[phpBB Debug] PHP Notice: in file /viewtopic.php on line 988: date(): It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected the timezone 'UTC' for now, but please set date.timezone to select your timezone.
[phpBB Debug] PHP Notice: in file /viewtopic.php on line 988: getdate(): It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected the timezone 'UTC' for now, but please set date.timezone to select your timezone.
[phpBB Debug] PHP Notice: in file /includes/functions.php on line 4505: Cannot modify header information - headers already sent by (output started at /includes/functions.php:3706)
[phpBB Debug] PHP Notice: in file /includes/functions.php on line 4507: Cannot modify header information - headers already sent by (output started at /includes/functions.php:3706)
[phpBB Debug] PHP Notice: in file /includes/functions.php on line 4508: Cannot modify header information - headers already sent by (output started at /includes/functions.php:3706)
[phpBB Debug] PHP Notice: in file /includes/functions.php on line 4509: Cannot modify header information - headers already sent by (output started at /includes/functions.php:3706)
www.goodeatsfanpage.com • View topic - Cookoff 2.0 #40 - Asparagus

Cookoff 2.0 #40 - Asparagus

Cookoff archives

Cookoff 2.0 #40 - Asparagus

Postby Charlene » Thu Apr 07, 2011 9:31 pm

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry
Cookoff 2.0 #11 - Ground Beef - Parrothead
Cookoff 2.0 #12 - Olives - Grovite
Cookoff 2.0 #13 - Slaw - Nolafoodie
Cookoff 2.0 #14 - Peppercorns - Grovite
Cookoff 2.0 #15 - Yogurt - Eye4got
Cookoff 2.0 #16 - Summer Squash - Nolafoodie
Cookoff 2.0 #17 - Collards - ajkdvm
Cookoff 2.0 #18 - Lemongrass - Fleur
Cookoff 2.0 #19 - Summer herbs: basil/parsley/oregano/etc. - ajkdvm
Cookoff 2.0 #20 - Tapas and party bites - lunanoir
Cookoff 2.0 #21 - Fall Squash - ajkdvm
Cookoff 2.0 #22 - Cauliflower- altonfaninmd
Cookoff 2.0 #23 - Holiday Cookies - ghenne
Cookoff 2.0 #24 - Pressure Cooker - Charlene
Cookoff 2.0 #25 - Hot'n Spicy - Slamdunkpro
Cookoff 2.0 #26 - Soy Sauce - Eye4got
Cookoff 2.0 #27 - Peanut Butter - kimberlyjoy
Cookoff 2.0 #28 - Salmon - Charlene
Cookoff 2.0 #29 - Breakfast - DanC
Cookoff 2.0 #30 - Tortillas - Grovite
Cookoff 2.0 #31 - Foil Grill Packets - DitsyD
Cookoff 2.0 #32 - Rice - Charlene
Cookoff 2.0 #33 - Wild Game - haleoalau
Cookoff 2.0 #34 - Sugar-Free Desserts - nolafoodie
Cookoff 2.0 #35 - Potatoes - Kinsley
Cookoff 2.0 #36 - Egg Nog - Eye4got
Cookoff 2.0 #37 - Spices - Okbye
Cookoff 2.0 #38 - Grains - nolafoodie
Cookoff 2.0 #39 - Cucumbers - Pam T
Cookoff 2.0 #40 - Asparagus - Charlene

Looking forward to lots and lots of asparagus over the next few months. What's your favorite way to make it?

Charlene
~lifedramatic~

"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
~Zig Ziglar
User avatar
Charlene
Vice Admiral Briner
 
Posts: 2097
Joined: Fri Jul 25, 2003 10:53 pm
Location: FL

Re: Cookoff 2.0 #40 - Asparagus

Postby Kinsley » Fri Apr 08, 2011 12:57 am


I've tried all sorts of combinations including asparagus
but was never completely happy with any of them. :?
Cream of Asparagus soup sounds like a good idea,
but I've never managed to make one that I liked
better than just


Steamed and finished with butter, salt & pepper.

The Artist formerly known as BigCrab


Image

"They were so preoccupied with what they could do, that they didn't
think about whether they should.''
- Ian Malcolm in Jurassic Park .

"You can't always get what you want; but if you try sometimes,
you just might find, you get what you need."
- Mick
User avatar
Kinsley
Kindly Old Uncle
 
Posts: 7863
Joined: Mon Dec 20, 2004 2:12 pm
Location: Windsor Mill, MD

Re: Cookoff 2.0 #40 - Asparagus

Postby mhalbrook » Fri Apr 08, 2011 1:31 am

2# Asparagus
8 cloves of garlic
3# Cream Cheese
Deli Sliced Ham or Turkey
Flour Tortillas

Roast 1# Asparagus with the garlic @ 400 until garlic is browned.
Steam 1# of Asparagus until tender
In bowl of a food processor puree garlic & both batches of asparagus until smooth, add in cream cheese and blend until fully incorporated.
Spread the mixture over a tortilla, layer sliced meat, roll up slice in to aprox 1/2" slices.
User avatar
mhalbrook
Vice Admiral Briner
 
Posts: 2084
Joined: Tue Jul 06, 2004 1:20 am
Location: Vantucky, Washington

Re: Cookoff 2.0 #40 - Asparagus

Postby Wanda Woman » Fri Apr 08, 2011 1:55 am

I like plain old roasted asparagus best.

Drizzle asparagus with EVOO, sprinkle with kosher salt, and roast at 400 degrees for 10 to 20 minutes, depending on how thick the stalks are. Done. Eat. Yum.
Image
User avatar
Wanda Woman
Admiral Briner
 
Posts: 3232
Joined: Wed Jul 23, 2003 2:02 pm
Location: California's Hot Spot

Re: Cookoff 2.0 #40 - Asparagus

Postby okbye » Fri Apr 08, 2011 2:07 am

Farfalle with Asparagus, Toasted Almonds, and Browned Butter

It always takes longer for my asparagus to cook than the times given, maybe the stalks are too big, I don't know. I usually add a little water after browning, cover, and let it steam for a few seconds to get a head start. Then uncover to dry it up and proceed with the garlic, etc. I don't use the vinegar just because I never have any. You can add chunked up cooked chicken if you need it heartier.

Serves 4 to 6 as a main dish

1/2 teaspoon table salt
1 pound farfalle
2 tablespoons vegetable oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
3 large cloves garlic , sliced thin
2 medium shallots , sliced into thin rings
1/2 teaspoon ground black pepper
6 tablespoons unsalted butter , cut into 6 pieces
1 cup sliced almonds
1/4 cup sherry vinegar
1 teaspoon fresh thyme , chopped
1 cup grated Parmesan cheese



1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

2. While pasta is cooking, heat oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add garlic, shallots, remaining 1/2 teaspoon salt, and pepper and cook, stirring frequently, until asparagus is tender-crisp, about 4 minutes; transfer asparagus mixture to large plate and set aside. Return skillet to high heat and add butter; when foaming subsides, add almonds and cook, stirring constantly, until almonds are toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, add vinegar and thyme; return asparagus to skillet and toss to coat. Add asparagus mixture and 1/2 cup Parmesan to pasta in stockpot; toss to combine. Serve immediately, passing remaining 1/2 cup Parmesan separately.
I don't mean to sound cold, cruel or vicious but I am so that's the way it comes out - Bill Hicks

"Just because I don't care doesn't mean I don't understand.“ Homer Simpson

Charlie Brooker: "What is the most complicated thing you do in your kitchen?"
David Mitchell: "Worry about death."
User avatar
okbye
Crazy Aunt
 
Posts: 14521
Joined: Tue Oct 28, 2003 5:24 pm
Location: phoenix, az

Re: Cookoff 2.0 #40 - Asparagus

Postby Parrothead » Fri Apr 08, 2011 2:34 pm

Then followed by asparagus...ahem...

:lol:
"If our lives were that simple we'd live in the past..."
User avatar
Parrothead
Admiral Briner
 
Posts: 3395
Joined: Wed Jul 23, 2003 5:38 pm
Location: Down Island

Re: Cookoff 2.0 #40 - Asparagus

Postby ghenne » Fri Apr 08, 2011 4:10 pm

Creamy Asparagus Puffs

http://thecuttingedgeofordinary.blogspo ... puffs.html

They were delicious.
"My religion is kindness." ~Dalai Lama ~
User avatar
ghenne
Admiral Briner
 
Posts: 2596
Joined: Tue Jun 21, 2005 10:25 am
Location: RI

Re: Cookoff 2.0 #40 - Asparagus

Postby scooter » Fri Apr 08, 2011 6:55 pm

I second Ghenne's entry!
Lisa, those ROCKED my world!!!!!
Thanks for the recipe! Mmmmmmmm.
"Bye bye boys! Have fun storming the castle!"
User avatar
scooter
Captain Briner
 
Posts: 699
Joined: Sat Jul 26, 2003 11:42 am
Location: New England

Re: Cookoff 2.0 #40 - Asparagus

Postby Butterbean » Fri Apr 08, 2011 9:50 pm

Not a cookoff entry, but AB's nuked paper-towel asparagus was phenomenal.
Image

I'd like a single plum floating in perfume served in a man's hat.
User avatar
Butterbean
Admiral of the Briners
 
Posts: 11977
Joined: Mon Sep 01, 2003 9:49 am
Location: Delaware

Re: Cookoff 2.0 #40 - Asparagus

Postby ghenne » Fri Apr 08, 2011 10:02 pm

scooter wrote:I second Ghenne's entry!
Lisa, those ROCKED my world!!!!!
Thanks for the recipe! Mmmmmmmm.


You're welcome! I'm glad you liked them.
:D
"My religion is kindness." ~Dalai Lama ~
User avatar
ghenne
Admiral Briner
 
Posts: 2596
Joined: Tue Jun 21, 2005 10:25 am
Location: RI

Re: Cookoff 2.0 #40 - Asparagus

Postby moonablaze » Sun Apr 10, 2011 4:12 am

wrap it in bacon and bake. yum.
A good cook is a sorceress who dispenses happiness.
- Elsa Schiapirelli

"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." -Doug Larson
User avatar
moonablaze
Vice Admiral Briner
 
Posts: 1535
Joined: Wed Nov 02, 2005 7:25 am
Location: San Jose, CA

Re: Cookoff 2.0 #40 - Asparagus

Postby Butterbean » Sun Apr 10, 2011 11:59 am

Insalate Composte (from a good, but defunct local restaurant, Piccolo Mondo)

Asparagus
Proscuitto
Mescalun salad greens
Parmigiana reggiano
Roasted red papper strips, marinated in vinaigrette

Steam medium asparagus spears (not pencil thin, not fat) until cooked, but not limp. Cool. Wrap each spear with a thin slice of Proscuitto in a spiral. Place the spears on a bed of greens & place peppers on either side. Garnish with wide strips of parm.
Image

I'd like a single plum floating in perfume served in a man's hat.
User avatar
Butterbean
Admiral of the Briners
 
Posts: 11977
Joined: Mon Sep 01, 2003 9:49 am
Location: Delaware

Re: Cookoff 2.0 #40 - Asparagus

Postby sadiedog » Sun Apr 10, 2011 9:55 pm

Mine:

Asparagus
Salt
Pepper
Small onion - diced
Garlic powder
Red Pepper flakes
Enough Olive oil to just coat the asparagus and onions

Toss all together, spread on a baking sheet and under the broiler for 15-20 mins (checking often after 10) or until the asparagus is slightly charred and soft and the onions are soft - stirring often.

Personally, I think they are best served at room temp.
GES Chickeny Hands Resident Blond(e)/Dense Member
---------------
"When ordinary citizens understand they are being played for fools, they bristle." ~Charles Krauthammer - Washington Post
Image
---------------
My recipes
User avatar
sadiedog
Admiral Briner
 
Posts: 4172
Joined: Fri Aug 27, 2004 10:59 pm
Location: Kuna, ID

Re: Cookoff 2.0 #40 - Asparagus

Postby moonablaze » Thu Apr 14, 2011 3:40 am

A good cook is a sorceress who dispenses happiness.
- Elsa Schiapirelli

"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." -Doug Larson
User avatar
moonablaze
Vice Admiral Briner
 
Posts: 1535
Joined: Wed Nov 02, 2005 7:25 am
Location: San Jose, CA

Re: Cookoff 2.0 #40 - Asparagus

Postby moonablaze » Thu Apr 14, 2011 3:44 am

oh. just remembered a bitman suggestion. drizzle asparagus with olive oil, sprinkle with salt and pepper and broil. he suggests serving with a soft boiled egg on top but I prefer sunny side up. way better than toast soldiers...

ooooh, I just had an idea. I could wrap the asparagus in BACON and then have it with eggs... and I have double-yolked eggs in the fridge... :twisted:
A good cook is a sorceress who dispenses happiness.
- Elsa Schiapirelli

"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." -Doug Larson
User avatar
moonablaze
Vice Admiral Briner
 
Posts: 1535
Joined: Wed Nov 02, 2005 7:25 am
Location: San Jose, CA

Re: Cookoff 2.0 #40 - Asparagus

Postby moonablaze » Thu Apr 14, 2011 10:19 pm

I take an exam 3 weeks from today which determines if I get my masters degree a week later or not. So of course, all I can think about is cooking :wall:

Asparagus Custard, or What To Do With The Woody Part
Ingredients
woody ends from 1 pound asparagus
tender tips 8 stalks of asparagus
2 cups milk, 2% milkfat
2 eggs plus 2 egg yolks
1/2 teaspoon salt

Method
 Gently flex each asparagus stalk so that it breaks just above the woody part, usually 1/4 to 1/3 up the stalk. Reserve the tender parts of 8 stalks for later in this recipe and the rest of the tender parts for another recipe.
 Cut each woody asparagus end in half lengthwise to expose the tender part inside. Put ends in a small pan with milk and warm over medium heat until milk starts to steam, stirring occasionally so milk doesn't burn. Then cover pan, turn off heat, and let cool slowly for 15 to 30 minutes, making an "asparagus tea." Pour milk into medium-sized bowl, using lid to keep woody ends in pot. Compost or throw away ends.
 Preheat oven to 300 degrees. Boil about 8 cups of water in a pot or tea kettle. Meanwhile, whisk eggs to blend, then whisk into milk. Whisk in salt. Cut tender asparagus tips into 1/2 inch pieces, leaving the pointed tip somewhat longer but still bite-sized.
(alternately, bake in a casserole dish instead of custard cups, baking for an extra 5 or 10 minutes.)
A good cook is a sorceress who dispenses happiness.
- Elsa Schiapirelli

"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." -Doug Larson
User avatar
moonablaze
Vice Admiral Briner
 
Posts: 1535
Joined: Wed Nov 02, 2005 7:25 am
Location: San Jose, CA

Re: Cookoff 2.0 #40 - Asparagus

Postby tj » Fri Apr 15, 2011 11:43 pm

Only an idea, not an entry:

Thinking of the pumpkin seeds I saw in the store the other day.

Get out the CI griddle and toss a handful of pumpkin seeds on it to roast while you are tossing little asparagus spears in a very little bit of olive oil. The toss the asparagus on there with the seeds and cook it just long enough to gain a few grill marks. Dump on serving dish and grind some black pepper over it. Sprinkle with only a little kosher salt.
tj
Admiral Briner
 
Posts: 5036
Joined: Sat Jul 26, 2003 12:29 pm

Re: Cookoff 2.0 #40 - Asparagus

Postby missimessi » Sat Apr 23, 2011 4:11 pm

My gentleman friend actually requests the "tree veggie" now, since he'd only ever had canned asparagus.

I steam mine in a fry pan with just a smidge of water, pour off the excess water, add a plop of bacon grease and brown it a little. Very tasty, and quick.
User avatar
missimessi
Rear Admiral (upper half) Briner
 
Posts: 1066
Joined: Fri May 26, 2006 2:35 am
Location: Hagerstown, MD

Re: Cookoff 2.0 #40 - Asparagus

Postby Charlene » Mon Apr 25, 2011 10:40 pm

So many good ideas and recipes here. Being a life long lover of asparagus, I have to say okbye and Ghenne's recipes are two ways I've never had it.

It was hard to choose, but I'm going with okbye as the winner, because asparagus and pasta is always awesome. Especially when you add some fresh shrimp!

Thanks everyone!

Char
~lifedramatic~

"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
~Zig Ziglar
User avatar
Charlene
Vice Admiral Briner
 
Posts: 2097
Joined: Fri Jul 25, 2003 10:53 pm
Location: FL

Re: Cookoff 2.0 #40 - Asparagus

Postby okbye » Tue Apr 26, 2011 1:12 am

Ooh, thanks! That is one of my favorite recipes and it's real quick once I did it a time or two.

Be back in a minute with a new ingredient.
I don't mean to sound cold, cruel or vicious but I am so that's the way it comes out - Bill Hicks

"Just because I don't care doesn't mean I don't understand.“ Homer Simpson

Charlie Brooker: "What is the most complicated thing you do in your kitchen?"
David Mitchell: "Worry about death."
User avatar
okbye
Crazy Aunt
 
Posts: 14521
Joined: Tue Oct 28, 2003 5:24 pm
Location: phoenix, az


Return to Cookoffs

Who is online

Users browsing this forum: No registered users and 1 guest

cron