How do you make asparagus taste good. I tried boiling it then frying it

[applegrove]

with egg. I tried putting it in the oven with balsamic. I just don't like it. Don't suggest hollondaise sauce...i'm on a diet and trying to eat my veggies in a keto-paleo way.

[pangaia]

1. Can't be done. It's like okra or brussel sprouts.

Forget it.

Go back to the TV..

[guillaumeb]

6. I like okra and Brussels sprouts.

There can be no gumbo without okra.

Bake the sprouts with garlic.

[applegrove]

10. LOL! I have been getting more creative with my food. I do spend some time

in the kitchen.

[tblue37]

66. Okra *tastes* good, but I can't eat anything that takes on the texture of snot when chewed. nt

Last edited Sun Dec 23, 2018, 01:06 PM - Edit history (1)

[Tess49]

75. Okra is best sliced, coated in flour or corn meal, salt, pepper, and fried. n/t

[pangaia]

81. That I can just about believe.

[Codeine]

85. It's the vegetable that finishes in your mouth.

Very rude.

[Eyeball_Kid]

71. Okra and Brussel sprouts are awful, IMO,

but asparagus, steamed or stir fried, is great. I usually stir fry it with tofu, dried tomatoes, bell peppers, mushrooms, etc. Toss in some curry powder, sriracha, and teriyaki sauce and you're getting somewhere. Steamed with a tab of butter comes in second.

[pangaia]

82. I can eat well-prepared asparagus when served it.

But, still do not care for it.
But then I like deep fried water snake, chicken feat, and sushi.. which others may not care for.

[guillaumeb]

2. Only buy small stalks.

Steam them.

I do like Hollandaise sauce, but young stalks are delicious steamed.

[applegrove]

5. I will look for small ones and try again.

[guillaumeb]

9. The larger stalks are very strong.

Good luck.

[2naSalit]

49. Instead of Hollandaise

try fresh lemon juice with some cracked pepper, sometimes adding a few sprigs of nettle while cooking is good too. But steaming or baking is best unless you like it raw. I like it both ways when I can get it fresh from the garden.

[applegrove]

53. Okay. I will definitely get a lemon next time.

[2naSalit]

56. Sure cuts out

a lot of calories. I like a little butter too but the lemon juice is important. I discovered this stuff that is crystallized lemon juice and it tastes like real lemon juice fresh from the lemon, and I don't like substitutes but a friend turned me on to that and it's worth it to have around when you live in a place where a lemon can cost $1.

Also, having complimentary foods along with it might make the difference. Asparagus is an unusual flavor so pairing it with things that taste good with it can really help.

[Eyeball_Kid]

72. Yes. The thinner the stalk, the better.

[ret5hd]

3. Spritz with olive oil, roast at high temp, not very long. Then a spritz of balsamic if desired.

[CentralMass]

31. This is best method IMO.

[Freddie]

35. Yes, roast with olive oil

A little garlic, then toss with vinegar and salt. And only eat the tender part. Yum.

[onecaliberal]

43. Exactly as ret5hd recommended.

[unblock]

4. Saute in butter

[The Velveteen Ocelot]

7. I have the same question about Brussels sprouts, which I hate.

I was advised to coat them in olive oil and then roast them. So I tried cooking them that way and still hated them. But I do like asparagus, cooked almost any way. De gustibus non est disputandum, I guess.

[guillaumeb]

12. Roasted sprouts are delicious.Try them with garlic and olive oil.

Chacun a son gout.

[The Velveteen Ocelot]

39. Not if you also hate garlic.

[IcyPeas]

37. and add salt and pepper

[JustFiveMoreMinutes]

83. I think I got this from Ina G.

Fry some bacon till crispy...
... set aside...
Cut Brussels sprouts in half and fry in drippings until a nice char..
Add chicken broth and simmer until done...
(the original called for white raisins as well, but never tried it, might add some sweet to the savory).

Then top however, Parmesan, Olive Oil and Lemon, Brown sugar...

but best to google it cause my memory is shot and I haven't made it in a few years!

[The Velveteen Ocelot]

84. That sounds great if you don't use Brussels sprouts.

[hedda_foil]

8. Hollandaise is keto friendly.

[applegrove]

13. Don't say that. I need to stay away from butter.

[Dream Girl]

26. Butter is kept friendly

[Siwsan]

11. I grill it

I have a George Foreman grill. I snap the stalks, rub a little olive oil on them and sprinkle with salt. Then I grill them, just until they are heated through and still have some snap. Then I butter them and enjoy.

[applegrove]

17. I threw out my GF grill. Maybe I can buy a grill pan and try that.

[FSogol]

44. Same here. I grill it over charcoal & brush with butter. N/t

[Me.]

52. I Grill Them Too But UNder The Broiler

olive oil, salt, pepper and when done, sprinkle with lemon zest or parmaesan

[Rorey]

14. I know how to make it taste not bad.

Leave it in the store. Or the garden. Or wherever it is.

Do NOT bring it into your house!

[applegrove]

22. My grandfather grew up in a house with a big garden near a river. Things

grew like crazy on the St. Lawrence. He hated asparagus as a kid and put salt on it as it grew to try and stop his widowed mom from harvesting it from the all important garden. The asparagus loved the salt. .... so I guess it is genetic.

[Rorey]

24. I think I'd rather eat twigs than asparagus.

I don't classify asparagus as food.

[applegrove]

27. So I'm not alone. Thanks for all your commiseration and ideas. I'm trying

to have a new relationship with vegetables but it is not easy.

[Generic Brad]

15. Boil tender. Chill. Top with Kewpie mayonnaise

Mmmm.

[drray23]

16. Let's see. You can blanch or roast.

Only 3 minutes in boiling water then dunk in ice water to stop the cooking. That's blanched. It's good with eggs.

Another way is to roast them. 400 oven,place on an oven sheat, splash with a bit of olive oil, salt and pepper and red pepper flakes. Roast at 400 for 25 minutes.

[samplegirl]

18. I make it taste good

I drizzle it with olive oil then some lemon juice and a bay leaf and Kosher salt and wrap it tight in foil and steam it!

[TexasTowelie]

25. I've also used orange juice in place of lemon juice

and thought it was pretty good. That's saying a lot since I'm not that much into green vegetables.

[fierywoman]

19. Peel the fat stalks, Younger stalks don't need to be peeled. Thinner stalks are a little bit

more bitter, bigger stalks milder. Try with oil and vinegar dressing and hard boiled egg slices.

[NRaleighLiberal]

20. it's all about freshness. we only eat it local when it is just picked.

it is just a 2-3 week span in the spring - when it is absolutely fresh, just steaming for a few minutes then butter, salt and pepper - it is spectacular. Even large fresh asparagus is fine.

When it is old, it is stringy and bitter and the only way to really eat it is to roast it with olive oil, maybe some lemon zest -

we are seasonal local eating snobs- plead guilty. So we only eat tomatoes June to August, (ours!), asparagus only spring, etc. Eating veggies out of season - shipped long distances - really distorts their potential.

[hlthe2b]

21. Well, certainly don't overcook. Boil it? uggh. Steam it only long enough that it retains some crunch

Or roast: drizzle with olive oil followed by a dip in a parmesan cheese, black pepper, garlic salt

[RainCaster]

23. Use the BBQ

Trim the hard part off the bottoms
Put in a large baggy and add:
1 tbs garlic
Pinch of sea salt
2 glugs Italian Salad Dressing
Shake it up and let it soak for an hour
Put it on you preheated grill, crossways
After 3 min, roll them over and cook 3 more min
Pull off and enjoy

[mr_lebowski]

50. AHA ... someone with close to my method (i posted before I read others)

Yours is the most like mine ...

[Rocky888]

28. Olive oil salt and pepper. Shake together in baggy. Grill it. Squeeze lemon after removing.

[Lars39]

29. Roasted, with olive oil.

It carmelizes them a bit, reduces bitterness, and makes them a hit sweet.

[applegrove]

30. I will give roasting another try. It was sweeter. But I think it was the prime of summer

so that made a difference too. I eat too much balsamic these days. So it is nice to have all kinds of options.

[Sancho]

32. I love asparagus (and okra too)...

...steam asparagus until it's tender and make a salad with asparagus, cherry tomatoes, tiny carrots, or whatever else you like. Here in Fl we can get all kinds of colorful peppers that are not too hot. Great to chop up into bits for a veggie salad.

Sprinkle with high quality olive oil and your favorite grated/crumbled cheese.

Be creative - and you have a wonderful, meatless dinner!

[CaliforniaPeggy]

33. I buy the medium sized ones, in season when I can.

I break off the woody stems, and then stand the stalks upright in a divided pot where I can steam them. Cook a few minutes (maybe 5?) and then serve with lemon juice and whatever buttery substance you like.

The lemon juice really makes them amazing!

[applegrove]

38. Next time I venture to asparagusworld I will make sure I have a lemon.

[Cracklin Charlie]

34. Roast it or grill it.

Toss with olive oil, salt and pepper, and roast a single layer on a sheet pan at 350 degrees.

5-7 min for thin stalks
7-10 min for thick stalks.

[sinkingfeeling]

36. Try grilling it in a skillet. Love the stuff.

[IcyPeas]

40. have you tried purple Brussels Sprouts... (Trader Joe's)

Trader Joes only gets these around this time of year. They are delicious. They are sweeter than the green ones.

I just steam these and put butter and salt and pepper on them.

[FarPoint]

41. Best ever as a cold salad....

https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/chilled-asparagus-salad-recipe-2012268

[onetexan]

42. Do a chinese stirfry

I love asparagus simply stirfried with garlic, some oyster sauce & soy sauce. U can get oyster sauce @most grocery stores. Note it is salty so start with 1 tablespoon each of both sauces. Depending on hpw much ur making u may need more.

[yellowdogintexas]

67. beef and asparagus stirfry is amazing. Lots of hot chili sauce

Pork is good too.

We roast it, steam it, microwave it, and a local restaurant here in FW does an appetizer of tempura asparagus which is absolutely amazing.

Brussels sprouts: steam them, don't over cook. Make a hot bacon sweet and sour sauce & pour over them, then stir and eat. Flat out delicious.

[Glamrock]

45. Same way as brussel sprouts

Throw it away and get a pizza

[TlalocW]

46. Here's a good recipe

Ingredients
1 pound asparagus
1?2 cup crumbled Gorgonzola cheese
2 tablespoons butter, melted
1 teaspoon minced garlic
1?4 teaspoon salt
1?8 teaspoon pepper

Instructions
1. Preheat oven to 400°, and bring a pot of water to a boil over high heat.
2. Trim 1–2 inches of the stalks off of the asparagus and drop into the boiling water, blanching for just 2 minutes for pencil-thin asparagus or 3–4 minutes for thicker asparagus.
3. Transfer blanched asparagus to a shallow baking dish, and top with the crumbled Gorgonzola cheese.
4. In a small mixing bowl, combine melted butter, garlic, salt, and pepper, and then pour evenly over all in the baking dish.
5. Bake 10 minutes, just until the Gorgonzola cheese has melted and begun to brown. Serve immediately.
HELPFUL TIPS
To keep the asparagus nice and green, transfer to a bowl of ice water after blanching in step 2. Drain well before adding to the baking dish.
For a true gratin with “breadcrumbs,” sprinkle about 2 tablespoons of almond flour over the Gorgonzola cheese before baking.

TlalocW

[mr_lebowski]

47. Okay ... I gotcha ... for my 5,000 post ... my Grilled Asparagus Recipe (lol)

Put about 15 stalks in a ziploc bag (trim the tough part off the bottom), along with about 2 shakes of garlic power, 1 tablespoon of butter (or olive oil if you can't hang), a good squeeze of lemon, a few twists of the pepper grinder, a bit of sea salt, and a tablespoon of water.

Microwave for 45-75 seconds. Thinner the stalks, shorter the time. If stalks are really honking (like 3/4 inch at the thickest base), go 90 secs in the micro.

After the cooking, rough it all around a bit in the bag, so the melted butter and spices cover everything evenly.

Put bag in fridge for about 1 hour.

After this marination, grill it directly over REAL charcoal (not gas I mean), perpendicular to the grill so it doesn't fall through ... for about 2 mins with closed lid. Then open, roll the stalks over to try to get the other side ... close lid again, grill about another 1 min. You want nice char marks, but don't burn the heads, they dry out fast and they're the best part.

Then remove and serve.

Honestly Brussell Sprouts, cut in half, can be done deliciously almost exactly the same way but the times are longer, with more spices and butter.

I hated 'em both growing up, now I love 'em both, when done right.

[applegrove]

55. I don't have a bar b q but will try marinating them.

[mr_lebowski]

61. If you have no bbq, then do all the rest before the barbeque part ...

And instead, sear them for a similar time in a sizzling hot cast iron pan ... 2 mins one side, 1 min other side ...

Little extra butter or oil drizzle right at the end of the cooking + lime squeeze/salt/pepper at plating wouldn't hurt ...

[applegrove]

64. Yum. Now I need a cast iron pot. When we sold our cottage I decided not to keep

the cast iron Dutch oven. Then I found out how much those suckers cost. That would have worked. Dam.!

[dlk]

48. I enjoy steamed asparagus with a little lemon juice, olive oil & pepper

You might also like it steamed with a little butter and salt.

[Cary]

51. Spray with olive oil and grill it

At least that is what floats my boat.

[flyingfysh]

54. just steam it, no oil

You can tell when it is done. And don't overcook it. The ancient Romans had a expression "as quick as cooking asparagus".

[kacekwl]

57. Only buy the thinner asparagus the stir fry

In a little oil then put in a little teriyaki sauce . Remove while a little crisp and sprinkle some sesame seeds on top. Yum.

[chillfactor]

58. type in "asparagus recipes" in your search engine

I use IE and many great recipes will popup. I am not an asparagus lover either but I did find recipes there I really liked.

[pbmus]

59. Your favorite mustard and mix it with olive oil

Salt and fresh pepper...

Bingo___put that sauce over boiled asparagus..

[Bayard]

60. Love asparagus

Besides every other way mentioned, I also put it in casseroles. Just throw it in raw, and it comes out with a nice nutty crunch. I only use the little thin tender ones.

Hoping my own asparagus bed is more productive this spring.

Have never learned to like brussel sprouts.....

[badhair77]

62. I coat mine lightly in olive oil.

Never use the big woody stalks. Then I spread it on a sheet pan with light salt and put it in th oven. When done I squeeze some lemon over it to really brighten the flavor.

[haele]

63. I roast it in a high oven with butter, salt and shallots.

About 25 minutes in aluminum foil. I finish with about two tablespoons of lemon juice, and when I serve it(after draining off any liquid in the bottom of the aluminum foil packet. I use Trader Joe's Keto-freindly "Everything but the Bagel" seasoning sprinkled generously over the Asparagus when I serve it.
It's nice and slightly nutty tasting.
One thing I found out, you need to put a lot of salt, enough to seem like it's just a bit too much. The salt breaks down some of the cell walls when it cooks, and most ends up in the liquid you leave in the bottom of the roasting packet. You tend to get more nutrients and flavor with less fiber this way.

Oh, and asparagus is rather like brussel sprouts and cilantro; some people just taste it differently.

Haele

[applegrove]

65. Shallots. I have some.

[Flaleftist]

68. Olive oil, salt, pepper, grill

[lastlib]

69. Give up. It's a vegetable, ferf*cksake.

The only hope is to smother it in cheese, pick out the asparagus and throw it away, then eat the cheese and hope the asparagus didn't ruin it.........

You're welcome.

[applegrove]

70. LOL!

[woodsprite]

73. Roast or grill. It brings out the sweetness. nt

[Doreen]

74. A little oil and melted butter brushed on with basting brush

then put on rack in Nuwave and cook for 4-7 depending on how soft or crunchy you like your asparagus. I use the oil so I do not have to grease the rack. The rack needs to be up high not lowered. I have done other seasonings also. I put the other seasonings in the oil and then brush on. The oil helps with evenly spreading the seasoning.

[Grasswire2]

76. Here's what I like, and it's very simple.

Snap off the bottom ends.

Set water to come to a boil in a 12-16 inch shallow saute pan or fry pan. A bit of salt in the water.

Lay the asparagus in. Only cook for a few minutes until barely tender. Take a spear out and check it after just two minutes.

Drain the water off.

Put some butter in the pan to melt, and grate some orange zest over.

Serve.

Yum.

[rainin]

77. Buy small stalks. Organic. Cut off 1/3 of bottom. Lightly steam them. Don't over cook.

Add organic grass-fed butter and sea salt. Serve.

Brussel sprouts. Cut in half. Butter and salt. Bake on cookie sheet in oven at 350 degrees until slightly soft. Don't overcook.

Okra: Slice and put on cookie sheet and bake until crisp.

Yummmmmmm

[YOHABLO]

78. If you don't like it, why punish yourself? No one said you had to like it.

[madaboutharry]

79. This is good:

Thin stalks
Drizzle with olive oil
Sprinkle with sea salt
Sliced shallots on top
Roast at 375 for 10 to 15 minutes unti there is a slight crunch

[DFW]

80. Which asparagus are you talking about?

In the States, I mostly see the thin green kind (I don't much care for it, either). The key to making it palatable is to NOT boil it or roast it until it becomes like limp seaweed, but rather just to the point where it is still a little crunchy. Then dip each piece in a (handy) a bowl of really good olive oil with some cajun spice or sea salt or pepper or some combination thereof.

In Germany, we have a thick white asparagus that we cook the same way, and even I like that. My wife turns the leftovers into a thick white asparagus cream soup, which she spices to perfection.

[Codeine]

86. Steam them and serve with a mustard sauce.

Just mustard and a little mayo with a dash of soy sauce. Same sauce but with the stalks roasted in a very hot oven is also nice.

Even my kids like asparagus. It’s just mild and tasty to me.