Asparagus

E

elsie3

Cathlete
Yippee!!!! It's asparagus season. I got some yesterday (1.49/lb) and had it for dinner with salmon and a brown/wild rice mix. The kids weren't exactly thrilled, but ooooohhhhh it was goooood--really sweet and tender. But in all fairness, I hated asparagus when I was young, too. I still don't like the tops--I eat them first.

I usually just eat it with a little SmartBalance and lemon pepper. Sometimes I cook extra for dinner and then have it cold on a green salad the next day for lunch. My brother makes an incredible asparagus beef, but he's quite a gourmet (and has all the funky Chinese spices & stuff).

I never buy asparagus out of season, but am planing on enjoying it while the season lasts. Any good recipes out there?

Elsie
 
Hi Elsie -- I am SOOO with you on loving asparagus (except that it makes your pee smell funny - sorry, but it does). But I love it.

For both asparagus and broccoli I get my kids to eat it - at least some - by doing this. I steam / parboil it, so it's still crunchy but not raw. Then I put it in a ziplock bag and pour on a LITTLE olive oil and bread crumbs. Shake well to coat and empty into a baking dish. Bake at 350 for about 10 minutes - the bread crumbs get golden crunchy and the olive oil flavors it nicely. Yumm-o! Granted, my kids eat more of the broccoli this way than the asparagus, but that leaves more asparagus for me.

I've never tried the white - is that any good?
 
Yum--Lorrie, that sounds so good! I'll have to try it. My youngest is very picky, but he likes breadcrumbs on things. And I love olive oil. I haven't tried the white asparagus, either--doesn't seem to make it into our grocery stores. Isn't it supposed to be super sweet?

And, yes, it does have a very unique odor when it comes out again. I found this information: "The amino acid asparagine may be responsible for the diuretic effect of asparagus. When this amino acid is excreted in the urine, it gives off a strong, characteristic odor." Pretty scientific, huh?

Thanks for the suggestion.

Elsie
 
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OMG! Guess what I'm having for lunch!? Thanks for the recipe!

L Sass said:
Hi Elsie -- I am SOOO with you on loving asparagus (except that it makes your pee smell funny - sorry, but it does). But I love it.

For both asparagus and broccoli I get my kids to eat it - at least some - by doing this. I steam / parboil it, so it's still crunchy but not raw. Then I put it in a ziplock bag and pour on a LITTLE olive oil and bread crumbs. Shake well to coat and empty into a baking dish. Bake at 350 for about 10 minutes - the bread crumbs get golden crunchy and the olive oil flavors it nicely. Yumm-o! Granted, my kids eat more of the broccoli this way than the asparagus, but that leaves more asparagus for me.

I've never tried the white - is that any good?
Click to expand...
 
I am also a lover of asparagus. I roast mine with a little EVO and salt & pepper with a squirt of fresh lemon juice. I can eat 2 bundles at a time as a snack. Um, um, good!!
 
elsie3 said:
Yippee!!!! It's asparagus season. I got some yesterday (1.49/lb) and had it for dinner with salmon and a brown/wild rice mix. The kids weren't exactly thrilled, but ooooohhhhh it was goooood--really sweet and tender. But in all fairness, I hated asparagus when I was young, too. I still don't like the tops--I eat them first.

I usually just eat it with a little SmartBalance and lemon pepper. Sometimes I cook extra for dinner and then have it cold on a green salad the next day for lunch. My brother makes an incredible asparagus beef, but he's quite a gourmet (and has all the funky Chinese spices & stuff).

I never buy asparagus out of season, but am planing on enjoying it while the season lasts. Any good recipes out there?

Elsie
Click to expand...

You prepared my favorite meal!!!!!!!!! Here is a good recipe:
Asparagus Quiche:
350 degree oven 35-40 minute

Asparagus cut into 1/2" pieces(however much youlike, around 1 lb.)
4 eggs
1/4C. whipping cream
1 tsp. dijon mustard
1/8 tsp cheynne pepper
1/4 tsp paprika
1C. small curd cottage cheese
1C. Gruyere cheese (or swiss) grated
1/4C. parm. cheese

Beat eggs till blended. mix in cream, mustard and spices till blended. Stir in cheeses. In sause pan bring 2C. water to boil , add asparagus, cover and remove from heat; steam 5 min. Add all to 9" pie plate and put in 350 degree oven 30-40 minutes. This is a crustless quiche, might want to serve w/ bread.

I serve w/ a salad, YUM! Hope you like it. If you try it, let me know what you think:)
Kay
 
LOVE IT!! I just ordered a bunch moments ago. I'm planning on making a recipe from Giada's Kitchen - asparagus and sun-dried tomato pesto lasagna! Sounds SOOOOO good.
 
I'm a dufus - I didn't even know WHAT season was asparagu season - but I too love it roasted with EVOO and salt & pepper. Guess I know what I'm getting when I go shopping this weekend!!

I love ANY recipe that Giada has out there. I've never gone wrong with one of her recipes. I'm actually making her spicy baked mac & cheese for a girls night tomorrow and it's always a hit!!!
 
I "roast" it in a skillet with olive oil. I cook it on a medium high heat until it is no longer super crispy, but still crisp (don't like it limp at all) and is beginning to char. When it's nearly to my liking I add sea salt. I always hated asparagus as a kid and well into adulthood until I was a guest at someone's house and ate it to be polite. I learned then that my mother had always overcooked it as far as I was concerned and that is why I didn't like it. Sooo glad I made that discovery.

It's also really good just slightly cooked and wrapped with a slice of prosciutto.
 
Mary, you're not a dufus! The only way I know it is asparagus season is when I can afford to buy it.

Who is Giada? Sounds like I'm missing out on some good recipes.

Elsie
 
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