The ultimate asparagus

[Phoebe Loosinhouse]

Discovered this for today - apparently a well-known asapagus recipe which originated with Cooking Light (although it uses a generous amount of butter?)

Anyway - oven roast one bunch of asparagus (suggested 12 minutes at 400F plus or minus depending on your taste)

When asparagus is almost ready, bring 2T of butter to Brown stage in small saucepan. Add 1TBL of Soy sauce and 1tsp of balsamic vinegar to browned butter. Spoon over finished asparagus. Toss.

THIS IS FANTASTIC! Everyone loved it. Once you do this, it's hard to imagine it otherwise.

[Mojorabbit]

1. This sounds lovely

my asparagus is just coming up and it will be the first dish I make with it. Thanks.

[Callalily]

2. I've been making

that recipe for years. It is very delicious, and yes, I did get the recipe from Cooking Light. Didn't know that they were the originators though.

[Duer 157099]

3. I finally got around to trying this, and liked it very much

I have another asparagus trick, one I just learned by happenstance.

On Top Chef last week, I noticed somebody using a green been julienner on something else (was it green onion? don't remember) but it got me thinking: I wonder how asparagus would fare if treated that way? So I found out last night.

They fare very well indeed.

I cut off the heads first, of course and just ran the stalk through, producing essentially like very long french green beans (these asparagus were relatively thin, about the size of green beans).

Tossed with some EVOO/S&P and put under the broiler.

I would not have predicted the outcome. They were incredibly SWEET! and slightly crunchy (because I left them in longer than I was planning, but fortuitously). They carmelized, and the surface area ratio of carmelization was greater than with whole asparagus, obviously, and you could really taste it.

I was a little bit concerned with the texture though, was mindful of how the stringyness could be a little difficult to swallow (I didn't peel these at all). So I think if I were to do this again (and I will) I will either peel them (if leaving them in long strips) or, after julienneing them, chop them into a fine dice (and put them in quiche, after carmelizing)

[Stinky The Clown]

4. We toss them whole with olive oil, salt and pepper and then grill them

Orgasmic!

[hippywife]

5. We had this

or some variation of it at Easter. A guest outside of the family made it and it was very good. :hi: