In article 7>,
Wayne Boatwright > wrote:

> ...of asparagus would you consider a serving?
>
> Assuming whole asparagus spears, steamed, dressed with a simple lemon butter,
> served with a starch such as a baked potato, and a meat.
>
> Thin spears?
>
> Thick spears?

Thin spears. I've found that the woody part is a lot smaller, providing
you don't intend to snap them off. Serving them with plain lemon butter
is one of my favorite ways to serve them. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

Omelet wrote on Sun, 21 Mar 2010 05:39:06 -0600:

>> ...of asparagus would you consider a serving?
>>
>> Assuming whole asparagus spears, steamed, dressed with a
>> simple lemon butter, served with a starch such as a baked
>> potato, and a meat.
>>
>> Thin spears?
>>
>> Thick spears?

> Thin spears. I've found that the woody part is a lot smaller,
> providing you don't intend to snap them off. Serving them
> with plain lemon butter is one of my favorite ways to serve
> them. :-) --
> Peace! Om

Based on current purchases, I would say about 1/3lb per person before
snapping off the inedible parts by feel. I know you can peel the tips
and get a little more to eat but that's a pain. This means roughly 1
dozen pencil-thin spears and 6 to 8 half inch spears. I much prefer
thinner asparagus. The local "gourmet" store sometimes has extra thick
spears at a very premium price but I've never been tempted.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sun, 21 Mar 2010 05:39:06 -0600:
>
> >> ...of asparagus would you consider a serving?
> >>
> >> Assuming whole asparagus spears, steamed, dressed with a
> >> simple lemon butter, served with a starch such as a baked
> >> potato, and a meat.
> >>
> >> Thin spears?
> >>
> >> Thick spears?
>
> > Thin spears. I've found that the woody part is a lot smaller,
> > providing you don't intend to snap them off. Serving them
> > with plain lemon butter is one of my favorite ways to serve
> > them. :-) --
> > Peace! Om
>
> Based on current purchases, I would say about 1/3lb per person before
> snapping off the inedible parts by feel. I know you can peel the tips
> and get a little more to eat but that's a pain. This means roughly 1
> dozen pencil-thin spears and 6 to 8 half inch spears. I much prefer
> thinner asparagus. The local "gourmet" store sometimes has extra thick
> spears at a very premium price but I've never been tempted.

Central Market had some enormous asparagus spears a few weeks back but
as you pointed out, the price was too high to try them. All I can see
is a LOT more waste with thicker spears even tho' I toss those woody
ends into the freezer to make soup.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

> In article 7>,
> Wayne Boatwright > wrote:
>
> > ...of asparagus would you consider a serving?

All of them.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Gumbo 3-11-2010

Melba's Jammin' > wrote:
>>
>> > ...of asparagus would you consider a serving?
>
>All of them.

You're a ****er... and we don't care that it stinks! LOL

This is good, and easy peasy... I like that it contains no dairy, I
detest cream-of zoops:


Crema di Asparagi Allo Zafferano
Gourmet | April 1998

Asparagus Soup with Saffron

4 1/2 to 5 cups vegetable or chicken broth
1/4 teaspoon crumbled saffron threads
1/3 cup shelled natural pistachios or pine nuts
3 1/2 pounds asparagus (about 3 large bunches)
1 large russet (baking) potato
1/4 cup margarine
1/2 cup packed fresh flat-leafed parsley leaves
freshly ground black pepper

In a small saucepan bring 1/2 cup broth to a boil and remove pan from
heat. Stir saffron into hot broth and steep, stirring occasionally, 15
minutes.

In a dry heavy skillet toast nuts over moderate heat, stirring, until
fragrant. Chop nuts.

Trim asparagus and cut into 2-inch pieces, reserving tips separately.
Have ready a large bowl of ice and cold water. In a large saucepan of
boiling salted water blanch tips 2 minutes, or until crisp-tender, and
transfer with a slotted spoon to ice water to stop cooking. Drain tips
well and pat dry.

Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups.
In a 4-quart kettle cook asparagus stalks in margarine over moderate
heat, stirring, 3 minutes. Stir in potato, saffron infusion, and 4
cups broth and simmer, covered, until vegetables are very tender but
not falling apart, about 20 minutes.

In a blender or food processor purée mixture in batches until smooth
(use caution when blending hot liquids). In kettle stir together purée
and enough of remaining broth to reach desired consistency. Add half
of asparagus tips and bring soup to a simmer. While soup is heating,
chop parsley. Season soup with pepper and salt.

Ladle soup into bowls and top with remaining asparagus tips, nuts, and
parsley.

On Sun, 21 Mar 2010 07:45:09 -0500, Melba's Jammin' wrote:

>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>>> ...of asparagus would you consider a serving?
>
> All of them.

<snort>

your pal,
blake

On Sun, 21 Mar 2010 05:39:06 -0600, Omelet wrote:

> In article 7>,
> Wayne Boatwright > wrote:
>
>> ...of asparagus would you consider a serving?
>>
>> Assuming whole asparagus spears, steamed, dressed with a simple lemon butter,
>> served with a starch such as a baked potato, and a meat.
>>
>> Thin spears?
>>
>> Thick spears?
>
> Thin spears. I've found that the woody part is a lot smaller, providing
> you don't intend to snap them off. Serving them with plain lemon butter
> is one of my favorite ways to serve them. :-)

i stiil like them sautéed in butter with a little teriaki sauce at the end,
cooked until a little thick and sticky.

your pal,
blake

On Mar 21, 6:54 am, brooklyn1 > wrote:
>
> This is good, and easy peasy... I like that it contains no dairy, I
> detest cream-of zoops:
>
> Crema di Asparagi Allo Zafferano
> Gourmet | April 1998
>
> Asparagus Soup with Saffron
[snip recipe]

This does look good. Nowadays the soup can probably be puréed with a
stick blender though you might have to fish out a few strings. Rather
than adding the parsley garnish to each bowl I'd serve it on the side
for those who want it (I wouldn't). I'd also offer lemon wedges for
those (like me) who didn't worry about overpowering the saffron. -
aem

"Omelet" > wrote in message
news
> In article 7>,
> Wayne Boatwright > wrote:
>
>> ...of asparagus would you consider a serving?
>>
>> Assuming whole asparagus spears, steamed, dressed with a simple lemon
>> butter,
>> served with a starch such as a baked potato, and a meat.
>>
>> Thin spears?
>>
>> Thick spears?
>
> Thin spears. I've found that the woody part is a lot smaller, providing
> you don't intend to snap them off. Serving them with plain lemon butter
> is one of my favorite ways to serve them. :-)
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Remember that not getting what you want is sometimes a wonderful stroke
> of luck." --Dalai Lama



I snap off the ends and toss them in a bag to be frozen and used when making
stock. If the spears are thin I like five or sixe of them, because I'm
crazy for asparagus! Fat spears, three of them will suffice. If as the OP
says, accompanied by a meat and starch.

Jill

Omelet wrote:
>
> Thin spears. I've found that the woody part is a lot smaller, providing
> you don't intend to snap them off. Serving them with plain lemon butter
> is one of my favorite ways to serve them. :-)

I like it with just butter and salt. I don't usually add butter or salt
to vegetables, but I think both are essential for asparagus.

In article >,
Melba's Jammin' > wrote:

> > In article 7>,
> > Wayne Boatwright > wrote:
> >
> > > ...of asparagus would you consider a serving?
>
> All of them.

<lol> Good thought Barb! I agree. :-d
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

blake murphy wrote:
>Melba's Jammin' wrote:
>>
>> ...of asparagus would you consider a serving?
>>
>> All of them.
>
> <snort>
>

Everytime I read about how folks snap off asparagus at their weak
point I think of the mick... is that what happened to you... they
threw away the good parts! <SNORT>

In article >,
blake murphy > wrote:

> On Sun, 21 Mar 2010 05:39:06 -0600, Omelet wrote:
>
> > In article 7>,
> > Wayne Boatwright > wrote:
> >
> >> ...of asparagus would you consider a serving?
> >>
> >> Assuming whole asparagus spears, steamed, dressed with a simple lemon
> >> butter,
> >> served with a starch such as a baked potato, and a meat.
> >>
> >> Thin spears?
> >>
> >> Thick spears?
> >
> > Thin spears. I've found that the woody part is a lot smaller, providing
> > you don't intend to snap them off. Serving them with plain lemon butter
> > is one of my favorite ways to serve them. :-)
>
> i stiil like them sautéed in butter with a little teriaki sauce at the end,
> cooked until a little thick and sticky.
>
> your pal,
> blake

I've not tried them with Teriaki unless I was adding them to a stir fry.
sounds good.

I also love them marinated and grilled.

Are there any wrong ways to serve Asparagus? <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Sun, 21 Mar 2010 07:45:09 -0500, Melba's Jammin'
> wrote:

>
>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>> > ...of asparagus would you consider a serving?
>
>All of them.

Me too. Right now we are waiting for them to stick their little heads
up. Need to let my SIL know so she can plan a trip to visit her
daughter and grandchildren and then make a side trip here. At least
the rhubarb is coming up and I just set out beets, chard and broccoli.
The cabbage will have to wait until the rain stops.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article > ,
Dave Smith > wrote:

> Omelet wrote:
> >
> > Thin spears. I've found that the woody part is a lot smaller, providing
> > you don't intend to snap them off. Serving them with plain lemon butter
> > is one of my favorite ways to serve them. :-)
>
> I like it with just butter and salt. I don't usually add butter or salt
> to vegetables, but I think both are essential for asparagus.

Asparagus is also not bad with a bechamel type cheese sauce... but
that's not a diet recipe. <lol>

I've recently discovered that Asparagus is pretty good with just a
little Balsamic vinegar.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

Omelet wrote:

>>> Thin spears. I've found that the woody part is a lot smaller, providing
>>> you don't intend to snap them off. Serving them with plain lemon butter
>>> is one of my favorite ways to serve them. :-)
>> I like it with just butter and salt. I don't usually add butter or salt
>> to vegetables, but I think both are essential for asparagus.
>
> Asparagus is also not bad with a bechamel type cheese sauce... but
> that's not a diet recipe. <lol>

I am sure that it would be good, but since my favourite way to have
asparagus is to simply boil or steam it and serve it with butter and
salt I can't see going to all that work.


> I've recently discovered that Asparagus is pretty good with just a
> little Balsamic vinegar.


I sometimes fry it in olive oil with lots of garlic and a a little dried
chili. Stir it into some cooked past and top with freshly grated
Parmesan. Delicious.

"Omelet" > wrote
>
> Thin spears. I've found that the woody part is a lot smaller,
> providing you don't intend to snap them off.

Don't you snap off the ends at the store before they weigh them?

In article > ,
Dave Smith > wrote:

> Omelet wrote:
>
> >>> Thin spears. I've found that the woody part is a lot smaller, providing
> >>> you don't intend to snap them off. Serving them with plain lemon butter
> >>> is one of my favorite ways to serve them. :-)
> >> I like it with just butter and salt. I don't usually add butter or salt
> >> to vegetables, but I think both are essential for asparagus.
> >
> > Asparagus is also not bad with a bechamel type cheese sauce... but
> > that's not a diet recipe. <lol>
>
> I am sure that it would be good, but since my favourite way to have
> asparagus is to simply boil or steam it and serve it with butter and
> salt I can't see going to all that work.
>
>
> > I've recently discovered that Asparagus is pretty good with just a
> > little Balsamic vinegar.
>
>
> I sometimes fry it in olive oil with lots of garlic and a a little dried
> chili. Stir it into some cooked past and top with freshly grated
> Parmesan. Delicious.

My favorite way to serve it is grilled with a little lemon butter...
with maybe just a smidge of garlic. Same way I like shrimp.

Shrimp, of course, is always good with Asparagus. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
brooklyn1 > wrote:

> "Omelet" > wrote
> >
> > Thin spears. I've found that the woody part is a lot smaller,
> > providing you don't intend to snap them off.
>
> Don't you snap off the ends at the store before they weigh them?

Uh, that's not allowed. I wish!
They are sold in banded bunches.

It's ok tho' as I do not waste the woody ends. They are an integral part
of my Asparagus soup recipe or an incredible ingredient for stock.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
Omelet > wrote:


> Are there any wrong ways to serve Asparagus? <g>

Unfortunately. :-(

Anything involving overcooking them until they turn to mush.

When I was a kid, I did some kind of job where I got a free lunch.
There were deepfried asparagus on the plate. I was disappointed at
first that there were only three, until I ate them. Three was enough.
I suspect they were made with canned asparagus.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
>
> > Are there any wrong ways to serve Asparagus? <g>
>
> Unfortunately. :-(
>
> Anything involving overcooking them until they turn to mush.

Well, that is true with any veggie!
>
> When I was a kid, I did some kind of job where I got a free lunch.
> There were deepfried asparagus on the plate. I was disappointed at
> first that there were only three, until I ate them. Three was enough.
> I suspect they were made with canned asparagus.

Ew. I've tried to like canned asparagus, but to no avail...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Sun, 21 Mar 2010 14:22:04 -0400, brooklyn1 wrote:

> blake murphy wrote:
>>Melba's Jammin' wrote:
>>>
>>> ...of asparagus would you consider a serving?
>>>
>>> All of them.
>>
>> <snort>
>>
>
> Everytime I read about how folks snap off asparagus at their weak
> point I think of the mick... is that what happened to you... they
> threw away the good parts! <SNORT>

rave on, farm-boy.

blake

On Sun, 21 Mar 2010 20:33:33 -0700, Dan Abel wrote:

> In article >,
> Omelet > wrote:
>
>> Are there any wrong ways to serve Asparagus? <g>
>
> Unfortunately. :-(
>
> Anything involving overcooking them until they turn to mush.
>
> When I was a kid, I did some kind of job where I got a free lunch.
> There were deepfried asparagus on the plate. I was disappointed at
> first that there were only three, until I ate them. Three was enough.
> I suspect they were made with canned asparagus.

canned would be a problem.

i seem to recall eating some asparagus tempura that was very good.

your pal,
blake

On Sun, 21 Mar 2010 23:30:59 GMT, Wayne Boatwright wrote:

> On Sun 21 Mar 2010 08:03:08a, blake murphy told us...
>
>> On Sun, 21 Mar 2010 05:39:06 -0600, Omelet wrote:
>>
>>> In article 7>,
>>> Wayne Boatwright > wrote:
>>>
>>>> ...of asparagus would you consider a serving?
>>>>
>>>> Assuming whole asparagus spears, steamed, dressed with a simple lemon
>>>> butter, served with a starch such as a baked potato, and a meat.
>>>>
>>>> Thin spears?
>>>>
>>>> Thick spears?
>>>
>>> Thin spears. I've found that the woody part is a lot smaller,
>>> providing you don't intend to snap them off. Serving them with plain
>>> lemon butter is one of my favorite ways to serve them. :-)
>>
>> i stiil like them sautéed in butter with a little teriaki sauce at the
>> end, cooked until a little thick and sticky.
>>
>> your pal,
>> blake
>>
>
> Never tried that. Sounds good!

i think it's good and has the virtue of being very easy.

your pal,
blake

blake wrote on Tue, 23 Mar 2010 12:51:20 -0400:

>> In article
>> >,
>> Omelet > wrote:
>>
>>> Are there any wrong ways to serve Asparagus? <g>
>>
>> Unfortunately. :-(
>>
>> Anything involving overcooking them until they turn to mush.
>>
>> When I was a kid, I did some kind of job where I got a free
>> lunch. There were deepfried asparagus on the plate. I was
>> disappointed at first that there were only three, until I ate
>> them. Three was enough. I suspect they were made with
>> canned asparagus.

> canned would be a problem.

> i seem to recall eating some asparagus tempura that was very
> good.

That's made with fresh asparagus, probably blanched before frying. It's
pretty good but is not my favorite like tempura sweet potato.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 23 Mar 2010 12:55:51 -0400, "James Silverton"
> wrote:

> my favorite like tempura sweet potato

I like it too. Wish they didn't substitute carrot so often for it.

--
Forget the health food. I need all the preservatives I can get.

In article >,
"James Silverton" > wrote:

> blake wrote on Tue, 23 Mar 2010 12:51:20 -0400:
>
> >> In article
> >> >,
> >> Omelet > wrote:
> >>
> >>> Are there any wrong ways to serve Asparagus? <g>
> >>
> >> Unfortunately. :-(
> >>
> >> Anything involving overcooking them until they turn to mush.
> >>
> >> When I was a kid, I did some kind of job where I got a free
> >> lunch. There were deepfried asparagus on the plate. I was
> >> disappointed at first that there were only three, until I ate
> >> them. Three was enough. I suspect they were made with
> >> canned asparagus.
>
> > canned would be a problem.
>
> > i seem to recall eating some asparagus tempura that was very
> > good.
>
> That's made with fresh asparagus, probably blanched before frying. It's
> pretty good but is not my favorite like tempura sweet potato.

I love tempura tempura sweet potato. :-)

Speaking of sweet spuds, I was just over at sis's place and she had 3
nice sweet potatoes sprouting in her kitchen potato bin. One of them had
sprouts nearly 10" tall! I asked her if I could have a couple of them,
(She wanted to put one in a large pot) and she said yes.

I already had one with some small sprouts myself so I'm going to go out
and put those in the ground today out in the driveway flower bed since I
have a large blank area about 6' in length.
There is a wood fence for them to climb and they should be decorative up
there as they are morning glories. :-)

I hope they do well. The blooms make for good photography subjects.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama