Feb 17, 2010


For years I have aspired to be an excellent Asparagus chef. I crave it daily, buy it on the cheap, bring it home, then when I'm feeling mighty fancy, I attempt to cook it. I think all-in-all I have cooked about 6,000 spears, and I've eaten maybe part of about 3 of them. Probly because they come out looking like this.
This particular batch came out of the pan with some of the pan still attached.
This batch was boiled with a sprinkle of lemon. killer.

killer disgusting. WHY ME!?


Jayne said...

Cami. Why haven't you consulted wikki?

Broil it. It's the next best thing to grilling it, which is the very best way to cook this delightful delicacy.

Spread it out on a cookie sheet, drizzle with olive oil, sprinkle with a little garlic salt, pepper and lemon juice. Then stir it around to coat everything. Broil it just until the tips start to look cooked, and you're done. Just a couple minutes. The oil makes the tips crispy and it's AMAZING.
Especially with Salmon.

I'll cook you some next time I'm up.
Peace out.

Codinaduty said...


Camille said...

Jayne this is why you're MY wiki. You always know the answer. When are you coming next? I'll have my pans greased!

Bethanie said...

My favorite asparagus preparation:

Break off the bottoms (about an inch, or the natural breaking point), rinse and pat dry. Place on a baking sheet and drizzle with olive oil. Sprinkle generously with kosher salt and fresh ground pepper. Toss 'em around a bit with your hands, then spread out in a single layer. Maybe another sprinkle of kosher salt for good measure. Then BAKE at 350 for 8-10 minutes, depending on how skinny or fat they are, until crisp tender. Voila!