Asparagus

blunomore

blunomore

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I have a lot of fresh asparagus in the fridge.

I normally steam it for about 5 mins and top it with a sauce of butter, salt and lemon juice.

Any suggestions for alternative recipes?

Thank you :)
 
blunomore said:
I have a lot of fresh asparagus in the fridge.

I normally steam it for about 5 mins and top it with a sauce of butter, salt and lemon juice.

Any suggestions for alternative recipes?

Thank you :)
Click to expand...

Blue you rock for the constant gyming:D

But eating and pray to ............. eating steamed asparagus:sick:

*Runs to bathroom to throw up*
 
Wrap 3 sprigs of asparagus in lean bacon and bake at 200'C until the bacon is crispy. Serve with Nandos Perinaise. IT'S DA BOMB!!!
 
My sister had a friend or some thing with a farm.. she brought black bags of the stuff, and it looked tasted and smelled like the canned ones, never looked like the ones on the food channel
 
I boil them for a few minutes in salted water, dunk them in some ice-water and then when I'm ready to serve, fry them in a griddle pan for some added colour and flavour - serve with a little shaved parmesan and a hollandaise sauce.

I've never been very experimental with them though - they're a pretty boring veg to cook with from a versatility perspective - the most experimental I've been is making soup or quiche with them. Because of their delicate flavour, they don't stand up to strong sauces or other flavours (which I found out with an attempted balsamic reduction over them).

The French make a creamy asparagus and tarragon soup which is quite nice but I don't have a recipe off-hand. You could also make a bacon and asparagus quiche with them if you like?
 
I have settled on this here for dinner:

195 g fresh asparagus, trimmed and cut into 1 1/2 inch pieces
3-1/2 fresh mushrooms, sliced
3/8 large ripe avocado, peeled and cubed
3/8 medium zucchini, diced
3/8 large tomato, seeded and chopped
45 g red onion, sliced
15 ml lemon juice
15 ml olive or canola oil
6 ml balsamic vinegar
2 ml Dijon mustard
1 g garlic clove, minced
0.3 g dried basil
0.3 g dried thyme
0.6 g salt
0.2 g pepper

Steam asparagus; drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
 
Steam asparagus while frying some bacon and sweet baby tomatoes in pan. Wrap bacon around asparagus a la ribbon style and decorate with the tomatoes and a few drops of Melissa's balsamic fig dressing.
 
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