Jackie, it is so easy!

If your stalks are thin, pencil or less, just snap off the ends and steam or roast in oven with a bit of EVOO and salt.

If they are thicker, the should be peeled with a veg peel as you would a carrot. When they get thicker, this layer is very fiberous. Then do as above.

You can top it with a hollandaise sauce or just a fast sqeeze of lemon to bring out the flavor.

I roast it. Oven pre-heated to 425, a little EVOO on a baking sheet, and roll the trimmed asparagus (trim to maybe 6" depending on where stalk snaps, peel stalk only if thick---I prefer the pencil thin asparagus.) Roast for about 4 or 5 minutes, take out and roll around a little, add S&P and fresh-grated Parmesan, roast another 4 or 5 minutes. Less time for thinner stalks, a little more time for thicker.

We're having this with dinner tonight!

I love asparagus but it's not in season in our area now. I just rinse it and trim the tough ends, then microwave it with a little bit of water, drain and serve with browned butter. Or you can drizzle it with some olive oil, S & P and granulated garlic (optional) and roast it.

If you have any leftovers, an omelette with crab and asparagus is wonderful or you can use it in a quiche.

I should add that I think it's 56% of people will have an unusual odor to their urine after eating fresh asparagus. I don't mean this to inhibit your enjoyment of this great vegetable; just don't want you to be worried if it happens.

Because I love to play the pedant, nearly everyone has the asparagus scent in our urine, but not all can smell it. Of course, there's a scientific study.

Here is a link that might be useful: Montreal Gazette

Thanks so much for all the great tips. This is actually pretty thin and appears really fresh. Can't wait to try it.

I'm confused, if not fresh, what have you been eating? Canned? If so, boy, are you in for a treat!!!!

Sally

Where on earth did a "local produce" stand get asparagus from this time of year?!!

I figured that it was a local stand that sells produce, not a stand that sells local produce.

The luscious asparagus that we had last night came from Chile.

I like it lightly steamed or quickly cooked in boiling water, served hot or cold with mayo or creamy dressing to dip. Many people overcook asparagus, and it ends up olive green and the flavor gets sort of metallic, the way broccoli does if you overcook it. I like it just tender, so if you hold a stalk out horizontally, it isn't perfectly straight, but just bends a little. It should have just the slightest bit of crunch left...and I'd rather eat it underdone than overdone.

Asparagus is very good in stir fry as well. A particular favorite is asparagus with black bean sauce.

Hmm. Now I'm craving asparagus.

To answer your questions - No, I have never eaten canned asparagus. The only asparagus I have had was when it was served with an entree when we have been out. Also, I am in South Florida (north of Miami) and I was at a local produce stand (not selling produce from the area - at least not yet, but soon), not sure where the asparagus was from but it looked good and I thought I would try it. I tried sushipup's suggestion and loved it. It may be my new favorite vegetable. Would like to try rachelellen's suggestion and use it in stir fry next. Thanks everyone for your time and help.

Glad that you liked it cooked my way! I think I got it from Ann T, originally, so credit where credit is due goes to Ann. Also try good thin green beans the same way.

Our Florida grocery (Publix) has asparagus on sale. It's from Peru.
$2.something a pound.

this is my tried and true method

rinse them then snap off the tough ends

lay them in a fry pan
cover with water
sprinkle a little salt on them
turn on the heat
put lid on pan (glass, so u can see)
when the water starts to boil
turn the heat off, do not take off the stove

and when you are ready to eat
they will be cooked perfectly
do not take the lid off untill you are ready.

so the asparagus are the last thing to cook.......

We like asparagus roasted. Snap off ends, roll in a little olive oil, sprinkle with salt and roast at 425 for 15-20 minutes, turning half way through until dark on all sides. Grate parmesan cheese on top.

Trixie, that's my method, too, but mine rarely take more than 8 to 10 minutes, using the pencil-sized diameter stalks. How thick is the the asparagus that you usually get? Mine don't get all very dark, either, but are cooked through.

I'm in the roasted camp like so many others (and do as others have already posted), but I do like it steamed too and have had it raw and enjoyed with good dip.

Our freshest local is in April & May but I can get at Wegman's, Whole Foods, etc. all year round and is quite good. I love it as a side, in main dishes, pastas, salads, stir frys, etc.

I like this recipe and it really could be served hot or cold. This is just the basic. You can add other veges. if you prefer like tomatoes, etc. and increase or decrease the herbs, etc. to your liking.

Shrimp Salad w/Asparagus

1 lb. asparagus
8 oz. spaghetti noodles
1 lb. Gulf shrimp
1 ½ tsps. Old Bay
1 ½ cup fresh basil
1 tsp. black pepper
¼ tsps. crushed red pepper
½ cup olive oil
1/3 cup lemon juice
3 cloves garlic, minced
3 tsps. salt

Cook shrimp in Old Bay.

Cut asparagus into small pieces and cook in small amount of water about 5 minutes. Rinse and drain in cold water.

Mix all ingredients and toss.

Here's the way I fixed it for DH's birthday last week. He was skeptical that he'd like it, but he ended up loving it. The recipe is courtesy Giada De Laurentis and the Food Channel.

Asparagus and Smoked Salmon Bundles

Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
10 min
Level:
Easy
Serves:
4 to 6 side servings

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Preheat the oven to 400 degrees F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Printed from FoodNetwork.com on 09/25/2008
© 2008 Scripps Networks, LLC. All Rights Reserved

Asaragus is one of my favorite vegetables, too, jsvrn!

Sally

Roasted or grilled is how I cook it. Same method, snap, wash, drizzle with EVOO, s&p...hot oven or hot grill.

jsvrn, I like it best roasted too, and my girls like it lightly steamed, then wrapped in a slice of turkey breast that's been spread with a bit of herbed cream cheese.

It's "local" here in May, and I can get it for 50 cents a pound right out of the field, so I eat it until I have my fill then put some in the freezer so I can have it later. This year was not a very good asparagus year, though, and I didn't get any to freeze, so now I have to eat up what I frozen last year, LOL.

The only thing I can add is to be sure you wash it well, sometimes bits of sand get in under those little leaf tips and then the asparagus is gritty and I just hate that.

I've never peeled asparagus, no matter the size of the stalk and I don't know anyone else that peels it either, other than members here, LOL, but maybe it's because I usually just eat fresh and local stuff and it doesn't have time to toughen?

Annie

Hi jsvrn,

My mother gave me a simple, fail-proof method: snap the coarse ends of stalks off. Rinse the stalks in water. Put on a serving platter or in a serving dish. No extra water is necesssary. Cover with plastic wrap & microwave for 3 minutes on High. If I have extra-thin stalks (pencil-width or less) I do them for 2 1/2 minutes.

Thanks everyone for the great tips and recipes. Annie 1992 - Is there anything special you do to freeze fresh asparagus? I fixed more tonight as a side with dinner. My DH first said "no, I really don't care for it but you go ahead". So I roasted it and he ended up eating 1/2 of what I made. From the description he gave I think the only thing he had ever had was out of the can. So now he's hooked too.

jsvrn, I just clean and snap the asparagus, then blanch in boiling water for 2 minutes. Plunge right into ice water to cool, and package into freezer bags.

When I want it I thaw it and roast it just like I would fresh. It's not quite as good, but it's still pretty darned good!

Annie

Thanks Annie - you are wonderful and so helpful!
Jackie

Jackie, you are so welcome. Frozen isn't as good as fresh but it's a darned sight better than the canned stuff!

Although Dad only liked it canned, go figure.

Annie