In article >,
Wayne Boatwright > wrote:
> On Wed 02 Mar 2005 03:19:41a, Katra wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Wed 02 Mar 2005 12:09:18a, Katra wrote in rec.food.cooking:
> >>
> >> > In article >,
> >> > Wayne Boatwright > wrote:
> >> >
> >> >> On Tue 01 Mar 2005 01:28:52a, Katra wrote in rec.food.cooking:
> >> >>
> >> >> > So, dad bought 2 nice big beautiful bundles of Asparagus! I had a
> >> >> > lot of older produce that I really needed to use up first, plus
> >> >> > there were about 2 days worth of leftovers in the 'frige. It's
> >> >> > been my experience that, even at a good regulated 40 degrees,
> >> >> > asparagus starts to spoil after about 3 days. The tips (which are
> >> >> > the best part!) go first, then after about 5 days, the stems start
> >> >> > going soft.
> >> >>
> >> >> This would never happen in our house. No matter what else was in
> >> >> the fridge or what was leftover, that asparagus would be lucky to
> >> >> last a day or two! Tilia I need not.
> >> >>
> >> >> Wayne
> >> >>
> >> >>
> >> >>
> >> >
> >> > <grins> Normally that would be the way it would be here too... it's
> >> > just that the 'frige really was packed with too much other produce,
> >> > and I wanted to go and get some shrimp to go with it!
> >> >
> >> > Shrimp is faboulous with asparagus!
> >> >
> >>
> >> I used to serve a salad/starter of lightly cooked and chilled asparagus
> >> spears arranged on a bed of arrugula, topped with tiny boiled shrimp,
> >> dressed with a tarragon vinaigrette, and garnished with sieved or
> >> finely chopped hard-boiled egg, dusted lightly with paprika. Very
> >> simple, but everyone raved about it. I had forgotten all about it.
> >> I'll have to make it again.
> >
> > Oh gods! Now you've gone and made me hungry! ;-)
> > I'd use the medium salad shrimp tho' as it tends to have more flavor
> > than the tiny ones IMHO?
>
> Actually, I think that's what I've always used. I didn't mean those that
> are so tiny that you almost can't recognize that they're shrimp. :-)
<lol> Ok, I was thinking the bitty ones that are less than an inch long.
I get the FF cocktail shrimp most of the time now, as they have been
reasonable in a 2 lb. bag for $10.00. They are pre-cooked to perfection
and all I have to do is pop the tail tips off.
I've found the best way to "heat" those for meals now is to simply put
them into a screen colander and the colander into a bowl and run very
hot tap water over them. My tap water is pretty hot so it heats them
nicely just to eating temperature. I serve them on the side sometimes
for brunch with a little lemon butter.
>
> > And baby spinach leaves instead of Arrugula. I'm not sure why, but I
> > just cannot _stand_ arrugula! My mother adored it so we grew it for her,
> > but I don't even like the way it smells. :-P
>
> I've also used butter lettuce in place of arrugula. I like to see a high
> contrast in color between the asparagus and the greens.
Oh yes!!! Butter lettuce is probably my #1 favorite lettuce. ;-d
>
> > How do you make your Tarragon vinaigrette? It sounds tasty!
>
> Not really a recipe because I eyeball it. About 2/3 cup EVOO, 1/3 cup
> tarragon vinegar or white wine vinegar, 1/2 teaspoon sugar, 1/2 teaspoon
> pommery mustard, 1/2 teaspoon salt, 1/4 teaspoon cracked black pepper, 1/4
> teaspoon paprika, and 2 teaspoons finely snipped fresh tarragon leaves.
> Combine all together, except the fresh tarragon, in a small bowl and whisk
> until emulsified. Cover and allow to stand for at least an hour. Just
> before serving, whisk again and stir in the fresh tarragon.
Sounds good!
Have you ever tried making a flavored herbal vinigar? I take either
apple cider vinegar or plain white vinegar and fresh herbs from the herb
garden, washed well, and stuff a jar full of the fresh herbs, then pour
the vinegar over them, fill the jar and close it up. I let it soak for a
good couple of weeks.
Then for decoration, you can take a nice clear wine bottle and put a few
long sprigs of fresh herbs in there like rosemary, tarragon, sage, etc.
and pour the herbal vinegar into the bottle. Tie a ribbon around the top
after replacing the cork.
Makes a nice gift, or keep it for yourself for salads!
I have a LOT of chili petin bushes that grow wild, so I usually vinegar
those. Goes well on fish.
Kat
--
K.
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