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View Diary: What's for Dinner? v8.31: Asparagus to usher in spring! (58 comments)

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  •  can anyone describe the taste of asparagus? (5+ / 0-)

    we've tried it a couple of times, lightly steamed... we do know how to cook veg tenderly! our method works fine on broccoli & corn on the cob.

    but all we can get for "taste" is "very vaguely green", and "texture" comes out a weird sort of combination of stringy and squishy????  maybe we've always gotten too-old stuff?

    "real" work : a job where you wash your hands BEFORE you use the bathroom...

    by chimene on Sat Mar 01, 2014 at 07:47:56 PM PST

    •  I would go with green and slightly bitter (3+ / 0-)
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      yojimbo, mikidee, tapestry

      but when roasted it gets a bit of mild sweetness. Much like grilling the cooking method brings out those natural sugars and they carmelize on the surface.
      Another good way to describe the taste and texture: it's similar to the stems of broccoli. They take a bit longer to cook and have a "woodier" taste & texture.

      Your description of the texture is what I always hated about the boiled stuff. Maybe if you peel the larger stems like you would a carrot?

      If you encounter rocky soil, plant what will grow there. - Fortune cookie wisdom

      by ninkasi23 on Sat Mar 01, 2014 at 08:16:22 PM PST

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    •  You can avoid the stringiness (4+ / 0-)
      Recommended by:
      yojimbo, ninkasi23, mikidee, tapestry

      by lightly peeling the asparagus stalks!  I run my peeler down each stalk 3 times.  Then you can cook it to a crisp/tender consistency with no stringiness.

      “It is the job of the artist to think outside the boundaries of permissible thought and dare say things that no one else will say."—Howard Zinn

      by musiclady on Sat Mar 01, 2014 at 08:26:49 PM PST

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