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While we were at the store this week, Mr. Bug asked if we could get asparagus. We don't normally (read, ever) eat asparagus because Paul gags on it, and it isn't, exactly, one of my favorites. But, it was on sale, and he asked for it, and it is heathful, I thought I'd be stupid not to let him try it. Who knows, maybe it will be one of his new favorites.
But, I got the asparagus home and realized that I don't have any good ideas for how to fix it. So, great internets, I turn to you. I would like to know how you fix asparagus. I'd like a recipe that keeps it fairly heathful (no deep frying, Boomama.) And it needs to be one that would generally appeal to kids (if that is possible with asparagus,) so, I'm not looking for anything with, say, anchovies in it.
I would love to hear from you all. If I like enough of the recipes, I might even have to buy more asparagus so I can try them all out.
But, I got the asparagus home and realized that I don't have any good ideas for how to fix it. So, great internets, I turn to you. I would like to know how you fix asparagus. I'd like a recipe that keeps it fairly heathful (no deep frying, Boomama.) And it needs to be one that would generally appeal to kids (if that is possible with asparagus,) so, I'm not looking for anything with, say, anchovies in it.
I would love to hear from you all. If I like enough of the recipes, I might even have to buy more asparagus so I can try them all out.
Labels: Food
posted by 
at 10:58 PM
11 Comments:
I just steam them, slap some butter on top, add plenty of salt and call it a day. You could always drizzle a cheese sauce over them.
You can cook them in a pan over the stove with some butter salt/pepper cover with a lid
OR
lightly peel the stalk with a veggie peeler (not the head) place flat on a baking sheet. Drizzle olive oil on it slice some garlic place that on it cook in oven at 350 for 20 minutes or so.
Believe it or not, I actually have a recipe that does not involve frying. :-)
I peel them like Heather said -and if you hold a stalk at each end and bend, the stalk will snap in the place where the "tough part" starts. Chunk the tough part in the garbage. Bring some salted water to a boil, then throw in the asparagus for about a minute. After a minute, scoop out the asparagus, throw it in a bowl of ice water to stop the cooking, then remove and drain.
At this point, I like the asparagus several ways...with a little lemon juice and butter on top, or baked for a few minutes like Heather suggested with olive oil and a little parmesan cheese, or "as is" dipped in curry sauce, honey mustard or Ranch dressing.
Can you believe I didn't tell you to batter and fry them? But I CAN tell you how to make a casserole with them using all manner of cheese and cream. :-) I have a couple of good recipes if you want the "down home" touch. :-)
Drizzle with olive oil, wrap in foil, and put it on the grill or in the oven. Yummy.
Hubby and I experimented once with a spinach/asparagus souffle. We tossed in some onion and mushrooms and cheese, and goodness what a mess! Hubby thinks big, so we had way too much souffle for the casserole dish. It turned out tasty, but it looked a little scary because the asparagus resembled the Grinch's fingers. We dubbed it "Grinch casserole" and the kids ate it up.
P.S. I SO want to be invited to BooMama's for dinner.
All three of our kids refused to go near it when they were growing up; since we really couldnt afford it then we decided that was a bonus and would only fix it when we had special dinners alone after their bedtime. I still find it a treat to buy it just for the two of us. And most of them, in their 20's and up, still won't go near it!
I do what Addie does....sorry not more creative ideas here...
i don't know how i got her but I was blog hopping. we cut it up in a 9X13 with red peppers, sweet onions and zucc then drizzle it with olive oil and if you want salt and cook it 350 till done.
Janet
My son requested Popeye's spinach, but after getting it home and preparing it, he took one look and said, "I'm not eating that." LOL. Still I had to let him try. I would have felt guilty forever if I hadn't.
It is NOT yucky with lemon!!!
It makes a great omelet or quiche.
In either case, pre-cook the asp.: for omelet just put in frypan or omelet pan first and it's equally good with olive oil or butter; then add the beaten eggs.
Steam or immerse in boiling water for the quiche, then drain well and cool before adding to other ingredients . . . which can be just about anything you usually like in a quiche. They are also great in a salad; use either olive oil and balsamic vinegar or a not-too-garlicky french.
And, Yes, they are expensive. I usually buy them on sale; sale or not though, I figure that (at the supermarket) the bundles which are not submerged in water weigh less and therefore cost less. So I bring those home, cut an inch or so (whatever seems too woody) and immediately submerge cut ends in room temp water to rehydrate for a while. Peeling the less tender end is good too.
I lay asparagus in a 9x13 pan, drizzle some olive oil over it, then add sea salt and pepper. I roast it for 10-12 minutes in a 425-degree oven. My kids gobble it down. But they are a bit quirky, so that may not mean anything.
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