Earl of Sandwich
My fave is just plain. I eat it while I’m driving down the highway, like potato chips. Next best way is on the grill, or cooked slightly in a skillet or wok.
I cannot handle asparagus that is overcooked, or comes out of a can.
Great, I have some nice new ways to cook and enjoy one of my favorite veggies.
Small diameter on the grill with a few char marks.
Glad to learn my kidneys are functioning as they should. As far as cooking count me among the microwave folk. I keep it simple, a trace of water and sometimes butter. Asparagus is one Lilly that does not need gilding.
I like it every way that I’ve ever tried it.
One of my favorite ways being heat skillet, add olive oil and garlic. Add asparagus and almost immediately remove it from the skillet.
I agree with you on size. As a grower you know that the old wives tale that thicker stalks are older stalks – ergo they are tougher – holds no water![:)] Back when I had my veggie garden I would pick them as they reached the best size. If you keep a glass with about an inch of water on your fridge door you can put the stalks in there after cutting & they will keep pretty well.[:D]
Ever go here when you were in the Central Valley?
April 15-28: The claim to fame is the best deep-fried asparagus found anywhere. Organizers also say they have the finest celebrity-chef cooking-demonstration kitchens. This year, the celeb kitchens feature chef Martin Yan (of TV cooking shows and travelogues and the Yan Can restaurants in Santa Clara and Pleasant Hill, Calif.). Also: the Spear-Its of the Valley wine and beer pavilion, entertainment on two stages and more.
Where: Weber Point Events Center, 221 N. Center St.
Cost: $10, $5 ages 11 to 17, 10 and younger free.
Info: (209) 644-3740, http://www.asparagusfest.com
I did for a few years. Lots of fun and good stuff!
I got this infohere.
"Asparagus, a green vegetable belonging to the lily family, has one notorious side effect for some diners who eat enough of it. Within a half-hour of asparagus consumption, some people notice their urine has acquired a very pungent odor, often compared to rotting cabbage, ammonia or rotten eggs. The effects of asparagus on urine are generally fleeting and harmless, but it’s not necessarily the consumer’s finest hour, bodily excretion-wise.
The good news is that asparagus does not affect everyone. Studies conducted on the "asparagus urine" phenomenon (aren’t you glad you didn’t volunteer!) indicate that roughly 40 to 50 percent of those tested developed the distinctive odor. Surprisingly enough, there is also a segment of the population who cannot smell the sulphurous fumes of asparagus-laced urine. It is believed that both the generation of the odoriferous urine and the ability to smell it are based on genetics. Only those with a certain gene can break down the chemicals inside the asparagus into their smelly components, and only those with the proper gene can smell the results of that chemical breakdown.
Scientists are still not entirely sure which set of chemicals or amino acids contained in asparagus actually cause the smelly pee. The stalks themselves do not acquire a similar odor as they are prepared, so whatever happens most likely happens after ingestion. Experts believe that those with a certain gene produce a digestive enzyme which breaks down the asparagus into various amino acids. One of those compounds is called methyl mercaptan, which is the same chemical which gives a skunk its defensive smell. One theory suggests that asparagus breaks down quickly in the body and an enzyme releases methyl mercaptan, which eventually goes through the kidneys and is excreted as a waste product in the urine.
Others suggest that the asparagus smell is created by other amino acid compounds called thioesters. There is also an amino acid called asparagusic acid, which is not surprisingly found primarily in asparagus. If these compounds are broken down and mixed with the genetically-created enzyme, the results could be a strong smelling urine. This smell is actually considered to be good news, since it proves that the asparagus eater’s kidneys are functioning as they should."
Is it the riboflavin that causes asparagus pee?
I have noted that sometimes, size doesn’t matter. I have had it tough and, thin, or tender and large. The thin South American stuff that they are selling in supermarkets this winter is very good. The thin stuff that I had at a top Boston eatery last weekend was very tough. The rest of the meal was perfect, so I think that the chef’s supplier screwed him. I didn’t complain, as it was just a 3 stalk garnish.
As an aside, for those who grow a few stalks in the yard, have you noticed how fast it goes from "not ready" to "over grown"? I like to pick it and cook it within minuites, but too much goes past when I skip a few nights of the all to short season. This year, I am going to pick it every day, even if it means storing it in the refrigerater for a day or two.
Yes, porkbeaks and the others are correct. You must have the enzyme to handle the stuff, or get ready to hold your nose later. The funny thing is, I never really noticed it when I took a leak, UNTIL I WAS TOLD ABOUT IT. Then of course you can’t help but notice it. I wonder if there are shades of stink here, or whether the enzyme is either all the way on or all the way off? Is this the only plant in the world that does this?
I like the small stalks, too. Mostly the tips. I don’t really care for it much plain, it needs SOMETHING. Excellent always as soup. Speaking of enzymes… Women lack the enzyme that men have to break down booze in the belly. If a guy has 3 drinks, it’s the same as a girl having two.
Don’t care for them at all!
we microwave them with a little bit of water 2-2-2, most of the time they are still a little undercooked, so just give them a few more seconds. Drained well, and served with Hollandaise – or a lazier version – melted butter, lemon, salt, and a little cayenne.
Love asparagus! My favorite is grilled asparagus, wrapped in a slice of prosciutto with a charred tomato vinaigrette.
1 1/2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1-2 tablespoons balsamic vinegar
Place the asparagus in a 13-in. x 9-in. x 2-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425 degrees F for 15-20 minutes or until lightly browned. Drizzle with vinegar just before serving. May be serve warm or at room temp.
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