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    Thread: Asparagus season has begun

    1. Member Deltac's Avatar
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      04-04-2012 06:41 PM #1
      Oh asparagus, how I missed thou can't get more biological than these, no pesticides, treatments, and grown with thermal water

      Spent about 30 minutes picking asparagus...could have gone on for hours...every time I decided it was time to leave I would spot another asparagus waiting for me

      Ended up with two crates, going back to the field next week









      Started off the season with a nice plate of pasta with asparagus and prosciutto crudo

      Anyone else an asparagusophile, what's your favourite recipe?

      ciao
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      04-05-2012 12:58 PM #2
      Is this stuff just growing wild?

      I had a friend from Southern Illinois who told me asparagus used to grow all along the railroad tracks there.

    3. Member crrdslcvr6's Avatar
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      04-05-2012 01:59 PM #3
      Very nice. I rinse them then steam them. My favorite recipe

    4. Member Bibs's Avatar
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      04-05-2012 02:52 PM #4
      mmm. I toss them in olive oil, salt and pepper and put them on the grill. Finsh with a squeeze of lemon.
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    5. Member Ryan D's Avatar
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      04-05-2012 02:55 PM #5
      I like to toss them in a little olive oil and then salt and pepper and roast them.

      I love asparagus, though. This season I'm going to try as many new recipes as I can.

    6. Member Deltac's Avatar
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      04-05-2012 05:29 PM #6
      Quote Originally Posted by smittyATL View Post
      Is this stuff just growing wild?

      I had a friend from Southern Illinois who told me asparagus used to grow all along the railroad tracks there.
      they used to grow asparagus on the land where we get them...now they grow naturally

      geographically, it is in a perfect area, a thermal aquifer 60 meters under ground, used for irrigation, means that the asparagus is 'ready' weeks before it is in the rest of the country...and the soil is particularly good for all type of vegetables and fruits

      another great recipe is asparagus and milk put in a blender, to achieve a creamy sauce, that mixed into pasta with crunchy bacon/pancetta on top
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    7. Member Ninja Boot's Avatar
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      04-05-2012 06:11 PM #7
      Quote Originally Posted by Bibs View Post
      mmm. I toss them in olive oil, salt and pepper and put them on the grill. Finsh with a squeeze of lemon.
      Ayup

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      04-05-2012 06:18 PM #8
      time for stinky pee everywhere!

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      04-05-2012 11:15 PM #9
      White asparagus is where it's at.

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      04-09-2012 12:02 PM #10
      Olive oil and Jew salt in a pan, about 30-60 seconds before you're done splash some chardonay in there and let it cook down a little bit then finish with a pad of butter.

    11. Member kenny301's Avatar
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      04-09-2012 10:21 PM #11
      Quote Originally Posted by Rathi View Post
      White asparagus is where it's at.
      Never had white asparagus. How does it differ in flavor?

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      04-10-2012 04:23 PM #12
      Quote Originally Posted by kenny301 View Post
      Never had white asparagus. How does it differ in flavor?
      It has a lighter, kind of sweeter taste. I don't know why, but when I lived in Germany when I was a kid around 15 years ago, it was the opposite of here in North America. 99% of the asparagus was white. Now I sometimes see it here in Canada, although it's harder to find than green so I get it whenever I see it.

    13. Member GeoffD's Avatar
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      04-10-2012 04:47 PM #13
      Quote Originally Posted by Rathi View Post
      It has a lighter, kind of sweeter taste. I don't know why, but when I lived in Germany when I was a kid around 15 years ago, it was the opposite of here in North America. 99% of the asparagus was white. Now I sometimes see it here in Canada, although it's harder to find than green so I get it whenever I see it.
      I remember being in a restaurant in a little village outside of Frankfurt, looking at the menu, and everything had "spargle". Spargel mit Apfelvinaigrette und gefülltem Fladenbrot. Spargle mit kartoffeln. Spargelrezepte. WTF? Spargle wasn't in my 500 word survival German vocabulary. I asked the waitress in German what spargle was. Finally found someone who spoke French who said "asperge blanche." Got it. I was there during white asparagus season.

      I had a 4 day business trip eating white asparagus in every imaginable way. I even had it in scrambled eggs with ham for breakfast.

    14. Member kenny301's Avatar
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      04-10-2012 06:46 PM #14
      I'll be scoping out grocery stores for white asparagus tomorrow

      What is a good way to fix it? I normally roast the green stuff on the grill and toss with butter/salt/pepper.

    15. Member GeoffD's Avatar
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      04-10-2012 07:48 PM #15
      Quote Originally Posted by kenny301 View Post
      I'll be scoping out grocery stores for white asparagus tomorrow

      What is a good way to fix it? I normally roast the green stuff on the grill and toss with butter/salt/pepper.
      The most common way I saw in Germany is boiled/steamed either straight-up or with Hollandaise sauce poured over it. Some boiled new potato and a few pieces of ham rolled up on the plate but it's all about the big pile of asparagus.

      You usually have to peel it or it will be really fibrous.

      On the grill with some olive oil/salt/pepper and maybe some balsamic vinegar would be my preference but not what you'd find as often in Germany.

    16. Member MotownSVT's Avatar
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      04-10-2012 08:08 PM #16
      Quote Originally Posted by smittyATL View Post
      Is this stuff just growing wild?

      I had a friend from Southern Illinois who told me asparagus used to grow all along the railroad tracks there.
      Oh yeah... I can remember driving around with my dad when I was a kid. We lived out in the sticks and you'd just cruise the back roads with a couple grocery bags and pick wild asparagus. LOVE that s**t.
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      04-11-2012 10:29 AM #17
      Quote Originally Posted by kenny301 View Post
      I'll be scoping out grocery stores for white asparagus tomorrow

      What is a good way to fix it? I normally roast the green stuff on the grill and toss with butter/salt/pepper.
      Personally, I just fry it up with some garlic butter.

    18. Member Ryan D's Avatar
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      04-11-2012 02:01 PM #18
      Quote Originally Posted by GeoffD View Post
      The most common way I saw in Germany is boiled/steamed either straight-up or with Hollandaise sauce poured over it.
      On Easter we had some pan fried asparagus with some Hollandaise.

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      04-16-2012 12:49 AM #19
      I either saute them in olive oil with salt and pepper and then drizzle a little balsamic over them when almost done, or I toss in olive oil with salt and pepper and then broil them for a few minutes. Love them with salmon(the stuff from Costco with the butter and dill).
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