It's asparagus season. Yes, I know it can be had most of the year, but I'm talking about fresh, reasonably priced springtime asparagus. It's in all the local produce departments and fruit and vegetable stands and priced under $3/lb. It's firm and flavorful. the stalks are thin to medium and not woody at teh base.

This week I've served it 1) steamed with hollandaise sauce, fresh squeezed lemon juice and melted butter on the side 2) in a pasta dish with smoked mozzarella and prosciutto and 3) in an omelet with bacon and dill.

It's on tonight's menu as well. Maybe raw with a light dip. Mmmmmm.

A huge fan also. Our favorite method: remove woody portion of stems, wash & dry, arrange on a baking sheet. Drizzle lightly with olive oil, sprinkle lightly with kosher salt and fresh cracked pepper. A squeeze of lemon juice is optional, but good. Slide into oven on broil for 5 - 7 minutes.

Delicious. Same basic roasting method used successfully on lots of vegetables, but it's truly sublime with asparagus - it has a different flavor than when cooked in liquids.

Sorry, but asparagus is the only cooked vegetable that literally starts my gag/retch reflex.

Gag at the smell, and if you force me to eat it the result isn't pretty.....

Sorry, but asparagus is the only cooked vegetable that literally starts my gag/retch reflex.

Gag at the smell, and if you force me to eat it the result isn't pretty.....

Lovely image, Mr. c. :D May I suggest an artichoke, instead? It is, after all, one of the few foods one may play with, at table. ;)

Our favorite veggie as well, we eat it 3-4 times a week at dinner. Either roast it at 450 for 7-10 minutes with olive oil and pepper or throw in in the grill pan for a few minutes....very tasty!

Another fan of roasted asparagus. I also make a tasty asparagus soup.
Asparagus is a great diuretic and steamed asparagus with a salty meal (Chinese food) will help negate some of those effects of high sodium.

Our favorite method: remove woody portion of stems, wash & dry, arrange on a baking sheet. Drizzle lightly with olive oil, sprinkle lightly with kosher salt and fresh cracked pepper. A squeeze of lemon juice is optional, but good. Slide into oven on broil for 5 - 7 minutes.


You just described my usual Saturday afternoon snack...although I also have bruschetta with the asparagus, and top both with some shredded mozarella cheese.

Sorry, but asparagus is the only cooked vegetable that literally starts my gag/retch reflex.

Gag at the smell, and if you force me to eat it the result isn't pretty.....

hey cblaisd -- i don't recall you saying you're much of a veg person in any event.

you got me laughing with you!

May I suggest an artichoke, instead?

If avocado can squeak by on a technicality (flowering vegetable), I'd say it's a 3-way tie.

hey cblaisd -- i don't recall you saying you're much of a veg person in any event.

you got me laughing with you!

:)

Most any sort of raw vegetable is good, or at least tolerable.

But I always order my Pork Pad Thai from Sombats in Hilo with "no vegetables" :D

But name one other veggie you can eat that makes your pee smell funny..??!!

I very much enjoyed going to an Asparagus festival in Germany in late April...they sold it by the 1/2 kilo and you ate it off paper plates under a tent. It was sooo fun.

And lets not forget about the after effects (smell of ur!ne)? those of you who have the gene know what I'm talking about.

http://www.webmd.com/content/article/43/1671_51089

If avocado can squeak by on a technicality (flowering vegetable), I'd say it's a 3-way tie.

I'll take "Vegetables that start with the letter 'A' ", for $500, please, Alex. :D

Sorry, but asparagus is the only cooked vegetable that literally starts my gag/retch reflex.

Gag at the smell, and if you force me to eat it the result isn't pretty.....

^ Couldn't have put it any better, or should that be worse

Another fan of roasted asparagus. I also make a tasty asparagus soup.Asparagus soup sounds yummy. Any chance you might share the recipe? :)

I like asparagus, but it's nowhere near the top of my "most delicious vegetable" list. It seems to me to be a rather bland taste. I like asparagus best when broiled in the oven with a sprinkling of olive oil, salt, and pepper, but I almost think it's those additions, heated, on a finger food, that I like more than the taste of the vegetable itself. But that's just me.

Quick note to add to those of you who have suggested the simple roasting method for cooking your asparagus - you can try to substitute the olive oil for truffle oil or pumpkin oil. Both add enough flavor of their own that lemon isnt necessary. I also like to add herbes de provence to that.

Check out the photo of DK Kodama's "Asparagus Milanese" side dish, served at DK Steakhouse, Waikiki; also served as a Tapas version (with a quail egg) at Vino, Kapalua, Hawaii. http://starbulletin.com/2004/11/07/features/eater.html

Chef Kodama's Asparagus Milanese: Broiled asparagus, truffle oil, bread crumbs, herbs, and a sunny side up egg.

How about a nice Asparagus Risotto? Maybe some pancetta, parmesan, bay shrimp...

It seems to me to be a rather bland taste. I

I would describe it as a grassy taste, definitely not bland.

I like to mix it into lentils with other roasted veggies and some seasonings. This time of year, asparagus really is my favorite vegetable. The funny smell afterwards is a small price to pay.

I would describe it as a grassy taste, definitely not bland.

I like to mix it into lentils with other roasted veggies and some seasonings. This time of year, asparagus really is my favorite vegetable. The funny smell afterwards is a small price to pay.

I added it to fried rice tonight.

I'm not bothered by the way my pee smells afterward. It's perfumey. :D

Asparagus a la Martha -

Drizzle a little olive oil over the veg, add s & p, and a little parmesan cheese. Bake for just a few minutes (depending on thickness of asparagus.)

I'm going to have to stop reading this thread now :green:

I'm going to have to stop reading this thread now :green:

Personally, I plan to skip over Broccoli and Cabbage.

A huge fan also. Our favorite method: remove woody portion of stems, wash & dry, arrange on a baking sheet. Drizzle lightly with olive oil, sprinkle lightly with kosher salt and fresh cracked pepper. A squeeze of lemon juice is optional, but good. Slide into oven on broil for 5 - 7 minutes.

Delicious. Same basic roasting method used successfully on lots of vegetables, but it's truly sublime with asparagus - it has a different flavor than when cooked in liquids.

Slight variation on this, I do olive oil, cracked pepper, and a dusting of garlic powder. And even better than the broiler, I toss 'em on the grill, over a medium flame, high rack. It gets a wonderful, earthy flavor.

I grew up with canned asparagus :td: and my mother still likes canned asparagus better than fresh asparagus...go figure...

What a delight it was to discover fresh asparagus....we have friends that grow it and they left some on our porch last week....mmmm^ ^ ^

I disagree. I think meat is the most delicious vegetable! ^ ^ ^

Asparagus is the Rolls Royce of veggies. I could eat it every night & sometimes have a marathon. My favorite way is on the grill then a mixture of browned butter/balsamic/soy sauce is poured over & a sprinkle of fleur de sel. My mouth is watering just thinking about it. I like the big thick spears, peeled at the bottom.

I disagree. I think meat is the most delicious vegetable! ^ ^ ^

I am sure you would enjoy the aspara-bacon that they serve in many izakaya here in Tokyo.

Had the best white asparagus in Berlin! Would go back just for that.

I am sure you would enjoy the aspara-bacon that they serve in many izakaya here in Tokyo.

Oh my! I'm sure too! On my way now!

Better thread title:

Asparagus - you're in for a treat

A local relative of my wife imports it from Peru in containers. They know the grower very well. The deal is that you cannot certify organic there unless you are part of the ............ Must be something to do with getting the extra $ per pound. Just be rest assured, Peruvian asparagus from their sources is organic even though the certification process is .............The white variety does not have the shelf life of the green. But IMO it is the best.

Problem is when it is in season, you have it every nite and get tired of it, then just like every other produce, it costs $5/lb when you have a hankering for it out of season.

Of course, the best is no more than the thickness of a no. 2 pencil and needs no "peeling of the woody end" but a mere trim of 1/2 inch closest to the root.
(...it's good to have a great local farmer's market...)

While a roasting or quick steaming is lovely, I'm a big fan of cutting it into bite-sized pieces and stir frying it with shrimp, sliced water chestnuts and chopped green garlic...and dressing it with a little black bean sauce.

It's also nice in early summer steamed, cooled, cut in bite sized pieces and served with iced Soba (buckwheat) noodles dressed with ponzu.

I was starting to get worried that nobody had yet mentioned the white varieties (grown without sunlight I believe - so it's not a surprise that they have a shorter shelf-life!)

White asparagus is much loved and appreciated in Spain - usually chubby and juicy.

But the green kind is sold as either bunches of achingly tender thin stems (not much thicker than stems of wheat) or in the fatter 'pencil' sizes most of the contributors to this thread seem to be describing.

MrLapLap drizzles them with olive oil and goes out into the garden with a gas burner and a chargrill pan (gets a bit smoky!) and returns with mouthwatering asparagus caressed with a touch of lemon juice. Always better than my own attempts.

The Japanese like to cook them in butter.

They also go very well with sesame. Drizzle some sesame oil and a few flaked sesame seeds for oustanding results.


As for if any other vegetable is just as delicious?

I can share two alternatives to asparagus - neither are the same, but both have tastes which can remind one of asparagus.

First is samphire - we collect it from the sea edge (avoiding the areas where dogs regularly piddle) rinse it and boil it for just under a minute (blanch it really) and rinse again with cold water immediately. Eaten with fresh slamon and boiled potatoes and a good mayonnaise it's absolute heaven. A great alternative to asparagus in the summer.

Or there's fresh garlic shoots (you can find them in Chinese, Japanese shops although they are a little different to the ones you get in Spain - where they are called ajos tiernos and look just like spring onions). The garlic shoots I'm thinking of are solid all the way through. ( I think they're also called 'garlic scrapes')
Fry them in olive oil just as you would asparagus for a pleasing alternative with just a hint of beguiling garlicky fragrance (droool....)

I think I like all these the same (although I wouldn't ever put samphire into a risotto...)


mlshanks - I'll certainly try it with ponzu - although I'm wondering if a mayonnaise mixed with ponzu and grated yuzu would do the trick as well....

Had the best white asparagus in Berlin! Would go back just for that.

Same country for preferred aspara intake, but would likely head for the small towns and villages and their beer/wine terraces.

Nothing like lingering in the sun on a lazy weekend lunchtime, plates heaving with asparagus, a buttery sauce and local ham or other goodies washed down with a glass of the favourite local weisswein

I First is samphire - we collect it from the sea edge (avoiding the areas where dogs regularly piddle) rinse it and boil it for just under a minute (blanch it really) and rinse again with cold water immediately. Eaten with fresh slamon and boiled potatoes and a good mayonnaise it's absolute heaven. A great alternative to asparagus in the summer.



I thought Samphire was the master of the pan flute!

I did see baby asparagus somewhere recently. It was the thickness of cooked spaghetti. I think I would prefer the stronger flavor of the more mature variety. AFAIK, white asparagus is achieved by keeping it in the dark. I didn't realize it had a different basic flavor. The only time I've had it, it was served cold with a strong vinagrette which overwhelmed it. It's in our local stores now, at a higher price. I may try tomorrow.

About 3 years ago I picked up a bunch of asparagus roots marked down at Walmart. I live in Roswell, Ga and have been enjoying it everyday for a week now. I planted it not too far from the front door, so I can see it. Later on in the summer it becomes a fern. But it sure tastes good now.

There are still some old folks that call asparagus "sparrow grass"

A Sparrow Grass mound used to be a common feature of kitchen gardens in England.


By the way, now is about the right time to find delectable baby artichokes (the slightly spiny kind). Sliced, smeared with lemon juice and flash fried in olive oil, these are, without a doubt, my very favourite vegetable.

(These artichokes do something to your saliva/tastebuds leaving a tantalising aftertaste - my Spanish family tells me it makes certain kinds of lovemaking more... let's say... palatable)

this thread is making me so hungry!!!

where does the best asparagus typically come from????

this thread is making me so hungry!!!

where does the best asparagus typically come from????

This thread is starting to make me horny!!!

Early season asparagus seems to come from Mexico. Best I've ever had came from my BIL's garden in Massachusetts. I think the shorter the time from garden to pot, the better.

Asparagus soup sounds yummy. Any chance you might share the recipe? :)

Hear is my recipe for asparagus soup.It is a little time consuming but I make a big batch of it and freeze it in those disposable plastic soup containers-it freezes wonderfully.

Peel 4 pounds of asparagus and chop off the woody bit at the end,cut off and resrve the tips.
boil the peelings and ends(not the tips)in chicken stock to cover-20 mins.
Saute 2 leeks(well cleaned and sliced in 1 inch slices and 2 stalks of celery(also sliced in one inch pieces)in 1/2 cup of good butter till limp.And the peeled aspargus stalks cut into 1/2 inch peicesStrain off the chicken stock and ad(discard peelings and woody bits)and cook over med heat for half an hour-let cool.Add one pint of cream,white pepper and salt to taste.A bit of tarragon also.
When mixture is cooled slightly(but still a little warm)put it in a blender in batches,Blend till totally smooth. put in a pourable vesell-check for seasoning.Thin with chicken stock or cream if needed.
devide the reserved(uncooked) tips amongst the containers(I usually get six containers out of this recipe)and fill with the soup.

plates heaving with asparagus, So the plates are with cblaisd on this one? :D

In the normal course of things, I could take or leave asparagus, but in spring I get sick of the sight of it. Come summer, when we pick and eat green beans right off the vines in the back yard, that's my idea of what a good vegetable tastes like.

It is almost noon (EDT) in Indiana when I started reading this thread -- just realized that this is the first weekend of the Bloomington Farmers Market where we can get local fresh asparagus. Ok, when and where do we have the First Asparagus Do?:)
BTW - thanks for the recipies.

Asparagus lovers in the Bay area and Sacramento might want to consider a visit here (http://www.asparagusfest.com/) at the end of the month. A search on Yahoo! turned up a couple other festivals as well.

As for if any other vegetable is just as delicious?

I can share two alternatives to asparagus - neither are the same, but both have tastes which can remind one of asparagus.

I also like fiddleheads for the brief time that they are in season! Discovered them about 2 years ago.

One of the ways my mom prepares Asparagus that I love is with balsamic vinegar. You'd think it overpowers, but at least in my opinion, it compliments flavors well.

German 'spargel' is most excellent!

One of my favorite memories involving asparagus involves the cream of asparagus soup that was served at my friends' wedding reception in Potsdam, Germany. That soup was served as a post-dinner snack at 1:00 am!!! :eek: Man, that was a fun wedding! :D

Asparagus lovers in the Bay area and Sacramento might want to consider a visit here (http://www.asparagusfest.com/) at the end of the month. A search on Yahoo! turned up a couple other festivals as well.
Thanks for the link Bama Vol,my Father was once the largest asparagus grower in the Sacarmento area-long time ago.

Thanks for the link Bama Vol,my Father was once the largest asparagus grower in the Sacarmento area-long time ago.

I used to live in Tracy. I don't miss much from my days in CA, but the Farmer's market on Saturday morning had the best fresh fruits and vegetables I've ever eaten. I specifically remember the asparagus. Obviously the largest grower in the Sac area doesn't do Farmer's markets, but I can imagine the growing conditions were ideal.

Are you sick of asparagus? I had a friend in college whose dad was a lobsterman. She hated lobster, mostly because there would be days on end with nothing but lobster in the fridge.

German 'spargel' is most excellent!

One of my favorite memories involving asparagus involves the cream of asparagus soup that was served at my friends' wedding reception in Potsdam, Germany. That soup was served as a post-dinner snack at 1:00 am!!! :eek: Man, that was a fun wedding! :D

Around the first of May in Bavaria that white asparagus comes to market. I use to walk to the town everyday to get it. Loved to visit at this time of year for the flowers and the veggies.

I had a friend in college whose dad was a lobsterman. She hated lobster, mostly because there would be days on end with nothing but lobster in the fridge.

Wow....that would be one of the things in my mind on the amenity list for heaven !!!:)

Sorry, but asparagus is the only cooked vegetable that literally starts my gag/retch reflex.

Gag at the smell, and if you force me to eat it the result isn't pretty.....


I can handle the smell the first time around, its the residual effect that gets me, and I avoid the stuff for this reason.

Appropriate timing....asparagus was an answer on Jeopardy tonight. It must be in season! :)

And lets not forget about the after effects (smell of ur!ne)? those of you who have the gene know what I'm talking about.

http://www.webmd.com/content/article/43/1671_51089

you have to have a special gene for this ? really...wow....my whole family must have this gene !!!!

It used to make me gag as a kid. Now I can tolerate it, but I don't love it.

Artichokes, though... *ponders late-night run to grocery store*

...but I can imagine the growing conditions were ideal.

When I lived in the Bay Area and traveled extensively in the valley and the Delta, you could find wild asparagus growing beside lots of the smaller roads, particularly in the Delta. One could stop and cut it. I didn't.

Hear is my recipe for asparagus soup.It is a little time consuming but I make a big batch of it and freeze it in those disposable plastic soup containers-it freezes wonderfully.Thank you, bigguyinpasadena. This sounds like a lovely soup to make. I've never peeled asparagus, do you just use a little knife or do you use one of the veggie peeler things?

When I lived in the Bay Area and traveled extensively in the valley and the Delta, you could find wild asparagus growing beside lots of the smaller roads, particularly in the Delta. One could stop and cut it. I didn't.

Then you aren't Euell Gibbons. Good thing, you'd be dead. :D

Sorry, but asparagus is the only cooked vegetable that literally starts my gag/retch reflex.

Gag at the smell, and if you force me to eat it the result isn't pretty.....

I sympathize as I feel exactly the same way regarding broccoli!

Thank you, bigguyinpasadena. This sounds like a lovely soup to make. I've never peeled asparagus, do you just use a little knife or do you use one of the veggie peeler things?

Using a veggie peeler is much easier.

I like it best when brushed with grapeseed oil and grilled, then splashed with balsamic vinegar and allowed to rest for a few minutes. Sprinkled with whatever style of salt I'm in the mood for -- maybe a Fleur de Sel with lavender or pink Himalayan -- and fresh-cracked pepper + maybe a little fresh basil chiffonade and that's some good eats. :D

I can easily down a pound all by myself. :o

They love their asparagus in Bruges. When we were there last week it was the first day of white asparagus season and it received top billing at Breydel-de-Coninck. I think the side cost more than a bucket of mussels.

We couldn't resist though, and it certainly was delicious.

Thank you, bigguyinpasadena. This sounds like a lovely soup to make. I've never peeled asparagus, do you just use a little knife or do you use one of the veggie peeler things?

Yes,I use a very good veggie peeler-for this reason i suggest the fat stalks versus the pecnil thin ones which are a pain to peel.
I strt from just beneath the tip and peel down to the woody stalk.

Clean and peel a pound or so of nice asparagus-cut off and discard the woody bottoms.Blanch in salted boiling water for 1 minute,drain and pat dry
In a large skillet melt 1/2 stick(1/4 cup)of really good unsalted butter,place the blanched asparagus in a single layer in the hot butter-keeping the heat on low.Sprinkle with sea salt and white pepper and cover liberally with freashly grated reggiano parmasean-serve when cheese is just melted.

Yes, most of the other ones.

Another reason to love asparagus - the nutritional information tag on the bunch we ate last night shows 5.3 oz (1/3 lb) contain only 20 calories and 3 grams dietary fiber. That's 5 - 7 medium stalks. ^ ^

No one has mentioned my favorite: proscuitto-wrapped asparagus. We brush with olive oil, grind some black pepper over it and bake for about 10 minutes. Then we dip in aioli. I'll eat asparagus prepared in any fashion, though.

I make a cream of Asparagus soup. You can substitute broccoli, cauliflower, spinach also.

1&1/2sticks butter
1 c. flour
1/2 gal 2% or whole milk
2 c. water
4 to 5 chicken bullion ( low sodium if you like)
1/2 teas. pepper
1/8 teas nutmeg
fresh, froz. or canned asparagus (cooked until tender and diced small)
or 1- 10 oz.froz. chopped spinach, or 22 oz. froz.chopped broccoli, or cauliflower, cooked until tender.

in a 5 qt dutch oven melt butter and add flour to make a roux. cook stirring occasionally for 5 min to avoid burning or sticking.

dissolve bullion in boiling water (I do this in micro)

add water, bullion, and milk to roux, whisking to combine.

add pepper, nutmeg and cook over med. heat until almost a boil stirring occasionally so it won't stick. ( you will notice the mixture geting thicker as it heats) add veggies of choice. let set for 10 min. before serving.

If more flavor is wanted, add extra bullion, but taste for salt.

When I lived in CT, I grew asparagus in my garden. It was so successful that I actually got tired of it. I was really surprised as it used to be my absolute favorite.

I had asparagus so good tonight it almost brought tears to my eyes. I was eating at Gamekeeper's Tavern in Chagrin Falls, OH. The asparagus was the bottom layer of a tilapia dish. Instead of being too well cooked at the tips and not done at the base, it was the same firm consistency from top to bottom, and some of the more flavor-rich I have ever eaten. Mmmmmmmm.

My favorite asparagus is served at Felini's in Berkeley as an appetizer- buttery and lemony, drowning in minced garlic. Yummy. :)

Here is how I prepared my asparagus last night.
1 bunch of fat asparagus which I peeled
Layed them side by side in a pyrex dish and drizzled with some good olive oil . Added some fresh heirloom cherry tomatoes (lots of pretty colors), 4 cloves of garlic, a generous grating of fresh ginger. Some cranks from the sea salt grinder and fresh pepper.
Roasted in a 375 degree oven for about 20 minutes. A couple of minutes before serving, I tossed in a small splash of Balsamic and a little more olive oil.
Delicious:) Served with grilled swordfish.

I had asparagus so good tonight it almost brought tears to my eyes. I was eating at Gamekeeper's Tavern in Chagrin Falls, OH. The asparagus was the bottom layer of a tilapia dish. Instead of being too well cooked at the tips and not done at the base, it was the same firm consistency from top to bottom, and some of the more flavor-rich I have ever eaten. Mmmmmmmm.

WOW! I didn't know that place was still around. I had the absolute best quail with grape sauce in my life there. That was many moons ago. The atmosphere of that place is great, add to it the menu and quality of food, I recommend it to anyone reading this post.

Clean and peel a pound or so of nice asparagus-cut off and discard the woody bottoms.Blanch in salted boiling water for 1 minute,drain and pat dry
In a large skillet melt 1/2 stick(1/4 cup)of really good unsalted butter,place the blanched asparagus in a single layer in the hot butter-keeping the heat on low.Sprinkle with sea salt and white pepper and cover liberally with freashly grated reggiano parmasean-serve when cheese is just melted.

Although that sounds fabulous that is sure not the low fat method!

WOW! I didn't know that place was still around. I had the absolute best quail with grape sauce in my life there. That was many moons ago. The atmosphere of that place is great, add to it the menu and quality of food, I recommend it to anyone reading this post.

Definitely a place for foodies who like atmosphere. I figured someone on FT might have eaten there. Interesting building(s) from the 1860's updated in the 20's or 30's by the guy that invented Lifesavers candy.

I love how the place smells of woodsmoke on a cold rainy night. They have a great section of "small dishes" on the menu - bigger than an appetizer, smaller than an entree. I almost went for the venison sausage small plate, but had to order something with asparagus when I spotted it. I wish I could squeeze a couple meals there on my expense report, but more than one a week would be pushing it. If only I could be satisfied with a cheaper glass of wine.

Although that sounds fabulous that is sure not the low fat method!

No-but it will serve four-so it is only a bit of butter for each person-and Parmesean is pretty lean,,,,oh hell-it is not meant to be a diet dish!

Here is how I prepared my asparagus last night.
1 bunch of fat asparagus which I peeled
Layed them side by side in a pyrex dish and drizzled with some good olive oil . Added some fresh heirloom cherry tomatoes (lots of pretty colors), 4 cloves of garlic, a generous grating of fresh ginger. Some cranks from the sea salt grinder and fresh pepper.
Roasted in a 375 degree oven for about 20 minutes. A couple of minutes before serving, I tossed in a small splash of Balsamic and a little more olive oil.
Delicious:) Served with grilled swordfish.

I'll have some of that delicious swordfish.

Hold the asparagus please. Please.

I'll have some of that delicious swordfish.

Hold the asparagus please. Please.

Take all of the ingredients I use for the asparagus and use them on the swordfish.:) (heirloom tomatoes,ginger, garlic).

On the menu tonight--a lovely Gruner Veltliner. Otherwise a dreary day here. Equally good with artichokes and asparagus. It's a very compatible wine. ;)

My local Supertarget has the white variety for $3.49 lb. YMMV. I think this is a pretty good price.

I just recently started appreciating asparagus. I just had some for dinner last night. It is probably my favorite vegetable that I crave most often these days and I love having it with Swordfish.

As the season for really delicious salmon(spend the extra-get the good stuff)is upon us I wish to tell y'all that one of my all time favorite dinners is poached Copper River salmon,boiled new potatoes,and lovely fresh asparagus served with a light hollandaise sauce.Take the time to make a really lovely light hollandaise sauce-light on the freshly squezed lemon juice please- for this simple dinner-it goes so well with all three things.
Your friends/spouse/SO will be so pleased and impressed.

Well, BamaVol, you would be happy to be at the InterContinental Istanbul. They are featuring asparagus in one of the restaurants this month: "a very special seasonal vegetable, fresh asparagus, in perfect harmony with luscious tastes including tortellini, grilled lamb meat, sole and wild seabass..."

I remember last year, it may have been May, a hotel I was staying in, perhaps the InterContinental Riyadh if memory serves me, had a similar promotion.

I like asparagus (I like throwing it on the BBQ), although not as much as you. But apparently you aren't alone in your sentiment!

Well, BamaVol, you would be happy to be at the InterContinental Istanbul. They are featuring asparagus in one of the restaurants this month: "a very special seasonal vegetable, fresh asparagus, in perfect harmony with luscious tastes including tortellini, grilled lamb meat, sole and wild seabass..."

I remember last year, it may have been May, a hotel I was staying in, perhaps the InterContinental Riyadh if memory serves me, had a similar promotion.

I like asparagus (I like throwing it on the BBQ), although not as much as you. But apparently you aren't alone in your sentiment!

Yes, I come to this forum in particular to meet kindred souls. :)

I think they got he combo's right. Asparagus goes so very well with pasta, cheese and seafood. I hadn't thought about it with lamb, but yes that sounds good. Any of those served with a nice fruity wine and I'm in heaven.

I'm not finding it in many of the restaurants I frequent, but that's a result of living in a small, remote southern town with not much variety outside the chains. We had Mexican last night, getting an early start on 5/5, and I must say I've never seen asparagus on a mexican restaurant menu. Hmmmm. Tonight, a Sports Bar. Not much chance there either.

I am told by my staff(2 mexicans and two Salvadorans)that they do not traditionally eat asparagus-although it is grown for export.They do have something similar to wild asparagus however.

**gag**

I would have to be literally starving.... and the only thing edible I was able to find in all the dumpsters in a 5 mile radius was old asparagus.

:p

BTW It's name is never spoken in our house, rather, when need to refer to It arises, we cautiously whisper "...the stalk of Satan..."

Don't believe me that asparagus is the fruit of the damned?
Just play a recording of any Michael Bolton song backwards and you can CLEARLY make out:
"Asparagus, yummy yummy asparagus"
and
"Vote Republican"

Plus it makes your pee stink.

**gag**

I would have to be literally starving.... and the only thing edible I was able to find in all the dumpsters in a 5 mile radius was old asparagus.

:p

BTW It's name is never spoken in our house, rather, when need to refer to It arises, we cautiously whisper "...the stalk of Satan..."

Don't believe me that asparagus is the fruit of the damned?
Just play a recording of any Michael Bolton song backwards and you can CLEARLY make out:
"Asparagus, yummy yummy asparagus"
and
"Vote Republican"

Plus it makes your pee stink.


Would you eat it if it made you sterile?

Would you eat it if it made you sterile?

:D

Nope 'cuz I already am! Thanks again to Main Urology Associates.
Every year I send my urologist a thank you card on Father's day.

My mom roastes it with parmesan. Great! Most people I've spoken with that dont' like asparagus had a bad experience with the canned variety. IMO, nothing green should be canned.

Funny memory. I was on a school tour in High School in Italy. I think we were somewhere between Florence and Rome when the bus driver pullls over on the side of a highway and runs down the stairs. Nothing to fear though. Our teacher gets on the microphone and informs us that the driver has "spotted some wild asparagus" and had to have it.

I do like asparagus a lot, but I have my limits on how frequently I like to eat it.
Anyone ever have kohlrabi? Now that's a good vegetable.

And the mention of the baby garlic shoots reminds me of an incredible lunch I had some winters ago when I skied from Lech, Austria to Zurs for lunch. Big bowl of pasta dressed with baby garlic "pesto". Oh my gott, it was so good I could have eaten a second order except that it would have been gluttony.

Rita

i wasnt realy a fan of asparagus until april of 2005... thats when my now husband took me to germany to meet his mother and his grandparents.... it was right in season.. and i was in heaven... now i jsut hate it that you cant seem to get the white variety where im at now.
when walking through heidelberg he never has to ask what i want for lunch or a snack since we only seem to go over during the season... we just walk up to a stand and buy a few and im good to go... and when we got married in germany last summer ever part of our meal had white asparagus in it.... yummmmmmmmmmmmmm

Every year I send my urologist a thank you card on Father's day.

:D :D ^
Nicely done.

your joking right. I have memories of sitting at the dinner table after everyone is finished and my mother telling me "your not moving till you eat that asparagas" That is practically the only veggie that I hate.

It's asparagus season. Yes, I know it can be had most of the year, but I'm talking about fresh, reasonably priced springtime asparagus. It's in all the local produce departments and fruit and vegetable stands and priced under $3/lb. It's firm and flavorful. the stalks are thin to medium and not woody at teh base.

This week I've served it 1) steamed with hollandaise sauce, fresh squeezed lemon juice and melted butter on the side 2) in a pasta dish with smoked mozzarella and prosciutto and 3) in an omelet with bacon and dill.

It's on tonight's menu as well. Maybe raw with a light dip. Mmmmmm.

your joking right. I have memories of sitting at the dinner table after everyone is finished and my mother telling me "your not moving till you eat that asparagas" That is practically the only veggie that I hate.

Joking? No. I can't think of many vegetables I don't like today, but the list would have been larger at the age of 10. Part of that is the bland way they were served to me, too many times right from can to pan to plate.

I guess it takes a while do develop a broad taste in foods. I have a sister-in-law who's maybe 6 years younger than I. I can remember clearing the table after dinner (I started dating Mrs BamaVol at 15 or 16, about 37-38 years ago) and finding the vegies hidden under her placemat. :D Today, she cleans her plate no matter what's on it although I think she manages to keep tomatos off her plate in the first place.

I do like asparagus a lot, but I have my limits on how frequently I like to eat it.
Anyone ever have kohlrabi? Now that's a good vegetable.

And the mention of the baby garlic shoots reminds me of an incredible lunch I had some winters ago when I skied from Lech, Austria to Zurs for lunch. Big bowl of pasta dressed with baby garlic "pesto". Oh my gott, it was so good I could have eaten a second order except that it would have been gluttony.

Rita

I'm going to plant kohlrabi today.

I don't buy asparagus unless I know its local - either eastern washington or from my own garden.

Oh Asparagus, why do I love you so much and yet you smell so bad when you leave my body. I say its totally worth it. Asparagus is one of my favorite vegetables. I roast it in the oven w thyme, its so simple and goes great w just about any kind of meat or fish.

your joking right. I have memories of sitting at the dinner table after everyone is finished and my mother telling me "your not moving till you eat that asparagas" That is practically the only veggie that I hate.

Perhaps you and I could start a support group.

although I think she manages to keep tomatos off her plate in the first place.

She and I sound like we'd make great dining budies!

Oh My gosh, I love Asparagus. I've always made it with just olive oil and thyme and roasted them in the oven for about 15 minutes. Made them nice and crunchy w tons of flavor. But now I found these new recipes on BHG.com that gave me so many ideas on how to make asparagus. Here's a recipe (http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R047020) I am going to try tonight!What a great site to get inspiration on food ideas. Yummy!

Joking? No. I can't think of many vegetables I don't like today, but the list would have been larger at the age of 10.

At the age of 10 ALL the "A" vegetables were on my hate list - asparagus (to my parents' delight), artichokes, avocados. Now they top my favorites list. Oven-roasted asparagus, asparagus veloute, asparagus risotto, steamed dipped in vinaigrette...plus, it's one of the only warm foods I can think of where it's considered polite to eat it with your fingers in formal service.

Last night I made an amazng asparagus dinner:

Take 14 (or more or less depending on how much you want) pieces of asparagus and chopped off the thick bottom end. Brush about 3 tablespoons of extra virgin olive oil over all the asparagus. Take 1/2lb of sliced roast turkey and put just a hint of minced garlic (I use the stuff in a big bottle from Costco) in the middle, and wrap it around a stalk of asparagus. Put it together with a toothpick. Repeat for each asparagus piece. Sprinkle salt and pepper to taste. Bake for about 5 minutes at 400 degrees, rotate all the pieces, and then bake for about 4-5 minutes more.

Simple, incredibly healthy, and of course- delicious! If you want to make it a little less healthy, I suppose you could dip in some ranch dressing.

I might have seen this recipe here somewhere, but I used one from food network's website.

I picked up some fresh asparagus from a farmstand yesterday and did my best in preparing it. The first batch I roasted and then sprinkled with salt, black pepper, and some balsamic vinegar. It wasn't horrible, but just wasn't as good as my mom's (who prepares it the same way). The second batch, I simply roasted, and then when almost finished, covered the stalks in slices of cheddar. That preparation was delicious (but growing up, I always liked asparagus & cheese!).

We fire up the Bar-b-que every day at lunch time at the office. Today I am having grilled halibut and asparagus, both of which get sprayed with olive oil and tossed on the grill.

Yummy, yummy, yummy!

We fire up the Bar-b-que every day at lunch time at the office. Today I am having grilled halibut and asparagus, both of which get sprayed with olive oil and tossed on the grill.

Yummy, yummy, yummy!
Like others, I love asparagus, brush on some good olive oil and salt, put it in a small veggie roasting basket and toss on the grill. Get just a little black on there and sprink with kosher salt before serving.... Love it!

An asparagus lover here too. But my all time favorite goes to red spinach! ^

Today I am having grilled halibut and asparagus, both of which get sprayed with olive oil and tossed on the grill.
I absolutely enjoy asparagus as an accompaniment to any fish dish. Not just halibut but to salmon, mahi mahi, etc. ^