Comments on: How to Cook Asparagus

By: Donna B.

Donna B. — Thu, 07 Apr 2022 22:25:16 +0000

I like to steam asparagus spears until they are tender but still hold their shape.

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 06 Apr 2022 21:02:33 +0000

In reply to Bob Allison. I'm so happy to hear!

By: Bob Allison

Bob Allison — Wed, 06 Apr 2022 19:47:53 +0000

In reply to Edith Musiime.

The roasted recipe is a HIT with the children. Thank you.

By: Kris

Kris — Wed, 09 Feb 2022 20:24:49 +0000

I learned to peel the bottom half of the Asparagus from Julia Child. It’s a tedious task but those stalks come out easy to chew and delicious.

By: Edith Musiime

Edith Musiime — Thu, 13 Jan 2022 17:17:56 +0000

I blanch in salty water for 3 to 4 minutes. Slightly season with cow ghee and black pepper. And enjoy😋

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 12 Apr 2021 14:17:03 +0000

In reply to Jennifer. that's a great tip, thanks!

By: Cathy Sexton

Cathy Sexton — Mon, 12 Apr 2021 01:32:19 +0000

In reply to Daisy. Yes, I pick it from my garden and eat it raw. A delicious flavor.

By: Jennifer

Jennifer — Mon, 12 Apr 2021 00:44:44 +0000

Hi Am looking forward to trying your recipes. I have a method that I really love that you may enjoy. The woody ends of the stock that we break off can be cooked until it gets mushy then put through a blender with the cooking water. I buy a cream soup base and use what I put through my blender as the liquid and mix it up for the best soup ever. Just blanch some of the other stock cut into bite size pieces to complete the cream soup.

By: Jean

Jean — Sun, 11 Apr 2021 21:30:26 +0000

Love the simplicity of your methods. When I have great asparagus, I get out of the way and let the spears speak for themselves. Usually steam them in a small amount of salted water and 3-4 anise seeds in a skillet. The anise is too subtle to identify as an added ingredient; it just makes people say, “Gee, this is really good asparagus.”

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 23 Feb 2021 15:02:12 +0000

In reply to Shannon. Hi Shannon, for enamel coated cast iron pieces I like Staub and Le Creuset. The tray in the photos above is enamelware from Falcon Enamelware.