...manage to screw up asparagus?! I have been able to eat it once while dining out, and it was perfectly sauteed in butter. Is it just the upper midwest that thinks it should be served as mush?!?!?
How do restaurants.
- Thread starter Curly
- Start date
You gotta go to better restaurants.
Or maybe Chinese
I've never had soggy asparagus at a Chinese restaurant.
I've screwed up asparagus many times. It's really easy, especially when you were born British...
Or maybe Chinese
I've never had soggy asparagus at a Chinese restaurant.I've screwed up asparagus many times. It's really easy, especially when you were born British...
Curly as being a chef and a former Chef of South Dakota (Brookings and Madison), I will say it is an upper Midwest thing. I'm not cheffing in my home state of Ohio and if I put out even slightly overcooked asparagus I catch hell so I serve it the way it should be.
What're you trying to say about the British?!
If your Mum made it different from my Mum then she was one in a million....What're you trying to say about the British?!
Standard instructions as handed down. Open tin, boil until colour is sufficiently muted for polite company. Yuck.
Fortunately we can unlearn some of this. Some restaurants prepare things too much in advance . . . not sure if that happens with asparagus. Heck it only takes about 7 minutes - John? Personally I like them sprayed with olive oil and a bit of ground salt and lightly grilled.
Fortunately we can unlearn some of this. Some restaurants prepare things too much in advance . . . not sure if that happens with asparagus. Heck it only takes about 7 minutes - John? Personally I like them sprayed with olive oil and a bit of ground salt and lightly grilled.
My wife oven roasts asparagus at 400F for about 20 minutes drizzled with olive oil and sprinkled with kosher salt. It's the only way I've eaten asparagus, the other forms I've seen were unappetizing to say the least. It's crispy on the end and tender on the stalk, tastes kind of like roasted corn to me.
Jason:
Now, white asparagas is a whole different matter (and a choice conversation Thread starter too).
+1 to these. I enjoy mine marinated in balsamic vinegar, olive oil and some diced garlic for 3-4 hrs and then lightly grilled. Absolutely divine!
I do the same, but I also sprinkle some Parmesan cheese on it near the end so it crusts up a bit.
HUGE +1!! This is the only way I'll eat asparagus. Up until my lovely wife prepared it for me like this, I had only had it out of a can. NEVER again!
I love asparagus!
It's best on the BBQ
It's best on the BBQ
I blanch asparagus 2/3 minutes, a little seasoning salt, served with baked salmon & brown rice.
I like the grill for giving it that little something extra. That smokey, slightly charred outside, with an al dente firm inside.
For what it's worth, I have a hard time getting potatoes, mixed veggies or any decent vegetables in a restaurant. It doesn't surprise me about asparagus.
For what it's worth, I have a hard time getting potatoes, mixed veggies or any decent vegetables in a restaurant. It doesn't surprise me about asparagus.
There was a farm market near us who did them in a pizza oven with a strand of puff pastry spiraled around covering about 1/3 and sprinkled with cheddar. The sold them for fifty cents a piece still warm from the oven. Hard to pass up that kind of treat.
garyg
B&B membership has its percs
This is mostly the only way 'Grass should be done, tossed with sea salt & coarse ground pepper in olive oil, grilled for about 2 minutes on a hot fire
We par cook ours and shock it in ice water, portion it up. When we get an order ten minutes out, we throw it in boiling water to refresh it and finish cooking it, toss it in some butter, sea salt and white pepper. Plate it up and serve it with bearnnaise. It will hold for a good fifteen minutes in a steamtable if I don't overcook it... (Dare I give that secret out?!) I would love to say I cook it at the last possible second for every plate but I don't have the time or man power to do it when I'm pushing 100+ orders out a night, 300+ on a busy night. 500+ on a big night!
It is moderately standard operating procedure for boiled green veg...
It is moderately standard operating procedure for boiled green veg...
Anthony Bourdain, eat your heart out! It's Kitchen Confidential with John! Even after what you said, that is still much more love than any chain restaurant shows a green veggie...
This thread is making me hungry. Just put my asparagus in the ground early this season, and its doing well only i cant pick em this year. I love them raw right from the garden, or just barely cooked. Its almost inedible when overcooked to the point of mush.
I haven't had to try overcooked asparagus but it doesn't sound good. Keep it crisp.
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