asparagus

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Replies

  • MantisToboggan_MD
    MantisToboggan_MD Posts: 30 Member
    Roasted or grilled with a little olive oil and shallot pepper.
  • uubulldawg06
    uubulldawg06 Posts: 102 Member
    Roasted! Drizzle with olive oil and a sprinkle of salt (if you aren't restricting sodium). Roast at 450 until it's bright green and tender yet a little crisp. Make sure you clean it properly. If you don't take enough off of the stem end, it will be tough and nasty. I usually just grab one end in each hand and bend each piece until it snaps. There is a lot of waste that way, but you also won't get that nasty stuff that you can't chew. Enjoy!!!

    I clean it this way also. I save the ends and use them in stocks.
  • Linda_Darlene
    Linda_Darlene Posts: 453 Member
    Grillings the way to go
    how lont do you grill it for?

    Same for grilling, steaming, broiling and saute: just until it not too crunchy for you!
  • niftyafterfifty
    niftyafterfifty Posts: 338 Member
    We enjoy roasted asparagus. I also have a cherry tomato and asparagus salad recipe that is delicious. Here it is in case you'd like to try it. I usually omit the parmesan cheese; I don't think it's necessary.


    Balsamic Asparagus and Cherry Tomato Salad


    POINTS® Value: 0
    Servings:  4
    Preparation Time:  10 min
    Cooking Time:  0 min
    Level of Difficulty:  Easy
     

    Ingredients
    · 1 1/2 pound asparagus, (about 40 spears)
    · 1 cup cherry tomato(es), about 10, cut in half
    · 1 Tbsp balsamic vinegar
    · 2 tsp orange juice
    · 1 tsp minced garlic
    · 2 Tbsp shredded Parmesan cheese
    · 1/8 tsp table salt, or to taste
    · 1/8 tsp black pepper, or to taste
    Instructions
    · Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
    · Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
    · Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
    · Sprinkle with Parmesan cheese.
  • angmarie28
    angmarie28 Posts: 2,885 Member
    thanks everyone, im for sure going to either roast or grill it, probably with olive oil, and lemon pepper maybe, I friggin love salt so I try not to eat alot of it or I crave more and more lol
  • angmarie28
    angmarie28 Posts: 2,885 Member
    We enjoy roasted asparagus. I also have a cherry tomato and asparagus salad recipe that is delicious. Here it is in case you'd like to try it. I usually omit the parmesan cheese; I don't think it's necessary.


    Balsamic Asparagus and Cherry Tomato Salad


    POINTS® Value: 0
    Servings:  4
    Preparation Time:  10 min
    Cooking Time:  0 min
    Level of Difficulty:  Easy
     

    Ingredients
    · 1 1/2 pound asparagus, (about 40 spears)
    · 1 cup cherry tomato(es), about 10, cut in half
    · 1 Tbsp balsamic vinegar
    · 2 tsp orange juice
    · 1 tsp minced garlic
    · 2 Tbsp shredded Parmesan cheese
    · 1/8 tsp table salt, or to taste
    · 1/8 tsp black pepper, or to taste
    Instructions
    · Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
    · Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
    · Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
    · Sprinkle with Parmesan cheese.
    i might try this, but ill have to pick out the tomatos because i dont like them haha, but hubby does
  • debjae
    debjae Posts: 242
    grilled with lemon juice or steamed oh so yummy
  • skinnyme47
    skinnyme47 Posts: 802 Member
    Asparagus with curried eggs on top. It is really good this way, Google recipe. :smile:
  • SuffolkSally
    SuffolkSally Posts: 964 Member
    Rinse well (it can hold sand in the tips), test for breaking point as advised (or you can peel the lower stems with a potato peeler so they're less fibrous and cook with the rest of the stem). Practice roasting, steaming and grilling - you just need to test with the point of a sharp knife until tender. The spears should still be bright green - if you're not eating them immediately but using them later, then plunge them into very cold water, which will preserve the colour.
  • hannah_rose05
    hannah_rose05 Posts: 5
    I made this for dinner last night:
    6 aparagus spears (cut of woody ends) grilled with garlic butter and a tiny bit of spray oil. When nearly done add 0.5 cup grape tomatoes to tray to roast too (or omit if you dont like). When cooked lay asparagus on plate with tomatoes, and 28grams of feta cheese, weight watchers balsamic vinegar and cracked pepper! Really yum and was 135 calories all up :)
  • justlistening
    justlistening Posts: 249 Member
    I like to saute using sesame oil and salt on high heat. Then throw in a dash of balsamic vinegar. Sprinkle with sesame seeds and cook another minute.
  • sullykat
    sullykat Posts: 461 Member
    You want basic cooking instructions?

    Boil a pot of water
    snap your asparagus so that the rough ends are trimmed off
    Throw in the bubbling water for 7 minutes
    take out and put some salt on 'em

    After you have mastered this, you can do anything! You wont even have to time them any more because you will know doneness by the colour.
    I like to grill, sautee, bake, whatever... they taste great with almost any flavouring. Garlic is delish, as well as balsamic vinegar or lemon juice.

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