One time on Usenet, "merryb" > said:
> Puester wrote:
> > Litttle Malice wrote:

> > > Cream of Asparagus Soup

<snip recipe>

> > That sounds delicious.

Thanks, Gloria -- I made it with half n' half last night (the
real stuff, not the fat free) and I thought it was too thick,
but DH and DS loved the texture. I think I'll stick with milk
next time, though.

> > We have always had asparagus steamed, but this
> > summer I discovered that sauteeing it in a bit of butter till it's
> > lightly caramelized is really tasty, too.

> A co-worker told me this- wrap a piece of bacon around the stalk- fry
> until bacon is crisp- Very tasty

Oooh, these both sound just lovely! Here's a recipe that I've
tried before -- I think I found it here on RFC, but the only thing
Google shows was me posting it in 2005:

Roasted Asparagus w/Shallots

2 Tbsp olive oil, divided
1 shallots, peeled and thinly sliced
1/2 pound asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

Preheat oven to 450° F (425° F for dark pans). In a skillet, heat 1
T. olive oil over medium-high heat and saute shallots for 5 minutes.
Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with
remaining olive oil, salt and pepper. Bake until asparagus is tender,
about 8-10 minutes, stirring once. Remove from heat. Add orange peel
to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots. Serves
3-4 people.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~