Who peels asparagus and why?
Andy
Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
today (PBS fund drive here).
I've never peeled asparagus. What's the point? For show? Are you peeling away
nutrition?
Do you peel asparagus?
Also I've heard that fat asparagus is more flavorful than the pencil ones.
What say you? I've always liked the fat ones purely for more "meat."
?
Andy
bulka
Only if the stem ends are a little woody. Except for that, I don't
really notice the difference in the big and little ones. We're having
a lilttle glut at the stores recently. $1/lb. Yum.
B
Kris
I think you only peel really big ones that might be a little "woody"
at the bottom. That way the whole stalk will be tender.
But FWIW, I can't remember having to do it much.
Kris
Dave Smith
I don't peel it. I snap off the bottoms and that usually gets rid of the
woodier stuff at the bottom. I scrape off the little leaves <?> near the
bottom because they usually hold some sand that makes it gritty. I agree
that the thicker stalks do have a little more flavour, but they can get
woody, so maybe that is why Lidia peels hers.
Steve Y
Green asparagus that I buy from markets here in France that I know is
really fresh I will cook as is, any doubts, I will look for the woody
dried end and break that off. If really worried then I might peel the
rest but after that point is there any point in bothering to eat it ?
Planted some plants in the garden last year, hoepfully will give
something to eat in May 2010 !
Steve
Wayne Boatwright
I prepare mine pretty much the way you do, Dave. Even the thicker stalks,
if snapped at the right place, are tender enough for me without peeling.
--
Wayne Boatwright
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.
sf
>Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
>today (PBS fund drive here).
Shoot! I was watching PBS yesterday trying to catch her. What time
is she on? Dagnabitalltoheck.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West
James Silverton
> Steve
I much prefer pencil-thin asparagus and break off the ends at the first
place they snap. I don't like older asparagus cooked until the outside
can bitten through so I don't usually eat thick ones. I'm told that just
peeling off a few strips will allow cooking.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Andy
> I don't peel it. I snap off the bottoms and that usually gets rid of the
> woodier stuff at the bottom. I scrape off the little leaves <?> near the
> bottom because they usually hold some sand that makes it gritty. I agree
> that the thicker stalks do have a little more flavour, but they can get
> woody, so maybe that is why Lidia peels hers.
Dave,
Lidia peeled them all the way up to the tips. The result was neon green
bright spears at presentation. I didn't tune into her show soon enough to
hear her explanation about it, so I had to ask.
I learned from rfc or TV or somewhere, to bend a spear until it breaks. The
breaking point marks the place to chop off the ends.
Best,
Andy
Andy
> On Sun, 22 Feb 2009 14:21:07 -0600, Andy <a@b.c> wrote:
>
>>Lidia (my favorite TV chef) peeled her asparagus stems on her cooking
show
>>today (PBS fund drive here).
>
> Shoot! I was watching PBS yesterday trying to catch her. What time
> is she on? Dagnabitalltoheck.
sf,
Lidia is still on now for another 1/2 hour.
If you're getting Comcast cable, they have one of the best web TV Guides. I
swear by it. Type in your zip code, pick your cable area and PRESTO!
Lidia is on the last half hour here. :( She's fund raising for NJN (New
Jersey Network), btw.
Best,
Andy
jmcquown
> Do you peel asparagus?
>
Nope. Snap off the tough ends and save them (freeze) for when you make soup
stock.
Jill
Gloria P
I never peel asparagus and always buy the fatter stalks. The tiny ones
are very tough and stringy in my experience.
The only reason I can think of to peel is if the stalks are starting to
toughen and dry out so you want to expose the insides so you don't have
to cook as long.
gloria p
sf
>sf,
>
>Lidia is still on now for another 1/2 hour.
>
>If you're getting Comcast cable, they have one of the best web TV Guides. I
>swear by it. Type in your zip code, pick your cable area and PRESTO!
>
>Lidia is on the last half hour here. :( She's fund raising for NJN (New
>Jersey Network), btw.
Dang. We have Great Performances on here. Oh, well.
JonquilJan
Andy <a@b.c> wrote in message news:Xns9BBA9BA...@216.196.97.131...
With the thicker spears - to avoid waste - and get rid of the more 'woody'
stem ends - peel the ends. some people prefer to 'snap' the stems, the
break comes just above the 'woody' part. Then no peeling necessary - but
wasteful.
I do nip off the lower scales - which tend to be tough when the rest of the
spear is done.
JonquilJan
Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying
jmcquown
news:49a1c9ce$0$25579$38ce...@news.westelcom.com...
>
>
> Andy <a@b.c> wrote in message news:Xns9BBA9BA...@216.196.97.131...
>> Who peels asparagus and why?
>>
>> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking
>> show
>> today (PBS fund drive here).
>>
>> I've never peeled asparagus. What's the point? For show? Are you peeling
> away
>> nutrition?
>>
>> Do you peel asparagus?
>>
>> Also I've heard that fat asparagus is more flavorful than the pencil
>> ones.
>> What say you? I've always liked the fat ones purely for more "meat."
>>
>>
> stem ends - peel the ends. some people prefer to 'snap' the stems, the
> break comes just above the 'woody' part. Then no peeling necessary - but
> wasteful.
>
Not wasteful if you save the ends for making stock. Same as saving broccoli
stalks, the ends of carrots, celery, etc. Freeze them. Then when you get
ready to make stock you've got the vegetables on hand.
Jill
Dave Smith
> Dave Smith said...
>
>> I don't peel it. I snap off the bottoms and that usually gets rid of the
>> woodier stuff at the bottom. I scrape off the little leaves <?> near the
>> bottom because they usually hold some sand that makes it gritty. I agree
>> that the thicker stalks do have a little more flavour, but they can get
>> woody, so maybe that is why Lidia peels hers.
>
>
> Dave,
>
> Lidia peeled them all the way up to the tips. The result was neon green
> bright spears at presentation. I didn't tune into her show soon enough to
> hear her explanation about it, so I had to ask.
Maybe it is a colour thing <?>. Unless they are huge stalks with woody
ski on the outside, I don't see any reason to peel them.
>
> I learned from rfc or TV or somewhere, to bend a spear until it breaks. The
> breaking point marks the place to chop off the ends.
There is a bit of a trick to it. If you hold it at both ends and bend it
is likely to break somewhere near the middle and you will waste a lot of
the stalk. If you hold them at the bottom and a maybe two inches up and
bend it should snap at the point where the woodiness ends. If it doesn't
snap easily, then move up the stalk, trying to get it as close to the
ned of the woody part as possible... unless you rich and can afford to
waste good asparagus.
Andy
Jill,
Dammit!
That just makes too much sense! :)
Best,
Andy
Gregory Morrow
jmcquown wrote:
Broccoli and asparagus flotsam would render a stock somewhat bitter...
Anyone who wants to make decent stock is not going to be using scraps
anyways, they'll use whole and fresh ingredients.
--
Best
Greg
flitterbit
peeling isn't necessary.
Steve Pope
> Andy <a@b.c> wrote in message news:Xns9BBA9BA...@216.196.97.131...
>> Also I've heard that fat asparagus is more flavorful than the
>> pencil ones. What say you? I've always liked the fat ones
>> purely for more "meat."
I like the fat ones better too.
> With the thicker spears - to avoid waste - and get rid of the
> more 'woody' stem ends - peel the ends. some people prefer to
> 'snap' the stems, the break comes just above the 'woody' part.
> Then no peeling necessary - but wasteful.
The unused asparagus ends go into the next batch of vegetable
stock, so they are not wasted.
I do peel broccoli however. We don't put any crucifer scraps
into our vegetable stock (that Just Doesn't Work), and
the peeled stems are the best part of broccoli.
Steve
Bob Terwilliger
> Lidia (my favorite TV chef) peeled her asparagus stems on her cooking show
> today (PBS fund drive here).
>
> I've never peeled asparagus. What's the point? For show? Are you peeling
> away nutrition?
>
> Do you peel asparagus?
Yes, I peel asparagus, because I prefer to floss *after* eating.
> Also I've heard that fat asparagus is more flavorful than the pencil ones.
> What say you? I've always liked the fat ones purely for more "meat."
I like the fat asparagus better also. In my experience, the skinny ones are
more fibrous.
Bob
brooklyn1
"Gregory Morrow" <ty3...@xyxx9x.dk> wrote in message
news:b6ydnVAEmuPUSjzU...@earthlink.com...
I know I do. I don't save scraps. Two years later I'll come across two
dozen frozen asparagus ends that are worth far less than the zip-loc they're
occupying and wonder why I couldn't make it out to the composter, probably
two feet of snow. I've never yet used asparagus or broccoli in any stock.
There are no soups that contain asparagus or broccoli unless it's cream of,
and then you're gonna wanna use chicken stock.
And I ain't any fool, you'll never see me snapping off asparagus ends, what
a waste of time and effort. Asparagus are sold in bundles of about a pound
held with fat rubbers top and bottom. That's so you can hold em under the
tap adn rinse them off all at once. The move the bottom rubber to a spot
just above what seems to be teh tough part.. tapp the bunch on a cutting
board to even em all up, then carefully lay th eenti9rte bundle on its side
and with a sharp knife wop of all the ends in one fell swoop. And there you
are, all rady to cook. What happens to the ends you ask, cooks treat, a
delicious low calorie snack. I simply bite into each as the tender part
pops right into my mouth... about half will be fully tender, the rest give
up a nubbin of tender pulp. I usually do this early in teh day so that way
before I'm cooking asparagus I'm peeing asparagus... it's what's called
priming the pump. hehe
That how I do it. I ain't any sheep following any dumb foodtv celebrity
chef BS... no one who really cooks has ever saved those ends for stock. No
real cook saves any scraps for stock... only time I'll use scraps is when I
happen to be cooking something at the moment that would benefit from
trimmings from a salad I'm building, like the tops of celery, the parsley
stems, the ends of onion, and stuff like that, but it's fresh cut, I ain't
gonna save any of that, saving what's essentially garbage doesn't even offer
any economic benefit, not unless you typically serve your family garbage.
In my house any meat scraps go out for the crows, veggie scraps are for deer
and rabbits, or compost... composting IS an economic benefit, also an
ecological benefit. And whatever I feed the critters becomes super compost.
You'll never find anything edible or compostable in my trash can. But
saving little bundles of garbage in your freezer wastes plastic bags, wastes
expensive freezer space, and every time you leave the freezer door open
rummaging for bits of garbage more dollars worth of energy is wasted than
any of that garbage can possibly be worth, and actually shortens the life of
your freezer. Folks saving frozen garbage and so needing a
fridgerator-freezer twice what they actually need is absolutely
representitive of what all's sick about the US economy. The US is the most
wasteful society this planet has ever seen and yet the low IQers can all
rationalize their endless waste. Ya know, I've never yet bought bottled
water... no one needs bottled water in tehe US, how difficult is it to turn
on a tap. If ever I'm gonna buy bottled drink those bottles are gonna
contain brewski... don't yoose imbeciles realize that beer costs less than
bottled water, and at least beer bottles are recyclicable, water bottle
plastic polutes when they're produced and again when tossed out yer leased
beemer windows... pinheads! You know how many plastic bottle I pick off my
roadside nearly every day, lots.
Andy
Geez... Sheldon, did you have to be SO long winded?
Andy
brooklyn1
"Andy" <a@b.c> wrote in message news:Xns9BBAE10...@216.196.97.131...
I bet you savored every word. hehe
Andy
>
> "Andy" <a@b.c> wrote in message news:Xns9BBAE10819CAFCotD@
brooklyn1,
Well, not EVERY word! <G>
Best,
Andy
threerive...@yahoo.com
I buy both the skinny, pencil-thin ones, and the big fat ones. The
big ones have a meatier texture, but the thin ones are more delicate.
The only thing I do is cook the same kind together.
I just snap the last bit off the skinny ones. But if I tried that
with the big ones, I'd throw away half the spear. So I peel the
bottom of the big ones, but only what I would have thrown away.
BTW: For storage, as soon as I get it home, I cut off the dried-out,
bottom half inch, put in an old quart yogurt container, add several
inches of water, cover with paper towel, then a plastic bag, put it in
the fridge, and it will keep for several days. (The paper towel stops
the vegies from touching the plastic and rotting.)
Ken
Dan Abel
"brooklyn1" <grave...@verizon.net> wrote:
> "Andy" <a@b.c> wrote in message news:Xns9BBAE10...@216.196.97.131...
[snipped well over 100 lines]
> > Geez... Sheldon, did you have to be SO long winded?
> I bet you savored every word. hehe
Me too!
Me too!
[two killfile entries from one post]
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Victor Sack
> Yes, I peel asparagus, because I prefer to floss *after* eating.
Exactly - and this applies particularly to the superior white asparagus.
Besides, here is a quote from _The French Chef Cookbook_ by Julia Child
I posted before - and she was speaking of the green variety:
<quote>
Preparing fresh asparagus for cooking.
The French method of cooking asparagus is to peel it, tie it in bundles,
and plunge it into a very large kettle of rapidly boiling water. Peeled
asparagus cooks more quickly than unpeeled asparagus, retains its
maximum color and texture, and can be eaten all the way down to the
butt. The object in peeling is not just to remove the skin, but to
shave off enough of the tough outer part at the lower end so that the
moist flesh is exposed, and the whole spear is tender from tip to butt.
Peeling adds considerably to preparation time, but you will find the
results spectacularly successful not only gastronomically but visually,
as whole long spears are wonderfully dramatic on a platter.
</quote>
As to me, I prefer to cook asparagus in an upright position in a special
narrow, tall asparagus pot, so that the thinner - and by far more
delicate - tops are out of the water and just steamed. Such tops, often
with an interior removable basket, tend to be unreasonably expensive,
but I found one on sale for 5 Euros about five years ago. Owing to the
shape of the pot, getting water to boil in it takes forever, so I boil
the water in an electric kettle and then fill the pot. The asparagus
shavings go into the pot to flavour the water together with some salt, a
teaspoon of sugar and a splash of lemon juice.
Victor
Bob Terwilliger
> As to me, I prefer to cook asparagus in an upright position in a special
> narrow, tall asparagus pot, so that the thinner - and by far more
> delicate - tops are out of the water and just steamed. Such tops, often
> with an interior removable basket, tend to be unreasonably expensive,
> but I found one on sale for 5 Euros about five years ago. Owing to the
> shape of the pot, getting water to boil in it takes forever, so I boil
> the water in an electric kettle and then fill the pot. The asparagus
> shavings go into the pot to flavour the water together with some salt, a
> teaspoon of sugar and a splash of lemon juice.
When I cooked asparagus last week, I put the peeled spears in a single layer
in a wide skillet with just enough salted water to cover. As the spears
cooked, I pushed them so that the tips were usually above the water. Then
the asparagus was tender, I drained it well, sprinkled it with
freshly-ground pepper, and lightly drizzled it with Meyer-lemon-infused
olive oil. I like your idea of using the asparagus shavings to flavor the
water; I think I'll do that in the future.
I know that roasted asparagus has many adherents, but I am not one of them.
I might roast it now and then just for variety, but it's not my favorite
method.
Bob
Omelet
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
I like it grilled, especially over a mesquite wood fire. ;-d
--
Peace! Om
I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama
brooklyn1
"Andy" <a@b.c> wrote in message news:Xns9BBAF05...@216.196.97.131...
>
> Best,
>
> Andy
Well, you saved every word. LOL
brooklyn1
"Victor Sack" wrote
> Bob Terwilliger wrote:
>
>> Yes, I peel asparagus,
>
> superior white asparagus.
There's nothing superior about white asparagus... they're exactly the same
plant as the green ones only they're grown in the absence of light...
Europeans grow other vegetables that way too, like Belgian endive. White
asparagus are grown in caves... other vegetables are 'blanched' by piling
earth up around their base as they grow, celery is grown that way, the extra
labor is why celery is relatively expensive... were celery not blanched it
would be as bitter as the tops all the way down to the base.
> Besides, here is a quote from _The French Chef Cookbook_ by Julia Child
>
> The French method of cooking asparagus is to peel it, tie it in bundles,
> and plunge it into a very large kettle of rapidly boiling water. Peeled
> asparagus cooks more quickly than unpeeled asparagus, retains its
> maximum color and texture, and can be eaten
> all the way down to the butt.
Sacre bleu, naturally that's the French way. LOL
Lou Decruss
>In article <sopol.1105$Ez6...@nwrddc02.gnilink.net>,
> "brooklyn1" <grave...@verizon.net> wrote:
>
>> "Andy" <a@b.c> wrote in message news:Xns9BBAE10...@216.196.97.131...
>
>[snipped well over 100 lines]
>
>> > Geez... Sheldon, did you have to be SO long winded?
>
>> I bet you savored every word. hehe
>
>Me too!
>
>Me too!
>
>[two killfile entries from one post]
You've been very patient.
Lou
blake murphy
> "JonquilJan" <war...@imcnet.net> wrote in message
> news:49a1c9ce$0$25579$38ce...@news.westelcom.com...
>>
>>>
>> With the thicker spears - to avoid waste - and get rid of the more 'woody'
>> stem ends - peel the ends. some people prefer to 'snap' the stems, the
>> break comes just above the 'woody' part. Then no peeling necessary - but
>> wasteful.
>>
>
> Not wasteful if you save the ends for making stock. Same as saving broccoli
> stalks, the ends of carrots, celery, etc. Freeze them. Then when you get
> ready to make stock you've got the vegetables on hand.
>
> Jill
i avoid wasting broccoli stalks by eating them.
your pal,
blake
blake murphy
preach it, brother!
your pal,
blake
blake murphy
i think my favorite way is to snap off bottoms (no peeling), break or cut
into two-inch pieces, and sauté in butter. toward the end of cooking, add
some teriaki sauce and cook a little longer until sauce begins to thicken.
salt, fat, and a little sweet.
your pal,
blake
Lou Decruss
<don'ta...@donttell.huh> wrote:
>I usually just line the ends up and lob 'em off. I don't think I've ever
>peeled asparagus. I'll saute' them or steam them. I like them crisp
>tender and like to be able to pick the individual stalks up with my
>fingers. I like to dunk them in butter or hollandaise sometimes. I love
>the stuff. Unless I'm making some type of stock I'll pitch the tough end
>pieces. If I'm making asparagus soup I like to use fresh asparagus.
>
>Michael
How was your trip? Where did you eat in Evanston?
Lou
Omelet
blake murphy <blakepm...@verizon.net> wrote:
Asparagus is good all ways. I freeze the tough part of the stems and use
them for stock.
hahabogus
news:Xns9BBB6DF3...@198.186.190.162:
> blake murphy <blakepm...@verizon.net>
> news:4ldu4nyw3gyn$.prk8bz265mq4$.d...@40tude.net: in rec.food.cooking
> I usually just line the ends up and lob 'em off. I don't think I've
> ever peeled asparagus. I'll saute' them or steam them. I like them
> crisp tender and like to be able to pick the individual stalks up with
> my fingers. I like to dunk them in butter or hollandaise sometimes. I
> love the stuff. Unless I'm making some type of stock I'll pitch the
> tough end pieces. If I'm making asparagus soup I like to use fresh
> asparagus.
>
> Michael
>
Mike...try grilling them.
First off toss your asparagus in a little oil and plenty of coarse salt.
Then onto a hot grill. rotate them a 1/4 turn...repeat.Takes about 4-6
minutes to grill them up tender crisp and finger food. A grill IMO is the
best thing to happen to asparagus in a long while.
PS The idea is to make them look almost salted like a pretzel before
grilling hot and fast (oil makes the salt stick). I was surprised at the
flavor boost this gives you the first time I tried it. And the grill
marks look pretty. I don't do asparagus anyother way these days. (except
broiling when the weather is to crazy to grill them). Before grilling
them asparagus was a oh-hum kinda veggie to me; not anymore.
I snap one then match up and chop off the rest of the stems.
--
The beet goes on -Alan
brooklyn1
"hahabogus" <inv...@null.null> wrote
>
> I snap one then match up and chop off the rest of the stems.
>
> --
Yeah, but... they're all different. You waste a lot of tender parts that
way. I cut off a minimal amount all at once, about 3/4". It really matters
not if some still have a bit of tough end... I've never yet seen anyone eat
whole asparagus from the root end... everyone eats asparagus head first.
You'll know when when it gets too tough to swallow that last bit.
brooklyn1
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-F2D19...@news-wc.giganews.com...
When cut it's best to cook in stages, bottoms, middles, add tips last.
> Asparagus is good all ways. I freeze the tough part of the stems and use
> them for suppositories.
> --
How many times are you going to tell us what you do with those bits? LOL
Wim van Bemmel
That it the way to do, except for the adding of the shavings. Some say
this will add bitterness to the preparation. No sugar and lemon for me
either.
I like asperagus, and buy them direcly at the growers nearby. I have to
order them the day before to get the first quality, the thickest in my
opinion. I cut off 1 inch from the bottom, and peel them. At least, the
white bleached asparagus. For the green ones this is not necessary.
--
Groet, salut, Wim.
Wim van Bemmel
Yes, but in The Netherlands we do the same.
Boil them just 20 minutes, to retain bite.
Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
finely chopped.
Twice a week, in season.
--
Groet, salut, Wim.
hahabogus
news:pzBol.1201$Ez6...@nwrddc02.gnilink.net:
where I buy aparagus, they sell it in bundles. And in the bundles all the
asparagus is close to the same diameter. Therefore snaping one asparagus
to determine a reference to what's woody and what's not is close enough
for my house.
If by chance somebody gives me asparague, which happens now and then, I
snap each seperately as the diameter can vary greatly.
Woody bits just don't appeal to me, but work well in making soup stock.
And why would I expect a loved one or company to put up with woody
asparagus? I think that is just wrong and believe you should try your
best to please people you love and friends as well. And feeding them
substandard stuff you can easily fix just doesn't cut it in my books. And
speaks volumes about somebody who would.
Dave Smith
>
>>> The French method of cooking asparagus is to peel it, tie it in
>>> bundles, and plunge it into a very large kettle of rapidly boiling
>>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>>> retains its maximum color and texture, and can be eaten all the way
>>> down to the butt.
>> Sacre bleu, naturally that's the French way. LOL
>
> Yes, but in The Netherlands we do the same.
> Boil them just 20 minutes, to retain bite.
> Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
> finely chopped.
> Twice a week, in season.
>
20 minutes? I give asparagus 8 minutes.
Gregory Morrow
brooklyn1 wrote:
;-P
--
Gest
Greg
brooklyn1
"hahabogus" <inv...@null.null> wrote in message
news:Xns9BBB99E05...@69.16.185.250...
> "brooklyn1" <grave...@verizon.net> wrote in
> news:pzBol.1201$Ez6...@nwrddc02.gnilink.net:
>
>>
>> "hahabogus" <inv...@null.null> wrote
>>>
>>> I snap one then match up and chop off the rest of the stems.
>>>
>>> --
>>
>> Yeah, but... they're all different. You waste a lot of tender parts
>> that way. I cut off a minimal amount all at once, about 3/4". It
>> really matters not if some still have a bit of tough end... I've never
>> yet seen anyone eat whole asparagus from the root end... everyone eats
>> asparagus head first. You'll know when when it gets too tough to
>> swallow that last bit.
>>
>>
>>
>
> where I buy aparagus, they sell it in bundles. And in the bundles all the
> asparagus is close to the same diameter. Therefore snaping one asparagus
> to determine a reference to what's woody and what's not is close enough
> for my house.
Diameter has no bearing whatsoever on woody length... I'm sure many will
concur... gals?
brooklyn1
"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:49a30ee7$0$22997$9a6e...@news.newshosting.com...
I use a rectangular covered glass caserole, alternate asparagus head to
tail... one pound with 1 Tbs water, a pat of butter, a pinch of salt, a
grind of pepper, 12 minutes in my microwave... a little shake and rotate
180º about half way, let rest covered 5 minutes... perfecto. Serve with
lemon wedge.
Wim van Bemmel
Excuse me, I am talking about first grade, one full inch diameter..
--
Groet, salut, Wim.
brooklyn1
"Michael "Dog3"" <don'ta...@donttell.huh> wrote in message
news:Xns9BBBC1BE...@198.186.190.162...
> hahabogus <inv...@null.null>
> news:Xns9BBB77094...@69.16.185.250: in rec.food.cooking
>
>
>>
>> Mike...try grilling them.
>> First off toss your asparagus in a little oil and plenty of coarse
>> salt. Then onto a hot grill. rotate them a 1/4 turn...repeat.Takes
>> about 4-6 minutes to grill them up tender crisp and finger food. A
>> grill IMO is the best thing to happen to asparagus in a long while.
>
> wrapped them in bacon and put them under the broiler. Those are really
> rich.
>
> Michael
Better cold wrapped in good ham. Asparagus are wonderful in a terrine.
blake murphy
> Lou Decruss <LouDe...@biteme.com>
> news:pil5q4dtsvaf8d8s7...@4ax.com: in rec.food.cooking
> The trip was hell. 10 days in the car with my mother was all any human
> could possibly stand.
at least neither of you murdered the other. i love a happy ending!
your pal,
blake
blake murphy
> "Omelet" <ompo...@gmail.com> wrote in message
> news:ompomelet-F2D19...@news-wc.giganews.com...
>
> When cut it's best to cook in stages, bottoms, middles, add tips last.
>
>> Asparagus is good all ways. I freeze the tough part of the stems and use
>> them for suppositories.
>> --
>
> How many times are you going to tell us what you do with those bits? LOL
now you're editing *other people's* posts to cater to your anal antics
fantasies? really, sheldon, either get help or come out of the closet.
you really are a pitiful individual.
blake
blake murphy
twenty minutes does seem overdoing it. sounds like something my mother
might do.
your pal,
blake
Dave Smith
Gregory Morrow
blake murphy wrote:
Naw...you'd croak - or at least be *really* bored - without yer daily
helping of "Sheldonisms", blake...don't lie, I *know* it's true...
;-P
--
Best
Greg
blake murphy
i don't mind batshit crazy people too much if they have wit or style.
sheldon has neither.
blake