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Favorite recipes for skinny minny asparagus?

fldhkybnva May 21, 2013 04:06 PM

I love roasted asparagus and usually try to get a particular size of spears which I enjoy but with the spring onslaught of asparagus the sizes have been quite variable from very fat to teeny weeny. I can always shave them or roast the bigger spears longer but I haven't found a good way to prepare the small spears. Do you have any favorite recipes for the skinny minny asparagus spears?

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  1. grampart RE: fldhkybnva May 21, 2013 04:24 PM

    We roast the skinny ones, too. Tossed in oil, salted, and cooked until the whole thing caramelizes (not just the tips as with the fat ones). A bit of balsamic and served over the top of a grilled steak. Sort of an edible garnish like when you used to get a steak served with an onion ring or two, or a big broiled (?) mushroom on top. Warning.....a lot of shrinkage here.

    3 Replies
    1. re: grampart
      PotatoHouse RE: grampart May 22, 2013 07:11 AM

      Every weekend we have a supper of seafood and roasted asparagus cooked the way you mention but sprinkled with lemon juice before serving.

      1. re: grampart
        fldhkybnva RE: grampart May 22, 2013 09:00 AM

        What temp and time works for you?

        1. re: fldhkybnva
          grampart RE: fldhkybnva May 22, 2013 09:22 AM

          I usually go 400 in the regular oven and 425 in the toaster oven for about 20 minutes. I watch the skinny ones a bit more closely near the end. The difference between caramelized and burnt can be just a few minutes.

      2. juliejulez RE: fldhkybnva May 21, 2013 04:25 PM

        gave a few ideas over on the other thread but just thought of another one. Maybe bundle them up and wrap in prosciutto, and then roast?

        1. m
          melissabryson RE: fldhkybnva May 21, 2013 07:28 PM

          I try and avoid the super skinny asparagus too because to me, asparagus is at its absolute BEST when the bottom part is peeled. The really skinny ones are always so woody even when a good couple of inches are cut off at the bottom. However, I think the little ones would still do great, blanched and cut into really small 'peas' then tossed with a dressing of soy sauce, sesame oil and rice wine vinegar and hit with a quick dash of sesame seeds.

          2 Replies
          1. re: melissabryson
            fldhkybnva RE: melissabryson May 22, 2013 06:52 AM

            Wow this sounds like a great idea

            1. re: melissabryson
              mike0989 RE: melissabryson May 22, 2013 07:38 AM

              I used some lhis way last night as part of a risotto primavera. It was a hit with the Mrs.

            2. a
              ahuva RE: fldhkybnva May 21, 2013 07:46 PM

              ditto on the roasting idea - olive oil, kosher salt and a high temperature - sometimes i'll grill 'em instead. bacon bundled isn't a bad idea either -

              1. c
                cutipie721 RE: fldhkybnva May 21, 2013 10:55 PM

                Asparagus pea lemon risotto

                1. f
                  fourunder RE: fldhkybnva May 21, 2013 11:11 PM

                  Any type of Asparagus go well with Seafoods in Asian Stir Fries.....but for a simple side I like to blanch and shock.....then combine with some nice Grape or Cherry Tomatoes cut in half....Olive Oil and Balsamic Vinegar for me...but you could add any type of favorite dressing. Garlic and or onions optional.

                  It makes for a nice late night snack standing in front of the refrigerator.

                  1. t
                    tastesgoodwhatisit RE: fldhkybnva May 22, 2013 12:55 AM

                    I'll often just blanch them until tender, and serve at room temperature dressed with lemon juice, olive oil, salt and pepper.

                    1. tcamp RE: fldhkybnva May 22, 2013 07:14 AM

                      Stir fried, like this: http://www.thebittenword.com/thebitte...

                      Or pan fry briefly and make a cheese/asparagus/mushroom omelet.

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