Recipe request: Asparagus

[Otto]

Any recipes at all welcome Me likes.... The simpler and faster the better because I'm working too much in the near future so don't have enough time to cook. Should still be tasty of course.

[Stuart Yaniger]

Italian style: Snap off the woody part. Toss with some olive oil, balsamic, minced garlic, salt, and pepper. Grill until you see a few black spots, and serve. You can also put them on a grill pan in a very hot oven.

Austrian style: Take white asparagus, cut off the woody ends, trim the outside of the stalk. Steam or boil until tender, then drain, toss with butter, salt and pepper to taste, then drizzle with a little bit of roasted pumpkinseed oil (Kurbiskernoel).

[Otto]

Thanks Stuart! Must try out tomorrow once shops open up again. I've got some fantastic Balsamico here and also some of Sassicaia's olive oil (I think that is Sassicaia's best product, LOL!!, I suppose I'll get flamed for this) - should be good with the Italian recipe!

[Stuart Yaniger]

You don't need anything fancy for the EVO or Balsamico since it's getting cooked. That should save you a few ducats.

[Larry Greenly]

The quickest, simplest one I have that wows people:

Melted butter with FRESHLY GRATED (not powdered) nutmeg.

[Richard Atkinson]

Our favorite...though we prefer the green asparagus to the white..

EVOO, chopped garlic, salt pepper & a hot saute pan. Squeeze a whole lemon on top & stir jus tbefore serving.

Richard

[Niki (Dayton OH)]

Heat the oven to 400 degrees Farenheit. Snap off woody ends, then toss green asparagus with a bit of olive oil, salt and pepper, and lemon juice. Put on a cookie sheet or shallow pan, roast for about 7 minutes, shake the pan to roll the spears, roast another 7 minutes. Take out and grate bit of fresh lemon zest on top and serve. Wonderful stuff; the flavors really complement each other!

[Otto]

Thanks for all the great ideas. I guess I'll be eating lots of asparagus in the near future

[David Creighton]

are you working with green or white asparagus there? in the states it is nearly always green. in addition to the butter and nutmeg one which i use most often, try: tossed with butter and then some grated parmesian; with butter and topped with an over easy egg and some lemon; topped with chopped cooked egg and lemon. or cream of asparagus soup.

[Marc D]

I mostly grill it the way Stuart mentioned in his first reply, olive oil, sea salt, a little garlic and lemon zest, grill until a little char develops on the spears. For a change of pace, the other day I made an asparagus vinaigrette. Poach the spears a few minutes until tender but still with a little crunch, dunk them in an ice bath to stop the cooking, and pour the vinaigrette over the spears, marinate an hour or so and serve. I made a Dijon mustard based dressing, it was a tasty cold asparagus dish that is good for warm weather..

Tonight we are having asparagus risotto.

[Otto]

are you working with green or white asparagus there? in the states it is nearly always green.

I've got both available to me, but usually I've used green.

Thanks again for excellent ideas.