Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 How long and how do I make aspargus that is cooked, but crisp and tender? I used to eat all the asparagus at this italian buffett that was like that...also how long can I grill asparagus? " Strong is what we make each other. " --Marge Piercy, author and poet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 My favorite way to eat asparagus is roasted! You can arrange themin a shallow pan at a high temp like 400 degres or so for a good10 minutes.. this isn't crunchy though.. tender.. ( you drizzle olive oil salt & pepper over it) I love asparagus. make sure you don't buy the Thick & fat asparagus.. gross You can also just steam it until it's brigth green! ( i think it's only like 2 minutes or so! ) KBM1976 [KBM1976] Wednesday, March 27, 2002 4:10 PM Veg-Recipes Asparagus Question How long and how do I make aspargus that is cooked, but crisp and tender? I used to eat all the asparagus at this italian buffett that was like that...also how long can I grill asparagus? " Strong is what we make each other. " --Marge Piercy, author and poet **************************************************************************** *** To post to list via e-mail: send e-mail to " Veg-Recipes " To post to list via website: Veg-Recipes/post To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through site: / OR Un via e-mail: Veg-Recipes- Calendar: Veg-Recipes/calendar Bookmarks: Veg-Recipes/links Read or search old messages: Veg-Recipes/messages **************************************************************************** *** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 At 04:09 PM 3/27/02 -0500, you wrote: >How long and how do I make aspargus that is cooked, but crisp and >tender? I used to eat all the asparagus at this italian buffett that was >like that...also how long can I grill asparagus? * Exported from MasterCook * Basic Boiled Asparagus Recipe By : Cooking Live 9473, 03/21/2002 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds asparagus the thicker the better 2 tablespoons salt (for boiling water) Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry. Yield: 4 servings, Prep Time: 10 minutes, Cook Time: 10 minutes - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2002 Report Share Posted March 28, 2002 On Wednesday, March 27, 2002, at 02:09 , KBM1976 wrote: > How long and how do I make aspargus that is cooked, but crisp and > tender? I used to eat all the asparagus at this italian buffett that was > like that...also how long can I grill asparagus? Asparagus - I just love them! Asparagus season back home (Switzerland) is much shorter (only a few weeks in May / June) and we pay a fortune. I am no longer cooking asparagus standing up as learned back home. My favorite way is simply to steam them for 2 or 3 minutes (maybe 4 if they are thick). Still crunchy, bright green and so delicious with a quick healthy sauce. Eruna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2002 Report Share Posted March 28, 2002 Last week on Cooking Live, Sara's guest, some chef for the northwest, said that he really likes very thick asparagus, and we saw him peel the stalks. I've always liked the thinner stalks and assumed that they were considered the best. We get fresh asparagus all year, but often it is from South America or Mexico. Last week after I steamed and chilled asparagus and then just sprinkled them with seasoned rice vinegar. This recipe gave me that idea. kathleen * Exported from MasterCook * Cold Asparagus With Vinaigrette Recipe By : Cooking Live 9473, 03/21/2002 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic boiled asparagus (see separate recipe) 1 tablespoon wine vinegar 3 tablespoons extra-virgin olive oil Salt and pepper -- to taste Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper. Recipe courtesy James Peterson, author " Vegetables " Yield: 4 servings. Prep Time: 5 minutes - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.