I have some asparagus that really needs to get cooked TODAY. I'm thinking
of baking it in a dish, drizzling it with some lemon garlic butter and then
finishing it with a broil of breadcrumbs mixed with parmesan cheese.

Overkill?

I've never baked asparagus before; only steamed.

Should I steam it first or do you think I can just go ahead and bake it? If
I just go ahead and bake it, what temp do you think would work best? 350 F?

Any suggestions would be welcome.

kili

On Thu, 08 Jun 2006 20:30:27 GMT, "kilikini"
> wrote:

>I have some asparagus that really needs to get cooked TODAY. I'm thinking
>of baking it in a dish, drizzling it with some lemon garlic butter and then
>finishing it with a broil of breadcrumbs mixed with parmesan cheese.
>
>Overkill?
>
>I've never baked asparagus before; only steamed.
>
>Should I steam it first or do you think I can just go ahead and bake it? If
>I just go ahead and bake it, what temp do you think would work best? 350 F?
>
>Any suggestions would be welcome.
>
>kili
>

I like to roast it in olive oil and then add parmesan cheese and
balsamic vinegar.
--
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

Oh pshaw, on Thu 08 Jun 2006 01:30:27p, kilikini meant to say...

> I have some asparagus that really needs to get cooked TODAY. I'm
> thinking of baking it in a dish, drizzling it with some lemon garlic
> butter and then finishing it with a broil of breadcrumbs mixed with
> parmesan cheese.
>
> Overkill?
>
> I've never baked asparagus before; only steamed.
>
> Should I steam it first or do you think I can just go ahead and bake it?
> If I just go ahead and bake it, what temp do you think would work best?
> 350 F?
>
> Any suggestions would be welcome.
>
> kili

You don't need to steam it first, regardless of how you finish it in the
oven. I generally just toss with olive oil, sprinkle with a bit of
granulated garlic and herbs, then put under the broiler 5-10 minutes, or
until it shrivels and browns a bit. I would sprinkle with lemon juice and
cheese just near the end.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 08 Jun 2006 01:30:27p, kilikini meant to say...
>
> > I have some asparagus that really needs to get cooked TODAY. I'm
> > thinking of baking it in a dish, drizzling it with some lemon garlic
> > butter and then finishing it with a broil of breadcrumbs mixed with
> > parmesan cheese.
> >
> > Overkill?
> >
> > I've never baked asparagus before; only steamed.
> >
> > Should I steam it first or do you think I can just go ahead and bake it?
> > If I just go ahead and bake it, what temp do you think would work best?
> > 350 F?
> >
> > Any suggestions would be welcome.
> >
> > kili
>
> You don't need to steam it first, regardless of how you finish it in the
> oven. I generally just toss with olive oil, sprinkle with a bit of
> granulated garlic and herbs, then put under the broiler 5-10 minutes, or
> until it shrivels and browns a bit. I would sprinkle with lemon juice and
> cheese just near the end.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

Thanks, Wayne. I appreciate the help.

kili

"The Cook" > wrote in message
...
> On Thu, 08 Jun 2006 20:30:27 GMT, "kilikini"
> > wrote:
>
> >I have some asparagus that really needs to get cooked TODAY. I'm
thinking
> >of baking it in a dish, drizzling it with some lemon garlic butter and
then
> >finishing it with a broil of breadcrumbs mixed with parmesan cheese.
> >
> >Overkill?
> >
> >I've never baked asparagus before; only steamed.
> >
> >Should I steam it first or do you think I can just go ahead and bake it?
If
> >I just go ahead and bake it, what temp do you think would work best? 350
F?
> >
> >Any suggestions would be welcome.
> >
> >kili
> >
>
> I like to roast it in olive oil and then add parmesan cheese and
> balsamic vinegar.
> --

So you add that after the cooking?

kili

Oh pshaw, on Thu 08 Jun 2006 01:53:46p, kilikini meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Thu 08 Jun 2006 01:30:27p, kilikini meant to say...
>>
>> > I have some asparagus that really needs to get cooked TODAY. I'm
>> > thinking of baking it in a dish, drizzling it with some lemon garlic
>> > butter and then finishing it with a broil of breadcrumbs mixed with
>> > parmesan cheese.
>> >
>> > Overkill?
>> >
>> > I've never baked asparagus before; only steamed.
>> >
>> > Should I steam it first or do you think I can just go ahead and bake
>> > it?
>> > If I just go ahead and bake it, what temp do you think would work
>> > best? 350 F?
>> >
>> > Any suggestions would be welcome.
>> >
>> > kili
>>
>> You don't need to steam it first, regardless of how you finish it in
>> the oven. I generally just toss with olive oil, sprinkle with a bit of
>> granulated garlic and herbs, then put under the broiler 5-10 minutes,
>> or until it shrivels and browns a bit. I would sprinkle with lemon
>> juice and cheese just near the end.
>>
>> --
>> Wayne Boatwright @¿@¬ _____________________
>
> Thanks, Wayne. I appreciate the help.
>
> kili

You're very welcome.

--
Wayne Boatwright @¿@¬
_____________________

kilikini wrote:
> I have some asparagus that really needs to get cooked TODAY. I'm thinking
> of baking it in a dish, drizzling it with some lemon garlic butter and then
> finishing it with a broil of breadcrumbs mixed with parmesan cheese.
>
> Overkill?
>

I've never made it exactly like that, but with those great ingredients,
how bad could it be? Asparagus is very forgiving when you roast it --
you can use whatever temperature you're using for other food you might
be cooking. If I want it done fast I'll roast at 400 or 425, but 350
gets the job done too, just takes a little longer. Absolutely no need
to steam first. I always line my baking sheet with aluminum foil -- no
clean up required!

Sandy

> wrote in message
oups.com...
>
> kilikini wrote:
> > I have some asparagus that really needs to get cooked TODAY. I'm
thinking
> > of baking it in a dish, drizzling it with some lemon garlic butter and
then
> > finishing it with a broil of breadcrumbs mixed with parmesan cheese.
> >
> > Overkill?
> >
>
> I've never made it exactly like that, but with those great ingredients,
> how bad could it be? Asparagus is very forgiving when you roast it --
> you can use whatever temperature you're using for other food you might
> be cooking. If I want it done fast I'll roast at 400 or 425, but 350
> gets the job done too, just takes a little longer. Absolutely no need
> to steam first. I always line my baking sheet with aluminum foil -- no
> clean up required!
>
> Sandy
>

Thanks, Sandy! I forgot to ask my hubby to pick up foil on his way home,
because I always line my pans, too. Thus, I'm out of foil. :~)

Okay, I think I'm going to start preparing my asparagus. Wish I knew what
meat the DH is bringing home for dinner, but I warned him I was making the
asparagus. Hopefully he'll be smart enough to bring something that "goes",
you know what I mean? LOL

kili

On Thu, 08 Jun 2006 20:54:19 GMT, "kilikini"
> wrote:

>
>"The Cook" > wrote in message
.. .
>> On Thu, 08 Jun 2006 20:30:27 GMT, "kilikini"
>> > wrote:
>>
>> >I have some asparagus that really needs to get cooked TODAY. I'm
>thinking
>> >of baking it in a dish, drizzling it with some lemon garlic butter and
>then
>> >finishing it with a broil of breadcrumbs mixed with parmesan cheese.
>> >
>> >Overkill?
>> >
>> >I've never baked asparagus before; only steamed.
>> >
>> >Should I steam it first or do you think I can just go ahead and bake it?
>If
>> >I just go ahead and bake it, what temp do you think would work best? 350
>F?
>> >
>> >Any suggestions would be welcome.
>> >
>> >kili
>> >
>>
>> I like to roast it in olive oil and then add parmesan cheese and
>> balsamic vinegar.
>> --
>
>So you add that after the cooking?
>
>kili
>

Yes.
--
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

kilikini wrote:
> > wrote in message
> oups.com...
>>
>> kilikini wrote:
>>> I have some asparagus that really needs to get cooked TODAY. I'm
>>> thinking of baking it in a dish, drizzling it with some lemon
>>> garlic butter and then finishing it with a broil of breadcrumbs
>>> mixed with parmesan cheese.
>>>
>>> Overkill?
>>>
>>
>> I've never made it exactly like that, but with those great
>> ingredients, how bad could it be? Asparagus is very forgiving when
>> you roast it -- you can use whatever temperature you're using for
>> other food you might be cooking. If I want it done fast I'll roast
>> at 400 or 425, but 350 gets the job done too, just takes a little
>> longer. Absolutely no need to steam first. I always line my baking
>> sheet with aluminum foil -- no clean up required!
>>
>> Sandy
>>
>
> Thanks, Sandy! I forgot to ask my hubby to pick up foil on his way
> home, because I always line my pans, too. Thus, I'm out of foil. :~)
>
> Okay, I think I'm going to start preparing my asparagus. Wish I knew
> what meat the DH is bringing home for dinner, but I warned him I was
> making the asparagus. Hopefully he'll be smart enough to bring
> something that "goes", you know what I mean? LOL
>
> kili

"Goes" with, yeah, that's the ticket John and I had fun going to the
grocery store several times on our trip figuring out what "goes". We're
good like that.

Jill

kilikini wrote:
> I have some asparagus

I thought from the header this was going to be a question about
"asparagus pee".
http://www.discovery.com/area/skinny...5/skinny1.html

In article . com>,
"Budd Tugley" > wrote:

> kilikini wrote:
> > I have some asparagus
>
> I thought from the header this was going to be a question about
> "asparagus pee".
> http://www.discovery.com/area/skinny...5/skinny1.html

That's been disgust here at length in the past...... ;-)
(misspell was intentional)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"kilikini" > wrote in message
news
>I have some asparagus that really needs to get cooked TODAY. I'm thinking
> of baking it in a dish, drizzling it with some lemon garlic butter and then
> finishing it with a broil of breadcrumbs mixed with parmesan cheese.
>
> Overkill?
>
> I've never baked asparagus before; only steamed.
>
> Should I steam it first or do you think I can just go ahead and bake it? If
> I just go ahead and bake it, what temp do you think would work best? 350 F?
>
> Any suggestions would be welcome.
>
> kili

Sounds tasty to me!
I love roasted asparagus, I do that at 425* f.

kimberly

kilikini wrote on 08 Jun 2006 in rec.food.cooking

> I have some asparagus that really needs to get cooked TODAY. I'm
> thinking of baking it in a dish, drizzling it with some lemon garlic
> butter and then finishing it with a broil of breadcrumbs mixed with
> parmesan cheese.
>
> Overkill?
>
> I've never baked asparagus before; only steamed.
>
> Should I steam it first or do you think I can just go ahead and bake
> it? If I just go ahead and bake it, what temp do you think would work
> best? 350 F?
>
> Any suggestions would be welcome.
>
> kili
>
>

I grill mine...over a very hot grill. Toss the asparague in oil and
course salt, then on to the grill. Takes maybe 5-7 minutes for a lb. soon
as grill marks and a little steam come outa the cut end it's done.

There should be enough salt so the aparagus is almost pretzel like with
salt. Maybe 3 tbsp of oil enough to just hold on the salt. I prefer
canola oil but any oil will work.

--
-Alan

kili wrote:

> Okay, I think I'm going to start preparing my asparagus. Wish I knew what
> meat the DH is bringing home for dinner, but I warned him I was making the
> asparagus. Hopefully he'll be smart enough to bring something that
> "goes", you know what I mean? LOL

I'm rather hard-pressed to think of a meat that inherently clashes with
asparagus. What DOESN'T go? If he brought home something that was already
prepared, e.g., a big pot of chili, maybe that wouldn't go. But in raw form,
I really can't think of any meat which can't be prepared in a way compatible
with asparagus as a side dish. (My ruminations included things like chicken
gizzards, tripe, octopus, and hog snouts, as well as more-mainstream cuts of
beef, pork, veal, chicken, and seafood.)

Bob
P.S.: Did you see the way I snipped the post? Please do likewise.

Mr Libido Incognito wrote:

> I grill mine...over a very hot grill. Toss the asparague in oil and
> course salt, then on to the grill. Takes maybe 5-7 minutes for a lb. soon
> as grill marks and a little steam come outa the cut end it's done.
>
> There should be enough salt so the aparagus is almost pretzel like with
> salt. Maybe 3 tbsp of oil enough to just hold on the salt. I prefer
> canola oil but any oil will work.
>

Oh nooooooo, Olive Oil is the best here!! My recent grilled spears were
a tad fatter than I usually like, but I think they were ideal grilled. A
little sturdier. I love the blackened charred bits.

"goomba38" > wrote>

>Oh nooooooo, Olive Oil is the best here!! My recent grilled spears were
> a tad fatter than I usually like, but I think they were ideal grilled. A
> little sturdier. I love the blackened charred bits.

I agree. Olive oil is a great vehicle for the flavors of most
vegetables.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

goomba38 wrote on 09 Jun 2006 in rec.food.cooking

> Mr Libido Incognito wrote:
>
> > I grill mine...over a very hot grill. Toss the asparague in oil and
> > course salt, then on to the grill. Takes maybe 5-7 minutes for a lb.
> > soon as grill marks and a little steam come outa the cut end it's
> > done.
> >
> > There should be enough salt so the aparagus is almost pretzel like
> > with salt. Maybe 3 tbsp of oil enough to just hold on the salt. I
> > prefer canola oil but any oil will work.
> >
>
> Oh nooooooo, Olive Oil is the best here!! My recent grilled spears
> were a tad fatter than I usually like, but I think they were ideal
> grilled. A little sturdier. I love the blackened charred bits.
>

What do you mean No? My preferance is still Canola whatever you say!

--
-Alan

"Mr Libido Incognito" > wrote in message
...
> goomba38 wrote on 09 Jun 2006 in rec.food.cooking
>
> > Mr Libido Incognito wrote:
> >
> > > I grill mine...over a very hot grill. Toss the asparague in oil and
> > > course salt, then on to the grill. Takes maybe 5-7 minutes for a lb.
> > > soon as grill marks and a little steam come outa the cut end it's
> > > done.
> > >
> > > There should be enough salt so the aparagus is almost pretzel like
> > > with salt. Maybe 3 tbsp of oil enough to just hold on the salt. I
> > > prefer canola oil but any oil will work.
> > >
> >
> > Oh nooooooo, Olive Oil is the best here!! My recent grilled spears
> > were a tad fatter than I usually like, but I think they were ideal
> > grilled. A little sturdier. I love the blackened charred bits.
> >
>
> What do you mean No? My preferance is still Canola whatever you say!
>
> --
> -Alan

Canola oil tastes rancid to me. My hubby likes it, but I can't do it. From
what I've been learning, some people have an odd flavor experience with it.
Kind of like cilantro tastes like soap to some.

kili

In article >,
"kilikini" > wrote:

> "Mr Libido Incognito" > wrote in message
> ...
> > goomba38 wrote on 09 Jun 2006 in rec.food.cooking
> >
> > > Mr Libido Incognito wrote:
> > >
> > > > I grill mine...over a very hot grill. Toss the asparague in oil and
> > > > course salt, then on to the grill. Takes maybe 5-7 minutes for a lb.
> > > > soon as grill marks and a little steam come outa the cut end it's
> > > > done.
> > > >
> > > > There should be enough salt so the aparagus is almost pretzel like
> > > > with salt. Maybe 3 tbsp of oil enough to just hold on the salt. I
> > > > prefer canola oil but any oil will work.
> > > >
> > >
> > > Oh nooooooo, Olive Oil is the best here!! My recent grilled spears
> > > were a tad fatter than I usually like, but I think they were ideal
> > > grilled. A little sturdier. I love the blackened charred bits.
> > >
> >
> > What do you mean No? My preferance is still Canola whatever you say!
> >
> > --
> > -Alan
>
> Canola oil tastes rancid to me. My hubby likes it, but I can't do it. From
> what I've been learning, some people have an odd flavor experience with it.
> Kind of like cilantro tastes like soap to some.
>
> kili

Same here...... IMHO Canola (and some veggie oils) taste "stale".
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Can i suggest our Aparagus Frittata?
http://www.yummyfood.net/recipes-id588.html
Cheers
Guido


--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes

"kilikini" > ha scritto nel messaggio
news
>I have some asparagus that really needs to get cooked TODAY. I'm thinking
> of baking it in a dish, drizzling it with some lemon garlic butter and
> then
> finishing it with a broil of breadcrumbs mixed with parmesan cheese.
>
> Overkill?
>
> I've never baked asparagus before; only steamed.
>
> Should I steam it first or do you think I can just go ahead and bake it?
> If
> I just go ahead and bake it, what temp do you think would work best? 350
> F?
>
> Any suggestions would be welcome.
>
> kili
>
>

Om replied to Kili:

>> Canola oil tastes rancid to me. My hubby likes it, but I can't do it.
>> From what I've been learning, some people have an odd flavor experience
>> with it. Kind of like cilantro tastes like soap to some.
>
> Same here...... IMHO Canola (and some veggie oils) taste "stale".

Canola oil and Crisco vegetable oil taste rancid to me. I didn't realize it
until I wasted a vanilla bean trying to make a vanilla mayo following one of
Emeril's recipes. I tasted that stuff and threw the whole pint of mayo out.
I use safflower oil nowadays whenever I run across something calling for
canola or vegetable oil. But those instances are rare; I use at least ten
times as much olive oil as any other kind of cooking oil. I've got a fair
selection of other oils: grapeseed, macadamia, sesame, walnut, and hazelnut.
I intend to buy peanut oil one of these days, but I haven't gotten around to
it yet.

Bob

kilikini wrote:
> I have some asparagus that really needs to get cooked TODAY. I'm thinking
> of baking it in a dish, drizzling it with some lemon garlic butter and then
> finishing it with a broil of breadcrumbs mixed with parmesan cheese.
>
> Overkill?
>
> I've never baked asparagus before; only steamed.
>
> Should I steam it first or do you think I can just go ahead and bake it? If
> I just go ahead and bake it, what temp do you think would work best? 350 F?
>
> Any suggestions would be welcome.
>
> kili

Overkill? Maybe. I like fresh asparagus very simple. If it "NEEDS to
get cooked today" because it's getting old, that's another story.
Still, lemon, garlic, butter, breadcrumbs and parmesan cheese is a lot
of ingredients to be putting on asparagus. How about steaming the
asparagus and topping it with breadcrumbs cooked in oil or butter
flavored with a cut or sliced garlic clove (the garlic removed before
adding the breadcrumbs)? Or salted and roasted in olive oil at 450F for
10 minutes or so (tossing after 5) and sprinkled with lemon juice? For
very fresh, boiled or steamed, with a vinaigrette and parmigiana
reggiano shavings.

-bwg

In article >,
"Bob Terwilliger" > wrote:

> Om replied to Kili:
>
> >> Canola oil tastes rancid to me. My hubby likes it, but I can't do it.
> >> From what I've been learning, some people have an odd flavor experience
> >> with it. Kind of like cilantro tastes like soap to some.
> >
> > Same here...... IMHO Canola (and some veggie oils) taste "stale".
>
> Canola oil and Crisco vegetable oil taste rancid to me. I didn't realize it
> until I wasted a vanilla bean trying to make a vanilla mayo following one of
> Emeril's recipes. I tasted that stuff and threw the whole pint of mayo out.
> I use safflower oil nowadays whenever I run across something calling for
> canola or vegetable oil. But those instances are rare; I use at least ten
> times as much olive oil as any other kind of cooking oil. I've got a fair
> selection of other oils: grapeseed, macadamia, sesame, walnut, and hazelnut.
> I intend to buy peanut oil one of these days, but I haven't gotten around to
> it yet.
>
> Bob

I purchase Peanut oil in gallon bottles for deep frying. :-)
It has a very pleasant flavor.

For skillet frying/sautee'ing, I use mostly olive oil and some grape
seed oil. I prefer grape seed for searing steaks as I can get it a lot
hotter with no smoke in the skillet.

I use a mix of butter and olive oil for most seafood, and if I'm
sautee'ing veggies.

Ok, I know I'm spelling that wrong as my spell checker is going nuts.
How do you spell Sautee'?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:

>>> What do you mean No? My preferance is still Canola whatever you say!
>>>
>>> --
>>> -Alan
>> Canola oil tastes rancid to me. My hubby likes it, but I can't do it. From
>> what I've been learning, some people have an odd flavor experience with it.
>> Kind of like cilantro tastes like soap to some.
>>
>> kili
>
> Same here...... IMHO Canola (and some veggie oils) taste "stale".

Actually to me it is tasteless, hence why use it? Olive oil is pretty
much my standard oil for anything like this as it imparts such nice
flavor. I'm always stunned when I read that some folks don't actually
*like* the flavor of olive oil. It boggles my mind, I tell you.

goomba38 wrote:

>>
>> Same here...... IMHO Canola (and some veggie oils) taste "stale".
>
>
> Actually to me it is tasteless, hence why use it?

Sometimes a neutral flavored oil is exactly what I want.
While I love olive oil, it's not right for every single
application.

A hazelnut vinaigrette, for instance, would not taste
right with an olive oil. Clashing flavors. In that case,
I'd use hazelnut oil cut with a neutral flavored oil.

This goes for certain mayo preparations, too.

--
Reg

> >
> > I've never baked asparagus before; only steamed.
> >
> > Should I steam it first or do you think I can just go ahead and bake
> > it? If I just go ahead and bake it, what temp do you think would work
> > best? 350 F?
> >
> > Any suggestions would be welcome.
> >
> > kili
> >
> >
>
> I grill mine...over a very hot grill. Toss the asparague in oil and
> course salt, then on to the grill. Takes maybe 5-7 minutes for a lb. soon
> as grill marks and a little steam come outa the cut end it's done.
>
> There should be enough salt so the aparagus is almost pretzel like with
> salt. Maybe 3 tbsp of oil enough to just hold on the salt. I prefer
> canola oil but any oil will work.
>
> --
> -Alan

My cooking method varies with the size of the asparagus. With the
pencil thin stuff, I roast it in a single layer, drizzled with evoo,
sprinkled with sea salt, garlic granules and freshly ground pepper. The
thicker spears, I use a veggie peeler on the lower stems and parboil
them first. Cooking time varies with the oven temp. hth....Sharon

Reg wrote on 09 Jun 2006 in rec.food.cooking

> goomba38 wrote:
>
> >>
> >> Same here...... IMHO Canola (and some veggie oils) taste "stale".
> >
> >
> > Actually to me it is tasteless, hence why use it?
>
> Sometimes a neutral flavored oil is exactly what I want.
> While I love olive oil, it's not right for every single
> application.
>
> A hazelnut vinaigrette, for instance, would not taste
> right with an olive oil. Clashing flavors. In that case,
> I'd use hazelnut oil cut with a neutral flavored oil.
>
> This goes for certain mayo preparations, too.
>

personally I dislike the taste of olive oil and even olives and canola is
nuetral in taste to me...hence it is my preference.

--
-Alan

Mr Libido Incognito wrote:

> personally I dislike the taste of olive oil and even olives and canola is
> nuetral in taste to me...hence it is my preference.
>
Okay, that works

I have just lunched on asparagus parcels, to wit blanched aspargus
wrapped in slices of dried ham that had been sprinkled with fresh
parmesan and black pepper and that was baked in a hot oven for 5 mins.
Result was superb.

Steve

PS Tomorrow we will be having asparagus as an accompanying veg for the
first time. It will be served, covered with a tarragon butter dressing
with the BBQd butterflied leg of lamb.


PPS We have an excess of tarragon at present,any suggestions ?



The Cook wrote:
> On Thu, 08 Jun 2006 20:30:27 GMT, "kilikini"
> > wrote:
>
>> I have some asparagus that really needs to get cooked TODAY. I'm thinking
>> of baking it in a dish, drizzling it with some lemon garlic butter and then
>> finishing it with a broil of breadcrumbs mixed with parmesan cheese.
>>
>> Overkill?
>>
>> I've never baked asparagus before; only steamed.
>>
>> Should I steam it first or do you think I can just go ahead and bake it? If
>> I just go ahead and bake it, what temp do you think would work best? 350 F?
>>
>> Any suggestions would be welcome.
>>
>> kili
>>
>
> I like to roast it in olive oil and then add parmesan cheese and
> balsamic vinegar.

Oh pshaw, on Sat 10 Jun 2006 04:36:27a, Steve Y meant to say...

> PPS We have an excess of tarragon at present,any suggestions ?

Make tarragon vinegar.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> Oh pshaw, on Sat 10 Jun 2006 04:36:27a, Steve Y meant to say...
>
>
>>PPS We have an excess of tarragon at present,any suggestions ?
>
>
> Make tarragon vinegar.
>
Wow, I envy you. I've tried and tried to find a way to grow tarragon
here in SW WA state on the coast but can't even find the starter. Does
one have to start it from seeds? If so, or not, where can you get it?
I find the Russian tarragon but that is worthless. Any suggestions
appreciated.

Wayne Boatwright wrote:
> Oh pshaw, on Sat 10 Jun 2006 04:36:27a, Steve Y meant to say...
>
>
>>PPS We have an excess of tarragon at present,any suggestions ?
>
>
> Make tarragon vinegar.
>
Wow, I envy you. I've tried and tried to find a way to grow tarragon
here in SW WA state on the coast but can't even find the starter. Does
one have to start it from seeds? If so, or not, where can you get it?
I find the Russian tarragon but that is worthless. Any suggestions
appreciated.

On Sat, 10 Jun 2006 16:48:42 -0700, Jim Davis wrote:

> Wayne Boatwright wrote:
> > Oh pshaw, on Sat 10 Jun 2006 04:36:27a, Steve Y meant to say...
> >
> >
> >>PPS We have an excess of tarragon at present,any suggestions ?
> >
> >
> > Make tarragon vinegar.
> >
> Wow, I envy you. I've tried and tried to find a way to grow tarragon
> here in SW WA state on the coast but can't even find the starter. Does
> one have to start it from seeds? If so, or not, where can you get it?
> I find the Russian tarragon but that is worthless. Any suggestions
> appreciated.

It sounds like you have to make an indoor greenhouse growing
situation. My brother tried growing vegetables outside progressed to
one of those arched greenhouse things of PVC and plastic, then went
into a closet, which grew into a corner of the living room and now he
has converted an old milking shed into a greenhouse, with grow lights
(there is no natural light). I know what he misses most about SoCal
is growing his hot peppers and corn, but I don't know if he can grow
them satisfactorily under those conditions.... he's growing regular
sweet peppers now, so we'll see what happens in th future. The nice
part of his set up is that he has taken Mother Nature out of the
formula. No more worrying about too little light or heat.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"Jim Davis" > schreef in bericht
et...
> Wayne Boatwright wrote:
>> Oh pshaw, on Sat 10 Jun 2006 04:36:27a, Steve Y meant to say...
>>
>>
>>>PPS We have an excess of tarragon at present,any suggestions ?
>>
>>
>> Make tarragon vinegar.
>>
> Wow, I envy you. I've tried and tried to find a way to grow tarragon here
> in SW WA state on the coast but can't even find the starter. Does one
> have to start it from seeds? If so, or not, where can you get it? I find
> the Russian tarragon but that is worthless. Any suggestions appreciated.

Ok, I only half-know a litl bit about this...

There are several types of tarragon, Russian,. French, German. The ONLY kind
that has big flavor is the kind that can NOT be grwon from seeds, but is
multiplied by tearing existing plants into smaller plants. So you'd have to
find a source for such a plant. I am afraid I don't what kind that kind is
called, I am tending towards French.

Once established, it is supossed to grwo madly. So grow it in a container.

I made the mistake of byuing seeds this year Am a beginner, but learning.

We started from two seedlings bought in a garden centre, one is in an
exposed bed that is SW facing, the other in a raised bed in a courtyard.
Both have done equally well despite the "extreme" temperatures we have
here on the edge of the Beaujolais at 600m.

It has spread but nowhere near as much as the mint which I have seen it
likened to. I don't know what variety it is but the flavour is mild.

S

Jim Davis wrote:
> Wayne Boatwright wrote:
>> Oh pshaw, on Sat 10 Jun 2006 04:36:27a, Steve Y meant to say...
>>
>>
>>> PPS We have an excess of tarragon at present,any suggestions ?
>>
>>
>> Make tarragon vinegar.
>>
> Wow, I envy you. I've tried and tried to find a way to grow tarragon
> here in SW WA state on the coast but can't even find the starter. Does
> one have to start it from seeds? If so, or not, where can you get it? I
> find the Russian tarragon but that is worthless. Any suggestions
> appreciated.