Asparagus

[sr71blackbird]

Asparagus is good and there are a few ways to make it. I like it steamed or sauteed witg olive oil and garlic. But I also like it witg an egg batter coating, but cannot figure out how they all are suppose to bond together. Anyone know? Its almost like a fritter.

[FrogSlayer]

I have never had it like that.
I bet your pee will stink.

[ANC]

I would think eggs and cheese like a frittata...

[boosterp]

I would think eggs and cheese like a frittata...

That's my thought too.

I love it best grilled in a foil packet with olive oil, salt, pepper, onion, and a few bells.

[EliSnow]

That's my thought too.

I love it best grilled in a foil packet with olive oil, salt, pepper, onion, and a few bells.

We roast them in the oven with salt, pepper, and oil for 15 miutes and then put mozzarella cheee on for another minute.

Always so good.

[joethebartender]

Asparagus is good and there are a few ways to make it. I like it steamed or sauteed witg olive oil and garlic. But I also like it witg an egg batter coating, but cannot figure out how they all are suppose to bond together. Anyone know? Its almost like a fritter.

Maybe you give this a try...

Asparagus Tempura
Ingredients
1 egg
3/4 cup cake flour
1/4 cup cornstarch
1 teaspoon baking powder
20 thick asparagus spears
1/3 cup grated daikon radish
Extra cake flour

Directions
In a large, deep skillet, heat 3 inches of oil to 330° F. When the oil reaches the correct temperature, turn the heat to low and keep the oil hot.
Remove the hard stem of the asparagus and the scales. Cut each asparagus in half. Place the asparagus onto toothpicks, four per toothpick, then dredge in cake flour.
In a 2-cup measuring cup, beat the egg lightly, and add enough ice-cold water to make 3/4 cup of liquid. Transfer the egg liquid to a medium bowl, and lightly beat with a whisk. Sift the 3/4 cup of flour, cornstarch and baking powder into a bowl. Add the sifted flour mixture to the egg liquid and stir briefly with the whisk.
Turn the heat for the oil to medium and heat the oil to 350° F. Pick up one toothpick, and dip it into the batter. Remove the asparagus from the batter, and lightly shake off the excess. Carefully add the asparagus to the heated oil. Cook all the asparagus in the same way, in small batches, three to five toothpicks of asparagus at one time (depending on the size of the skillet), until the outsides are crisp, about 1 minute. While cooking the asparagus, adjust the heat to maintain the temperature at 340° F. Careful control of the oil temperature is the key to successful tempura preparation.
Serve the tempura immediately so it remains crisp on the outside and juicy on the inside. Serve the dipping sauce (see recipe below) and grated daikon in separate small bowls on the side for each diner. Diners can add a little grated daikon to the sauce before dipping the asparagus into it.

Tempura Dipping Sauce
Ingredients
3 tablespoons mirin (sweet cooking wine)
2 cups dashi (fish stock), see recipe below
5 tablespoons usukuchi shoyu (light color soy sauce)
1 1/2 tablespoons shoyu (soy sauce)
1 1/2 tablespoons sugar

[lleeder]

Call me crazy but I just like to eat it steamed at bit. asparagus doesn't need to be battered, dipped in powdered sugar then rolled in cookie dough to taste good to me.

[Dude!]

Maybe you give this a try...

2 cups dashi (fish stock), see recipe below

we need the fish stock recipe

[lleeder]

we need the fish stock recipe

Thats easy silly. Fish and stock.

[Suspect Chin]

I bet your pee will stink.

Now there is a question for Dr. Steve. If I eat even a handful of asparagus tips I will have this problem.

[Yosammity]

I love asparagus sauteed with garlic and EV olive oil. Then when they're just about done (but not quite) I toss in some plain bread crumbs. I continues to cook until they're done -- cooked but still crisp. Then I turn off the gas, add a little grated parmagiana, toss and serve.

DELICIOUS!

[booster11373]

Disband the FDA!!!!!!!!!! It gets in the way of business!!!!!!!! so what if e-coli shows up in your frozen spinich you stupid mother fucker its survival of the fittest buy a microscope!!!!!!!!!!!!

[jauble]

Call me crazy but I just like to eat it steamed at bit. asparagus doesn't need to be battered, dipped in powdered sugar then rolled in cookie dough to taste good to me.

We are on the same page on this one. Put a little lemon juice in the water if you please.

Disband the FDA!!!!!!!!!! It gets in the way of business!!!!!!!! so what if e-coli shows up in your frozen spinich you stupid mother fucker its survival of the fittest buy a microscope!!!!!!!!!!!!

What the fuck are you babbling about?

[RhinoinMN]

Steamed asparagus with hollandaise or Béarnaise sauce.

[Matt from Cincinnati]

I'll eat asparagus just to smell my pee three hours later. In the restroom at work, I'll purposely tinkle a little bit on the floor just so those assholes can deal with that stink when they walk in. Sometimes, I'll eat a pound of asparagus for lunch and chance it with a large iced coffee. Imagine that combo?

[sspkmark]

Most of the previous ways stated are good, but another way and one of my favorites,

Just steam them for a few minutes (or not its just for color really) lay them in a baking dish in a single layer, salt pepper, thin sliced mozzerella on top, sprinkle with breadcrumbs (Italian, plain whatever you like) drizzle with a little olive oil and bake in a 375 degree oven UNCOVERED untill the cheese is melted and breadcrumbs are browned a bit..

Your pee will still stink, but they taste great ..

[sspkmark]

sorry..... didnt see that Eli posted something very similar earlier... But so good is right..

[Fez4PrezN2008]

We like to throw it on like a george forman grill so it will get some color and then splash on balsamic vinegar toward the end. Don't over grill it though, nothing worse than overcooked asparagus.

[razorboy]

Roasted asparagus with balsamic butter sauce and lemon is the way to go.

[boosterp]

We roast them in the oven with salt, pepper, and oil for 15 miutes and then put mozzarella cheee on for another minute.

Always so good.

I love the cheese ides. That's the idea behind the foil pack is to just let it steam. Can't leave it on too long though because everything will turn into an overdone mess.

[TooLowBrow]

Steamed asparagus with hollandaise or Béarnaise sauce.

I agree with the steaming and Hollandaise sauce. Simple and effective.

[Chigworthy]

we need the fish stock recipe

Basic Dashi is simple, but benefits from refined technique:

Ingredients:

Kombu seaweed (Kelp)
Bonito Flakes
Water

Rinse the Kombu (I can usually only find dried shreds, so I don't usually rinse it), then bring it to simmer in the water, and turn off the heat. Strain (or just pick out if you have large pieces), and add the bonito flakes. Return to a simmer for a few minutes, then strain. Do not add salt at any point, as both kombu and bonito are fairly salty.

Dashi is a basic building block of many Japanese soups and sauces. It's one of those things that an excellent chef will master, but a home cook can make a decent version the first time they try. As far as proportions of ingredients, the varying quality and form of Kombu available makes experimentation a must. Bonito (tuna) flakes are fantastic as an ingredient for adding a rich brininess to dishes, and they are also great as a garnish. One of my favorite maki sushis at a local joint is rolled in bonito flakes.

A great dish that centers on Dashi is Soba. Dress up some Dashi with a splash of quality rice vinegar and add some cooked and rinsed soba (buckwheat) noodles, fresh veggies, and maybe a protein (shrimp, lobster). It's Japanese comfort food (kind of like their version of Chicken Noodle Soup) and it won't bomb your gut like heavier comfort foods. Quality Soba noodles that are cooked properly are second only to fresh pappardelle in my pasta world. (Edit: I forgot that Thomas Keller's Parisienne Gnocchi is number 1)

As far as asparagus, my favorite is simple. Sweat some shallots in olive oil, and add the asparagus (gently break the woody end off, it will naturally snap where it needs to), salt and pepper. Saute for a minute and add a dash of chopped garlic, saute for 30 seconds more, then deglaze with white wine. Boil the alcohol off for a minute, then add a squirt of chicken stock and cover. Steam just until the green color turns bright and vivid, then turn off the heat and sprinkle a little parsley. If you do it right, you've got a pan of perfectly crisp yet cooked asparagus, with the flavor intact and complimented by the other ingredients. Enjoy, wait 30 minutes and urinate, and ponder the oddities of physiology.