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Started By
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Cooking Asparagus
Posted on 3/6/13 at 2:28 pm
Posted on 3/6/13 at 2:28 pm
My wife always steams them in the microwave in one of those pampered chef things and they always shrink and get kind of soft. Is there a better way to cook them to retain their size and stay semi-crispy? I cannot pretend to enjoy the ones she cooks any longer. 
20
Posted on 3/6/13 at 2:30 pm to joeytiger
Baked or grilled
Posted on 3/6/13 at 2:32 pm to joeytiger
grill or roast
only way I'll eat asparagus
only way I'll eat asparagus
Posted on 3/6/13 at 2:33 pm to joeytiger
Grilled or sauteed are my favorite ways to cook them
Posted on 3/6/13 at 2:34 pm to Salmon
shallow skillet or saute pan. olive oil, thyme, oregano,garlic,salt, pepper, saute for 3- 5 minutes then finish with a pat o'butter. Crunchy but tender and tasty.
Posted on 3/6/13 at 2:44 pm to Tiger inTampa
I took some asparagus and wrapped it in herbed cheese and prosciutto and broiled it in the oven. It was fantastic. The prosciutto could make it a little too salty the longer it sits, however.
Posted on 3/6/13 at 2:48 pm to joeytiger
I really could not get into asparagus until I had them fresh + roasted. I usually will toss in oil, add a seasoning (s&p) and throw in some fresh minced garlic. Can't beat it...
I think the temp is usually 375 for about 20 minutes... not sure on precise time though, I usually can tell by the looks.
I think the temp is usually 375 for about 20 minutes... not sure on precise time though, I usually can tell by the looks.
Posted on 3/6/13 at 2:49 pm to joeytiger
I'll eat the anyway you cook em
Helpful hint: When cutting the tough end off of asparagus, grasp an asparagus on each end and snap it like a twig. Where ever the breaking point is, that is where you need to cut all the other asparaguses to avoid eating the tough part.
Helpful hint: When cutting the tough end off of asparagus, grasp an asparagus on each end and snap it like a twig. Where ever the breaking point is, that is where you need to cut all the other asparaguses to avoid eating the tough part.
Posted on 3/6/13 at 2:52 pm to joeytiger
In toaster oven on broil for 15 minutes or so depending on thickness. We put a couple cap fulls of balsamic vinaigrette and pepper over them before cooking. Salt after they come out.
Posted on 3/6/13 at 2:55 pm to joeytiger
olive oil, salt, pepper
Grill for 3-5 minutes at 350
Grill for 3-5 minutes at 350
Posted on 3/6/13 at 2:57 pm to joeytiger
Buy fresh. Wrap in bacon and grill.
Posted on 3/6/13 at 2:57 pm to joeytiger
hot grill / olive oil / S&P
done
done
Posted on 3/6/13 at 2:59 pm to Zappas Stache
quote:
broil for 15 minutes
They're not shriveled up to nothing in that time?
Posted on 3/6/13 at 3:09 pm to NOX
The answer to most cooking questions is generally answered with one word: BACON
Posted on 3/6/13 at 3:15 pm to Y.A. Tittle
quote:
They're not shriveled up to nothing in that time?
Like I said, depends on the thickness of the asparagus. Really thin ones may be only 10 minutes.
Posted on 3/6/13 at 3:16 pm to Zappas Stache
quote:
Asparagus
makes your pee smell funny
Posted on 3/6/13 at 3:18 pm to joeytiger
It literally takes 4 minutes for those enzymes to hit my pee-pee. I've done the tests.
Posted on 3/6/13 at 3:21 pm to pooponsaban
I am amazed at the quickness of it.
Like mine with no crunch though. Can never be over steamed for me. hell, I'll eat the canned stuff right out of the can.
Like mine with no crunch though. Can never be over steamed for me. hell, I'll eat the canned stuff right out of the can.
Posted on 3/6/13 at 3:29 pm to Tiger inTampa
quote:
shallow skillet or saute pan. olive oil, thyme, oregano,garlic,salt, pepper, saute for 3- 5 minutes then finish with a pat o'butter. Crunchy but tender and tasty.
This
Posted on 3/6/13 at 3:44 pm to joeytiger
One of the tests by which a French chef is graded is by cooking asparagus. The method doesn't matter it is supposed to retain a certain degree of crispness to it.
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