Asparagus Tonight, I've Got One Shot!
- gdaerin Feb 12, 2009 03:28 PM
Hi, I recently bought some Asparagus because it was on sale. I've been working on getting my husband to eat more veggies, and I've had some success, but he will only try a new veggie once! I've got one shot to make this asparagus as delicious as possible! I've never had Asparagus myself, or if I have, I can't remember it, so I have no idea what kind of flavor combination is good for Asparagus. Any ideas? Like I said I really want to make this as tasty as possible! His favorite food is bacon, if that helps at all!
You can combo with bacon if you want! One suggestion is that you don't over cook it. You can eat asparagus raw if you want and in my opinion, it's one of the tastiest raw vegetables that there are. Over cook it and it can become mushy, limp and somewhat stringy. There are a few different ways to cook it too: Grilled or steamed are 2 popular ways. It also does well with sauces. Hollandaise sauce is an absolute classic with asparagus. If you want to roast it in a pan, you can toss it with olive oil, salt & pepper and spread it out on a pan of some sort. In a hot oven (450+) toss them in and let them roast for about 4-6 minutes then check them - it may need more time. They should achieve some color and tenderness. If you want, sprinkle some grated cheese on top like parmesan.
There are different kinds of asparagus; thick and thin. If it is chewy and overly woody you might need to peel it next time... if there is a next time. Your husband should give you more than one chance especially on a veggie that you haven't even cooked before!
Roasting really brings out the sweetness of the vegetable without losing out to limpness. My husband prefers roasting to other preparations.
When buying asparagus, look for heads that are tight, not opening up. Ideally, the bunches will be standing on a wet spongy mat or a little fresh water. You need to cut off the very bottom of the spears, whether they are thick stems or thin. If they are very woody, gently bend the stalk - it will break where it should. If they are more tender, they can be used, but if they are thick it's best to cook the thick ends separately from the thinner, top ends, which cook faster.
I like to steam them, then when hot marinate them in Italian dressing or another vinaigrette, and serve them room temp or chilled.
It's considered acceptable to eat asparagus spears with the fingers.