On Wed 02 Mar 2005 12:20:54p, Katra wrote in rec.food.cooking:

> 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.

My favorite that I make and try to keep on hand is made with white wine
vinegar, a few whole cloves, fresh thyme, fresh rosemary, fennel seed,
fresh bay laurel, fresh basil, and fresh marjoram.

> 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.

Very pretty, indeed! Looks nice in the kitchen.

>
> Makes a nice gift, or keep it for yourself for salads!

Hehehe, I never make enough to give away!

>
> I have a LOT of chili petin bushes that grow wild, so I usually vinegar
> those. Goes well on fish.

That sounds really good!

Wayne