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Discussion in 'Bad Dog Cafe' started by stxrus, Oct 29, 2020.
The season is long past me, but +1 on grilling.
I nod my head to asparagus. I admire that it's something you consume that forces you to remember consuming it.
Coat it with olive oil and sprinkle with salt to taste and sear it on the grill. mmm.
Potatoes make French Fries, Au Gratin, Mashed, Baked, Hash Browns, Boiled. Asparagus doesn't even try to be anything more than a green stick. Its okay but its no Potato.
You can have potatoes ... and asparagus.
I especially love it grilled. Or with Hollandaise.
But here are two slightly more offbeat options:
I sometimes just cut a tender sprout and eat it, it isn't bad raw try it
Beans do that for me....
just finished an A bunch last week...fried up with some soft runny eggs...mmmmm
I actually grew some Mary Washington, in the soil of a New Orleans garden. From seed, no less.
Don't do it. Too much trouble. Go for it where the soil is rich and the cold season is more pronounced.
I learned about asparagus later in life, after working in a produce department in a grocery store. We never had anything more exotic than sliced radishes in iceberg lettuce salad when I was growing up.
Then I learned from my mom that they grew up with fresh asparagus all the time on the farm. The stuff grew along the house in the spring. It was all gone by the time we visited later in the summer.
I like it brushed with olive oil, sprinkled with a little salt and pepper, and roasted or grilled. Yum!
"Please don't pee in the umbrella stands during asparagus season." - Notice at some gentleman's club around 1900.
We have frying in butter in our house.
Oh Big Daddy.... there is NO end to the grilling season!
Y’all should try white asparagus.
Yep, white asparagus with thinly sliced cured ham, potatoes, melted butter and hollandaise. Wash it all down with a nice wheat beer.
Anyway you prepare it works for me, I like it grilled with a touch of char, or sautéed in butter if I prepare it myself.
I have been struggling to find a good way to get that “hint of char” that I can manage on the grill indoors, as the weather gets less agreeable to grilling, I’ll try a couple of these.
A local restaurant uses in place of the bread for low-carb eggs Benedict, if any of y’all are so inclined. Missus Marshman approves!
Yeah, kinda like chillies.
Every single time, I always end up saying “oh, yeah - I had asparagus...”
Asparagus plays an important role in Tom Robbins's book, Half Asleep in Frog Pajamas. Now you know that.