is seared well, stir it all up and continue cooking until
> done. Finish with a couple of drops of sesame oil.
>
> Black bean sauce and sesame oil go really well with asparagus. -aem

that does sound good.

your pal,
blake

In article >,
blake murphy > wrote:

> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
> >
> > Asparagus at its best should be fresh looking and mostly green. I prefer
> > it pencil-thin and then you just bend the stalk and move along until it
> > snaps easily. If you buy the thick stuff, cut off any brownish parts and
> > use a vegetable peeler to remove the last few inches of skin.
> >
> > I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> > use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> > into 2 inch pieces on the diagonal.
>
> have you tried using asparagus in stir-fries without blanching first? i'm
> just curious.
>
> your pal,
> blake

I have. It works just fine.
I've even eaten Asparagus raw right out of the garden. ;-d

YUM!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

James Silverton wrote:

>> Some bargains just aren't bargains.
>
> Asparagus at its best should be fresh looking and mostly green. I prefer
> it pencil-thin and then you just bend the stalk and move along until it
> snaps easily. If you buy the thick stuff, cut off any brownish parts and
> use a vegetable peeler to remove the last few inches of skin.

I prefer the thicker asparagus, but I still snap off the bottom to get
rid of the woody part.

> > I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> into 2 inch pieces on the diagonal.

I have stir fried it many times without blanching. I never thought that
it needed it.