I see that I have a number of bleaders (aka blog-readers) in Germany. Given the German embassy website advertises the joys of the country's Spargelfests, I'm anticipating being deluged by asparagus-inspired recipes. Apparently German towns vie for the title "Asparagus Capital of the Year." Tremendous aspiration. In Britain we have awards for "Crap Town of the Year" or "UK's Fattest Town."So please all you spargelfesters out there - is it simply a matter of boiling and dousing in butter?
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posted by chocoshopoholic (U4462471) , 2 Days Ago
ReplyDeleteHow about griddled asparagus? Just dust with a tiny bit of oive oil and throw onto an electric gril or griddle pan. It takes about 4 minutes and stays crispy.
I've also made it into a light snack by griddling it with some chorizo and a sprinkle of chilli.
love asparagus. Be it steamed, microwaved, sautéed, or the small young shoots served cold with a vinaigrette dressing, it is a most delicious veg.
ReplyDeleteBut why oh why does it make your pee smell all perfumy?
My kids love asparagus dipped into soft boiled/poached eggs or dipped into finely grated Parmesan. Good luck with your challenge.
ReplyDeleteI adore asparagus. It should not go slimy. If you are boiling it just cook it til knife point slides in gently, depending on thickness three to six minutes. Drain it well on kitchen paper.
ReplyDeleteAfter it's cooked, wrap in Parma ham, and/lor
Serve with poached egg. With a boiled egg to dip like soldiers is fun.
Or griddled is nice and different in flavour, drizzled with a tiny bit of good balsamic, or grated Parmesan over.
It is wonderful in a risotto.
Hello Vegetable Woman.
ReplyDeleteI am glad to see Freddie has risen to the vegetable challenge. I suspect the real reason he rates asparagus so highly is the interesting effect it has on the scent of one's urine...
Tinkerty tonk
My 6-year-old daughter loves steamed asparagus spears wrapped in smoked salmon or prosciutto - it's very easy to do, just steam your asparagus until tender, leave to cool, then wrap in thin strips of salmon or prociutto and serve. This is also nice with a hollandaise sauce.
ReplyDeleteI enjoy them tossed in olive oil, S&P, then grilled and when done squeeze lemon juice on them. If I have any left over I will cut them in sections and put them in a mixed green salad. This is a very refreshing salad...
ReplyDeleteChicken asparagus salad.......
4 oz skinned and boned chicken breast
1 tbsp plus one tsp sake
3/4 tsp salt
3 cups water
6 pieces of asparagus
1 piece lemon rind
3 tbsp soy sauce, japanese
1/2 tsp prepared japanese mustard.
1. cut chicken horizontally into1/2 inch thick peices. place chicken in small saucepan; sprinkle with 1 tsp sake and 1/2 tsp salt. let stand 10 min.
2. add icupwater to chicken;heat to boiling over high heat. reduce heat to low;simmer until chicken is cooked through, 2-3 min. drain chicken reserving 1-2 tbsp of cooking liquid. cool.
3. cut asparagus stalks into 1 inch lenghts. heat remaining 2 cups water and a pinch of salt to boiling; add asparagus. reduce heat to med and cook to crisp tender. 3-5 min. cool completely
4. cut lemon rind into 1/16 inch wide strips; reserve. break chicken into thin strips. combine chicken and asparagus in medium bowl.
5. place reserved cooking liquid, remaining1 tbsp sake, soy sauce and mustard in a small bowl;mix well. pour mixture over chicken and asparagus; toss lightly to coat. divide mixture evenly in 4 small bowls, if desired. sprinkle with lemon strips.
Another idea is to blanch some asparagus and lay them in a pattern in a quiche.
Asparagus Fettuccine
ReplyDeleteIngredients :
3 cup heavy cream
1 lb fettuccine
1 tbl butter
4 cup cut asparagus, blanched
4 cup sliced mushrooms
4 tbl chopped fresh garlic
1/2 cup grated Parmesan cheese
Salt and pepper
Parmesan cheese for garnish
Method :
Place cream in a saucepan and bring to a boil, reduce until thickened.
Bring water to boil for fettuccine, add fettuccine and cook until it tests done.
While the cream is reducing and the pasta is cooking, heat butter in a saute pan. Saute asparagus and mushrooms until hot. Add garlic.
Drain pasta and place in the saucepan of reduced cream. Add Parmesan cheese and season with salt and pepper. Remove pasta to a serving dish and place sauteed asparagus, mushrooms and garlic on top.
Dust with more Parmesan cheese, salt and pepper.
I also like asparagus in soup or a frittata, or as suggested above.
Be very careful not to overcook asparagus. Keep it nice and crispy and it will be delicious.
ReplyDelete