| Dave Smith |
Karen wrote:
> biig wrote:
> > Asparagus with pasta sounds very good....But I have a question on
> > cleaning asparagus. Is there any foolproof way of getting the sand out
> > of the heads? Last time I cooked some, I found I couldn't eat them
> > because of the grit. I had rinsed them well as I always do...
>
> I've never experience this with asparagus. I wonder if it has something
> to do with where it's grown.
You've never had grit in asparagus???? It is grown in sandy soil and the grit
gets trapped in those little ears up the side. They should always be peeled
off and the heads rinsed in water.
> Another good way to try asparagus is roasting or grilling. Toss with a
> little olive oil, s&p and roast single layer in pan. Or wrap with a
> ribbon of pancetta and grill it.
Grilled asparagus is great.
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| Dave Smith |
Daisy wrote:
>
> Another way that asparatus is really delicious is when added to a
> pasta. If you plan to do this from scratch, then steam small cut up
> asparagus spears and then add to the hot drained pasta with or without
> a cream-based sauce to which has been added a couple of chopped up
> hard-boiled eggs. I have never tried making pasta and asparagus
> without a cheese-based white sauce, but I'm sure the method above
> using the stir-fry method could be used, with finely chopped shallots
> but without any soy sauce.
>
> Comments anyaone?
>
I like to stir fry it in olive oil with garlic and dried chilli flakes.
While the pasta is cooking, heat up some olive oil with some chopped
garlic, lots of it, and more if you really like garlic, and a good pinch
of dried chilli flakes. Chop the asparagus and add it to the pan and
saut=E9. Toss the oil, garlic, chilli flakes into the cooked, drained pas=
ta,
stir it around add grate some Parmesan cheese over it.
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| biig |
Karen wrote:
>
> biig wrote:
> > Asparagus with pasta sounds very good....But I have a question on
> > cleaning asparagus. Is there any foolproof way of getting the sand out
> > of the heads? Last time I cooked some, I found I couldn't eat them
> > because of the grit. I had rinsed them well as I always do...
>
> I've never experience this with asparagus. I wonder if it has something
> to do with where it's grown.
>
> Another good way to try asparagus is roasting or grilling. Toss with a
> little olive oil, s&p and roast single layer in pan. Or wrap with a
> ribbon of pancetta and grill it.
>
> Karen
I have roasted it in the oven with oo and seasonings. I used to steam
it and serve with a white sauce. But a couple of times I've experienced
the gritty texture. It comes from the sand it grows in, but doesn't
always stay after it's rinsed. It's frustrating to discard the tips
because of this, but I can't eat it that way....Sharon
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| Sheldon |
biig wrote:
>
> I have a question.
> Is there a foolproof way of getting the sand out
> of the heads?
Next time choose the kosher asparagus.
Sheldon
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| Sheldon |
biig wrote:
>
> Asparagus with pasta sounds very good....But I have a question on
> cleaning asparagus. Last time I cooked some, I found I couldn't eat them
> because of the grit. I had rinsed them well as I always do... Is there > any foolproof way of getting the sand out of the heads?
Some folks... always looking to save a few pennies... you bought the
asparagoys.
Sheldon
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| Damsel |
"Sheldon" <PENMART01@aol.com> said:
>biig wrote:
>>
>> I have a question.
>> Is there a foolproof way of getting the sand out
>> of the heads?
>
>Next time choose the kosher asparagus.
ROFLMAO!!!!
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Goomba38 |
Karen wrote:
> I've had sand or grit in spinach, chard, oysters, chowder and more, I
> guess. But, never in asparagus. Never. Ever.
>
> Karen
>
I can't say that I've ever found sand in asparagus either? I must have a
lifetime of luck, eh?
Goomba
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| Mark D |
Hi all
Thought I'd share with the group a couple of ways that I like Asparagus.
1. Cold Asparagus Salad.
First snap off the tough ends, and I generally leave the Asparagus
whole. Rinse under cold water, and then place the bunch of Asparagus in
a shallow large enough pot of Boiling water for about 4-5 minutes tops.
Just enough to make them a bit tender, but not too long as to make them
mushy.
Remove from water, and cool down immediately in a collander under cold
running water. Place in a bowl covered with plastic wrap, and chill for
about an hour. Remove from fridge, drizzle Olive Oil, and squeeze 1/2 a
lemon over Asparagus. Then lightly season with salt+pepper. Very nice
salad for a hot day.
2. Pan Fried Asparagus (This one reminds me very closely of Cardone,
perhaps the Italians here know what I'm speaking of)
Snap tough ends off Asparagus. Wash in cold water, and dry on paper
towels. Roll Asparagus in one Beaten Egg, and then roll Asparagus in
Bread Crumbs, with a couple of Tablespoons added to the bread crumbs of
either good grated Romano, or Parmiagian Cheese. Pan fry in oil until
golden brown, after frying, place on a plate with paper towels to remove
any excess oil, place on another clean plate, and sprinkle a little more
of the grated Romano on top. Yum!
Mark D.
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| zuuum |
Or... after blanching the spears for a couple of minutes in boiling water,
quick fire in a saute pan with butter and garlic.
"Mark D" <mmd49@webtv.net> wrote in message
news:21625-42BCCFE3-115@storefull-3171.bay.webtv.net...
> Hi all
> Thought I'd share with the group a couple of ways that I like Asparagus.
>
> 1. Cold Asparagus Salad.
> First snap off the tough ends, and I generally leave the Asparagus
> whole. Rinse under cold water, and then place the bunch of Asparagus in
> a shallow large enough pot of Boiling water for about 4-5 minutes tops.
> Just enough to make them a bit tender, but not too long as to make them
> mushy.
>
> Remove from water, and cool down immediately in a collander under cold
> running water. Place in a bowl covered with plastic wrap, and chill for
> about an hour. Remove from fridge, drizzle Olive Oil, and squeeze 1/2 a
> lemon over Asparagus. Then lightly season with salt+pepper. Very nice
> salad for a hot day.
>
> 2. Pan Fried Asparagus (This one reminds me very closely of Cardone,
> perhaps the Italians here know what I'm speaking of)
>
> Snap tough ends off Asparagus. Wash in cold water, and dry on paper
> towels. Roll Asparagus in one Beaten Egg, and then roll Asparagus in
> Bread Crumbs, with a couple of Tablespoons added to the bread crumbs of
> either good grated Romano, or Parmiagian Cheese. Pan fry in oil until
> golden brown, after frying, place on a plate with paper towels to remove
> any excess oil, place on another clean plate, and sprinkle a little more
> of the grated Romano on top. Yum!
> Mark D.
>
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