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+-- Thread: Asparagus-fresh from the garden (/showthread.php?tid=18721)
Asparagus-fresh from the garden - bjcotton - 05-10-2006
I just went out and picked my sis' asparagus. I tasted some raw ones she had picked last week. They are nothing like what you get in the store. Some of those stalks were about as big as a broom handle, but as tender as one could ask. I've never fixed any this fresh and am not sure what to do with them. Sauté them in a little butter? They will probably be my dinner, along with a baked potato.
Whatcha think?
Re: Asparagus-fresh from the garden - Bizymomma - 05-10-2006
I love it roasted in the oven with some olive oil and sea salt! I LOVE asparagus!!! That's my favorite way to fix it.
Re: Asparagus-fresh from the garden - bjcotton - 05-10-2006
Awright, the same way I fix brussels sprouts. Thanks Angela.
Re: Asparagus-fresh from the garden - cjs - 05-10-2006
...and a tad of balsamic an then sprinkled with Parmigino Rrggiano at service.
Re: Asparagus-fresh from the garden - bjcotton - 05-10-2006
I found a couple of things I'll save for the future, but they sound pretty good.
* Exported from MasterCook *
Asparagus Guacamole
Recipe By :Judi Hammer
Serving Size : 6 Preparation Time :0:00
Categories : A List Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh asparagus trimmed and cut into 1-inch pieces
1/3 cup chopped onion
1 garlic clove
1/3 cup chopped seeded tomato
2 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
3/4 teaspoon minced fresh cilantro or parsley
1/4 teaspoon chili powder
6 drops hot pepper sauce
Assorted raw vegetables and baked tortilla chips
Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain; place asparagus in a blender or food processor. Add onion and garlic; cover and process until smooth.
In a bowl, combine tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving.
* Exported from MasterCook *
Asparagus Supreme
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds fresh asparagus -- cut into 1-1/2 inch pieces
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 hard-cooked eggs -- diced
1 jar diced pimientos -- (2 ounces) drained
1 cup shredded cheddar cheese -- (4 ounces)
Dry bread crumbs
Cook asparagus in boiling water until nearly tender; drain and set aside. In a small saucepan, melt butter. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk; cook and stir until thickened. Remove from the heat. Place half of the asparagus in a greased 1-1/2-qt. baking dish. Top with half of the white sauce, eggs, pimientos and cheese. Repeat layers. Sprinkle with bread crumbs. Bake, uncovered, at 325° for 30-35 minutes.
Re: Asparagus-fresh from the garden - esgunn - 05-10-2006
I think I might have posted this one before, but here it is again. I had it for dinner! Delicious!
* Exported from MasterCook *
Ceasar Asparagus
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Olive oil
1 pound asparagus spears -- trimmed
1 cup Whole Wheat bread -- cubed
salt and pepper
2 tablespoons parmesan cheese -- grated
Dressing
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 Tablespoons PARMesan cheese -- Grated
1 Teaspoon GARLic -- MINced
1 teaspoon dijon mustard
1 teaspoon splenda
1/2 teaspoon worcestershire sauce
salt and pepper
Preaheat oven to 425
Toss the aspagagus and bread cubes with 2 tbsp olive oil. Roast 5 to 15
minutes depending on size.
Combine ingredients for dressing and drizzle over roasted asparagus and
bread.
Garnish with remaining 2 tbsp parmesan cheese.
Source:
"Cusine at Home Smart Carb Cooking"
Yield:
"3 cups"
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Re: Asparagus-fresh from the garden - bjcotton - 05-10-2006
Thank you, that sounds pretty darned good. Now I have a bunch of things to try
. See, someone once wished me that I live until I cooked all the recipes I want to...guess I'll live forever huh?
Re: Asparagus-fresh from the garden - vannin - 05-10-2006
Who could even think of such a delight? How about just steaming with a just a small mist of lemon juice, a pat of butter, a very high sprinkle of salt. I don't care for pepper on such perfection. Or just steam. With nothing. A. have their own personality.
Re: Asparagus-fresh from the garden - bjcotton - 05-11-2006
What was funny was that I sat there reading and ate it all raw! Well, it's got two more days to grow before my sis gets home
Re: Asparagus-fresh from the garden - Lorraine - 05-11-2006
Billy, I like to barbeque them ( ya know that black metal thing in your yard you never use???)
Brush them with OO, grill them turning them a few times. When done, sprinkle with a bit of Fleur de Sel ( if you still have some), and just a bit of Minus 8 vinegar.