Help with Asaparagus

oooo I do! It's scrummy.

Orange and Wine Asparagus

3 Oranges
TBSP Balsamic Vinegar
Olive Oil
TBSP Red Wine or Red Wine Vinegar
Olives (stuffed or not your choice, we had garlic stuffed)
1 Shallot

Place chopped shallot into a small bowl and finely zest one of the oranges over the top.

Cut away skin and pith from both oranges and cut into segments by cutting down between the membranes. Work over another bowl to catch the juices. Set segments aside. Add 2 tablespoons of the collected orange juice to the shallots and zest, plus a pinch of salt and leave to marinate. Meanwhile, snap the tough ends off the asparagus.

Bring a wide pan of water to a rolling boil and blanch for 1-2 mins until half-cooked. (I skipped it as the Asparagus was ripe and ready but it’s worth it if you want to).

Lift out onto a tea towel to dry, and while still warm rub over a little olive oil and salt. Heat a griddle pan until extremely hot. Lay on the asparagus and grill for a couple of minutes on each side until nicely charred and cooked through. Finish vinaigrette by whisking in olive to taste (approx 5 tbsp) and more salt and pepper as desired.

Taste and check the balance of oil to vinegar. Serve the asparagus warm dressed with the orange segments and vinaigrette.

hi love Asparagus ....icook it in a grill pan with low fat spray oil with black pepper ....delicious !! enjoy

I just throw it on a cookie sheet, spray with cooking spray (or drizzle with olive oil), add some salt and pepper (I like kosher salt for the larger grains), then roast it at 425 until it's bright green with a bit of darkness (almost black) beginning to show. The time varies a lot based on the thickness of the asparagus -- I'd say 10 minutes is average, but the best thing is to keep a "nose" on it (once you start smelling it, start checking it).

Grated lemon and/or orange rind over the top AFTER it's roasted is a nice touch.

I love, love, love asparagus. My favorite way to cook it is simple but delish.

Heat your oven as high as it will go. (I set mine on 500, convection bake.)

Rinse the asparagus and snap off the tough ends.

Coat it with a little olive oil. I use a Misto sprayer but you could also put the asparagus in a bowl then drizzle over a half teaspoon or teaspoon of olive oil. Mix it. (I use my fingers.) It's amazing how little oil you use.

Season it if you like. I use a little coarsely ground salt or some fajita seasoning.

Roast it for about 9 minutes. (Test it after 8 minutes in case your oven is hotter than mine. A fork should pierce it but there should be a little resistance. There's nothing worse than mushy asparagus.)

That's it. Wonderful eating.

Enjoy.

I say grill it! Just add a tad of olive oil...little garlic season from Ms Dash. A little salt, a little peppa, and you are good to go! I've been doing this a lot lately and it seems I cannot get enough Asparagus. Good luck!

Asaparagus - the fastest vegetable in the world!

If we can't grill we normally just bake asparagus on a cookie sheet with a little EVOO and some S&P. Simple, but delicous! You can actually taste the asparagus! :-)

My hubby usually just grills it while he's grilling the steak. We drizzle a little olive oil on it & season it with garlic powder, salt & pepper and wrap it up in aluminum foil and stick it right on the grill. It's really yummy!

This - only we just use olive oil, salt and pepper and toss it on the grill so it's get's grill marks too. (just make sure to put it across the grate so they don't fall through! :laugh:

Also good are grilled sliced onions, zucchini and/or mushrooms (all drizzled with olive oil, salt and pepper). :drinker:

I like it roasted or grilled and just before serving give it a plash of balsamic vinegar, and grate some lemon peel over it.