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Author Topic: Asparagus  (Read 5721 times)

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  • Guest
Re: Asparagus
« Reply #30 on: March 07, 2008, 03:07:08 AM »
My favorite way to eat asparagus (as long as it's really fresh, not frozen or tough), is steamed with cheese sauce (I use Cambells, must be campbells, cheddar cheese soup.  It's good with the nacho cheese too, if you want "zip", my brother loves it with tacos. But, he also eats the oddest combos of food in the world, so that's probably not helpful).  I also like Asparagus, Ham and Cheese Quiche, but have no idea how to make it :(


  • Guest
Re: Asparagus
« Reply #31 on: March 07, 2008, 09:54:26 PM »
Have you looked at the special asparagus pots, jais?  They're tall and skinny, so the asparagus stands up, I love mine :)  Still hard to store, but maybe it would be a bit easier because of the shape, and they're pretty cheap if you go somewhere like Marshalls.

I wish.  We have 6 cupboards in our kitchen.  We're already stretched to the limit.  That's ONE of the reasons we're house-hunting.  ;D

Try to get a kitchen with really tall ceilings so you can hang a nice big pot rack. I don't know how we'd survive without ours!

Oh, and this thread is making me crave asparagus!

Ant V

  • Guest
Re: Asparagus
« Reply #32 on: March 08, 2008, 12:38:16 PM »
Add a little olive oil and a sprinkle of Parmesan when you grill it. 
Slice it raw,  thin on the diagonal, sprinkle over a salad.


  • Member
  • Posts: 920
Re: Asparagus
« Reply #33 on: March 09, 2008, 04:15:06 AM »
Asparagus with Honey Mustard

2 pounds asparagus
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive oil

Snap off tough ends of asparagus spears.
Heat 1 inch water in skillet.
Add asparagus.
Heat to boiling; reduce heat.
 Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.

Shake remaining ingredients in tightly covered container. Drizzle over asparagus.


  • Member
  • Posts: 4365
Re: Asparagus
« Reply #34 on: March 09, 2008, 02:29:58 PM »
I vote for the balsamic but we make it the exact opposite of PP. 

We marinate it overnight in a good aged balsamic, then add sea salt and fresh ground pepper and lastly brush with a light oil like canola.

Then we grill it until it's kind of a brown color.

I could live on this. 


  • Member
  • Posts: 2496
Re: Asparagus
« Reply #35 on: March 10, 2008, 03:36:56 PM »
I tried this one last night, it was very good. I made a basic white sauce, added 1/2 tsp dry mustard, then stirred in about a cup of shredded sharp cheddar cheese until it was melted. I put it over grilled asparagus.