HOME > Chowhound > Greater Boston Area >
Brewing beer, curing meat, or making cheese?

Asparagus cravings

eating out Apr 7, 2004 11:32 AM

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.

  1. j
    joypirate Apr 7, 2004 11:51 AM

    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
      Dax Apr 7, 2004 11:53 AM

      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.

      Link: http://www.chowhound.com/boards/gener...

    2. m
      MC Slim JB Apr 7, 2004 11:58 AM

      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. n
        Natalie Apr 7, 2004 01:08 PM

        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
          eating out Apr 9, 2004 09:34 AM

          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
            pemma May 5, 2009 05:34 AM

            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
              galleygirl May 5, 2009 05:41 AM

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

        2. l
          ladyfish Apr 7, 2004 02:27 PM

          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!!

          Link: http://www.andoverinn.com/special_eve...

          1. l
            Limster Apr 8, 2004 01:17 AM

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

            1 Reply
            1. re: Limster
              heypielady May 4, 2009 05:02 PM

              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.

            2. c
              cap Apr 8, 2004 08:27 AM

              Try this recipe, one of my favourites.

              Spring Asparagus. Fermented Black Bean Vinaigrette

              (4 servings)

              20 stalks of Asparagus
              1/2lb Mixed Baby Lettuce

              2 oz Soy Sauce
              2 oz Rice Wine Vinegar
              2 oz Sweet Rice Wine (Mirin)
              2 Tablespoons Chopped Fermented Black Beans
              2 Teaspoons Minced Garlic
              1 Tablespoon Minced Ginger Root
              2 oz light tasting Oil (Canola/Safflower/Grapeseed)
              1 Tablespoon Dark Sesame Oil
              1 Tablespoon Black Pepper
              2 stalks Green Onion (garnish)
              1 Roma Tomato (garnish)
              1 Tablespoon Black Sesame Seeds

              Wash and trim asparagus to desired length, peel lower part of
              stalks if necessary. Quickly blanch in lightly salted water and
              chill immediately in ice water. Drain and pat dry.
              Note - you may need to cook for more than "blanch" if the asparagus
              is at all thick.

              Wash the lettuc and set aside.

              Combine the vinaigrette ingredients.

              Divide the lettuces onto four plates and top with the asparagus.
              Drizzle the vinaigrette over the letuce and asparagus.
              Garnish with thinly sliced green onions and tomato slices.
              Sprinkle with the black sesame seeds.

              1. e
                eating out Apr 8, 2004 01:20 PM

                thanks for all the recs! I had a big plate of them at a steak house the other night, I think thats why I've been craving them ever since... Spring is here... (today at least)

                1. f
                  food for thought Apr 8, 2004 03:02 PM

                  if you're into Japanese cuisine, i know that Chef Ting at Oishii in Chestnut Hill added some new items to their menu, and one of them is an asparagus maki covered with toro.

                  1 Reply
                  1. re: food for thought
                    eating out Apr 8, 2004 03:58 PM

                    oooh that sounds incredible... thank you for the tip!!!

                  2. e
                    elleryvt May 3, 2009 05:09 PM

                    Anyone know a place to buy local, fresh-picked asparagus in Boston that is closer to the city than Wilson Farms and Concord? I'm dying for some...I hear that asparagus quickly loses flavor after it's picked, like corn.

                    1 Reply
                    1. re: elleryvt
                      tsackton May 4, 2009 08:42 AM

                      Once the farmer's market season starts (Copley on May 19th is the first) there will probably be someone selling it at the markets.

                      You might also try Lionette's in the South End. I haven't been there recently so I can't guarantee they have asparagus, but they are usually good for local produce in the city.

                      Whole Food often has local produce too, so that might be worth a try.

                    2. m
                      marilees May 3, 2009 06:35 PM

                      Try the grilled asparagus at Via Matta. It has so many levels of flavor, the texture is perfect, it's not too oily, and it's probably my favorite in Boston!

                      1. s
                        silver queen May 4, 2009 03:26 PM

                        If you want a road trip, try going out to Hadley for the asparagus supper at the First Congregational Church. It's a bit more than an hour to get there from boston. There's also loads of farm stands that sell it and if you drive or bike between Northampton and Sunderland on both sides of the river you'll see lots of asparagus fields.

                        Described here:

                        I did it one year- it was quaint, fun and the asparagus was simply made, but delicious.

                        They might even have asparagus ice cream at a local place out there:

                        1. c
                          chef24 May 5, 2009 05:20 AM

                          Quick one here:: just trim off stem,,season w/a good salt , cracked blk. pepper.drizzle with a good E.V.Olive Oil. & Balsamic Vinegar..Grill them on a hot grill for several mins,, Till tender.. Its the only way my kids have eaten it for the last 5 years,,P.S. add other veggies to that as well ,,Enjoy Chow..

                          Show Hidden Posts