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Started By
Message
1
Posted on 3/3/14 at 2:36 pm to VOR
quote:
Roasted with olive oil, cracked pepper, and kosher/sea salt ( garlic optional)
i do this with a little lemon juice right before serving.
Posted on 3/3/14 at 2:37 pm to S
quote:
how long should i roast them for and at what temp? TIA
400 for 10-15 min (depending on thickness)
until fork tender.
Posted on 3/3/14 at 2:38 pm to WTIGER
Wrap in bacon ala candy cane style securing with toothpicks, then grill until the bacon is as crisp as you like it.
Posted on 3/3/14 at 2:40 pm to Degas
thats cheating
Posted on 3/3/14 at 2:43 pm to Foodie225
Does raw asparagus really soak up any of that dressing? I've marinated cooked asparagus for a salad in the house vinaigrette from Maison Lacour, which is perfect for asparagus.
This post was edited on 3/3/14 at 2:44 pm
Posted on 3/3/14 at 2:47 pm to Displaced
Posted on 3/3/14 at 2:55 pm to Gaston
quote:
Marinate in italian dressing
Whenever I backslide and soak something in eye-talian dressing, I always hide the empty bottle in the bottom of the trash can.
This post was edited on 3/3/14 at 2:57 pm
Posted on 3/3/14 at 3:22 pm to Bill Parker?
Make asparagus fans with mustard sauce like Jaques Pepin does in this video and it will pair perfectly with your salmon. Saw it on TV last week and have made it 3x since. It's awesome. Skip to 5:11 in the video... Jaques Pepin Asparagus Fans with Mustard Sauce 
Posted on 3/3/14 at 3:38 pm to Gris Gris
how many spears is a serving? like 10-12?
Posted on 3/3/14 at 3:58 pm to S
In general, a pound usually serves 3-4, but it depends on what else you're having. I love them, so I always make extra.
Posted on 3/3/14 at 4:40 pm to Gris Gris
quote:
Slow roast the salmon on 250.
How do you get the skin crispy?
Posted on 3/3/14 at 4:48 pm to Motorboat
It's not crispy on slow roasted. If you want it crispy, you can sear the skin side quickly first, but you might lose the buttery texture you get with slow roasting it. I don't eat the skin. The meat comes right off the skin.
Posted on 3/3/14 at 6:18 pm to Gris Gris
Oh I eat the skin. It's the best part and good for your hair girl.
Posted on 3/3/14 at 6:20 pm to Motorboat
I eat it if I make it crispy, but the texture of the meat slow roasted is so hard to beat!! Try it sometime. You can crisp it first, but not for long or it will screw it up.
Posted on 3/3/14 at 7:56 pm to WTIGER
Grilled. Coat with olive oil and generously with lemon pepper. Grill until tender with a little char. Awesome.
Posted on 3/3/14 at 8:54 pm to Gris Gris
i put 12 spears in a bowl, drizzled with EVOO, sea salt, cracked black pepper, just a little parmesan cheese. roasted at 425 for about 10 minutes. squirted lemon juice over it. was great, cant wait to do it again tomorrow.
Posted on 3/3/14 at 8:59 pm to S
Glad you liked it! I love them that way. If I add parm cheese, I do that just before I take them out because it tends to over brown sometimes and I don't like it that way. Sometimes, I sprinkle chives, greens onions and lemon juice over them. Other times, I drizzled some balsamic glaze.
Posted on 3/3/14 at 9:00 pm to Gris Gris
oh i also added a little garlic as well. went great w/ the salmon and sweet potato. had some leftover peas from the weekend too.
Posted on 3/3/14 at 9:09 pm to S
You had a great meal.
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