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Ways to Prepare Asparagus

GreenDragon

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Well Bob, you shamed me into trying out your recipe. Of course, being me I had to alter it a wee bit. To reduce oven time, I saute'd the asparagus with some mushrooms and a slice of bacon (because bacon makes everything better!) until slightly softened. Then I added some of the wife's homemade cheeses (blue, butterkaise, and beer cheeses) and the eggs. Into the oven for 40 minutes. It was very good. I think I'll add some red onion to the mix next time. Cheers!

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Saute

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Cheeses

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Scrap patrol and floor cleaner (he loved the raw asparagus)

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Ready for the oven

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Yum!
 

deluxestogie

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He was waiting for the bacon! Surely you recognize those "please, please, please drop some bacon on the floor" eyes.

Bob
 

Magpie

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So, I was also inspired to eat some crispy green sticks. I started by cubing (3/8"?) half a large sweet potato. It was sauted/ steamed in olive oil, salt, black pepper, and about 1/4 cup of beer. Beer was the beverage in hand, so that's what went it the pan. :)
Once the potato was mostly cooked, I added the asparagus cut into about fourths. I let that cook for about 8-10 min then added half a chopped apple and about a tablespoon of dark honey. After another minute or two, I drizzled around 1/2 a teaspoon of a balsamic reduction.
It was a bit of an experiment, but I enjoyed it very much!
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deluxestogie

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Cold Shrimp Asparagus "Salad"

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Prepare this a day prior to serving, and allow it to chill overnight (so that the herb aromas totally permeate the dressing).

the "salad" ingredients:
  • Pre-cooked, peeled shrimp cut to segments, tails off
  • olive-oil-fried asparagus, diced
  • extra-virgin olive oil (for frying)
the "dressing" ingredients:
  • mayo
  • celery, finely diced
  • black walnut, finely chopped
  • capers, diced
  • black olive, finely diced
  • garlic powder
  • salt
  • pepper
  • lime juice
  • chives
  • dill weed
Directions
  • if shrimp are frozen, submerge the sealed bag in a large bowl of water, and hold under with a weight (this may require two or more hours). [That bag of individually frozen shrimp, once thawed, contains about a cup of shrimp-flavored water that will end up on your foot if you don't pay attention when opening the bag.]
  • heat ~1/8" Extra Virgin Olive Oil in a frying pan at medium heat
  • clean and dice asparagus, place into the frying pan
    Garden20190510_4346_AsparagusShrimpSalad_asparagusDiced_500.jpg
  • fry asparagus in olive oil until crispy brown
    Garden20190510_4348_AsparagusShrimpSalad_asparagusCrispy_500.jpg
  • drain fried asparagus on a paper towel
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while the asparagus is cooking
  • mince/dice the dressing ingredients
  • mix well in a bowl
  • when fried asparagus is cooled, add to the dressing bowl and mix
    Garden20190510_4347_AsparagusShrimpSalad_allButShrimp_500.jpg
  • cut and clean the shrimp*
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  • set aside some pieces of shrimp to add to the top (for display)
  • add shrimp to dressing bowl; mix; top with set-aside shrimp pieces
  • refrigerate well, prior to serving
*If the shrimp has shell on, then remove the shell, and use a sharp knife to slice a narrow groove beneath the "vein" to remove it. (Actually, the so-called vein along the back of a shrimp is its intestinal tract, and the dark color is shrimp poop. It won't affect the taste or safety of cooked shrimp, but removing it improves the appearance of large shrimp.)

All of the proportions of ingredients are entirely arbitrary.

I was preparing this for a family gathering of only 4 of us. But of the 4, 1 is allergic to shrimp. So I separated a portion of the recipe for him, just prior to adding the shrimp to the bowl. (Call it "Crispy Asparagus Salad".)

Bob
 

deluxestogie

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Cream of Asparagus and Celery Soup

Tonight I made an impromptu asparagus and celery soup. A few stalks of asparagus, cut up, and one stalk of celery, finely diced, were run in the food processor. This produced tiny bits of both. This was simmered, with basil, garlic powder and oregano, for an hour in a half-cup of water, then set in the fridge.

At dinner time, I added another half-cup of water to the veggie brew, then heated it to boiling. A tsp of cornstarch was liquefied in a little water, then a 1/4 cup of sour cream and a 1/4 cup of milk were blended in. This was then added to the veggie brew until it thickened.

On the side, I melted 2 tbsp of butter in a skillet, with more garlic powder, salt and shredded Parmesan cheese. An end piece of whole wheat bread was toasted, and cut into croutons. These were stirred into the butter skillet, then dumped on top of the finished soup. Salt to taste. Makes two generous servings. (I ate it all.)

Bob

EDIT: My asparagus season is over. I've now begun to allow the asparagus bed to grow for the remainder of the summer. I don't purchase asparagus, so this will be my last asparagus recipe until 2020.
 
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