Saturday, with very few water, I boiled them to almost done in a skillet,
chopped them in little bits, dressed them with butter and let them alone.
Meanwhile a pot of arborio rice for 4 persons was cooking with the right
amount of water, so I didn't need to drain it.
When the rice was at 2 minutes before done I added the contents of the
skillet, mixed them in, then at the last minute I added a fistful of grated
parmigiano and mixed briefly to obtain "mantecatura", aka proteins from
cheese and fat from butter that form a nice creaminess.
A very simple recipe, too simple to be so good.
On the table there were parmigiano and the grater but I didn't add any, the
initial fistful of parmigiano was enough.

Just bougth another bunch of of asparagi, guess what will I do with them
this evening. Served with eggs sunny side up? Or just steamed/boiled and
dressed with a cheese sauce? Or boiled then rolled up with unsmoked bacon
and sauteed/broiled?
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 2013-05-02, > wrote:

> One of my favourite veggies but I confess I cook in a glass pot with
> lid in the microwave. Maybe 2/3 minutes, they cook in their own
> steam and lose nothing to water.

Yep. I then eat 'em like crudites with some Chinese mustard+mayo dip.

nb

wrote:

> One of my favourite veggies but I confess I cook in a glass pot with
> lid in the microwave. Maybe 2/3 minutes, they cook in their own
> steam and lose nothing to water.

Just as cooking them with just the little amount of water they need: no
water to drain and no taste to waste
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 5/2/2013 9:19 AM, wrote:
> On Thu, 2 May 2013 15:01:02 +0200, "ViLco" > wrote:
>
>> Saturday, with very few water, I boiled them to almost done in a skillet,
>> chopped them in little bits, dressed them with butter and let them alone.
>> Meanwhile a pot of arborio rice for 4 persons was cooking with the right
>> amount of water, so I didn't need to drain it.
>> When the rice was at 2 minutes before done I added the contents of the
>> skillet, mixed them in, then at the last minute I added a fistful of grated
>> parmigiano and mixed briefly to obtain "mantecatura", aka proteins from
>> cheese and fat from butter that form a nice creaminess.
>> A very simple recipe, too simple to be so good.
>> On the table there were parmigiano and the grater but I didn't add any, the
>> initial fistful of parmigiano was enough.
>>
>> Just bougth another bunch of of asparagi, guess what will I do with them
>> this evening. Served with eggs sunny side up? Or just steamed/boiled and
>> dressed with a cheese sauce? Or boiled then rolled up with unsmoked bacon
>> and sauteed/broiled?
>
> One of my favourite veggies but I confess I cook in a glass pot with
> lid in the microwave. Maybe 2/3 minutes, they cook in their own
> steam and lose nothing to water.
>
My usual method is to steam the asparagus for about 5 minutes, tho I do
sometimes just simmer in water. I also use asparagus in Chinese stir
fries, with water chestnuts if possible. Here I cut the stems into 2-3
inch pieces on a slant and blanch for about 2 minutes before stir-frying.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"ViLco" > wrote in message
...
> Saturday, with very few water, I boiled them to almost done in a skillet,
> chopped them in little bits, dressed them with butter and let them alone.
> Meanwhile a pot of arborio rice for 4 persons was cooking with the right
> amount of water, so I didn't need to drain it.
> When the rice was at 2 minutes before done I added the contents of the
> skillet, mixed them in, then at the last minute I added a fistful of
> grated parmigiano and mixed briefly to obtain "mantecatura", aka proteins
> from cheese and fat from butter that form a nice creaminess.
> A very simple recipe, too simple to be so good.
> On the table there were parmigiano and the grater but I didn't add any,
> the initial fistful of parmigiano was enough.
>
> Just bougth another bunch of of asparagi, guess what will I do with them
> this evening. Served with eggs sunny side up? Or just steamed/boiled and
> dressed with a cheese sauce? Or boiled then rolled up with unsmoked bacon
> and sauteed/broiled?
> --


how about grilled (on a grill, not a griddle or a flat top)?

On May 2, 9:01*am, "ViLco" > wrote:
> Saturday, with very few water, I boiled them to almost done in a skillet,
> chopped them in little bits, dressed them with butter and let them alone.
> Meanwhile a pot of arborio rice for 4 persons was cooking with the right
> amount of water, so I didn't need to drain it.
> When the rice was at 2 minutes before done I added the contents of the
> skillet, mixed them in, then at the last minute I added a fistful of grated
> parmigiano and mixed briefly to obtain "mantecatura", aka proteins from
> cheese and fat from butter that form a nice creaminess.
> A very simple recipe, too simple to be so good.
> On the table there were parmigiano and the grater but I didn't add any, the
> initial fistful of parmigiano was enough.
>
> Just bougth another bunch of of asparagi, guess what will I do with them
> this evening. Served with eggs sunny side up? Or just steamed/boiled and
> dressed with a cheese sauce? Or boiled then rolled up with unsmoked bacon
> and sauteed/broiled?

I harvested our first batch of asparagus from the garden the day
before yesterday. Just had it steamed with a little butter that
night. Last night, just sliced it thinly raw and topped tostadas with
it instead of lettuce. Tonight will again slice it up raw, drizzle
with a little fresh lemon juice and oil, add some shaved parmesan and
fresh cracked pepper call it a salad. Tomorrow night: probably crab-
asparagus quiche. Saturday night: probably top pizza with it. Raw,
steamed, grilled, dressed any way, mixed into anything else, fresh
asparagus taken right out of the garden is wonderful. Two months from
now we'll be saturated, but until then, yum! :-)

--
Silvar Beitel

On 5/2/2013 9:01 AM, ViLco wrote:
> Saturday, with very few water, I boiled them to almost done in a skillet,
> chopped them in little bits, dressed them with butter and let them alone.
> Meanwhile a pot of arborio rice for 4 persons was cooking with the right
> amount of water, so I didn't need to drain it.
> When the rice was at 2 minutes before done I added the contents of the
> skillet, mixed them in, then at the last minute I added a fistful of grated
> parmigiano and mixed briefly to obtain "mantecatura", aka proteins from
> cheese and fat from butter that form a nice creaminess.
> A very simple recipe, too simple to be so good.
> On the table there were parmigiano and the grater but I didn't add any, the
> initial fistful of parmigiano was enough.
>
> Just bougth another bunch of of asparagi, guess what will I do with them
> this evening. Served with eggs sunny side up? Or just steamed/boiled and
> dressed with a cheese sauce? Or boiled then rolled up with unsmoked bacon
> and sauteed/broiled?

I had asparagus last night too - grilled. Was awesome.

Tracy

wrote:
>
>Also delicious - but for me - nuker.

Me too!

I find microwaving asparagus easiest and gives best results... in a
covered casserole with a pat of butter, fresh lemon, s n'p... in my
microwave a pound of asparagus cooks up perfectly in 8 minutes on
high.

I like to put asparagus in the skillet with EVOO and garlic, cover them
and saute. We like these so much better than steamed.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 5/2/13 9:33 AM, Pico Rico wrote:

>
> how about grilled (on a grill, not a griddle or a flat top)?

I remove the large toenails with a vegetable peeler and grill them on an
oval Le Creuset grill pan, adding a little ground pepper and shredded
(*not* grated) Parmesan for the last couple of minutes.

As an alternative, if the oven is heated anyway, baking at 425F for
eight minutes with the same shredded Parmesan topping works well.

-- Larry

On 02/05/2013 10:55 AM, Janet Wilder wrote:
> I like to put asparagus in the skillet with EVOO and garlic, cover them
> and saute. We like these so much better than steamed.
>


I like it just abut any way but raw. In the off season when I can only
fine the skinny pieces I like to fry it in olive oil with a lot of
chopped garlic and a pinch of dried chili pepper flakes tossed in pasta
with some freshly grated cheese on top.

On Thu, 2 May 2013 15:01:02 +0200, "ViLco" > wrote:

> Saturday, with very few water, I boiled them to almost done in a skillet,
> chopped them in little bits, dressed them with butter and let them alone.
> Meanwhile a pot of arborio rice for 4 persons was cooking with the right
> amount of water, so I didn't need to drain it.
> When the rice was at 2 minutes before done I added the contents of the
> skillet, mixed them in, then at the last minute I added a fistful of grated
> parmigiano and mixed briefly to obtain "mantecatura", aka proteins from
> cheese and fat from butter that form a nice creaminess.
> A very simple recipe, too simple to be so good.
> On the table there were parmigiano and the grater but I didn't add any, the
> initial fistful of parmigiano was enough.
>
> Just bougth another bunch of of asparagi, guess what will I do with them
> this evening. Served with eggs sunny side up? Or just steamed/boiled and
> dressed with a cheese sauce? Or boiled then rolled up with unsmoked bacon
> and sauteed/broiled?

I saved a couple of main dish crepe recipes last night that involved
asparagus.

--
Food is an important part of a balanced diet.

On May 2, 10:21*am, Silvar Beitel > wrote:
> On May 2, 9:01*am, "ViLco" > wrote:
>
>
>
>
>
>
>
>
>
> > Saturday, with very few water, I boiled them to almost done in a skillet,
> > chopped them in little bits, dressed them with butter and let them alone.
> > Meanwhile a pot of arborio rice for 4 persons was cooking with the right
> > amount of water, so I didn't need to drain it.
> > When the rice was at 2 minutes before done I added the contents of the
> > skillet, mixed them in, then at the last minute I added a fistful of grated
> > parmigiano and mixed briefly to obtain "mantecatura", aka proteins from
> > cheese and fat from butter that form a nice creaminess.
> > A very simple recipe, too simple to be so good.
> > On the table there were parmigiano and the grater but I didn't add any, the
> > initial fistful of parmigiano was enough.
>
> > Just bougth another bunch of of asparagi, guess what will I do with them
> > this evening. Served with eggs sunny side up? Or just steamed/boiled and
> > dressed with a cheese sauce? Or boiled then rolled up with unsmoked bacon
> > and sauteed/broiled?
>
> I harvested our first batch of asparagus from the garden the day
> before yesterday. *Just had it steamed with a little butter that
> night. *Last night, just sliced it thinly raw and topped tostadas with
> it instead of lettuce. *Tonight will again slice it up raw, drizzle
> with a little fresh lemon juice and oil, add some shaved parmesan and
> fresh cracked pepper call it a salad. *Tomorrow night: probably crab-
> asparagus quiche. *Saturday night: probably top pizza with it. *Raw,
> steamed, grilled, dressed any way, mixed into anything else, fresh
> asparagus taken right out of the garden is wonderful. *Two months from
> now we'll be saturated, but until then, yum! :-)
>
> --
> Silvar Beitel

Oh! And soup! Cream of!

Salivating in anticipation!

--
Silvar Beitel

Janet Wilder wrote:
> I like to put asparagus in the skillet with EVOO and garlic, cover
> them and saute. We like these so much better than steamed.

Ditto. I like them steamed, but better sauteed. They go well with
mushrooms in the pan.


--

Reply in group, but if emailing remove the last word.

On 5/2/2013 7:01 AM, ViLco wrote:
> Saturday, with very few water, I boiled them to almost done in a skillet,
> chopped them in little bits, dressed them with butter and let them alone.
> Meanwhile a pot of arborio rice for 4 persons was cooking with the right
> amount of water, so I didn't need to drain it.
> When the rice was at 2 minutes before done I added the contents of the
> skillet, mixed them in, then at the last minute I added a fistful of grated
> parmigiano and mixed briefly to obtain "mantecatura", aka proteins from
> cheese and fat from butter that form a nice creaminess.
> A very simple recipe, too simple to be so good.
> On the table there were parmigiano and the grater but I didn't add any, the
> initial fistful of parmigiano was enough.
>



That sounds delicious. We have had asparagus 3-4 times in the past
month from South America and California and it has been very good.

When we lived on the East Coast we had an asparagus bed that was 10x2
meters and we had fresh asparagus for over a month every year. I don't
think I could ever be bored with eating asparagus.

gloria p

Silvar Beitel wrote:

>> asparagus taken right out of the garden is wonderful. Two months from
>> now we'll be saturated, but until then, yum! :-)

> Oh! And soup! Cream of!
> Salivating in anticipation!

Very good idea! An asparagus velute' thickened with a roux, or bechamel, or
heavy cream... wonderful!
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On May 2, 6:01*am, "ViLco" > wrote:
> Saturday, with very few water, I boiled them to almost done in a skillet,
> chopped them in little bits, dressed them with butter and let them alone.
> Meanwhile a pot of arborio rice for 4 persons was cooking with the right
> amount of water, so I didn't need to drain it.
> When the rice was at 2 minutes before done I added the contents of the
> skillet, mixed them in, then at the last minute I added a fistful of grated
> parmigiano and mixed briefly to obtain "mantecatura", aka proteins from
> cheese and fat from butter that form a nice creaminess.
> A very simple recipe, too simple to be so good.
> On the table there were parmigiano and the grater but I didn't add any, the
> initial fistful of parmigiano was enough.
>
> Just bougth another bunch of of asparagi, guess what will I do with them
> this evening. Served with eggs sunny side up? Or just steamed/boiled and
> dressed with a cheese sauce? Or boiled then rolled up with unsmoked bacon
> and sauteed/broiled?

My grandmother would make a variation of Spargel nach Polnischer Art.

You simmer (or steam) some asparagus -- when it's close to being done,
melt some butter, when it starts foaming, add bread crumbs and saute.
I add salt and pepper, too. Then put the asparagus in a narrow serving
dish, and cover with the breadcrumbs.

I like them done in my electric steam-grill, still slightly crunchy.
Sprinkle them with sesame seeds also, before grilling. I bet slivered
almonds would also be good. I haven't tried that bacon-wrapped idea, but
want to. I also want to try using asparagus slivered instead of whole or
chopped.