DS1
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Mon Jun-07-04 02:48 PM
Original message |
How can I cook asparagus without a steamer? |
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Okay, so I didn't plan this one out. Can I just chop them up and nuke them?
Same question for brocolli
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CO Liberal
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Mon Jun-07-04 02:49 PM
Response to Original message |
1. I Use a Pressure Cooker For Both |
matcom
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Mon Jun-07-04 02:49 PM
Response to Original message |
2. i'll kill you if you even TOUCH your microwave! |
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sautee the tips in butter and wine silly :argh:
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DS1
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Mon Jun-07-04 02:51 PM
Response to Reply #2 |
6. just the tips? I've cut off about a good 1.5 inches off the bottom |
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I think you're supposed to do that..
I'll go with this option, how about Olive oil? I have no wine, or butter.
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matcom
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Mon Jun-07-04 02:53 PM
Response to Reply #6 |
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what kind of cave you livin in boy?
i hope to hell your mother isn't reading this right now
anyways...
olive oil and lemon juice (assuming you have THAT will work)
no lemon juice either? x(
olive oil it is then i guess.
unless you have lard lying around....
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DS1
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Mon Jun-07-04 02:55 PM
Response to Reply #14 |
19. Dude, I just moved. Kitchen is still a clusterfuck |
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and a lot of perishables (all my butter, it wasn't me) were tossed.
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DS1
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Mon Jun-07-04 02:56 PM
Response to Reply #19 |
20. and yes, I have lemon juice |
matcom
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Mon Jun-07-04 03:01 PM
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commander bunnypants
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Mon Jun-07-04 02:50 PM
Response to Original message |
3. make a steamer with tin foil and a soup pot. |
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cut little holes in the tin foil. Works great
MMMMM- Aspargus
DDQM
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TreeHuggingLiberal
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Mon Jun-07-04 02:50 PM
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4. I either use a pressure cooker or |
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a pot with boiling water with seasonings. It works pretty good either way.
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Book Lover
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Mon Jun-07-04 02:50 PM
Response to Original message |
5. boil em in not a lot of water |
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You can also microwave them, but if you are adventuresome, try the stovetop thing. Bring just-not-enough water to cover the stalks to a boil, then toss them in w/ a pinch of salt.
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radwriter0555
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Mon Jun-07-04 02:51 PM
Response to Original message |
7. a quick sautee in a wide pan, in about 1/2 inch of water |
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is perfect. Just blanche them for a few moments until bright green.
Top with fave sauce, dash of lemon juice, etc.
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The empressof all
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Mon Jun-07-04 02:52 PM
Response to Original message |
8. Here's what you can do |
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1. Snap off the tough ends and nuke them for 2 minutes.-No need to chop them up. I like mine crisp so you may need to adjust for taste and thickness
The better option is
2. Snap off the tough ends. Lay flat in a roasting pan. Drizzle with olive oil and roast till desired doneness. This is my favorite way to eat them.
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DS1
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Mon Jun-07-04 02:54 PM
Response to Reply #8 |
17. Going with option 2, it seems to be a consensus of sorts |
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Thanks everyone, trudges back to the kitchen.
How about the broccoli?
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LTR
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Mon Jun-07-04 02:52 PM
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9. Lightly sautee in olive oil and garlic |
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Seems to work for many things.
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BigMcLargehuge
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Mon Jun-07-04 02:52 PM
Response to Original message |
10. parboil em... it's easy |
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put about a two cups of water in a saute pan. Bring it to boil. Once rolling, drop the asparagus in for about two minutes (check for desired tenderness) then take it out...
easy as 1,2,3
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MsUnderstood
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Mon Jun-07-04 02:53 PM
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11. you can use a microwave |
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SSSHhhhhh don't tell but you can put then in water and butter and microwave them. . .they aren't too bad that way. . .
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stellanoir
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Mon Jun-07-04 02:53 PM
Response to Original message |
12. Do you have a strainer. . .? |
DS1
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Mon Jun-07-04 02:53 PM
Response to Reply #12 |
LiviaOlivia
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Mon Jun-07-04 02:53 PM
Response to Original message |
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Depending on how crunchy you like your spears. 2 minutes minimum. Covered dish.
Works for me. I eat raw broccoli only.
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eyesroll
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Mon Jun-07-04 02:53 PM
Response to Original message |
16. I boil for three minutes (no more!) then sautee until a pretty |
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golden color.
OR: Shake in a zip-lock bag with olive oil, salt and pepper -- then, roast at 425 (without the zip-lock bag) for 8-10 minutes, turning halfway through. (Adjust cooking time accordingly for really thin or really thick asparagus.)
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tandot
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Mon Jun-07-04 02:55 PM
Response to Original message |
18. just put them on the grill for about 8 minutes (rotate after 4 min.) |
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Edited on Mon Jun-07-04 02:58 PM by tandot
and serve with a drizzle of olive oil.
Or, boil in water (or steam) for 10 minutes, drain, and drizzle balsamic vinegar and olive oil on it, and serve as a salad with a couple of teaspoons of chopped chives.
on edit: make sure that you remove the "woodsy" part of the asparagus (at the end) by either peeling the lower part with a potato peeler or by bending the asparagus until it breaks. They usually break right off where the good and soft part of the asparagus starts.
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snooper2
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Mon Jun-07-04 03:00 PM
Response to Original message |
21. Small pan, butter + fresh garlic + orgegano + black pepper.. |
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medium heat, just a little minced garlic will do. comes out greatness, best to eat right after you are done cooking, and it won't take too long.
Don't chop the asparagus, just cut the end off till it is fresh and cook the whole stalk.
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snooper2
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Mon Jun-07-04 03:02 PM
Response to Reply #21 |
23. on reading the thread, duh, never mind, you don't have the butter.. |
carolinayellowdog
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Mon Jun-07-04 03:20 PM
Response to Original message |
24. Don't even think about chopping! |
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Cutting is unnecessary. Just bend them over until they break, and they magically break off at the right place. So I learned on some cooking show anyhow and it works for me.
Plenty of good advice about cooking in other posts.
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Ruby Romaine
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Mon Jun-07-04 03:20 PM
Response to Original message |
25. u can cook in boiling salted h20 in a covered frying pan for a few mins. |
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u can also leave the rubberbands on when it cooks so the spears stay in the same direction-just remember to remove before you serve it!
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Liberal Veteran
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Mon Jun-07-04 03:26 PM
Response to Original message |
26. Leave em outside until they rot.... |
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...then forget about them.
Asparagus = :puke:
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trof
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Mon Jun-07-04 03:46 PM
Response to Original message |
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Dot with butter, salt & pepper. Seal in foil envelope and bake at 350-400 till al dente. About 20-25 minutes, but poke 'em through the foil to make sure they're soft enough.
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DS1
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Mon Jun-07-04 03:48 PM
Response to Reply #27 |
28. Thanks, I'm done with them, but what's al dente mean? |
SarahB
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Mon Jun-07-04 03:49 PM
Response to Reply #28 |
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Edited on Mon Jun-07-04 03:50 PM by SarahBelle
Usually the term is used for properly cooked pasta.
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matcom
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Mon Jun-07-04 03:52 PM
Response to Reply #29 |
SarahB
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Mon Jun-07-04 03:55 PM
Response to Reply #31 |
33. You need some porn there, dude. |
matcom
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Mon Jun-07-04 03:55 PM
Response to Reply #33 |
SarahB
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Mon Jun-07-04 03:56 PM
Response to Reply #34 |
35. Nope, not even a digital camera. |
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Edited on Mon Jun-07-04 03:58 PM by SarahBelle
But I did find something cute to wear to your party. :D
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trof
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Mon Jun-07-04 03:54 PM
Response to Reply #28 |
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"firm to the tooth" Not overcooked
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Kellanved
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Mon Jun-07-04 03:50 PM
Response to Original message |
30. just boil it in water |
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Add citron juice, salt and sugar to the water, boil the asparagus for 15 Minutes. The aspargus water can be used as base for a sauce afterwards.
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Fri May 03rd 2024, 05:06 AM
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