Weekly Cooking (and related issues) Thread

[Jamestown1630]

For ‘foodies’ – and a lot of vegetable gardeners - one of the most welcome harbingers of warm weather and the growing season is the Asparagus.

This recipe for ‘Asparagus Tart’ comes from the website of the Pioneer Woman, Ree Drummond, and it's as easy as - (actually easier than) - pie!:

http://thepioneerwoman.com/food-and-friends/3-ingredient-asparagus-tart/

But I think my favorite, is just Roasted Asparagus (which is also my favorite way with Brussels Sprouts, in a different season). My husband makes this often, with just olive oil, salt and pepper; but I like the addition of the Parmesan Cheese:

http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-asparagus-recipe

-JT

[Jamestown1630]

This week: Asparagus!

(If you would like to be on or off of this weekly cooking-thread ping list, please send a private message.)

-JT

[kalee]

I have made that asparagus tart, delicious!

[Aliska]

Mmmmm. I loved fresh (or sometimes canned asparagus) creamed the way my mother did. I don't do anything fancy with it. Just snap at the break-easy point and peel the stubs and cook them, too. I'm about the only one who ate it.

When I was a little girl I used to go hunting for it along country roads or we'd watch for on family outings in the country. It had to be springtime though; it matures and gets tough, then goes to seed. I found some, not very many, and took them back to my grandmother who cooked them. That was before there was so much weed spraying. What a happy memory that is!

I guess you make regular white sauce and incorporate the cooking broth the asparagus formed. It's very simple but I would love to hear if people do that any more. I remember some kids hated creamed vegetables. I think it was a way of making them go further to feed the family.

[umgud]

Not bad on the barbie, brushed w/olive oil, salt and parmesan.

[Jamestown1630]

My personal prejudice is that anything made with puff pastry has got to be delicious - I think of it as the ‘bacon of bread’. But adding asparagus, it must be wonderful - and perhaps absolves us health-wise ;-)

[sheana]

Just made Brussels sprouts in the oven like that. Added garlic powder. Yum.

[Calvin Locke]

I roll-cut the asparagus to find the break-point to maximize the "good part".

I did roast a couple of pounds last week, but admit throwing away the ends. Normally I'd freeze them for the next time I make whatever stock.

[RoosterRedux]

That pic is beautiful, but I don't eat bread.

What can be substituted for the pastry?

[umgud]

That sounds gud. I like garlic too.

[Jamestown1630]

I really don’t know how you’d ‘synthesize’ puff pastry in a way that it’s not ‘bread’. But if your concerns are gluten and carbs, there are low-carb alternatives to pie pastry:

http://fitlivingfoodies.com/recipe-archive/gluten-free-crust-recipe/

You can also roast asparagus wrapped in bacon:

http://www.food.com/recipe/bacon-wrapped-asparagus-167834

[Jamestown1630]

You have lots of nice memories. Trying to grow asparagus is one of my ‘retirement goals’; but I wouldn’t know how/where to ‘Stalk the Wild Asparagus’.

/Euell Gibbons

:-)

[Aliska]

How do you roll-cut the ends? More good part would be better.

I used to toss the tough stalks but they are delicious in their own right, and the darn stuff is expensive. It's prettier not to mix them with the top parts. And nice not to cut the top parts into smaller pieces.

Canned asparagus is not satisfactory, too much tough stuff.

I thought I'd try roasting some veggies and was thinking what to include. Asparagus would be good. Always peppers. Onions. Then experiment with other stuff Mmmmmmm.

[Jamestown1630]

I think Jacques is showing how to do it here:

http://www.foodandwine.com/articles/how-to-prepare-asparagus-and-other-vegetables#video-prepare-asparagus

[sheana]

If it’s because of carbs you can use carbquick. It’s like bisquick with super low carbs. I use it for everything.

[Lurkina.n.Learnin]

I chunk asparagus up and sauté it in butter and dump some eggs in and scramble. Makes a great breakfast.

[Jamestown1630]

Yes. It’s also wonderful in any Pasta Primavera. My husband makes one with chicken, red peppers, asparagus, parmesan, a little vermouth; and it’s great.

[RoosterRedux]

I will check it out. Thx so much.

[txhurl]

The last 10 years has brought us the pencil-or-thinner asparagus. I wonder what people do with it. Peeling the bottom of the thick stalks does make more of the stalk edible.

Asparagus is a diuretic. When it’s out of season and $5.99/lb, you can surprisingly get 5oz of frozen asparagus for a dollar at.... the DollarTree.

The king of veg!

[RoosterRedux]

Thx much, Jamestown. Love carbs but keep my weight down without them.

I work out hard and daily and don’t won’t to ruin all that work with carbs. Maybe in the next life.;-)

Love bacon of course. Will try that idea.