Guest guest Posted December 27, 2007 Report Share Posted December 27, 2007 My asparagus is tough and stringy. I usuallyy buy the canned but bought fresh but can't get it to become tinder unles i use *only the tips*. thanks for any help. lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2007 Report Share Posted December 27, 2007 How are you preparing it? Before you cook it you need to snap off the tough ends. At this time of the year they may be kinda long. Basically you just hold the stalk end in one hand and use the other to bend it until it snaps naturally and discard the bottom end. Then you can steam or roast them. Steaming is nice, but I prefer them roasted. I toss them with just a little bit of EVOO, or you can use a spray oil if you prefer (you just don't want them to stick to the pan), and some salt and pepper. Put them in a 400 F oven for about 30 minutes or until tender (less if they are very thin, more if they are very thick). A little lemon juice drizzled over the top before serving is a very nice addition. This concept works for brussels sprouts, too! Hope this helps, Kristin Leona <leehen wrote: My asparagus is tough and stringy. I usuallyy buy the canned but bought fresh but can't get it to become tinder unles i use *only the tips*. thanks for any help. lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2007 Report Share Posted December 27, 2007 Thanks Kristin; guess I the shoots had just about shot up too much<G>. Only the very tips of them were eatable. I steamed them in microwave and not good so simmered in boiling water and still hard. I'll not get fresh this late again. I really like them just cold out of the can with a quick spray o evoo and grouns herb seasoning sprinkled, but thought fresh might be better. Will they not dry out in oven without a lid? I'd like to try tat next Spring. -- Leona, Lee, Jackie, Tvksi, Granny and Momma. We wish you all the best, ---- " kristin.noelle " <kristin.noelle wrote: > How are you preparing it? Before you cook it you need to snap off the tough ends. At this time of the year they may be kinda long. Basically you just hold the stalk end in one hand and use the other to bend it until it snaps naturally and discard the bottom end. Then you can steam or roast them. Steaming is nice, but I prefer them roasted. I toss them with just a little bit of EVOO, or you can use a spray oil if you prefer (you just don't want them to stick to the pan), and some salt and pepper. Put them in a 400 F oven for about 30 minutes or until tender (less if they are very thin, more if they are very thick). A little lemon juice drizzled over the top before serving is a very nice addition. This concept works for brussels sprouts, too! > > Hope this helps, > Kristin > > Leona <leehen wrote: > My asparagus is tough and stringy. I usuallyy buy the canned but bought fresh but can't get it to become tinder unles i use *only the tips*. thanks for any help. > lee > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2007 Report Share Posted December 27, 2007 Hi Lee, You say: > guess I the shoots had just > about shot up too much<G>. Only the very tips > of them were eatable. Sometimes that's true - and many people discard all but the tips. I think the problem might be a simple one: we're talking apples and oranges here, because there's a huge difference in taste and in texture between the canned and the fresh variety of asparagus, you know? If you are fond of the canned kind, then the fresh is going to seem hard to you. It is supposed to be still a bit crisp when you eat it, barely wilted. If the stems are very thick, I take a small vegetable parer and very very lightly peel each one down a bit before steaming. Yes, why not try fresh asparagus again in the spring when you can get those lovely skinny little shoots that could easily be eaten raw (I like them that way in a salad). They're quick to steam. Also, I've not tried them roasted, but that sounds really tasty too - although quite a different taste and texture, I imagine. (Must give that a try!) Otherwise, hon, I tell ya what: we grew up in a world where fresh veggies were only available for a short time each year - and only local produce available at that. We had to rely on canned food or nothing for the rest. So if you love the canned variety, go for it! Love and hugs, Pat ---- Dr Patricia M. Sant http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Spice: Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada 'To cultivate kindness is a valuable part of the business of life.' Samuel Johnson (1709-1784) ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2007 Report Share Posted December 27, 2007 Canned asparagus is much, much different in texture from fresh asparagus, so that may be part of the problem. Cooked fresh asparagus is much firmer (unless you cook it for a really long time). To answer your question about roasting, no, they do not dry out. The EVOO keeps that from happening. They release some of the juices and caramelize. Kristin Leona <leehen wrote: Thanks Kristin; guess I the shoots had just about shot up too much<G>. Only the very tips of them were eatable. I steamed them in microwave and not good so simmered in boiling water and still hard. I'll not get fresh this late again. I really like them just cold out of the can with a quick spray o evoo and grouns herb seasoning sprinkled, but thought fresh might be better. Will they not dry out in oven without a lid? I'd like to try tat next Spring. -- Leona, Lee, Jackie, Tvksi, Granny and Momma. We wish you all the best, ---- " kristin.noelle " <kristin.noelle wrote: > How are you preparing it? Before you cook it you need to snap off the tough ends. At this time of the year they may be kinda long. Basically you just hold the stalk end in one hand and use the other to bend it until it snaps naturally and discard the bottom end. Then you can steam or roast them. Steaming is nice, but I prefer them roasted. I toss them with just a little bit of EVOO, or you can use a spray oil if you prefer (you just don't want them to stick to the pan), and some salt and pepper. Put them in a 400 F oven for about 30 minutes or until tender (less if they are very thin, more if they are very thick). A little lemon juice drizzled over the top before serving is a very nice addition. This concept works for brussels sprouts, too! > > Hope this helps, > Kristin > > Leona <leehen wrote: > My asparagus is tough and stringy. I usuallyy buy the canned but bought fresh but can't get it to become tinder unles i use *only the tips*. thanks for any help. > lee > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2007 Report Share Posted December 28, 2007 Thanks both Pat and Kristin.. Very helpful. Didn't realize there was so much difference.. years ago I had a home located on a place with much deeper soil and had a nice patch of asparagus for a bit each sprng. nice and tender like I imagined this would be. and it also would grow into a nice ferny focal point which partially camouflaged a trash barrell the rest of summer, along with some evergreen shrubs. I will defiintly not give up the canned and will try the spring tender fresh and shave the skinn if needed. I the canned tips just cold out of the can with a little strip of low fat mayo to accent it, as well as the EVOO and herbs. --Lee ---- Patricia Sant <drpatsant wrote: > Hi Lee, > > You say: > > > guess I the shoots had just > > about shot up too much<G>. Only the very tips > > of them were eatable. > > Sometimes that's true - and many people discard > all but the tips. > > I think the problem might be a simple one: we're > talking apples and oranges here, because there's > a huge difference in taste and in texture between > the canned and the fresh variety of asparagus, > you know? If you are fond of the canned kind, > then the fresh is going to seem hard to you. It > is supposed to be still a bit crisp when you eat > it, barely wilted. > > If the stems are very thick, I take a small > vegetable parer and very very lightly peel each > one down a bit before steaming. > > Yes, why not try fresh asparagus again in the > spring when you can get those lovely skinny > little shoots that could easily be eaten raw (I > like them that way in a salad). They're quick to > steam. Also, I've not tried them roasted, but > that sounds really tasty too - although quite a > different taste and texture, I imagine. (Must > give that a try!) > > Otherwise, hon, I tell ya what: we grew up in a > world where fresh veggies were only available for > a short time each year - and only local produce > available at that. We had to rely on canned food > or nothing for the rest. So if you love the > canned variety, go for it! > > Love and hugs, Pat > > > > ---- > Dr Patricia M. Sant > http://beanvegan.blogspot.com > Vegan World Cuisine: http://www.care2.com/c2cvegworld > Vegetarian Spice: > Vegetarian Slimming: vegetarianslimming > Vegetarians In Canada: vegetariansincanada > 'To cultivate kindness is a valuable part of the business of life.' > Samuel Johnson (1709-1784) > > > ______________________________\ ____ > Never miss a thing. Make your home page. > http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2007 Report Share Posted December 28, 2007 I think you may be right ‹ I have always loved fresh cooked asparagus, and I couldn¹t eat the canned mushy stuff if you paid me. I only cook the fresh ones lightly, so it¹s not at all mushy, but not crunchy either. Just right. Anna -- http://eatbreathemove.blogspot.com/ On 28/12/07 12:35 AM, " Patricia Sant " <drpatsant wrote: > > I think the problem might be a simple one: we're > talking apples and oranges here, because there's > a huge difference in taste and in texture between > the canned and the fresh variety of asparagus, > you know? If you are fond of the canned kind, > then the fresh is going to seem hard to you. It > is supposed to be still a bit crisp when you eat > it, barely wilted. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2007 Report Share Posted December 28, 2007 Hi Lee, Am I correct in assuming that you are talking about green asparagus? Until I came to live in Holland I had never seen the white asparagus which is far more common here. With the green asparagus all I ever did was snap off the woody base and cook the remaining stalks in water. I was surprised to discover that after snapping off the really tough base section the whole remaining length of each spear of white asparagus needs to be 'peeled' before use - from just under the 'buds' to the end. There is a tough, stringy skin on the stalks which has to be removed with an ordinary vegetable peeler (or one designed especially for asparagus - a complete waste of drawer space in my opinion!!). Anyway, if your green asparagus is out of season it may be that it is slightly older and 'woodier/stringier' and may need peeling. http://www.bhg.com/bhg/story.jsp?storyid=/templatedata/bhg/story/data/simplesecr\ ets_peelingandtrimmingasparagus_06272002.xml I hope this helps a bit. Cheers from Marie in Haarlem, Netherlands Leona <leehen wrote: My asparagus is tough and stringy. I usuallyy buy the canned but bought fresh but can't get it to become tinder unles i use *only the tips*. thanks for any help. lee . Sent from & #45; a smarter inbox. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2007 Report Share Posted December 29, 2007 Thanks Marie.. this has been a lot of help. I just didn't cut enough off and peel it . Also it was too old. appreciate your helpful responce -- Lee ---- Marie Rieuwers <marierieuwers, >:Lee > Am I correct in assuming that you are talking about green asparagus? Until I came to live in Holland I had never seen the white asparagus which is far more common here. With the green asparagus all I ever did was snap off the woody base and cook the remaining stalks in water. I was surprised to discover that after snapping off the really tough base section the whole remaining length of each spear of white asparagus needs to be 'peeled' before use - from just under the 'buds' to the end. There is a tough, stringy skin on the stalks which has to be removed with an ordinary vegetable peeler (or one designed especially for asparagus - a complete waste of drawer space in my opinion!!). Anyway, if your green asparagus is out of season it may be that it is slightly older and 'woodier/stringier' and may need peeling. > > http://www.bhg.com/bhg/story.jsp?storyid=/templatedata/bhg/story/data/simplesecr\ ets_peelingandtrimmingasparagus_06272002.xml > > I hope this helps a bit. > > Cheers from Marie in Haarlem, Netherlands > > Leona <leehen wrote: > > My asparagus is tough and stringy. I usuallyy buy the canned but bought fresh but can't get it to become tinder unles i use *only the tips*. thanks for any help. > lee > Quote Link to comment Share on other sites More sharing options...
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