Asparagus and search question

Unknown · October 2007

I tried to do a search on asparagus, and nothing came up. That can't be, but anyway.[p]I have never liked asparagus. I took my new girlfriend out for sushi and she said she would try it if I agree to cook her asparagus, and eat it, on the egg.[p]I picked up about 10 stalks of the stuff and some holindase (sp?) sauce. I am going to marinade some chicken breast in Alegro Hot and Spice marinade (awesome on chicken by the way) I normally cook my breast at 400 degrees for about 5 minutes a side. Is that long enough for the asparagus? [p]Should I try to soak the asparagus in anything? I was planning on rubbing with olive oil and maybe some lemon pepper or something. I have no idea, but I really like this gal and this is my 2nd time cooking for her. TREX steaks went over very well!

edbro · October 2007

Nate,
The search button still looks on the old forum. They need to update it to point to "eggheadforum.com". [p]Try this:
http://www.google.com/search?btnG=Google+Search&q=asparagus&sitesearch=eggheadforum.com

billt · October 2007

Nate,
there have been a number of asparagus threads lately. depending when you are doing this i might be able to find them. for now.. you can cook asparagus at just about any temp but the thin ones may be over cooked at 400 for ten minutes. i drizzle with olive oil sea salt pepper and a slash of lemon. others sprinkle with a rub etc. i forget who, but he posted twice lately and he wraps with prosciutto, wow. some one else posted today with asparagus rafts, sticking toothpicks thru several stalks, if you have the thick ones, after you break them peel the bottom third so they cook more evenly. i take mine off as soon as they start to go limp [bend a bit when you pick them up.] asparagus with hollandaise is alway a winner. hope the cook yeilds the desired results:<} and when is the dinner?
a bit of char on them is great...my sons will no longer eat boiled asparagus only egged.. lastly i cook the asparagus while the meat is resting and i am getting ready to serve this way i can open the egg and check with out screwing up the meat.

DynaGreaseball · October 2007

Nate,[p]There is a balsamic sauce made right down the road from my house called Signolia's. I doubt you'd ever find it in your stores, but it's our favorite soak for those tiny little asparagus when we grill them. I think it's mostly balsamic vinegar with other secret stuff in it. You might try marianating them in that for about a 1/2 hour before you throw them on. You'll have to get a vegie grate or something, because it's easy to lose them thru the regular grate openings. It shouldn't take long. I'd say 10-15 minutes at a low and slow temp. You'll know they're perfect once the little flowers start to turn brown and look crispy. [p]Whew! I'm hungry.

Celtic Wolf · October 2007

Nate,[p] Easy Peasy Delicious recipe.[p]Par Boil 30 stalks that have the tough end cut off.
Cool in ice bath.
Wrap 5 or 6 stalks in Prosciutto (De Parma is best)
Place on foil direct or indirect @350 dome. Sprinkle with EVOO. Cook till Prosciutto is almost crispy. [p]You can sprinkle with a really good Balsamic Vinegar or just eat them buy themselves. Great served with Pork Loin Chops or my now Famous Pistachio Encrusted French Cut Rack of Lamb or Dizzy Pigs Rack of Lamb Recipe.[p][p]

Unknown · October 2007

bill,[p]Dinner is tonight.[p]I think mine are smaller ones. Do I need to "break" them or peel them or anything? I don't have any proscuitto so that isn't an option. I am going to try the "raft" idea. That looks like a good option. I plan on cooking them in an hour. Should I marinade them in some basalmic now?

Texas · October 2007

Nate,[p]Break or cut off the stiff end. Rub a little EVOO on them, sprinkle them with Sea Salt and cook for probably 10 minutes at 400 degrees (or whatever degrees you are already cooking at - you can't screw them up). [p]She will think you know what you are doing.

billt · October 2007

Nate,
break them, forget about the marinade. a bit olive oil sea salt and pepper,,,not to much of anything if you are going to use the holandaise. hope it goes well
let us know[p]

Unknown · October 2007

bill,[p]Break them in half? Do I need to trim the bottoms or the stalks or anything?

stike · October 2007

Nate,
second time cooking for her?
second date?[p]um[p]be careful. asparagus has a certain "side effect" that may not be "second date" appropriate.[p]

stike · October 2007

Celtic Wolf,
i think this is the right cook for the egg, and especially when someone requests asparagus on the egg.[p]when it's just the wife and i, though, we just oil them, and toss them on direct.[p]your recipe, though, is probably the more "romantic" one.[p]good call, you old sly dog, you.

billt · October 2007

nate,
just grab teh bund in the middle with one hand and then take one or a few by the thick end and they will break where they want to. if they are thin ones you do not need to peel do you need to call me i can walk you thru this

egginator · October 2007

bill,
Just break the tough bottom end (about an onch or two) off the stalk.[p]Ed[p]

Unknown · October 2007

bill,[p]I think I get it. Thanks for all the help guys. I am not looking forward to trying them, but if they do turn out good, I sure am looking forward to dessert!

billt · October 2007

nate,
let us know. at my age, i wish it was as simple as "trying asparagus"

billt · October 2007

stike,
i guess i am old, i was trying to get him to the ""third"" date. but he should be ok as she ate sushi for him and the asparagus was her request [revenge?].. this thread is going to go down hill fast.
bill

Unknown · October 2007

Nate,[p]Don't try too hard (date OR asparagus).[p]Egged asparagus is wonderful. Splash half an hour with olive oil, balsamic vinegar, kosher salt (or sea salt or the like), garlic if you like it, and pepper. Don't sweat quantities -- throw a bit of everything at it and you'll be fine. Five minutes a side at 400 is just right. Roll them over half way through. When they're a little browned on both sides they're done. They'll cook perfectly alongside the chicken.

Asparagus and search question

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