Has any one ever roasted asparagus? I have heard its very good roasted
with thyme. Does any one have any other recipes for it. Elaine

Kirbys typed:
> Has any one ever roasted asparagus? I have heard its very good roasted
> with thyme. Does any one have any other recipes for it. Elaine

When it's in season, I grill asparagus over a hardwood charcoal fire. It is
excellent.
Simplest recipe is to coat the spears with any cheap bottled Italian salad
dressing, then grill over a hot fire for about 5 min. then turn and grill for
about 4 min. more.

For the smaller spears, you can skewer them together like a raft. It's
easier to turn them over.

BOB

BOB > wrote:
>Kirbys typed:
>> Has any one ever roasted asparagus? I have heard its very good roasted
>> with thyme. Does any one have any other recipes for it. Elaine
>
>When it's in season, I grill asparagus over a hardwood charcoal fire. It is
>excellent.
>Simplest recipe is to coat the spears with any cheap bottled Italian salad
>dressing, then grill over a hot fire for about 5 min. then turn and grill for
>about 4 min. more.

Olive oil, salt and pepper, and grill.

>For the smaller spears, you can skewer them together like a raft. It's
>easier to turn them over.

The larger ones are just easier to handle, but I
prefer the thinner ones, and just have to deal.

--Blair
"Oh, carrots."
-who said it, what episode?

Blair P. Houghton > wrote in
:

> BOB > wrote:
>>Kirbys typed:
>>> Has any one ever roasted asparagus? I have heard its very good
>>> roasted with thyme. Does any one have any other recipes for it.
>>> Elaine
>>
>>When it's in season, I grill asparagus over a hardwood charcoal fire.
>>It is excellent.
>>Simplest recipe is to coat the spears with any cheap bottled Italian
>>salad dressing, then grill over a hot fire for about 5 min. then turn
>>and grill for about 4 min. more.
>
> Olive oil, salt and pepper, and grill.
>
>>For the smaller spears, you can skewer them together like a raft.
>>It's easier to turn them over.
>
> The larger ones are just easier to handle, but I
> prefer the thinner ones, and just have to deal.

I use one of those "sitr-fry" baskets for the grill.

Wayne

"Blair P. Houghton" > wrote in message
bout grilling
asparagus....
<snip>
>
> Olive oil, salt and pepper, and grill.
>

I'm with Blair on this, though I have been known to splash a touch of
balsamic on them after they come off the grill. Also nice to grill
alongside similarly treated squash, eggplant, mushrooms, etc. Chop 'em all
up fine and mix with a little balsamico. Top toasted bread. Consume.
Salivate for more.

Jason

In article >,
"Jason Tinling" > wrote:

> "Blair P. Houghton" > wrote in message
> bout grilling
> asparagus....
> <snip>
> >
> > Olive oil, salt and pepper, and grill.
> >
>
> I'm with Blair on this, though I have been known to splash a touch of
> balsamic on them after they come off the grill. Also nice to grill
> alongside similarly treated squash, eggplant, mushrooms, etc. Chop 'em all
> up fine and mix with a little balsamico. Top toasted bread. Consume.
> Salivate for more.
>
> Jason
>
>

Yeah, ;-d
And don't forget the Portabellos!
I like to marinate those in Wish Bone Italian Dressing prior to
grilling..... Wonder how that would be with Asparagus?

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra typed:
> In article >,
>
> Yeah, ;-d
> And don't forget the Portabellos!
> I like to marinate those in Wish Bone Italian Dressing prior to
> grilling..... Wonder how that would be with Asparagus?
>
> K.

Great!
Wish Bone Italian dressing is among the "cheap Italian dressing" that I
referred to earlier.

BOB

"Katra" > wrote in message
...

> Yeah, ;-d
> And don't forget the Portabellos!
> I like to marinate those in Wish Bone Italian Dressing prior to
> grilling..... Wonder how that would be with Asparagus?
>
> K.
>
> --
> >,,<Cat's Haven Hobby >,,<
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...ude=0&user id
=katra

Kat,

Sinful summertime treat along the lines of the previous recipe.

Prior prep

Roast a red pepper, mix in the fod processor with a half pound fresh ricotta
cheese, olive oil, garlic cloves and some basil and oregano. Blend until
uniformly pink/rose colored. Let sit in the fridge over night.

Couple yellow squash
Couple zucchini
Asparagus spears
Button mushrooms

Slice squash and zucchini. Prep asparagus and de-stem mushrooms. Toss all
with olive oil, salt, and pepper in a bowl. Grill until colored, dice all
finely, mix in bowl with a little more oil and good balsamic. Cool in
fridge

Take a good loaf of bread, slice to preferred thickness. Brush with oil and
grill until nicely colored. Smear warm toast with roasted red pepper
ricotta. Spoon diced veggies over the top of the bread. Enjoy (immensely)

Jason

On Thu, 8 Jan 2004, BOB wrote:

> Kirbys typed:
> > Has any one ever roasted asparagus? I have heard its very good roasted
> > with thyme. Does any one have any other recipes for it. Elaine
>
> When it's in season, I grill asparagus over a hardwood charcoal fire. It is
> excellent.
> Simplest recipe is to coat the spears with any cheap bottled Italian salad
> dressing, then grill over a hot fire for about 5 min. then turn and grill for
> about 4 min. more.

Asparagus must be Steamed! Best Taste in the world! I use what my mother
called a double boiler (it's a funny double pot which has holes in the
bottom of the top part). Cook it for around three minutes, or to taste.
comes out still tasty.

eat it plain, or with a pinch of salt.

lemon/lime might also be tasty, but a waste of asparagus.

lena

In ,
Lena B Katz > typed:
> On Thu, 8 Jan 2004, BOB wrote:
>
>> Kirbys typed:
>>> Has any one ever roasted asparagus? I have heard its very good roasted
>>> with thyme. Does any one have any other recipes for it. Elaine
>>
>> When it's in season, I grill asparagus over a hardwood charcoal fire. It
is
>> excellent.
>> Simplest recipe is to coat the spears with any cheap bottled Italian salad
>> dressing, then grill over a hot fire for about 5 min. then turn and grill
for
>> about 4 min. more.
>
> Asparagus must be Steamed!

Speak for yourself, not for me. I do like steamed on occasion, but prefer
grilled.

BOB

In article >,
" BOB" > wrote:

> In ,
> Lena B Katz > typed:
> > On Thu, 8 Jan 2004, BOB wrote:
> >
> >> Kirbys typed:
> >>> Has any one ever roasted asparagus? I have heard its very good roasted
> >>> with thyme. Does any one have any other recipes for it. Elaine
> >>
> >> When it's in season, I grill asparagus over a hardwood charcoal fire. It
> is
> >> excellent.
> >> Simplest recipe is to coat the spears with any cheap bottled Italian salad
> >> dressing, then grill over a hot fire for about 5 min. then turn and grill
> for
> >> about 4 min. more.
> >
> > Asparagus must be Steamed!
>
> Speak for yourself, not for me. I do like steamed on occasion, but prefer
> grilled.
>
> BOB
>
>
Ditto. ;-)
I will also pan broil it from time to time in a cast iron skillet with
butter and EVOO.

Grilled asparagus is the gods!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra typed:
> " BOB" wrote:
>
>> I do like steamed on occasion, but prefer
>> grilled.
>>
>> BOB
>>
>>
> Ditto. ;-)
> I will also pan broil it from time to time in a cast iron skillet with
> butter and EVOO.
>
> Grilled asparagus is the gods!
>
> K.
>
I haven't used a skillet (or anything else indoors) to cook asparagus since I
got my first Kamado a few years ago.

BOB

On Thu, 8 Jan 2004 21:48:55 -0600 (CST),
(Kirbys) wrote:

> Has any one ever roasted asparagus? I have heard its very good roasted
> with thyme.

I roast it with garlic and basalmic vinegar... but I think
it's the ho-hum "Everyone does it that way", way.


Practice safe eating - always use condiments

"Kirbys" > wrote in message
...
> Has any one ever roasted asparagus? I have heard its very good roasted
> with thyme. Does any one have any other recipes for it. Elaine
>

I like it grilled and then served with lemon butter and freshly grated parm.

kili

Stir fry ass-para-guy egg foo yong!

or

Asparagus Guacamole

4 Cups (1 lb.) cut, trimmed, fresh Asparagus (or)
4 Cups (2pkg. 10 oz. Each) frozen, cut Asparagus
1 small garlic clove, minced
2 tsps. Lime juice
1/4 Cup canned, chopped green chiles
1/2 tsp. Salt; 1/2 tsp. Cumin
2 tbsp. finely chopped onion
1/2 Cup chopped, seeded tomato

Cook Asparagus in small amount of water until tender. Drain well and cool.

In a food processor, process asparagus and next five ingredients until mixture
is smooth (30 seconds). Scrape bowl frequently. Remove from food processor and
stir in onion and tomato.

Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or
seafood
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Kirbys wrote:

> Has any one ever roasted asparagus? I have heard its very good roasted
> with thyme. Does any one have any other recipes for it. Elaine

I like mine sauted with a little sprinkle of salt when done. I also like it
wrapped in a peppered ham (prosciutto, for example), baked and then given a
light cheese sauce.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Kirbys wrote:

> Has any one ever roasted asparagus? I have heard its very good roasted
> with thyme. Does any one have any other recipes for it. Elaine

Oh! And I also like to chop asparagus with one or two other vegetables, add
a chile, saute then use it as filling for an omelette. Fry your eggs until
partially set, put the asparagus, et. all., in the middle, fold to your
plate and sprinkle with cheese...

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

I roast it all the time - toss in olive oil - salt - roast at 425 until a
little brown.

Marinate in bottled Caesar's salad dressing for an hour or two then
grill over high heat, turning often till done. Delish!


Kirbys wrote:

>Has any one ever roasted asparagus? I have heard its very good roasted
>with thyme. Does any one have any other recipes for it. Elaine
>
>
>