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Let's talk roasted asparagus
Posted on 2/6/16 at 8:06 pm
Posted on 2/6/16 at 8:06 pm
Rub asparagus in olive oil. Dust with salt lemon pepper, and garlic powder. Roast @ 350 until done. I have sauteed it very much the same way. Any ideas for something different? What say the FNDB?
12
Posted on 2/6/16 at 8:11 pm to AlmaDawg
Add some balsamic vinegar next time.
Posted on 2/6/16 at 8:15 pm to AlmaDawg
Saw a Dutch cooking show done with white asparagus and they mixed melted butter with bread crumbs, piled them on top and roasted. I found the white asparagus here in Hou last year and it was pretty good.
Posted on 2/6/16 at 9:16 pm to AlmaDawg
Toss on the grill to get that char flavor
Posted on 2/6/16 at 9:41 pm to Artie Rome
Toss in chili oil
Posted on 2/6/16 at 9:50 pm to AlmaDawg
Cooks Illustrated, in an artilcle I just read, says preheat the baking pan at 500. Toss trimmed asparagus with olive oil and S&P.
Put it on the hot pan and roast for 8 to 10 until done. Don't shake the pan or rotate it. Gets good browning on the bottom. Drizzle with more oil when done.
Have not tried that method yet, but I have roasted many times at 400, flipping part way through.
Put it on the hot pan and roast for 8 to 10 until done. Don't shake the pan or rotate it. Gets good browning on the bottom. Drizzle with more oil when done.
Have not tried that method yet, but I have roasted many times at 400, flipping part way through.
Posted on 2/6/16 at 10:27 pm to Twenty 49
I cook mine at 425, coated in olive oil, salt, pepper, and finished with parmesan.
Posted on 2/6/16 at 10:28 pm to LSUEnvy
Fresh white asparagus in Europe is considered a delicacy.
It's delicious.
It's delicious.
Posted on 2/6/16 at 10:35 pm to AlmaDawg
Cut prosciutto into thin slices and wrap around two asparagus stalks at a time. Lay them all out on a cookie sheet. Drizzle with olive oil and salt and pepper generously. Sprinkle with fresh shredded Parmesan cheese. Roast in oven. After you take out of drizzle with a balsamic glaze. We have this as a meal with wine and a baguette.
Posted on 2/6/16 at 10:35 pm to Btrtigerfan
quote:
Add some balsamic vinegar next time.
Posted on 2/6/16 at 10:38 pm to Zappas Stache
Do people really cook asparagus? We always just eat it fresh. Like celery.
Posted on 2/6/16 at 10:56 pm to Tiger Ryno
quote:
Do people really cook asparagus? We always just eat it fresh. Like celery.
I cook it, but always eat a few raw during prep. I usually just coat in olive oil, season with salt and black pepper and grill in a basket.
Posted on 2/6/16 at 11:03 pm to Tiger Ryno
This might sound like a troll, but I microwave it for 3 min with damp paper towels over it.
Drizzle EVOO, salt, and pepper.
Alton Brown method.
Drizzle EVOO, salt, and pepper.
Alton Brown method.
Posted on 2/6/16 at 11:16 pm to AlmaDawg
Drizzled with olive oil and fresh cracked pepper. These hit my grill for just a few minutes, then I hit them with Maldon finishing salt immediately off the grill.
If I feel like messing with more prep, I'll wrap a few pieces in bacon like a peppermint cane and secure with toothpicks.
If I feel like messing with more prep, I'll wrap a few pieces in bacon like a peppermint cane and secure with toothpicks.
Posted on 2/7/16 at 12:02 am to AlmaDawg
Use Cavender's Greek Seasoning with a little fresh pepper, along with EVOO and a squeeze of lemon.
Posted on 2/7/16 at 1:16 am to TigernMS12
Olive oil, kosher salt, Panko bread crumbs, & powdered Parmesan. 350 degree oven for 20 minutes. Flip at 10 minutes.
Posted on 2/7/16 at 1:30 am to Meat Newtons
Wrap 4-5 stalks with bacon
Posted on 2/7/16 at 1:32 am to jpainter6174
May try that. Bacon makes everything better.
Posted on 2/7/16 at 3:02 am to AlmaDawg
The asparagus gratin at Doris Metropolitan is the best asparagus I've ever had.
I imagine it wouldn't be hard to replicate. Internet seems to favor a parmesan and marscarpone mixture.
I imagine it wouldn't be hard to replicate. Internet seems to favor a parmesan and marscarpone mixture.
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