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toppings for asparagus?
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moorejb
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PostPosted: Tue Apr 03, 2007 10:03 pm    Post subject: toppings for asparagus? Reply with quote

I made asparagus the other night and I was wondering if anyone had any tips as to what could possibly added to them for more flavor? Any ideas?

Thanks
Jess
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Michael Chu



Joined: 10 May 2005
Posts: 1631
Location: Austin, TX (USA)

PostPosted: Wed Apr 04, 2007 3:02 am    Post subject: Reply with quote

What are you using already? A simple topping of salt and freshly ground pepper and some light olive oil is always excellent. If you're looking for something more, then you can try sauteing some garlic and onions to accompany the asparagus.
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moorejb
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PostPosted: Wed Apr 04, 2007 6:28 pm    Post subject: asparagus Reply with quote

Thank You! I used garlic, salt, pepper, and some olive oil--but I felt like it needed more flavor. I'll try your tip with the onions! thank you
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opqdan



Joined: 25 May 2006
Posts: 43

PostPosted: Fri Apr 06, 2007 12:54 am    Post subject: Reply with quote

Hollandaise sauce is a traditional topping over asparagus.

Taking a few stalks (depending on size), and wrapping them in bacon tastes great, but it can be difficult to eat.

I prefer mine drizzled with a little bit of olive oil and covered in grated parmesan then roasted at high heat (400F+). This makes for one of my all time favorite vegetable side dishes. The parm adds enough salt and forms a great tasting crust that goes well with the sweetness of the asparagus (made all the more sweet by the roasting). Only roast till they start getting brown though, they will still be a little crisp.

There's nothing worse than soggy asparagus. Along those lines, for the love of food, never ever use canned asparagus. I have had success with frozen though.
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DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Fri Apr 06, 2007 5:54 pm    Post subject: Re: toppings for asparagus? Reply with quote

moorejb wrote:
I made asparagus the other night and I was wondering if anyone had any tips as to what could possibly added to them for more flavor? Any ideas?

Thanks
Jess


Do what you did, squeeze of fresh lemon. What citrus does for such things makes your mouth happy.


Biggles
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juju
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PostPosted: Mon Apr 09, 2007 4:10 pm    Post subject: Re: toppings for asparagus? Reply with quote

Just add sauteed garlic and mini sweet pepper. It's delicious. Wink
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youngcook



Joined: 11 Apr 2007
Posts: 97
Location: GA

PostPosted: Wed Apr 11, 2007 8:54 pm    Post subject: Reply with quote

Add garlic, onion, black pepper, salt, and lemon to it. Suate onion until it browns then add all other ingredients adding the salt and black pepper last. Big smile
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moorejb
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PostPosted: Thu Apr 12, 2007 3:54 am    Post subject: toppings for asparagus Reply with quote

Thank You for all the suggestions!!

The Parmesan tip was absolutely scrumptious!!
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PostPosted: Thu Jun 14, 2007 9:52 pm    Post subject: Reply with quote

I personally like some toasted almonds on top for a little crunch after I saute with olive oil, shallots, garlic, mushrooms, salt & pepper.

I'll have to try that parmesean one soon.
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EngineeringProfessor



Joined: 07 Sep 2006
Posts: 77

PostPosted: Thu Jun 14, 2007 10:13 pm    Post subject: Never say never... Reply with quote

opqdan wrote:
There's nothing worse than soggy asparagus. Along those lines, for the love of food, never ever use canned asparagus. I have had success with frozen though.


I use canned asparagus in my chicken & asparagus quesadillas. That reason alone is enough to buy the Salton cooker for making them.
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Watt
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PostPosted: Fri Jun 15, 2007 5:23 pm    Post subject: Reply with quote

finely chopped boiled egg is also used, but I prefer either Hollandaise or a little thickened stock if you cook the aspagus in stock first of all, guinea fowl stock is best for this.
I would not recommend the fad of sauteing asparagus, this will lead to nasty acrylamide being produced, and asparagus doesn't taste of much if fried! [IMHO anyway] Shock stick to simmering in water or stock. Teasing

just thoughts
Watt
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Ishbel



Joined: 10 Apr 2007
Posts: 41
Location: UK

PostPosted: Fri Jun 15, 2007 10:38 pm    Post subject: Reply with quote

I like it simmered and then served with either shavings of parmesan or hollandaise.

As a starter, I sometime quickly blanch the asparagus and then take two spears and wrap with proscuitto up to the seedy head part and then cooked on a griddle pan until the proscuitto frizzles .
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PostPosted: Sun Jul 01, 2007 4:48 am    Post subject: Reply with quote

Twop suggestions along the same lines as I've read posted.

1. Along with Hollandaise, Bernaise sauce works well too.

2.. Traditional olive oil, salt and pepper, especially if grilled is our personal favorite.
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Echo



Joined: 15 Sep 2007
Posts: 6

PostPosted: Mon Oct 08, 2007 5:33 am    Post subject: Reply with quote

I am surprised no one else mentioned this
but asparagus, after being roasted with sea salt and EVOO

is awesome with gorgonzola cheese
crumbled and gently melted in the oven, just a few minutes

yum Smile
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The Yakima Kid



Joined: 15 Nov 2007
Posts: 27

PostPosted: Sat Nov 17, 2007 10:32 am    Post subject: Topping for asparagus Reply with quote

Around here a little non-fat yogurt with a little lemon juice, a tad of garlic, and some dill is pretty popular. Sometimes I put in a little olive oil.

I've been known to serve this as a sauce on the side when serving salmon and asparagus together.

Another option is a mix of pepper, lemon juice, olive oil and sumac - the non-toxic spice kind you get from Middle Eastern and Greek grocers.
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