"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Paul M. Cook" > wrote:
>> >> Asparagus tips amd garlic creamed potatoes. Or roasted garlic
>> >> potatoes.
>> >
>> > Paul, if you're serving asparagus tips, what do you with the rest of
>> > the
>> > stalk?
>>
>> You can always make cream of asparagus soup, cut them up for salad or you
>> could eat the whole darn thing with the picata.
>
> I was just curious. I'm actually not that fond of the tips < and prefer
> the thicker stalks to the pencil-thin stalks. My lucky week, too:
> asparagus is on sale this week for $1.68/lb. and the two bunches I
> bought yesterday are the thicker stalks. I may just give that piccata a
> run for tonight's dinner. Will probably fake a couple ingredients,
> though, because I don't feel like hitting the stupormarket again quite
> yet.

I like the whole thing, too. I do peel the stalks and that way they cook up
much faster and are more tender. When I eat picata in restauramts they
always seem to serve just the tips. Probably for show.