Cooking & Baking
Related: About this forumA God Among Vegetables
'In Britain, where I live, asparagus is a god among vegetables. It is greeted with real reverence in spring, as if nothing worth eating has been available for months. With a deep sigh of relief at the end of a long winter of roots, cabbages and more roots, we finally spot those fresh green shoots, and everybody is happy.
This may come across as hyperbole, but after more than 20 years living in Britain, I am afraid I have finally caught the bug.
The short season not much longer than eight weeks and the notion that this delicacy is something we do really well, give asparagus special status here. Yes, tomatoes grow in Britain, but theyll never be as good as Italian ones, and we all know it. British Brassicas and root vegetables are also excellent, but they are staples for most of the year, breeding a sense of familiarity that often sounds a bit like contempt.
So now I, too, get giddy when the first bundles of local asparagus appear at my local greengrocer in April. I, too, grab them with both hands and throw them into a pot as fast as I can. I, too, start lecturing anyone who will listen about the splendor of our local hero.
Perhaps because of this esteem, I tread lightly when cooking asparagus. It also makes sense, since asparagus is so delicate that it can easily be overwhelmed by neighboring ingredients in a dish. I dont understand the point of mixing asparagus in a salad with lots of other vegetables, where its marvelous yet subtle flavor is lost in a cacophony.
To celebrate its distinctiveness, I tend to pair asparagus with the classics: eggs, butter, olive oil, cheese, cream, onions, garlic, potatoes. Texture comes from fried bread crumbs or nuts, the most natural for me being mild almonds, which leave the right amount of space for the taste of asparagus. For flavor, acidity is a must. Sometimes tomatoes work, but citrus and vinegar are always my first choice. Recently, I have been using lots of capers because they bring with them both the acidity and the umami notes that benefit asparagus so much.'>>>
https://www.nytimes.com/2018/04/06/dining/asparagus-recipes-ottolenghi.html?
Lemony Mashed Potatoes With Asparagus, Almonds and Mint
https://cooking.nytimes.com/recipes/1019263-lemony-mashed-potatoes-with-asparagus-almonds-and-mint
Roasted Asparagus With Buttered Almonds, Capers and Dill
https://cooking.nytimes.com/recipes/1019264-roasted-asparagus-with-buttered-almonds-capers-and-dill
Moostache
(9,895 posts)My favorite prep is glazed in olive oil, lightly seasoned with garlic, then baked for 12-14 minutes and topped with shaved Parmesan cheese. Sometimes I substitute butter for the olive oil and lemon juice for the garlic... fantastic stuff either way! May have to grab some on the way home for dinner tonight!
Cracklin Charlie
(12,904 posts)But I only cook about 8 minutes, with olive oil, salt & pepper.
Mmmm...the king.
longship
(40,416 posts)It is, indeed, a god amongst vegetables.
Secret recipe: keep it simple. Sauce optional.
Major Nikon
(36,827 posts)A light coating of butter or good olive oil and some light seasoning is all it needs.
Sous vide is now my preferred cooking method.
dameatball
(7,398 posts)safeinOhio
(32,677 posts)are full of it.
Need to get out this fall and mark down where all the plants are. Free for the picking.
Saviolo
(3,282 posts)It's such a short season, but we always look forward to it. Fantastic. We made a video of grilled asparagus and bacon-wrapped grilled asparagus (mostly as an excuse to drizzle Hollandaise sauce from another video on them!)
My neighbors have an asparagus patch; waiting for harvest. I used to make hollandaise regularly, but that was over 30 years ago!
Saviolo
(3,282 posts)elleng
(130,908 posts)which I've lost (UNLESS it was from Julia!)
Luciferous
(6,079 posts)Cuthbert Allgood
(4,921 posts)And it doesn't taste better than a gout attack feels. So I basically just can never eat it. I has a huge sad.
elleng
(130,908 posts)Laura PourMeADrink
(42,770 posts)Has proven to spread cancer through body if you have breast cancer. I don't but haven't eaten it since
elleng
(130,908 posts)Lars39
(26,109 posts)Response to elleng (Original post)
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