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Started By
Message
re: Let's talk roasted asparagus
Posted on 2/7/16 at 8:04 am to LSUEnvy
Posted on 2/7/16 at 8:04 am to LSUEnvy
quote:
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.
White asparagus is just grown under the dirt with no light which doesn't allow for chlorophyll to turn it green but it is the same. I like them when I can get them fresh but more often than not they are older by the time they make it too South Louisiana. My brother used to grow asparagus and they were phenomenal. It is a real sandy soil.
I like to cut the asparagus in about 2" pieces, put in a pan with about 1/2 cup water bring to a boil and cover about 5 minutes until tender. Then add a few tablespoons of butter, salt and pepper cover and let emolsify. Very easy and good.
0
Posted on 2/7/16 at 10:17 am to LouisianaLady
That looks like a Tom Fitz recipe for asparagus.
Clean and blanch for 60 seconds.
Line em up like soldiers on a rimmed baking dish.
Pour a few ribbons of EVOO covering the soldiers.
Salt, pepper, crushed red pepper and a little lemon juice
Sprinkle of heavy layer of parmesian or pecorino romano cheese.
Broil on high until everything is nice and browned.
Let cool for a bit and serve everyone a section of the raft.
Delicious!
Clean and blanch for 60 seconds.
Line em up like soldiers on a rimmed baking dish.
Pour a few ribbons of EVOO covering the soldiers.
Salt, pepper, crushed red pepper and a little lemon juice
Sprinkle of heavy layer of parmesian or pecorino romano cheese.
Broil on high until everything is nice and browned.
Let cool for a bit and serve everyone a section of the raft.
Delicious!
Posted on 2/7/16 at 10:21 am to ruzil
That does look fantastic.
I'm gonna take a run at that tonight.
I'm gonna take a run at that tonight.
This post was edited on 2/7/16 at 10:31 am
Posted on 2/7/16 at 4:51 pm to TigernMS12
quote:
I cook mine at 425, coated in olive oil, salt, pepper, and finished with parmesan.
Same here. Going to have to try some of these other suggestions though.
Posted on 2/7/16 at 5:28 pm to TigernMS12
quote:
I cook mine at 425, coated in olive oil, salt, pepper, and finished with Parmesan
Same here except I do 450
Posted on 2/7/16 at 7:17 pm to AlmaDawg
Stuff with cream cheese and wrap in bacon
Posted on 2/7/16 at 9:47 pm to arn
quote:
Stuff with cream cheese and wrap in bacon
Really, tell me more.
Posted on 2/7/16 at 9:55 pm to AlmaDawg
Roast in the oven with salt, pepper, evoo. While roasting, brown 3/4 a stick of butter. Once butter is browned add in 1/4 cup of soy sauce and a 1/4 cup of balsamic. Let it reduce briefly then pour sauce over the asparagus and serve. So damn good.
This post was edited on 2/7/16 at 9:56 pm
Posted on 2/8/16 at 7:19 am to AlmaDawg
While we're talking asparagus, I'll share this recipe from the Silver Spoon's "Pasta" Cookbook.
It's basically a layered macaroni and cheese with asparagus dish. Great with steaks, chicken or seafood.
The method for cooking the asparagus is also pretty good.
Pasta al Forno con Asparagi
Baked Pasta with Asparagus
14 oz penne or other short pasta
4 1/2 oz butter
2 lb asparagus, washed, tough stalks removed
and cut into short lengths
A little chicken stock
10 oz ricotta or similar curd cheese
1 tbsp olive oil
4 1/2 oz freshly grated Parmesan cheese
3 eggs
salt and freshly ground black pepper
Preheat oven to 350
Melt 1 1/2 oz of the butter in a pan and cook the asparagus over a low heat for about 2o minutes. Every so often, add a little stock to keep moist. When the asparagus is cooked, season to taste.
While the asparagus is cooking, process the ricotta cheese with the oil. Cook the pasta for half the time stated on the packet. Drain and immediately toss in the remaining butter and half the cheese.
Butter a deep oven dish. Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta.
Repeat, finishing with a layer of pasta.
Beat together the eggs and the remaining cheese and pour over the top. Sprinke with black pepper. Bake for 20 minutes.
It's basically a layered macaroni and cheese with asparagus dish. Great with steaks, chicken or seafood.
The method for cooking the asparagus is also pretty good.
Pasta al Forno con Asparagi
Baked Pasta with Asparagus
14 oz penne or other short pasta
4 1/2 oz butter
2 lb asparagus, washed, tough stalks removed
and cut into short lengths
A little chicken stock
10 oz ricotta or similar curd cheese
1 tbsp olive oil
4 1/2 oz freshly grated Parmesan cheese
3 eggs
salt and freshly ground black pepper
Preheat oven to 350
Melt 1 1/2 oz of the butter in a pan and cook the asparagus over a low heat for about 2o minutes. Every so often, add a little stock to keep moist. When the asparagus is cooked, season to taste.
While the asparagus is cooking, process the ricotta cheese with the oil. Cook the pasta for half the time stated on the packet. Drain and immediately toss in the remaining butter and half the cheese.
Butter a deep oven dish. Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta.
Repeat, finishing with a layer of pasta.
Beat together the eggs and the remaining cheese and pour over the top. Sprinke with black pepper. Bake for 20 minutes.
This post was edited on 2/8/16 at 7:24 am
Posted on 2/8/16 at 8:35 am to TigernMS12
quote:I do this, except add some minced garlic
I cook mine at 425, coated in olive oil, salt, pepper, and finished with parmesan.
Posted on 2/8/16 at 9:20 am to busbeepbeep
doesn't the garlic burn?
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