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asparagus seasonings

Started 1364412158.333 in Kitchen & Food Talk | Last reply 1364745703.95 by suzyQ3

I am looking for some suggestions on seasoning to add to a steamer bag when microwaving asparagus. Years ago I purchased a bag and seasonings combo then microwaved the asparagus and finished it off by grilling it. It was really good but I can't seem to find that combo bag and I haven't cooked asparagus in years since I am really the only one who likes it. Some of my compamy this year is fond of it so I thought I'd try it again. I would appreciate any help given. Thanks

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sparklestar1364412514.0179932 PostsRegistered 1/6/2008

I just use 1/4 cup white wine and 2 tbsps butter per 1lb and steam.

expatgal1364412528.095167 PostsRegistered 4/22/2005

Fresh asparagus really doesn't need a lot of "seasonings", IMO. Grilling or even roasting spears and then drizzling with balsamic glaze, gives it a completely new texture/taste. My favorite way to do asparagus is from the Italian chef, Lidia.

Ingredients

3 quarts water, salted
24 medium asparagus spears
½ cup Parmigiano-Reggiano, freshly grated
2 tablespoons fine dry bread crumbs
½ teaspoon Zest of 1 lemon, grated
3 tablespoons unsalted butter

Directions

Bring 3 quarts of water to a boil in a large saucepan. Trim the woody ends from the asparagus stalks. With a vegetable peeler, peel the bottom half of the stalks. Add the asparagus to the boiling water and cook until tender but still crisp, about 6 minutes. Drain well.

Meanwhile, in a small bowl, toss the cheese, breadcrumbs, and lemon zest until blended.

Preheat the broiler. Arrange the asparagus stalks in a single layer in an 8 x 8-inch or similar size flameproof baking dish. Drizzle the asparagus with melted butter and sprinkle an even layer of the breadcrumb mixture over the asparagus. Broil about 4 inches from the heat until the bread crumb mixture is golden brown. Serves 4.

Last edited on 3/27/2013

Last edited on 3/27/2013

Skylands1364413833.995891 PostsRegistered 5/30/2010

Fresh asparagus is very easy to roast in the oven and tastes wonderful!!! Little olive oil, S&P, 450 degrees, 15 -20 minutes, depending on size & amount. Enjoy:)

PamelaSuei­n721364416649.467575 PostsRegistered 10/23/2012

Tarragon. Tarragon rocks asparagus!

LipstickDi­va1364416734.5236738 PostsRegistered 4/22/2005On the Lake in Ohio

I don't care for asparagus in the microwave. My favorite way to do asparagus is just to drizzle with olive oil and put sea salt and pepper on it and roast in the oven.

I have had the recipe posted above from Lidia and it is fabulous.

You can't buy love but you can adopt it. Adopt, don't shop.

Vamp1364416999.2211213 PostsRegistered 3/9/2007
On 3/27/2013 LipstickDiva said:

I don't care for asparagus in the microwave. My favorite way to do asparagus is just to drizzle with olive oil and put sea salt and pepper on it and roast in the oven.

I have had the recipe posted above from Lidia and it is fabulous.


That is exactly how I prepare my asparagus, Lipstick. I usually add a squeeze of lemon juice as well. Simple and perfect.

DiAnne1364417576.9875333 PostsRegistered 9/22/2010

Another vote for roasting. Just do not roast the pencil thin one as they almost dissolve. A little freshly grated Parmesan cheese when they come out of oven is also nice.

chi59251364418288.231899 PostsRegistered 1/3/2006

I cut it into about 1" pieces and stir fry in my wok with salt, pepper, fresh garlic, and just a drop or two of Sesame Oil for flavoring.

Do NOT use the Sesame Oil as a frying oil -- it is more of a finishing oil and adds a sort of asian feel to the asparagus.

I also roast it (the bigger asparagus, not the really thin ones) using olive oil, salt, pepper, and whole fresh garlic (peeled). Yummmmm!

chumlee_1364419366.015317 PostsRegistered 10/3/2008Back home on the east side, finally!!
On 3/27/2013 LipstickDiva said:

I don't care for asparagus in the microwave. My favorite way to do asparagus is just to drizzle with olive oil and put sea salt and pepper on it and roast in the oven.

I have had the recipe posted above from Lidia and it is fabulous.

My favourite way too - I'll also grate some fresh parm on it when first out of the oven. Sometimes this is my entire meal. chum

Life is good, having a horse makes it GREAT!

boby1364427582.583067 PostsRegistered 2/10/2006Town of Ulster-suburb of Kingston, NY

For a classic Italian and incredibly simple asparagus dish, make it any way you want, grate a little parmesan cheese over, and top with a fried egg and maybe a splash of extra virgin olive oil.

LipstickDi­va1364482678.3836738 PostsRegistered 4/22/2005On the Lake in Ohio
On 3/27/2013 chumlee_ said:
On 3/27/2013 LipstickDiva said:

I don't care for asparagus in the microwave. My favorite way to do asparagus is just to drizzle with olive oil and put sea salt and pepper on it and roast in the oven.

I have had the recipe posted above from Lidia and it is fabulous.

My favourite way too - I'll also grate some fresh parm on it when first out of the oven. Sometimes this is my entire meal. chum

Chum this is exactly what I had for dinner the other night with some roasted brussel sprouts. Loved it.

You can't buy love but you can adopt it. Adopt, don't shop.

suzyQ31364484830.9224125 PostsRegistered 3/15/2007

With good, in-season asparagus, the simpler the better, whether you're steaming or roasting. A little salt and freshly ground pepper and maybe a dash of melted butter or olive oil. That's it. And of course, never overcook it. I don't like it crunchy, but I can't stand it mushy. It should still have that bright color but be just fork tender.

ETA: If you're lucky to have any leftover, it's great cold either alone or sliced in a salad.

Last edited on 3/28/2013

Last edited on 3/28/2013

"We need science, and we need humanity. Without these we will revisit the Dark Ages"

The fewer the facts, the stronger the opinion -- Arnold H. Glasow

forrestwolf1364579536.525947 PostsRegistered 6/20/2010Deep in South Georgia

Here is a recipe that I really enjoy..........OR.........I will place the asparagus in a zip loc bag with olive oil, and lemon juice, and Italin seasoning, and roast in the oven............Cool

http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-asparagus-bundles-recipe/index.html

"For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
EDUCATE........NOT ERADICATE

CindyinNC1364581345.76338 PostsRegistered 10/5/2012

I love roasted asparagus - esp with garlic and parm. cheese. Have to try the tarrogon.

For some reason, all I'm finding in the stores recently is the really thin asparagus and I don't buy it since it's not as good for roasting. And some of the stores have stopped storing it on end in water in the vegetable departments so it gets dried out faster.

forrestwolf1364585809.215947 PostsRegistered 6/20/2010Deep in South Georgia

When I went to the store Wednesday, the asparagus was dried, with the heads wilting, and just not something that I would buy...........{#emotions_dlg.crying}

"For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
EDUCATE........NOT ERADICATE

expatgal1364586175.1875167 PostsRegistered 4/22/2005

One more thing. IMO, the best asparagus is the giant "fat" kind. Here in the south, we're getting it from Peru and Mexico. The trick is to cut off the bottom 1/2" or so and then use a vegetable peeler to peel the dark green outer layer from right beneath the "head" of the spear to the ends. It makes all the difference in cooking. You just can't do this with the thin spears - they break apart. I used to think the "fat" asparagus wasn't good, now it's all I buy. And to the poster that recommended tarragon ......... THANK YOU!!!!!!!!!!

GoodStuff1364586344.91314278 PostsRegistered 11/11/2008

I love fresh asparagus spears microwaved for just a couple of minutes to tender-crisp stage and then seasoned with salt, pepper, melted butter, and a squeeze of fresh lemon. Perfectly simple, perfectly delicious.

golden mar­iposa1364604905.8471413 PostsRegistered 11/10/2007
On 3/29/2013 forrestwolf said:

When I went to the store Wednesday, the asparagus was dried, with the heads wilting, and just not something that I would buy...........{#emotions_dlg.crying}

Found the same problem with the asparagus around here. What's up with that?

"In order to be irreplaceable; one must always be different. " Coco Chanel

suzyQ31364660343.89324125 PostsRegistered 3/15/2007
On 3/29/2013 expatgal said:

One more thing. IMO, the best asparagus is the giant "fat" kind. Here in the south, we're getting it from Peru and Mexico. The trick is to cut off the bottom 1/2" or so and then use a vegetable peeler to peel the dark green outer layer from right beneath the "head" of the spear to the ends. It makes all the difference in cooking. You just can't do this with the thin spears - they break apart. I used to think the "fat" asparagus wasn't good, now it's all I buy. And to the poster that recommended tarragon ......... THANK YOU!!!!!!!!!!

We prefer the medium to somewhat thicker asparagus, too, although the thin ones are okay for stir-frying.

As an aside, if the aspargus available seems a bit on the dry side, try putting the stalks in a cup of cold water (after cutting off that 1/2 inch or so at the bottom) for a while. Then dry them and refrigerate. We actually do this routinely.

You can revive other stalk-y produce using that method also.

Last edited on 3/30/2013

Last edited on 3/30/2013

"We need science, and we need humanity. Without these we will revisit the Dark Ages"

The fewer the facts, the stronger the opinion -- Arnold H. Glasow

Lynnygal1364702785.51170 PostsRegistered 5/31/2012

I clean my asparagus, put it in a ziploc bag with some garlic olive oil, salt, pepper and a little Mrs. Dash.... Then grill it. It is our favorite way to have it here and everyone in the house will eat it that way.

suzyQ31364745703.9524125 PostsRegistered 3/15/2007
On 3/30/2013 Lynnygal said:

I clean my asparagus, put it in a ziploc bag with some garlic olive oil, salt, pepper and a little Mrs. Dash.... Then grill it. It is our favorite way to have it here and everyone in the house will eat it that way.

We love to grill asparagus along with meat or chicken in the summer. But we just put the asparagus stalks directly on the grill so that they get that nice slightly crusty brown (grilled) texture.

"We need science, and we need humanity. Without these we will revisit the Dark Ages"

The fewer the facts, the stronger the opinion -- Arnold H. Glasow

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