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Discussion in 'Bad Dog Cafe' started by stxrus, Oct 29, 2020.
As BDLH said, you can have asparagus and potato.
I prefer the thin tender ones as well, but if not available you can skin the bottom portions of the thicker stalks and they won’t be near as tough.
toptip for green aparagus- bend it and where the stalk breaks is what you cook. you can use the bottoms for soup broth or feed 'em to the cat.
I prefer the thicker ones, they fare better on the grill. But if someone else is cooking, I don’t have a preference.
Love it. Goes well in salads and with fish.
I generally grill it after a very light coat of basting oil, kosher salt, fresh black pepper and a little sprinkle of some form of hotter pepper for some zip. A cast iron grill pan range-top on medium heat does the trick...never overcook. You want the bright color that comes from the heat followed by a few frill marks. If you cook too long, it gets too soft for my tastes. I also only buy the thinner stalks...we dislike the thick, "fence post" asparagus. Oh, a little lemon juice just before serving adds a little kick of acid which brightens the flavor up nicely.
Asparagus tastes and feels like baby tree limbs.
I stick to green beans..
I'm sorry, not that I've eaten it many times ( usually say, at a Wedding Reception or Corporate band gigs).
It's OK, but every time I've eaten asparagus, I still wish it were fresh green beans instead!
Has anybody else ever encountered someone who just refuses to admit that asparagus makes your pee smell funny? You know the prim and proper “Mrs. Etiquette” type?
I had one in-law aunt like that. She claimed she had never noticed the phenomenon. She was obviously lying to herself and/or everyone else.
It would need a bit of a binder but all of these can be done with asparagus too. The hash browns would be the biggest stretch but a fritter ain’t half bad and if I squint my mind I can call it an asparagus hash brown.
Roast it at a high temperature in a preheated pan and you can put some color on it!
Maybe she’s just very well hydrated.
We no longer serve asparagus at holiday meals since Uncle Mike said he was bringing it, then sent it over raw, expecting us to cook it. When asked what my plans for it were, I said I was going to steam it. Uncle Mike pops off with a "yuck". I confronted him & invited him to leave our house, informing him McDonald's was still open. Guests shouldn't offer negative commentary about dishes they should have prepared themselves. F**k asparagus...and Mike.
A trick my mother-in-law taught me:
Instead of cutting, bend a clump of asparagus until they snap. They will break right where the woody part ends. No guesswork and one less knife to clean.
To be clear, I will shovel a path thru the snow to my BBQ, but around here *asparagus* season is in the spring. Our neighbour buys us some from a farm by their lake cabin.
She may be telling the truth. Everyone's urine smells like asparagus when they eat it, but some can't detect that smell -- it's generic. Google it!
It's great on a vegetable platter uncooked with dip!
In our house, my wife takes them, cuts the edible parts into about the width of a strip of bacon, blanches them, then wraps each piece with some bacon, secures it with a toothpick, sprinkles it with a bit of pepper, then fries them all up. The other quicker alternative is to take the pieces and stir fry them with some corn and bacon, then sprinkle with pepper at the end.
This is a pretty standard Japanese bar-food/lunchbox preparation for asparagus and since my wife's hometown, Sapporo, is in Hokkaido which is famous for asparagus and corn, this is everywhere there.
Simple recipe from the web: https://www.justonecookbook.com/bacon-wrapped-asparagus/
Learn something new everyday! Though, knowing this individual, I suspect she’s just to embarrassed to discuss the issue.
In the interest of science I would leave the bathroom with a cup -- "smell this! It's an experiment!"