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Aspargus

What's the best way to prepare it? I have never cooked it myself.

Wed. May 10, 11:57am

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I like it steamed until dark green and then serve with a squirt of fresh lemon and dash of salt.

(p.s. in case you didn't know your should "snap" aspargus by hold the end of the base and then just above the middle of the stock. push outwards until it "snaps"- discard the bottom part, keep the tender top half. Don't be alarmed if a bunch comes off, it's hard and will taste stringy.)

Wednesday, May 10, 2006, 12:06 PM

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Thank you , I didn't know that.

Wednesday, May 10, 2006, 12:18 PM

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I place a large bunch in a ziploc bag, add 1 Tbs olive oil and sea salt and garlic powder and then 'roll' the bag in my hands until all the stalks are lightly coated (there is usually quite a bit of oil and seasoning left in the bag but it works well to coat evenly. then I pour them out onto a cooke sheet and roast at 425 for 5-8 minutes depending how thick the stalks are. If you don't coat them lightly with oil they tend to dry out in the high oven heat. They taste spectacular and are immediately ready to serve.

I also like to put asparagus into soup and if you add to the last 3 minutes while boiling pasta - it's wonderful in tons of pasta dishes and adding it to the boiling pasta makes it convenient and you don't dirty another pan to par boild the asparagus before you add it to a dish.

Asparagus stir frys 'ok', but I think it's far more tender and tasty when steamed, roasted or boiled for a few minutes. Thus if I add to a dish I'm making in the wok I prefer to boil with the rice or pasta and add it in the final stages. It's incredibly versatile and a great compliment to other veggies and chicken or ham and I use it like I would use broccoli.

Wednesday, May 10, 2006, 12:35 PM

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Learn a lesson from me - NEVER EVER buy canned asparagus. I've never tasted something so mushy or disgusting before. I was almost ill after taking a bite, and I can pretty much eat anything.

I've heard (haven't tried it) that it's good with cheese, under the broiler.

Wednesday, May 10, 2006, 1:24 PM

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I don't like it overcooked (like 12.06 poster said till dark green) - just a min sauteeing in a tiny bit of olive oil w/ garlic, salt and pepper does the trick. Never ever overcook - it will taste just like the poster above wrote - mushy. Also it cooks easily in microwave. Just season and cook till tender.

Wednesday, May 10, 2006, 1:47 PM

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ON THE GRILL!! So good.. 2 min per side... gets super tender and sweet...

make sure you do the olive oil and salt though

Wednesday, May 10, 2006, 2:07 PM

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you can trim the bottom of each stalk with a peeler, revealing the tender white part beneath the tough and fibrous skin. proceed with your favorite cooking style...

Wednesday, May 10, 2006, 3:00 PM

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I'd definitely go with the roasting - delicious!

Wednesday, May 10, 2006, 4:30 PM

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I throw mine on the George Foreman grill. I just break off the ends and throw it on there plain. I don't think it needs oil or anything on it. This is very tasty and couldn't be any easier to do.

Wednesday, May 10, 2006, 9:48 PM

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You can also nuke them!

Rinse with water, so that a little clings to the asparagus. Put in a corning ware or glass dish with a cover. Nuke for maybe about 3-4 minutes-- enough that it gets hot, and the color changes to a bright green.

Do NOT over cook or it will lose it's flavor. I sprinkle with a little bit of salt & pepper and eat it like that!

Another thing to do is to shock the asparagus after cooking by immersing in some ice water.

Then, toss with a little balsamic vinegar & olive oil and maybe a dash of salt, pepper & garlic. Very tasty!

Thursday, May 11, 2006, 1:38 AM

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