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Apr 7, 2004 11:32 AM

Asparagus cravings

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I have recently discovered that I love asparagus, and now I am craving it constantly. Are there any restaurants out there that prepare it especially well, as a side dish or main course? I'm also looking to make it at home, so easy to prepare recipes would also be very appreciated.

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  1. Abe & Louie's has enormous sides of asparagus but I can't speak to their quality. Maybe search for Abe & Louie's reviews or other steakhouse reviews, as they're a popular side, often in monstrous portions.

    1 Reply
    1. re: joypirate

      Seems like every restaurant was doing asparagus in the last year or so.

      Post or search on the chowhound general board for recipes. Tons of info on the side dish there.


    2. It seems like it's everywhere. I had a nice side dish of grilled asparagus recently at Tremont 647: fairly thick spears, which take the grilled flavor without overcooking, sprinkled with a little lemon and parmigiano reggiano. Wonderful.

      I also grill asparagus when I can, but more often I get the skinny ones, parboil them for 2-3 minutes, then marinate them in a shallot and balsamic vinaigrette. Makes a delicious, easy salad course.

      1. I recently read that asparagus is "in season" in New England from February until as late as June, which explains why Whole Foods, Wilson Farms, and Shaws all have it prominently displayed and on sale. So your craving comes at an opportune time! One of my favorite ways to have it is roasted. Wash and cut off the tough ends of the stalks (I don't even trim the stalks themselves) and place them in a single layer on a cookie sheet. Drizzle olive oil, salt, and pepper over them and roast in a 350 degree oven for about 15 minutes. It's really easy and the asparagus has a wonderful nutty flavor from the oil. You can also use asparagus in a stir fry. It retains its crunch well and is a good absorber of whatever kind of sauce you use. Enjoy!

        3 Replies
        1. re: Natalie

          Thank you!! I tried this last night, and the only reason I'm not satisfied is because it only made me crave asparagus even more! They were delicious! Actually juicy! I cooked them for 18 min in a pyrex casserole dish at 350 instead of the cookie sheet (ours was at a friends) and it worked just as well- I also added a little of the marinade I was using on the scallops... it gave a subtle hint of spice.
          Thank you for this quick, easy and delicious recipe!

          1. re: eating out

            I do a similar roasting recipe. Sometimes I sprinkle with salt, pepper, oil and thyme. Other times a little salt, pepper, garlic powder and parmesan cheese. I usually roast at about 425 for around a half hour. The asparagus comes out a little crispy with a very rich flavor.

            1. re: pemma

              Try 500 for ten minutes; EVOO and a sprinkle of salt.

        2. Andover Inn has a "White Asparagus Festival" every year in the spring. My parents used to go every year and enjoyed it. I believe there is asparagus in every course!!


          1. Asparagus is one the reasons I love spring -- the other is morels. Keep an eye out for them.

            1 Reply
            1. re: Limster

              I just bought some morels at Russo's. I've never cooked them before. Question: There's a lot of little bugs on my morels... do I embrace the uh, extra protein or should I be getting squeamish? I'm going to post on Home Cooking as well.