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May 5, 2005 04:56 PM


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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

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

    3 Replies
    1. re: Professor Salt

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

      1. re: Professor Salt

        Fleur de Sel? What's that?

        1. re: Joy
          JK Grence (the Cosmic Jester)

          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).


      2. 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

          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

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


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

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