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Posted on 5/26/16 at 1:05 pm to Winkface
quote:
You cook them for 20 minutes at 425? And they aren't mush? You must get bigger asparagus.
Not at all. I normally go about 435 or 450, but it's his first time to deal with them, so I said at least 425. I like them to get a little browned and crisp. You really have to go pretty high to avoid mush. I check them and take them out when they suit me.
I don't like them mushy, but I don't like them partially raw either when steamed.
Posted on 5/26/16 at 3:03 pm to LiguhTiguh
steam 5 minutes then drizzle with tiny amount of truffle oil and S&P. Still crisp and fresh tasting but with the earthiness of the asparagus and truffle oil. Its what food is supposed to taste like
Posted on 5/26/16 at 3:10 pm to Artie Rome
I wouldn't use bacon because by the time the bacon is done the asparagus will be way overcooked.
The proscuitto will get a little crispy and give a little texture to your dish.
I think japs would be a bit too strong, maybe sprikle with a little red pepper flakes.
The proscuitto will get a little crispy and give a little texture to your dish.
I think japs would be a bit too strong, maybe sprikle with a little red pepper flakes.
Posted on 5/26/16 at 5:23 pm to ruzil
I agree on the bacon. You'd have to partially cook it to make it work. Either it will raw or the asparagus will be overcooked. prosciutto works very well.
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