<p>This week, I steamed some cut-up young asparagus in the microwave. Then I made a marinade from two parts olive oil, one part balsamic vinegar, one part cider vinegar, a good dribble of dark amber maple syrup, and salt & pepper. Tossed the asparagus with this marinade, a chopped yellow pepper, and some red sliced cherry tomatoes. Let it stand for an hour (or overnight). I served this with a bulgur wheat pilaf. It was delicious!</p>
<p>^^^Now that sounds GOOD! And pretty. I never thought of using maple syrup. Nice idea.</p>
<p>I am with you zoozermom! It is such a pleasure to see asparagus back at a reasonable price and not grown in Mexico.
I am also enjoying daily fresh local strawberries. Yum.</p>
<p>I snap the stems, put the asparagus in a shallow dish and drizzle/roll in olive oil, coarse sea or kosher salt, and fresh black pepper, then grill over high heat until slightly blackened and just tender. I have a grill in my cooktop and find that it works best for this kind of thing. Although I don’t have one, I bet a George Foreman would also work well. Failing that, I’d broil. For me, the key thing is to achieve a little blackening/browning without overcooking.</p>
<p>Since I discovered this method of cooking asparagus, I haven’t cooked it any other way. It’s great right off the grill, at room temp, or cold. </p>
<p>I think peeling is a complete waste of time, whether blanching or grilling, but I tend to avoid the really thick stems.</p>
<p>Noone has mentioned mushrooms or almonds …so adding this one - our family favorite:</p>
<p>What You Need!
1 cup (about 4 oz.) sliced mushrooms
1/4 cup KRAFT Light House Italian Dressing
1 tsp. lemon juice
1 lb. asparagus spears, ends removed
2 Tbsp. PLANTERS Sliced Almonds
Make It!</p>
<p>MIX mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently.</p>
<p>TOP with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender.</p>
<p>SPRINKLE with almonds.</p>
<p>I feel like I’m the only one in the world who doesn’t like asparagus. To me, it tastes bitter, no matter how it’s prepared.</p>
<p>Is it just me?</p>
<p>It’s definitely a love it or hate it veggie, with not many folks in the middle. It has a strong flavor. My S doesn’t like it, but many of us enjoy it (especially when properly prepared).</p>
<p>All I know is I can’t wait for those little spears to poke their heads above ground. I love asparagus and I love picking it in the back yard. By the end of the season, I have run out of ways to cook it.</p>
<p>Pan-grill it.</p>
<p>Butter a saute pan which has a lid. Place trimmed asparagus spears on heated butter. (Halve longer spears, so all are about same size.) Put lid on pan and pan-roast on med-high until al dente or cooked to liking. The lid creates the steam, eliminating any need to add a drop of water.</p>
<p>Very yummy. Very simple, and definitely with a grilled taste. </p>
<p>I’ll also done oven roasting; now I prefer the top-of-stove method.</p>
<p>Son HATED asparagus all his life (senior in college). Bitter, he would say, just like broccoli. Came home in the spring and all of a sudden he likes it. I think the healthy eating GF is having an influence :)</p>
<p>Oregonian mom—try a “fatter” asparagus. The smaller the asparagus, the more bitter it tastes. I may splurge this weekend and buy the french white asparagus at Whole Foods. So sweet and delicious, a whole 'nother animal.</p>
<p>People who think asparagus and broccoli taste bitter often have the “supertaster” gene: [Supertaster</a> - Wikipedia, the free encyclopedia](<a href=“http://en.wikipedia.org/wiki/Supertaster]Supertaster”>Supertaster - Wikipedia)</p>
<p>More important than the cooking method is to get your asparagus fresh. The only way to really assure that is to grow it yourself. I’ve planted lots of different fruit trees and vegetables, but hands down the most rewarding has been home-grown asparagus.</p>
<p>Getting it established is the only hard part. Dig a trench at least 1 foot wide by 8-12" deep, line it with compost or sharp sand, then set down the crowns 18" apart. As the ferns come up the first season, gradually shovel in soil to keep up with the growth. After filling it, don’t start harvesting until the third season. Oh, and plant a male variety such as Jersey Knight (superior to the common Mary Washington female). The ferns will grow up to ~7’ tall so they may need a little support. One 100’ row is way more than enough for a family of 4. Once established, you just mulch it to keep out weeds, fertilize now and then, and mow/burn off the top growth every March (I use a long-handled blow torch, which is thrilling). You’ll have fresh asparagus for 4-6 weeks every April. Don’t pick until the cooking water is boiling. When your pee starts to smell like shrink wrap you’ll know it’s spring.</p>
<p>“Blackened Asparagrus”</p>
<p>olive oil
asparagus
garlic powder
onion powder
chili powder
salt
oregano</p>
<p>Heat oil in large skillet. Add asaragus cut to a length so that the large end will be tender without the tips and stalk becoming overcooked. Immediately season with all the spices to your taste. Saute until al dente.</p>
<p>I always roast extra asparagus so I have some leftover. Last weekend I took a whole wheat pizza crust (easy in the bread machine or just buy one), spread it with pesto and topped with asparagus, goat cheese and a little parmesan. It was heavenly (along with the Butler game).</p>
<p>I like grilled asparagas. Wash and break off lower stem. Place in ziplock baggie, add olive oil, add favorite flavor of grilling spices (like Montreal, Chicken or steak rub), Shake and pour out and place on foil or grill basket. Grill until desired tenderness. I like mine a little crisp! I also add other veggies like portabella mushrooms, red peppers, zucchini, etc. You can also stirfry instead of grilling. My girls like steamed asparagus with melted butter, lemon juice and butter garnished with either parmesan, lemon zest and sliced or slivered almonds.</p>
<p>Roll in bacon. Salt, pepper, 400 degree oven until asparagus is browned (and cooked through) and bacon is crispy.</p>
<p>My favorite roasted veg has to be carrots though. Split in half, salt, pepper, olive oil, 400 degrees for 20 minutes, and it becomes really sweet as the flavor concentrates (or something).</p>
<p>I think I’m going to go with the simple olive oil, salt and pepper, maybe a little garlic and roasted in the oven (or on the grill) - so what temperature in the oven and how long (the asparagus right now seems to be the very thin stalks).</p>
<p>I think 400 or low broil should do it (any higher and you’re borderline searing). For just asparagus, probably 15 minutes, 20 tops.</p>
<p>I roasted asparagus for the first time last night and I will never steam it again. Divine! Thanks everyone for the idea and instructions.</p>