Asparagus appointment

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When were you on ILx last night Tobes? I wasn't that drunk, but I'm sure I'd have noticed.

Tonight I am eating asparagus Liz-style with bacon and stilton.

― Anna (Anna), Wednesday, 12 May 2004 13:57 (twenty-two years ago)

I am indignant that Mark thinks I would eat the asparagus without him.

I must try this recipe of Anna's--usually I have them as a side, steamed with a sauce of balsamic/melted butter drizzled over.

― sgs (sgs), Wednesday, 12 May 2004 14:03 (twenty-two years ago)

i was on ilx for approx 1 minute, just after s+e had left. i think you were in the bathroom.

― toby (tsg20), Wednesday, 12 May 2004 15:27 (twenty-two years ago)

many thanks for a lovely dinner, (no email right now). Inter-course cocktails = ruin, though.

― Ed (dali), Wednesday, 12 May 2004 16:01 (twenty-two years ago)

Inter-course cocktails sound like some kind of date-rape weapon of choix.

― Markelby (Mark C), Wednesday, 12 May 2004 16:07 (twenty-two years ago)

oddly enough neither caroline nor i suffered any ruin this morning, which surprised me. i don't think anna did either.

i think we've derailed this thread somewhat.

― toby (tsg20), Wednesday, 12 May 2004 20:53 (twenty-two years ago)

Tesco's derailed my ASAPARAGUS APPOINTMENT tonight by not having any.

― Tracer Hand (tracerhand), Wednesday, 12 May 2004 20:55 (twenty-two years ago)

Oh my gosh, I miss asparagus.

― Barima (Barima), Wednesday, 12 May 2004 20:59 (twenty-two years ago)

Overegging the asparagus.

― N. (nickdastoor), Wednesday, 12 May 2004 21:39 (twenty-two years ago)

That page is stupid. If I wanted to pay twenty quid for good food I certainly wouldn't cook it myself.

― Tracer Hand (tracerhand), Wednesday, 12 May 2004 21:42 (twenty-two years ago)

The idea is that it's three courses for you and guests for £20. Which does seem quite good.

I don't know why I am sticking up for their stupid quials' eggs.

― N. (nickdastoor), Wednesday, 12 May 2004 21:49 (twenty-two years ago)

Well you're gonna need those freakin quail eggs after your guests only leave you three of the sixteen asparagus stalks.

― Tracer Hand (tracerhand), Wednesday, 12 May 2004 22:06 (twenty-two years ago)

no asparagus in toronto either. i fear this is catching on.

― mark p (Mark P), Wednesday, 12 May 2004 22:08 (twenty-two years ago)

IT'S ONLY QUAIL EGGS FROM HERE ON OUT

― Tracer Hand (tracerhand), Wednesday, 12 May 2004 22:15 (twenty-two years ago)

Honor the quail eggs.

― El Diablo Robotico (Nicole), Thursday, 13 May 2004 01:11 (twenty-two years ago)

raspberry viniagrette and a little balsamic on the asparagus before it goes in the oven is quite nice.

― lauren (laurenp), Thursday, 13 May 2004 01:18 (twenty-two years ago)

My experience so far with Dastoorsparagus:

Olive oil + salt + lemon juice: good. Make sure the lemon juice goes on after it's cooked, unlike what I did the first time, or it will reduce down into an almost supernatural bitterness. Lime juice, for whatever reason, doesn't work as well.

Olive oil + zatar (sumac, salt, thyme, sesame seeds): my favorite combination, especially for breakfast with a biscuit alongside. Sometimes I add a little chipotle Tabasco sauce after it's cooked, or a tiny bit of balsamic, but the balsamic I have is very strong and tends to overwhelm other ingredients, so I usually reserve it for condiment usage.

Sesame oil + soy sauce before cooking, with sriracha after it cooks: also very good; the sesame flavor seems to disappear, disappointingly.

Chopped hot-smoked bacon, no oil, ground chipotle or Tabasco chile: really brings out the smokiness, nice and spicy.

White asparagus -- never gets the same texture as the green; disappointing.

I'm making a chicken thing for lunch today that involves the roasted asparagus, so if it comes out anything like what I want it to, I'll mention it again.

― Tep (ktepi), Friday, 14 May 2004 14:33 (twenty-two years ago)

White asparagus is horrible in comparison. I had some cold once in a tapas restaurant. yuk!

― Pinkpanther (Pinkpanther), Friday, 14 May 2004 14:38 (twenty-two years ago)

When it's very thin, it can be good steamed, but other than that ... bleh. Today I'm having purple asparagus, we'll see how that goes.

― Tep (ktepi), Friday, 14 May 2004 14:44 (twenty-two years ago)

Chopped hot-smoked bacon, no oil, ground chipotle or Tabasco chile: really brings out the smokiness, nice and spicy.

This sounds really good, I should try this tonight.

― El Diablo Robotico (Nicole), Friday, 14 May 2004 15:01 (twenty-two years ago)

Asparagus in the news. Apparently the recent abundance of Peruvian asparagus in the U.S. is a direct result of anti-coca subsidies. It's the new crack!

― spittle (spittle), Friday, 14 May 2004 15:08 (twenty-two years ago)

I wonder if that's why there was so much fresh asparagus available here during the winter? The local stuff is only just starting to come in here in Indiana, but over the winter there was tons of great cheap asparagus.

Nicole, I haven't tried the bacon asparagus with regular bacon -- I was using this Hungarian very very smoky stuff I got at Jungle Jim's -- but I'll bet it'd be just as good (just less smoky). I like the combination of bacon & asparagus enough that I'm keeping it in today's lunch, anyway.

― Tep (ktepi), Friday, 14 May 2004 15:12 (twenty-two years ago)

the sesame flavor seems to disappear, disappointingly.

drizzle a bit on after. sesame oil doesn't stand up to heat, i've found. you need to add it once things are done to get full flavor benefit.

― lauren (laurenp), Friday, 14 May 2004 15:20 (twenty-two years ago)

Lunch: Spicy Pomegranate Chicken with Roasted Asparagus and Potatoes.

― Tep (ktepi), Friday, 14 May 2004 15:41 (twenty-two years ago)

I had some cold once in a tapas restaurant. yuk!

yup. the otherwise wonderful tapas bar that i used to frequent would serve white asparagus cold, obviously straight from the can, with a giant blob of mayonnaise on top.

― lauren (laurenp), Friday, 14 May 2004 16:00 (twenty-two years ago)

Tep, can I come over for lunch, pretty please?

― luna (luna.c), Friday, 14 May 2004 17:19 (twenty-two years ago)

Lunch is done, but if you hurry you can be here for Troy and White Castle for dinner!

I am now out of asparagus, but the farmer's market is tomorrow morning so maybe I'll find some nice fresh spears there.

― Tep (ktepi), Friday, 14 May 2004 17:26 (twenty-two years ago)

I'll leave immediately.

― luna (luna.c), Friday, 14 May 2004 17:27 (twenty-two years ago)

one month passes...

ok i just put some in. i'm fucking pumped!!

― g--ff (gcannon), Tuesday, 15 June 2004 21:46 (twenty-one years ago)

This thread is starting to disturb me now.

― N. (nickdastoor), Tuesday, 15 June 2004 21:49 (twenty-one years ago)

i thought this was the new Stereolab single

― stevem (blueski), Tuesday, 15 June 2004 21:50 (twenty-one years ago)

It's far more popular than that.

― N. (nickdastoor), Tuesday, 15 June 2004 21:51 (twenty-one years ago)

oh man. so good.

― g--ff (gcannon), Tuesday, 15 June 2004 23:22 (twenty-one years ago)

The timing of this thread is lovely, since I have a bunch of asparagus in my fridge right now. WILL I TRY THE DASTOOR RECIPE? Last night I made a brilliant meal, this lamb thing that included some asparagus that basically came off like a GERMAN-ASIAN FUSION DISH, it was bizarrely one of the best things I've ever cooked.

― Allyzay, Wednesday, 16 June 2004 00:00 (twenty-one years ago)

The premise of this thread is fundamentally flawed.

― gabbneb (gabbneb), Wednesday, 16 June 2004 00:05 (twenty-one years ago)

Well it's not a question for one.

― Tracer Hand (tracerhand), Wednesday, 16 June 2004 00:22 (twenty-one years ago)

five months pass...

I did this with halved brussels sprouts! It was quite good, almost like popcorn!

― teeny (teeny), Wednesday, 17 November 2004 02:33 (twenty-one years ago)

You are an ASPARAGUS FREAK

― Ned Raggett (Ned), Wednesday, 17 November 2004 02:36 (twenty-one years ago)

I just tried Anna's recipe - it is one of the yummiest things in teh evah!

― dog latin (dog latin), Wednesday, 17 November 2004 22:22 (twenty-one years ago)

Teeny, this marks the fifth or sixth time you've revived this thread. This is why you're special.

― Je4nne ƒury (Jeanne Fury), Wednesday, 17 November 2004 22:24 (twenty-one years ago)

i tried this tonight finally! it was good

― geeta (geeta), Thursday, 18 November 2004 02:46 (twenty-one years ago)

I just stir-fried some asparagus, baby portobellas, and tempeh, with olive oil, a bit of soy sauce, and a bit of red wine vinegar. It was TEH YUMMY.

― Sanjay McDougal (jaymc), Monday, 29 November 2004 01:10 (twenty-one years ago)

one year passes...

TIS THE SEASON

― teeny (teeny), Tuesday, 9 May 2006 00:04 (twenty years ago)

oh god roasted asparagus with lemon mmmmhmgfhgfmhg

― joseph (joseph), Tuesday, 9 May 2006 00:32 (twenty years ago)

aw yeaaah. i had some last week, pan-fried with olive oil and parmesan.

what if i wrapped really thin asparagus lengthwise in bacon? would every bite be a bacon bite? i will have to try, i think.

― rrrobyn (rrrobyn), Tuesday, 9 May 2006 01:18 (twenty years ago)

Mmmm... I just made some asparagus like Nick suggested at the beginning of this thread. I wish I had, I don't know, a pilsner or something to go with this.

xpost Oh! I think I'll toss some parmesan on there.

― Dan I. (Dan I.), Tuesday, 9 May 2006 01:26 (twenty years ago)

I've been brushing it with olive oil and grilling it over hot coals for 5-7 minutes - really amazing. Plus I live in asparagus country, so it's everywhere, fresh picked and cheap!

― Jaq (Jaq), Tuesday, 9 May 2006 02:34 (twenty years ago)

asparagus country
http://www.dot.ca.gov/hq/traffops/trucks/trucksize/exempt/pic-cowboy.jpg

― mookieproof (mookieproof), Tuesday, 9 May 2006 02:39 (twenty years ago)

Nonsense. T'ain't no cactus like that anywhere near Jaq's place. And, furthermore, if that's rully-truly asparagus country like you say, then that there horse should be a stallion, shouldn't it?

― Aimless (Aimless), Tuesday, 9 May 2006 02:44 (twenty years ago)

i like min esaggy

― Mr Jones (Mr Jones), Tuesday, 9 May 2006 02:54 (twenty years ago)

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