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Thread: Asparagus

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    Asparagus

    This is one of those foods you either really enjoy <img src=/S/smile.gif border=0 alt=smile width=15 height=15> or don't even want to put a piece in your mouth! <img src=/S/barf.gif border=0 alt=barf width=64 height=23> But I happen to really like it <img src=/S/smile.gif border=0 alt=smile width=15 height=15> and have an abundant supply of it this year! <img src=/S/clapping.gif border=0 alt=clapping width=19 height=23> Normally, we just steam it and put a little pepper, tad of salt and a pat of butter on the bowl full. Delicious! <img src=/S/yum.gif border=0 alt=yum width=15 height=15> <img src=/S/yum.gif border=0 alt=yum width=15 height=15>

    But....I am hoping that there are some other simple but delicious ways to fix this veggie! Anyone have a favorite to share? <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


    "Peace begins with a smile. "-- Mother Teresa

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    Re: Asparagus

    Very Simple: Put in a shallow dish, a bit of butter on top, cover with Glad-Wrap or, better still, a Splak, and microwave it on sensor-reheat.
    Cheers, Claude.

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    Super Moderator jscher2000's Avatar
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    Re: Asparagus

    Drive to Chinese restaurant, order Asparagus Chicken with Black Bean Sauce, and hope they don't over or under cook it. <img src=/S/laugh.gif border=0 alt=laugh width=15 height=15>

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    Re: Asparagus

    Some very simple variations:

    Sprinkle finely chopped hard boiled egg over the asparagus.
    Replace the pat of butter by a mild mustard sauce (say, 1/4 cup yoghurt with 2 tsp mustard, pepper to taste, some minced dill and/or chives)
    Wrap a slice of ham or smoked salmon around the asparagus spears.

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    Re: Asparagus

    I'm addicted too. I picked this one up from my ex-wife (sure am gonna miss her - cooking that is). I actually bought an asparagus steamer (cooks with the stems in the water, but the tops just in steam) that gives excellent results, and beautiful color. I use a peeler to remove some of the outer layer of stalk so the whole thing can be eaten.
    Steam to prefered doneness, place on platter.
    Drizzle extra-virgin olive oil and balsamic vinegar.
    Dollop with mayo/dejon mixture (or hollondaise)

    Edit: never mind, I'm going with Hans suggestion (soon as I sell my car to buy the salmon <img src=/S/grin.gif border=0 alt=grin width=15 height=15>)
    Bryan,
    Not the smartest critter on the glacier. . .
    . . .but I'm persistent (does that count?)

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    Re: Asparagus

    Also very nice dipped into a soft boiled egg (a grown up version of toast soldiers) !!

    Yumm!!!!

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    Super Moderator WebGenii's Avatar
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    Re: Asparagus

    I love asparagus and chicken/turkey sandwiches. Just make sure the asparagus is chopped up (nothing worse than taking a bite and pulling a whole stalk to dangle down your chin). Mayo, salt & pepper - delicious!
    [b]Catharine Richardson (WebGenii)
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    Moderator: Spreadsheets, Other MS Apps, Presentation Apps, Visual Basic for Apps, Windows Mobile

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    Re: Asparagus

    <P ID="edit" class=small>(Edited by skitterbug on 20-May-04 13:25. Spelling is not one of my "talents" - I even did a fast spell check of my post and still missed this word! Ah well, it is corrected now! Now back to my lunch...............)</P>Hi Claude! Asparagus with a tad of butter is probably my most favorite way to enjoy this veggie! I had to look up


    "Peace begins with a smile. "-- Mother Teresa

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    Re: Asparagus

    Preheat oven to 400 degrees F
    Place 1/3 Cup Olive Oil in Roasting pan
    Cut the following into bite sized pieces and place in roasting pan:
    1 lb. Asparagus
    2 Medium Zucchini
    2 Yellow Crook Neck Squash
    1 Red Bell Pepper
    1 Green Bell Pepper
    1 Medium Red Onion

    Freshly ground black pepper to taste
    Optional - 1 teaspoon Garlic Salt

    Toss to coat with the oil in the pan

    Place uncovered in oven

    Bake for 30 min, stirring every 10 min and serve. 4 servings.
    <img src=/S/yum.gif border=0 alt=yum width=15 height=15>
    Ed
    "Somebody left the cork out of my lunch." - W. C. Fields

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    Re: Asparagus

    Chop spears (not Brittany) into 1 inch pieces and saute, in just a little olive oil or butter (careful not to burn the butter) and a clove or two of verrrry thinly sliced garlic, until warmed through, but still a bit crunchy. Quick and tasty !!
    <IMG SRC=http://www.wopr.com/w3tuserpics/DocWatson_sig.gif>

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    Re: Asparagus

    I love asparagus, especially when served cold and marinated in Italian salad dressing. Yum...

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    Re: Asparagus

    Hi Liberty Raynes!

    <img src=/S/thankyou.gif border=0 alt=thankyou width=40 height=15> for the idea! Our asparagus has begun its new crop for this year! We lost about 100+ tips to a frost/freeze just about two weeks ago, but it is rebounding! It has excellent flavour and I am eager to munch on it! <img src=/S/yep.gif border=0 alt=yep width=15 height=15>


    "Peace begins with a smile. "-- Mother Teresa

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    Re: Asparagus

    I always have a difficult time in actually making any asparagus recipes, becuase my favorite way to eat it is raw. Preparation is as simple as a quick rinse and snapping off the tough part of the stem. I find myself munching on my ingredients long before it's time to add them to the pan!!
    Samantha

    Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks!
    Robert A. Heinlein - Time Enough for Love

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    Re: Asparagus

    Hey Samantha,
    Jeez, now that you're using that signature (the Lazarus Long quote), I'll have to change mine! Great minds think alike, I guess... Nice to see someone still reads sci-fi classics.
    Liberty

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    Re: Asparagus

    I didn't mean to say that the asparagus should be marinated in Italian salad dressing. Oops. What I meant was that it should be drizzled over cold, cooked asparagus, and that the longer you let it sit before eating, the better it gets.

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