Asparagus appointment

I want to try the cheese and bacon route.

Why do you ask? Are you looking for a fight?

Cheese and bacon sounds roxx0r - I admit I usually just fry in BUERRE with lots of black pepper. Asparagus and scrambled eggz0r = th33 shi1zn1tz.

Hellooooo dinner!

So, today, for breakfast I roasted them in olive oil again, only this time I grated posh-ass Greek red-chilli-and-olive Feta on them, and also some mild cheddar to neutralise it a bit, and OH MY GOD THE NUMNESS OH MY GOD. The rest of today has been one big comedown.

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

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.

i think we've derailed this thread somewhat.

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

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.

This sounds really good, I should try this tonight.

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.

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.

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.

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