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Asparagus

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fitzhammer2000 May 5, 2005 04:56 PM

Any ideas for serving aparagus besides just butter? I need to serve it for a buffet from a chafing dish.

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    Professor Salt May 5, 2005 05:09 PM

    Drizzle the lightest bit of hazelnut oil after cooking and finish with fleur de sel.

    3 Replies
    1. re: Professor Salt
      m
      MMRuth May 5, 2005 05:15 PM

      Or roast it, drizzle with olive oil and a bit of lemon juice - you can use lemon zest for garnish.

      1. re: Professor Salt
        j
        Joy May 5, 2005 05:31 PM

        Fleur de Sel? What's that?

        1. re: Joy
          j
          JK Grence (the Cosmic Jester) May 5, 2005 05:43 PM

          Really really fancy salt. It's a finishing salt, sprinkled on top of things just before serving instead of using it in the actual cooking (where its nuances would get lost).

          Link: http://www.penzeys.com/cgi-bin/penzey...

      2. j
        JHammy May 5, 2005 06:33 PM

        it is quite nice cold also, so you don't have to fuss. Soggy warm asparagus doesn't sound too great. I would let it cool and put on a platter with some olive oil, balsamic and maybe lightly toasted pine nuts/salt.

        2 Replies
        1. re: JHammy
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          nooodles May 5, 2005 06:56 PM

          An alternative to the above, but also in the cold salad family:

          Lightly blanch the asparagus and about a 1/5 as much carrot. Thinly slice the carrots into 1-2 inch long strings, and cut the asparagus on a diagnot into 1-2 inch long sections.

          Toss with a combination of dijon mustard, mayo, lemon juice/vinegar, and sugar. Put on your serving platter and sprinkle with sesame seeds.

          It's a slightly surprising, colorful way to serve asparagus.

          1. re: nooodles
            j
            Junie D May 5, 2005 07:12 PM

            That sounds great. I do a similar room temperature asparagus in mustard vinaigrette and add handfuls of finely chopped herbs, usually parsley, oregano, basil, maybe a little rosemary(or any combination you like), plus some chopped red pepper flakes.

        2. j
          ju May 5, 2005 11:44 PM

          You may find some ideas from this post from a week ago.

          Link: http://www.chowhound.com/topics/show/...

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            tallullah May 6, 2005 10:36 AM

            Roasted and garnished with goat cheese and bacon. It was a huge hit at a brunch I hosted...

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              Terrie H. May 6, 2005 10:52 AM

              Try proscuitto wrapped asparagus bundles (Giada De Laurentis has a recipe on Foodtv.com) -- it's great for a buffet.

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