"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

On Mon, 23 Feb 2009 06:50:49 +0100, Victor Sack wrote:

> Bob Terwilliger > wrote:
>
>> Yes, I peel asparagus, because I prefer to floss *after* eating.
>
> Exactly - and this applies particularly to the superior white asparagus.
> Besides, here is a quote from _The French Chef Cookbook_ by Julia Child
> I posted before - and she was speaking of the green variety:
>
> <quote>
> Preparing fresh asparagus for cooking. The French method of cooking
> asparagus is to peel it, tie it in bundles, and plunge it into a very
> large kettle of rapidly boiling water. Peeled asparagus cooks more
> quickly than unpeeled asparagus, retains its maximum color and texture,
> and can be eaten all the way down to the butt. The object in peeling is
> not just to remove the skin, but to shave off enough of the tough outer
> part at the lower end so that the moist flesh is exposed, and the whole
> spear is tender from tip to butt. Peeling adds considerably to
> preparation time, but you will find the results spectacularly successful
> not only gastronomically but visually, as whole long spears are
> wonderfully dramatic on a platter. </quote>
>
> As to me, I prefer to cook asparagus in an upright position in a special
> narrow, tall asparagus pot, so that the thinner - and by far more
> delicate - tops are out of the water and just steamed. Such tops, often
> with an interior removable basket, tend to be unreasonably expensive,
> but I found one on sale for 5 Euros about five years ago. Owing to the
> shape of the pot, getting water to boil in it takes forever, so I boil
> the water in an electric kettle and then fill the pot. The asparagus
> shavings go into the pot to flavour the water together with some salt, a
> teaspoon of sugar and a splash of lemon juice.
>
> Victor

That it the way to do, except for the adding of the shavings. Some say
this will add bitterness to the preparation. No sugar and lemon for me
either.
I like asperagus, and buy them direcly at the growers nearby. I have to
order them the day before to get the first quality, the thickest in my
opinion. I cut off 1 inch from the bottom, and peel them. At least, the
white bleached asparagus. For the green ones this is not necessary.

--
Groet, salut, Wim.

On Mon, 23 Feb 2009 13:47:12 +0000, brooklyn1 wrote:

> "Victor Sack" wrote
>> Bob Terwilliger wrote:
>>
>>> Yes, I peel asparagus,
>>
>> Exactly - and this applies particularly to the superior white
>> asparagus.
>
> There's nothing superior about white asparagus... they're exactly the
> same plant as the green ones only they're grown in the absence of
> light... Europeans grow other vegetables that way too, like Belgian
> endive. White asparagus are grown in caves... other vegetables are
> 'blanched' by piling earth up around their base as they grow, celery is
> grown that way, the extra labor is why celery is relatively expensive...
> were celery not blanched it would be as bitter as the tops all the way
> down to the base.
>
>> Besides, here is a quote from _The French Chef Cookbook_ by Julia Child
>>
>> The French method of cooking asparagus is to peel it, tie it in
>> bundles, and plunge it into a very large kettle of rapidly boiling
>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>> retains its maximum color and texture, and can be eaten all the way
>> down to the butt.
>
> Sacre bleu, naturally that's the French way. LOL

Yes, but in The Netherlands we do the same.
Boil them just 20 minutes, to retain bite.
Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
finely chopped.
Twice a week, in season.

--
Groet, salut, Wim.

"brooklyn1" > wrote in
news
>
> "hahabogus" > wrote
>>
>> I snap one then match up and chop off the rest of the stems.
>>
>> --
>
> Yeah, but... they're all different. You waste a lot of tender parts
> that way. I cut off a minimal amount all at once, about 3/4". It
> really matters not if some still have a bit of tough end... I've never
> yet seen anyone eat whole asparagus from the root end... everyone eats
> asparagus head first. You'll know when when it gets too tough to
> swallow that last bit.
>
>
>

where I buy aparagus, they sell it in bundles. And in the bundles all the
asparagus is close to the same diameter. Therefore snaping one asparagus
to determine a reference to what's woody and what's not is close enough
for my house.

If by chance somebody gives me asparague, which happens now and then, I
snap each seperately as the diameter can vary greatly.

Woody bits just don't appeal to me, but work well in making soup stock.
And why would I expect a loved one or company to put up with woody
asparagus? I think that is just wrong and believe you should try your
best to please people you love and friends as well. And feeding them
substandard stuff you can easily fix just doesn't cut it in my books. And
speaks volumes about somebody who would.



--

The beet goes on -Alan

Wim van Bemmel wrote:
>
>>> The French method of cooking asparagus is to peel it, tie it in
>>> bundles, and plunge it into a very large kettle of rapidly boiling
>>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>>> retains its maximum color and texture, and can be eaten all the way
>>> down to the butt.
>> Sacre bleu, naturally that's the French way. LOL
>
> Yes, but in The Netherlands we do the same.
> Boil them just 20 minutes, to retain bite.
> Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
> finely chopped.
> Twice a week, in season.
>

20 minutes? I give asparagus 8 minutes.

"hahabogus" > wrote in message
...
> "brooklyn1" > wrote in
> news >
>>
>> "hahabogus" > wrote
>>>
>>> I snap one then match up and chop off the rest of the stems.
>>>
>>> --
>>
>> Yeah, but... they're all different. You waste a lot of tender parts
>> that way. I cut off a minimal amount all at once, about 3/4". It
>> really matters not if some still have a bit of tough end... I've never
>> yet seen anyone eat whole asparagus from the root end... everyone eats
>> asparagus head first. You'll know when when it gets too tough to
>> swallow that last bit.
>>
>>
>>
>
> where I buy aparagus, they sell it in bundles. And in the bundles all the
> asparagus is close to the same diameter. Therefore snaping one asparagus
> to determine a reference to what's woody and what's not is close enough
> for my house.

Diameter has no bearing whatsoever on woody length... I'm sure many will
concur... gals?

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

"Dave Smith" > wrote in message
m...
> Wim van Bemmel wrote:
>>
>>>> The French method of cooking asparagus is to peel it, tie it in
>>>> bundles, and plunge it into a very large kettle of rapidly boiling
>>>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>>>> retains its maximum color and texture, and can be eaten all the way
>>>> down to the butt.
>>> Sacre bleu, naturally that's the French way. LOL
>>
>> Yes, but in The Netherlands we do the same. Boil them just 20 minutes, to
>> retain bite.
>> Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
>> finely chopped.
>> Twice a week, in season.
>>
>
> 20 minutes? I give asparagus 8 minutes.

I use a rectangular covered glass caserole, alternate asparagus head to
tail... one pound with 1 Tbs water, a pat of butter, a pinch of salt, a
grind of pepper, 12 minutes in my microwave... a little shake and rotate
180º about half way, let rest covered 5 minutes... perfecto. Serve with
lemon wedge.

On Mon, 23 Feb 2009 16:10:54 -0500, Dave Smith wrote:

> Wim van Bemmel wrote:
>>
>>>> The French method of cooking asparagus is to peel it, tie it in
>>>> bundles, and plunge it into a very large kettle of rapidly boiling
>>>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>>>> retains its maximum color and texture, and can be eaten all the way
>>>> down to the butt.
>>> Sacre bleu, naturally that's the French way. LOL
>>
>> Yes, but in The Netherlands we do the same. Boil them just 20 minutes,
>> to retain bite. Then serve with molten butter, crumbled hardboiled
>> eggs, and cooked ham, finely chopped.
>> Twice a week, in season.
>>
>>
> 20 minutes? I give asparagus 8 minutes.

Excuse me, I am talking about first grade, one full inch diameter..

--
Groet, salut, Wim.

"Michael "Dog3"" > wrote in message
...
> hahabogus >
> : in rec.food.cooking
>
>
>>
>> Mike...try grilling them.
>> First off toss your asparagus in a little oil and plenty of coarse
>> salt. Then onto a hot grill. rotate them a 1/4 turn...repeat.Takes
>> about 4-6 minutes to grill them up tender crisp and finger food. A
>> grill IMO is the best thing to happen to asparagus in a long while.
>
> Mmmm... sounds good. I'll give it a try. I've never grilled them. I have
> wrapped them in bacon and put them under the broiler. Those are really
> rich.
>
> Michael

Better cold wrapped in good ham. Asparagus are wonderful in a terrine.

On 23 Feb 2009 18:47:43 GMT, Michael "Dog3" wrote:

> Lou Decruss >
> news >
>> On 23 Feb 2009 16:48:33 GMT, "Michael \"Dog3\""
>> > wrote:
>>
>>>I usually just line the ends up and lob 'em off. I don't think I've
>>>ever peeled asparagus. I'll saute' them or steam them. I like them
>>>crisp tender and like to be able to pick the individual stalks up with
>>>my fingers. I like to dunk them in butter or hollandaise sometimes. I
>>>love the stuff. Unless I'm making some type of stock I'll pitch the
>>>tough end pieces. If I'm making asparagus soup I like to use fresh
>>>asparagus.
>>>
>>>Michael
>>
>> How was your trip? Where did you eat in Evanston?
>
> The trip was hell. 10 days in the car with my mother was all any human
> could possibly stand.

at least neither of you murdered the other. i love a happy ending!

your pal,
blake

On Mon, 23 Feb 2009 18:10:23 GMT, brooklyn1 wrote:

> "Omelet" > wrote in message
> news >
> 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

now you're editing *other people's* posts to cater to your anal antics
fantasies? really, sheldon, either get help or come out of the closet.

you really are a pitiful individual.

blake

On Mon, 23 Feb 2009 16:10:54 -0500, Dave Smith wrote:

> Wim van Bemmel wrote:
>>
>>>> The French method of cooking asparagus is to peel it, tie it in
>>>> bundles, and plunge it into a very large kettle of rapidly boiling
>>>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>>>> retains its maximum color and texture, and can be eaten all the way
>>>> down to the butt.
>>> Sacre bleu, naturally that's the French way. LOL
>>
>> Yes, but in The Netherlands we do the same.
>> Boil them just 20 minutes, to retain bite.
>> Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
>> finely chopped.
>> Twice a week, in season.
>>
>
> 20 minutes? I give asparagus 8 minutes.

twenty minutes does seem overdoing it. sounds like something my mother
might do.

your pal,
blake

blake murphy wrote:
> On Mon, 23 Feb 2009 16:10:54 -0500, Dave Smith wrote:
>
>> Wim van Bemmel wrote:
>>>>> The French method of cooking asparagus is to peel it, tie it in
>>>>> bundles, and plunge it into a very large kettle of rapidly boiling
>>>>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>>>>> retains its maximum color and texture, and can be eaten all the way
>>>>> down to the butt.
>>>> Sacre bleu, naturally that's the French way. LOL
>>> Yes, but in The Netherlands we do the same.
>>> Boil them just 20 minutes, to retain bite.
>>> Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
>>> finely chopped.
>>> Twice a week, in season.
>>>
>> 20 minutes? I give asparagus 8 minutes.
>
> twenty minutes does seem overdoing it. sounds like something my mother
> might do.
>
I hate to imagine how the spinach and Brussels sprouts turn out.

blake murphy wrote:

> On Mon, 23 Feb 2009 18:10:23 GMT, brooklyn1 wrote:
>
> > "Omelet" > wrote in message
> > news > >
> > 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
>
> now you're editing *other people's* posts to cater to your anal antics
> fantasies? really, sheldon, either get help or come out of the closet.
>
> you really are a pitiful individual.


Naw...you'd croak - or at least be *really* bored - without yer daily
helping of "Sheldonisms", blake...don't lie, I *know* it's true...

;-P


--
Best
Greg

On Tue, 24 Feb 2009 14:51:09 -0600, Gregory Morrow wrote:

> blake murphy wrote:
>
>> On Mon, 23 Feb 2009 18:10:23 GMT, brooklyn1 wrote:
>>
>>> "Omelet" > wrote in message
>>> news >>>
>>> 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
>>
>> now you're editing *other people's* posts to cater to your anal antics
>> fantasies? really, sheldon, either get help or come out of the closet.
>>
>> you really are a pitiful individual.
>
> Naw...you'd croak - or at least be *really* bored - without yer daily
> helping of "Sheldonisms", blake...don't lie, I *know* it's true...
>
> ;-P

i don't mind batshit crazy people too much if they have wit or style.
sheldon has neither.

blake