― toby (tsg20), Wednesday, 12 May 2004 15:27 (twenty years ago) link
― Ed (dali), Wednesday, 12 May 2004 16:01 (twenty years ago) link
― Markelby (Mark C), Wednesday, 12 May 2004 16:07 (twenty years ago) link
i think we've derailed this thread somewhat.
― toby (tsg20), Wednesday, 12 May 2004 20:53 (twenty years ago) link
― Tracer Hand (tracerhand), Wednesday, 12 May 2004 20:55 (twenty years ago) link
― Barima (Barima), Wednesday, 12 May 2004 20:59 (twenty years ago) link
― N. (nickdastoor), Wednesday, 12 May 2004 21:39 (twenty years ago) link
― Tracer Hand (tracerhand), Wednesday, 12 May 2004 21:42 (twenty years ago) link
I don't know why I am sticking up for their stupid quials' eggs.
― N. (nickdastoor), Wednesday, 12 May 2004 21:49 (twenty years ago) link
― Tracer Hand (tracerhand), Wednesday, 12 May 2004 22:06 (twenty years ago) link
― mark p (Mark P), Wednesday, 12 May 2004 22:08 (twenty years ago) link
― Tracer Hand (tracerhand), Wednesday, 12 May 2004 22:15 (twenty years ago) link
― El Diablo Robotico (Nicole), Thursday, 13 May 2004 01:11 (twenty years ago) link
― lauren (laurenp), Thursday, 13 May 2004 01:18 (twenty years ago) link
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 years ago) link
― Pinkpanther (Pinkpanther), Friday, 14 May 2004 14:38 (twenty years ago) link
― Tep (ktepi), Friday, 14 May 2004 14:44 (twenty years ago) link
This sounds really good, I should try this tonight.
― El Diablo Robotico (Nicole), Friday, 14 May 2004 15:01 (twenty years ago) link
― spittle (spittle), Friday, 14 May 2004 15:08 (twenty years ago) link
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 years ago) link
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 years ago) link
― Tep (ktepi), Friday, 14 May 2004 15:41 (twenty years ago) link
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 years ago) link
― luna (luna.c), Friday, 14 May 2004 17:19 (twenty years ago) link
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 years ago) link
― luna (luna.c), Friday, 14 May 2004 17:27 (twenty years ago) link
― g--ff (gcannon), Tuesday, 15 June 2004 21:46 (twenty years ago) link
― N. (nickdastoor), Tuesday, 15 June 2004 21:49 (twenty years ago) link
― stevem (blueski), Tuesday, 15 June 2004 21:50 (twenty years ago) link
― N. (nickdastoor), Tuesday, 15 June 2004 21:51 (twenty years ago) link
― g--ff (gcannon), Tuesday, 15 June 2004 23:22 (twenty years ago) link
― Allyzay, Wednesday, 16 June 2004 00:00 (twenty years ago) link
― gabbneb (gabbneb), Wednesday, 16 June 2004 00:05 (twenty years ago) link
― Tracer Hand (tracerhand), Wednesday, 16 June 2004 00:22 (twenty years ago) link
― teeny (teeny), Wednesday, 17 November 2004 02:33 (nineteen years ago) link
― Ned Raggett (Ned), Wednesday, 17 November 2004 02:36 (nineteen years ago) link
― dog latin (dog latin), Wednesday, 17 November 2004 22:22 (nineteen years ago) link
― Je4nne ƒury (Jeanne Fury), Wednesday, 17 November 2004 22:24 (nineteen years ago) link
― geeta (geeta), Thursday, 18 November 2004 02:46 (nineteen years ago) link
― Sanjay McDougal (jaymc), Monday, 29 November 2004 01:10 (nineteen years ago) link
― teeny (teeny), Tuesday, 9 May 2006 00:04 (eighteen years ago) link
― joseph (joseph), Tuesday, 9 May 2006 00:32 (eighteen years ago) link
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 (eighteen years ago) link
xpost Oh! I think I'll toss some parmesan on there.
― Dan I. (Dan I.), Tuesday, 9 May 2006 01:26 (eighteen years ago) link
― Jaq (Jaq), Tuesday, 9 May 2006 02:34 (eighteen years ago) link
― mookieproof (mookieproof), Tuesday, 9 May 2006 02:39 (eighteen years ago) link
― Aimless (Aimless), Tuesday, 9 May 2006 02:44 (eighteen years ago) link
― Mr Jones (Mr Jones), Tuesday, 9 May 2006 02:54 (eighteen years ago) link
They were boiled and had just butter on them. numnum.
― Chewshabadoo (Chewshabadoo), Tuesday, 9 May 2006 13:10 (eighteen years ago) link
― Chewshabadoo (Chewshabadoo), Tuesday, 9 May 2006 13:14 (eighteen years ago) link