brooklyn1 wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > blake murphy > wrote:
> >
> >> On Mon, 23 Feb 2009 03:59:08 -0600, Omelet wrote:
> >>
> >> > In article >,
> >> > "Bob Terwilliger" > wrote:
> >> >
> >> >>
> >> >> 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
> >> >
> >> > I like it grilled, especially over a mesquite wood fire. ;-d
> >>
> >> 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.
>
> 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
>


;-P


--
Gest
Greg