How do you prepare Esparagus?

[Martoch]

Hi folks!


Great to see you all still alive & kickin' (just you older folks like Shahani, Knothead, Mick, BC, etc...)


Anyway, I want to know how you guys prepare esparagus...I want to cook it alone, not add it to any other food items (unless you REALLY recommend I do). I love esparagus, but I'm not really sure how to cook it. I've always either eaten it at a restaurant or a friend's house...one of my friends bakes it in the oven in a cast iron skillet and it is yuuuuuuummmy!
I tried to steam it in a skillet with a little water on low heat, with a paper towel laid over top of the esparagus to trap the steam...but it came out kinda mushy and not very tasty.

So, any suggestions? I've got plenty of esparagus to experiment with...thanks!

Mike

[caddmannq]

You mean asparagus?

I steam it.

You steamed it too long if it's mushy.

[xenon200]

Same as cadd.

[Martoch]

Originally posted by caddmannq
You mean asparagus?

No, I meant esparagus...it's a rare hybrid of the southwestern breed combin...ok, ok, I mean asparagus.
DOH!
(hehe, little embarrassing)

Do you add anything to it or just steam it alone? I added a little salt for flavor, I think I remember being told to do that...hmmm.

[thekingofpain]

If its alot bigger then pencilsized you might wanna/need to peel 3/4 of it from the trimmed stem end---check it as it steams (basket above water) remember carryover, and dont forget the hollandaise...
YUMMMMM!

[SpookyEddy]

I just chuck it on the BBQ or in the grill pan with some butter, quite tasty.

Regards

eddy

Whaddya mean older folks?

[angelcat]

Asparagus With Hollandaise Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb. asparagus
1 C. butter
4 egg yolks
2 Tbsp. lemon juice
1/4 Tsp. salt
1/4 Tsp. Tabasco sauce

Cut off tough ends from asparagus. Wash in a large bowl
of cold water to remove any sand. In a large pot, ring about
4-quarts of water and salt (optional) to a boil*. Lower
asparagus to lie flat. When water boils again, reduce heat and
boil slowly about 14 minutes. Do not overcook. Drain.
Hollandaise Sauce: In a small saucepan, heat butter
until very hot, but do not brown. Into a blender, put egg
yolks, lemon juice, salt and Tabasco sauce. Cover container
and turn motor on slow speed. Immediately remove cover and
pour in the hot butter in a steady stream. When all butter is
added, turn off motor. Pour over asparagus and serve immedi-
ately.
If sauce becomes too thick to pour when ready to serve,
add 1 tablespoon hot water and blend briefly.
*Asparagus can also be prepared in the microwave.

[Toddly]

We just steam it as well. Not to long but mainly just to warm it through.
Here are some recipes.

[Knothead]

YIKES Angelcat! You're trying to teach people how to make Hollandaise Sauce?!

Girl, I gotta admire your sense of ambition!

OKAY, asparagus, asparagus...

Just take that asparagus and trim it like TKOP said. If you are putting it into a recipe (like my semi-famous chicken-curry-aparagus casserole) you can cut it into bite-size lengths. Say, 2 or 3"...

Anyway, put these into one of those big Pyrex measuring cups, and put Saran over the top (make a little vent, though).

Put this into the microwave for about 3-1/2 minutes.

You will find the asparagus is perfectly par-boiled.

Works every time!