When I was 7 or 8 living in rural Michigan, I stumbled across a large field of asparagus on a hillside near our farmhouse. I used to cut some for supper almost every day. One thing I discovered that intrigued me was how fast asparagus will grow. I used to lie down and watch the movement of an asparagus spear as it grew! I'd never seen anything like that before and I'm surprised no one has mentioned it. What a wild experience for a young boy to stumble on in amazement.
I have been peeling the stalks and cooking them in a frying pan with a small amount of water. When they are almost tender and the water is gone I add butter, garlic and parmesan cheese. So tender and tastes amazing.
I never even thought about peeling the ends of the stalks to eliminate those bites where you find yourself chewing forever and end up spitting it out because it's too tough. Great tips! I will be trying the brazing this week.
I used to snap, but now I cut. My favorite way to make asparagus is to lay them out on a baking sheet, brush them with melted butter and sprinkle with parmesan cheese. Bake until they smell done (about 10-15 minutes). Yummy
@@Jerry-rf8bn I like 450° and get them crunchy in spots! I often do broccoli and carrots at the same time in the same way. Cauliflower is great roasted with way too. I usually bake a full sheet like that for at least 30min
Thanks for the ideas. I have been growing our asparagus patch for 35 years, my neighbour gave me the roots and I have no idea how long he had been growin his patch. Every year I dig up and split the roots in any spots where the spears are too thick and crowded. I have transplanted them all over the yard, we also plant the seeds, so now there are several patches.
Whenever we went to see the grandparents in the spring, our mom would have Dad stop on a certain country road. We'd all get out and pick the asparagus growing along the ditch. Good times. I'll keep your experience at hand when I start a new bed. Thanks.
@@sealyoness My Dad did the same thing ('60's). I guess with so much use of herbicides along roads that's probably no longer an option. Oh well, I still have great memories and a lifelong love of asparagus.
I grew up in Germany with white asparagus. Restaurants have special asparagus menus during the season (April/May). Love the green one that we can buy in the USA all year round. I always snapped it but won't do it anymore after watching this video. Thank you for being informative and fun!
*For those of you contemplating planting asparagus to eat this summer, know that if started from seed, asparagus will take about 3 years to become productive.* One-year-old asparagus crowns will need two years of growth prior to harvesting and two-year-old crowns, just one year. But as other commenters have typed, once started it doesn't stop!
And make sure you don't plant in heavy clay! After 6 years I still get grass size bolting spears. Last year I saw an spear that looked like it would do but when I returned 2 hours later it had bolted.
@@kenmore01 well that is what we have. I added compost and garden soil I got and lots of mulch. Other vegetables do fine, carrots can be a bit stunted and hard to get out of the ground though. We probably should add sand but it is expensive. So my asparagus is basically a pretty perennial fronds, I have given up on them and inter plant flowers and herbs and they make a nice back drop.
My favorite way so far has been tossing with olive oil, lemon pepper (and lemon zest if you're up for it), and salt, then baking at high temp, like 400 F for 20-25 minutes until dark and slightly shriveled. They're like asparagus fries and my wife and I love them.
We have a 100+ year old asparagus patch on our Wisconsin farm. The yield is very generous every year. To keep the spears thicker, I pick every one or two days depending on the weather. I pick the asparagus from mid May through early August when I let the plants go to seed. The spears tend to get thinner towards the end of the season, but I still harvest them. I prefer cutting the asparagus with a sharp knife close to the soil to prevent the stalks going to seed early. Steaming the asparagus is the healthy way (low in calories), but we do like to grill them with olive oil, salt, plus garlic and onion powder, too.
I LOVE LOVE LOVE asparagus!!! Grilled or just on the stovetop with olive oil, a little salt, maybe some garlic powder, and lots of pepper. I planted 16 Martha Washington two year old crowns last spring. Hopefully next year I’ll be able to start to harvest. Asparagus like to be left alone in the garden for at least two or three years before harvest. But once they’re there, you’ll be eating garden fresh spears for years to come! Oh and Im a maker and a smeller
Asparagus are my favorite vegetable and I cook it in different forms. Thank you for exposing me to other ways of cooking and for the education portion. Also, thank you farm workers who ensure this tasty vegetable is available to me. Harvesting asparagus is back breaking and I witness it every year
My name is Joyce. I planted 1 year old asparagus roots and the next spring I had asparagus popping up and I was able to cut it and grilled it. It was great. I purchased the roots at Tractor supply (TSC). They are available in March. I live in middle Tennessee. I planted them in early spring and the next year I had a lot of asparagus. Last year my husband made our bed twice as big. It’s worth growing your own.
DON'T LISTEN TO THIS GUY. DO NOT EAT ASPARAGUS RAW, IT NEEDS TO BE COOKED IN ORDER FOR THE BODY TO ABSORB THE NUTRITION. ALSO THE BOTTOM PART THAT WON'T SNAP IS INDIGESTIBLE AND IT WILL CLOG YOUR COLON AND YOU WILL HAVE TO PULL IT OUT MANUALLY, UNPLEASANT. ALSO THE BEST WAY TO COOK IT IS IN THE OVEN IN OIL OR BUTTER. BUT IN A PAN YOU CAN COME CLOSE IF YOU COOK IT SLOWLY. DO NOT USE EXTRA MOISTURE AND DO NOT STEAM IT UNDER ANY CIRCUMSTANCES.
just start trying to snap from the very bottom, and keep moving up until it DOES snap. no wastage that way. Then into a bag in the freezer with the fibrous stem bits to save up for soup stock.
I also grew up harvesting asparagus from the garden :) My grandma would take this beautiful, freshly harvested crop and... saute it in a lb of butter for 20-30m. It was basically asparagus butter. and it was glorious on toast :) I could get behind the braise method. Feels nostalgic.
When we were house shopping, we looked at our present house and learned it had a big garden. I said to the realtor, "If there is an established asparagus bed in that garden, then we will take this house." There was and we did and we are STILL harvesting asparagus! I snap the stalks and have never peeled them but might give it a try after watching your video. Tonight I made macaroni and cheese with portabella mushrooms and asparagus....YUMMY!!
One of my favorite Japanese restaurants adds asparagus to the list of veggies to batter and fry up as tempura. Dipped in their tasty, umami laden dipping sauce, OMG, wonderful!!
My 3 favorite green vegetables to make tempura at home: asparagus, green beans, and broccoli. Served with home made tempura dipping sauce. Vegetables transformed!
Great to see that there are others who cut instead of snap. I usually inspect my asparagus bunch to determine where to make that optimal cut (not always 1 inch from the bottom: could be more, could be less), and go from there.
Actually, braising asaparagus is the traditional way of preparing it here in germany. We mostly use white asparagus and cook it in a braising liquid made of water, butter, salt and sugar. Serve it with hollandaise, potatoes and a nice piece of fish or a steak. And there you have a beautiful dinner! Also, white asparagus is usually peeled and the peel is used to make a flavorful broth which we use to make the most amazing asparagus cream soup! Man i just love asparagus but it is so expensive
You need to go hunting in Grocery stores. Sometimes you can get white Asparagus in the Glass. Positively not as good as the Original. I introduced my American Wife to it and she loved it. There is one BIG problem in this country. Anything kitchen related is positively a challenge.
I grew up with homegrown asparagus and it was my job to weed the patch and then harvest it! I LOVE asparagus. I have had the white variety while stationed in Germany and really didn't care for it. Now to your question- I use to cut the ends but then read an article and began snapping it and noticed a fair amount of loss so now I am going back to cutting the ends and checking. I have never braised it but will try it but more so, I want to make the raw salad and peel it!!! Great video!
Looove asparagus, looove this video and the wonderful cooking tips from you as well as from your viewers! I’m a snapper, but I don’t throw away anything. I toss the ends in a bag of vegetable peelings and stems that I keep in the freezer to flavor my future homemade stock. 😋
My 6 year old and I love watching ATK and “What’s Eating Dan.” He wants to be a chef one day, just like Dan. At dinner he likes to take a bite and say “this is how to eat (whatever we are eating).”
As a former snapper, I now only cut the smallest bit off the end. To cook, I cut each stem in half, steam the bottom halves for 5 minutes, then add the top halves for another 5 minutes. Remove from the pot onto kitchen towel to dry a bit, then quickly put onto the plate and drizzle melted butter seasoned with Real Salt (from Utah). Yummmm!
I'm French from Alsace and I never had grilled asparagus, we usually boil them and eat them with some mayonnaise or vinaigrette. Also asparagus soup is the best, with some mushrooms and cream !
As of this vid post, I'm now a reformed snapper. I'll be a cutter from this day forward! Thank you Dan for reforming my ways. I've never peeled, but worth a try now as well. How have we lived so long without this critical information?? It feels like Dan was holding out on us.
When I was a very young lad, say 4-5 years old, I would go with my grandparents and pick asparagus along the canal banks in my farming community. A couple large paper grocery bags of asparagus was our usual take! I continued this practice with my own children and my wife would make cheesy asparagus soup with bacon, delicious! I now live in an area where there is no asparagus except in the grocery stores but I still love it! Excellent video!
I inspect each piece to decide where best to cut then go from there. I like to cut the stalks into 2 inch pieces (heads/crowns always left intact) then saute in butter with salt, pepper, minced garlic, and a splash of lemon juice. Serve once the stalks are tender and just begin to wrinkle. I never peel them - I like the slight bite that outer layer gives each piece.
I trim about 1/2 inch from the end of one stalk, and bite the cut end to see if it is edible or inedible. This is most reliable guide to see where to to cut. If your wife must insist on using the wasteful snap method, I save the offcuts and check as above. Excellent to cut on bias for stir fries.
I have ALWAYS snapped as my mom did, but seeing how easy it is to keep more asparagus and just peel the tough, stringy bits off I am a convert. Thank you. Very enlightening.
I grew up in rural Minnesota. On our large property we had several patches of, presumably wild (though possibly the feral result of a long-forgotten farmer's attempt at a kitchen garden) aspargus that popped up in early May every year in sunny patches of grass at the edge of wooded areas on our land when there was sometimes a little unmelted snow still on the ground. My job as a 4 year old kid, who was always wandering in the woods and meadows and who knew every tree, bush, and twig, was to be on the lookout for the young aspargus shoots hiding in the grass and harvest them for supper. My mother and I loved them raw also steamed or braised with butter. My dad and my younger sister were not so convinced. Still today, 70 years later, asparagus -- along with artichokes -- are my favorite vegetables.
Back in 3rd grade, around 1964 we had a Show and Tell in class that was "Bring in your favorite food." I brought in artichokes & asparagus (I could not pick only one). I don't think the other kids had ever seen an artichoke before and probably they were only familiar with horrible canned asparagus. To this day- I love the 3 A's - ARTICHOKE, ASPARAGUS, AVOCADO!
Glad you mentioned that "Oh, yeah; I had asparagus for dinner" moment. I'm obviously a Maker and a Smeller. My favorite dip/sauce for asparagus and artichokes (I'm sure there's a name for it, but a neighbor mom showed me how to make this when I was 6 years old and introduced me to artichokes): Per person: one raw egg yolk, one capful of apple cider vinegar, salt to taste (I like a lot, maybe 1/2 tsp., helps thicken it). Stir vigorously. My sister adds mayonnaise, but I prefer it without. This was in the '60s but I guess now I must add the raw egg disclaimer: consumption of raw eggs may increase your risk of food-borne illness.
I always commandeer the ends removed from asparagus and freeze them in a bag. I put a few pieces in when I'm making a nice chicken bone broth. They impart a delicate flavor to the broth. I bet peelings would have some flavor to give me, as well. Thanks for this useful video!
You may want to rethink that chicken bone broth. Some studies suggest that it may be the cause of rheumatoid arthritis... Something about "we don't break down that type of collagen very well," or something... I'm still gathering data...
He is the BEST 😊 I watched ATK but I've never seen this side of him. btw, I once found pickled asparagus in the grocery store. I 💙💙💙 it but was never able to find it again.
@@shariontipler5542 I enjoy asparagus but noticed the smell referenced in the video and therefore avoid it. A suggestion for those who do eat asparagus, It is delicious cooked on the barbecue grill!
My favourite is wrapping the stalks in prosciutto and baking them on a sheet. The prosciutto is crispy and salty, and the asparagus is so tender! Very interesting video! Thanks!
Roasted. Olive oil, salt, maybe a touch of garlic powder, cayenne. When done, sprinkled with lemon juice. At a restaurant, we once had them deep fried in panko as a munchie. Yum!
I particularly like it that exact way, but sprinkle a mix of cheddar and parmigiano reggiano on it, too. Absolutely delicious, and changed me from hating asparagus to loving it. This said: canned asparagus is still a horrendous crime.
@@hypermagical_ultraomnipotence Agreed 100%. I think maybe I was late to the party loving asparagus because I grew up watching my dad eat the canned version. Seemed grey and horrible. On our first dinner at home date my now husband made me fresh asparagus. I ate it just to be polite but it started a 20 year so far love affair with this vegetable. Sometimes I eat just a whole plate of roasted asparagus for dinner like french fries, yum!
A little bit of pepper in addition to the salt, olive oil, and garlic powder. Lemon juice and grated parmesan after cooking are a nice touch. I didn't grow up eating asparagus, but discovered it in college.
My dad was a cook he taught me to cut. I have yet to find a way this veg is prepared that I don't just love! It's certainly versatile. This will be our first growing season in our new home, it's one of the first I plan on planting! Thanks for the vid.
I also snap because when I cut I find I end up with chewy bits I can't eat but I suspect the peeling suggested here will prevent that! Definitely trying that next!
I tend to snap down low on the thickest spear in the bunch, then use that spear to mark where to cut with the rest of the spears. I generally have little waste that way, and often need to cut back a bit more.
I grow my own, and have never had a woody stem. Store bought is a different story. I believe you could safely say it's a question of how long since it was harvested and how it was handled on the way to the store shelf.😊
The funny thing is, me and 1 other particular person I know, we prefer asparagus to be more crunchy, we cook them stovetop in salted butter and olive oil for a few minutes and then enjoy them slightly crunchy without any of the disturbing mush factor
@R MS TOTALLY agree about the necessary Crunch in the veggies!!! So many people around me Constantly Overcook them to the point of pointlessness. How are they of any health benefit they were intended for, if they're soggy. And so not tasty by that point. Although, I do recognize that cooking them down can certainly add flavor to the dish, which is why I use two sets of veggies when cooking chilis or stews and soups, etc. One set of veggies, I add in the beginning to middle of cooking the meal, and the second set I add right as I'm turning off the eye of the stove. 😋👍🏾HappyCrunchyVeggie!!!
Hello! I LOVE asparagus (and am one of the Maker/ Smeller people :-) ) and prefer the green variety, although I was often gifted the white variety in the luxury = "E" class by my mother who lives near where it is cultivated (Abensberg/ Bavaria) and therefore reasonably priced. Thank you for portraying braising, I will try this next! And now my suggestions, since you asked: The GREEN variety often is less pricey, it only needs having cut off the first 1 - 2 cm and then no peeling. I often BOIL them in ca. 1 to 1,5 l water (try to find your personal optimum) plus 4 teaspoons salt plus 1 tablespoon sugar and a small piece of butter in the water; according to thickness about 5 - 9 min for green is sufficient in my experience. I use this "broth" recipe also for the white ones, and even have a special pot for this ("Spargeltopf" in German), but every other pot works where the stems can float freely in the water. The WHITE variety costs more, it needs peeling up to 2/3 of the stem and generous paring of the bottom end (the texture and look reminds me of fresh pinapple flesh when peeled sufficienty to eliminate the "Holz" or "wood" = outer bark, chewy and indigestible -> better discard it; the green does not have very much of this!). When cooked as aforementioned, it needs ca. 12 to 15 min to grow soft (you should test it after ca. 11 min acc to thickness!). Especially when the asparagus is a little WILTED/ UNSIGHTLY, I steam it after (peeling if necessary and) cutting it into pieces of ca. 3 - 5 cm -> SALAD with a vinaigrette (for this you can use the BOILING WATER to dissolve mustard, salt, pepper, sugar to taste, vinegar and oil of your choice, OR use it as soup base/ to boil potatoes, rice or pasta in it/ as pasta sauce base...) or PASTA TOPPING with cream/ crème fraîche/ parmesan and nutmeg. Each variety tastes great served only with butter, but also with butter-roasted breadcrumbs and maybe a hardboiled egg on the side (I think this is called à la Polonaise). Stir-fried in Asian dishes it tastes also very well. If you are not pressed for time, try out a SAUCE Hollandaise or Maltaise (with blood orange juice) or an easy and relatively quick AND EGG FREE Sauce Batârde ( only for special lasagnas etc.. Most times I use milk/ cream with egg beaten in, salt, pepper, nutmeg and acc to the recipe cheese, this always works a treat in my experience! You can easily deduct that I really am into asparagus, and I am sure I did not even scratch the surface of possible serving methods. Sorry if you feel this is TMI, but I love cooking and eating :-))) Enjoy your meals in happiness and gratitude!
I have never tried the asparagus ribbons. Looks so yummy. Asparagus is my favorite vegetable. I roast or braise it. I will try the brining. What a smart way to season it.
I chop the asparagus, chopped baby Bella mushrooms, fresh garlic, 2 tablespoons of butter, and a splash of water in a covered sauce pan. Roughly ten minutes cook. Add a splash of heavy cream. Season to taste. Delicious.
Love Love Love Asparagus ❤️ ❤️. Especially great when you're in a pinch. Also, I learned from RRay to prep them then stick in a glass w/water covered with a Baggie into fridge & they'll last freshly quite longer . 😀 In a real hurry... pop them in a shallow container small amount of water , whole or cut & microwave briefly. (Microwaves vary) Then dress them or add to whatever you've got cooking. 🤗 Thanks Dan for answering some questions re:color, thickness & history. 🥰
A love to coat mine with some oil, salt, and pepper, then grill into it gets some color. Finish with lime juice. The crisp tip and the roasty base are such a flavorful combination.
I can pickled asparagus every year and the skinny ones are much better for that purpose, the fatter they are they get mushy through the canning process, but the skinny ones hold up and remain somewhat crunchy (if chilled) - now I know why! Great video thank you!
@@rumble8014 when I go to the toilet I simply breath through my mouth and offending smells are simply not an issue. If you keep breathing through your nose it is your own fault.
I saute in butter and olive oil with a pinch of salt and pepper. Large spears. Brown on side and flip and brown the other. By the time your done you have a lovely browned butter sauce to go on top. It creates a delicious nutty taste without the overcooked texture from the braised asparagus.
I cut, snapping never seemed right. I also juice it and put asparagus juice in my smoothies. Never tried peeling but makes perfect sense. I will try this next. Thanks
I loved this! Traditionally, African American cooks prepared asparagus-and many cruciferous vegetables-using much longer cooking times those expected in modern fine dining establishments. The sensibilities of the cooks in my matriarchal line of culinary inheritance have hereby been vindicated-not that we were waiting! Good work!
@@MyOver50 DON'T LISTEN TO THIS GUY. DO NOT EAT ASPARAGUS RAW, IT NEEDS TO BE COOKED IN ORDER FOR THE BODY TO ABSORB THE NUTRITION. ALSO THE BOTTOM PART THAT WON'T SNAP IS INDIGESTIBLE AND IT WILL CLOG YOUR COLON AND YOU WILL HAVE TO PULL IT OUT MANUALLY, UNPLEASANT. ALSO THE BEST WAY TO COOK IT IS IN THE OVEN IN OIL OR BUTTER WITH NOTHING BUT SEA SALT. BUT IN A PAN YOU CAN COME CLOSE IF YOU COOK IT SLOWLY. DO NOT USE EXTRA MOISTURE AND DO NOT STEAM IT UNDER ANY CIRCUMSTANCES.
I prefer to just toss the green asparagus into a a pan with hot olive oil, let it sir from two sides (getting the top brown is the best), let it sit outside for a bit then cover with lemon juice. Et voilá! And in regards to your question. I cut it. Don't even bother to peel, I do like some crunchiness added to the skin.
I have hated losing so much of the asparagus by snapping but thought that was the way to do it. Also never knew about peeling. I love asparagus, very excited to try these tips. Thanks!
DON'T LISTEN TO THIS GUY. DO NOT EAT ASPARAGUS RAW, IT NEEDS TO BE COOKED IN ORDER FOR THE BODY TO ABSORB THE NUTRITION. ALSO THE BOTTOM PART THAT WON'T SNAP IS INDIGESTIBLE AND IT WILL CLOG YOUR COLON AND YOU WILL HAVE TO PULL IT OUT MANUALLY, UNPLEASANT. ALSO THE BEST WAY TO COOK IT IS IN THE OVEN IN OIL OR BUTTER WITH NOTHING BUT SEA SALT. BUT IN A PAN YOU CAN COME CLOSE IF YOU COOK IT SLOWLY. DO NOT USE EXTRA MOISTURE AND DO NOT STEAM IT UNDER ANY CIRCUMSTANCES.
1:34 Interestingly, anthocyanins are not responsible for the color of beets (as shown in one of the photos). Beets are part of the Caryophyllales order, which use a different class of pigments- betalains. Other members of the Caryophyllales which get their reddish color from betalains are cacti, amaranth, bougainvillea, and even weird little things like venus flytraps.
Wow I’m so glad I’m not the only one who wanted to “um, actually” on a photo that appeared for a fraction of a second of the video. Haha. Thanks for the PSA
@@johrathbun no, the color of blueberries comes from anthocyanins, not betalains. Blueberries, being so heavily pigmented, have among the highest concentrations of anthocyanins in common fruits. That's why many people consider them to be so healthy.
This reminds me of the large shade over a friend's fenced-in area, where he was growing the tender stalks, protecting the crop from too much direct sun. He pointed to the shade and explained to me, "This is the awning of the cage of asparagus, cage of asparagus..."
Asparagus first caught my eye when I was around 11 years old, eating my first steak. And so for most of my life, I thought that The Way to cook asparagus was half-inch green, EVOO, salt, pepper, 10 mins @ 350 degrees. Last weekend I was at a Czech restaurant in Germany and tried a little bit of a bacon-laden white asparagus soup. There's so much more to asparagus, and the ideas of this video will help broaden my horizons.
Interesting. .. I just learned something To get tender asparagus, peel it... I literally never knew. Thanks for doing this video. Was more interesting than I expected.
@@mikemondano3624 "Literally"... my dad was telling me how much he loved Asparagus, & I tried cooking it, & thought it was horrible, he never told me, you had to "Peel" the skin on the vegetable like you do a potato or any other veggie.. So what happened, was not only did I do it wrong, but I over cooked the asparagus, so I had a soft mush inside, and the fiber on the outside, still sucked.. in "mouth feel" it was like trying to eat wood fibers.
@@MRSketch09 If you pick the right stalks, you won't need to peel them, either. It's not easy to tell sometimes, but the younger ones are always tender.
I used to snap but stopped a year ago after reading up on it. I'm going to try braising. Sounds great. Never peeled either...will try that too. Thanks for the great vid!
I've seen white asparagus fields when stationed in Darmstadt, Germany in the '70s. Getting a basketful cheap was most wonderful. A very good friend told us how she cooks asparagus and we have done it that way ever since. Snap off a bit of the lower part. Wash thoroughly. Place them in a large fry pan, filling the pan until the asparagus are completely covered. Bring to a boil. When they reach boil, take them off of the heat and let them set for 5 minutes. Drain. We like to spoon on Hollandaise sauce over them. Finding white asparagus in West Texas isn't easy, but I can get them in a jar, imported from Germany, at the Commissary at Goodfellow AFB.
You're not the only one. We spent a total of 9 1/2 years in Deutschland and loved it. 4 1/2 years were in W. Berlin. I miss a good REAL schnitzel mit pommes frittes und Deutscher bier.
@@gregriley8548 Well, in 1972 I got orders to report in to Sinop, Turkey. It was a year's remote assignment on top of an extinct volcano, and at the base was the town of Sinop. At first I was a trick worker, working a 4-1-4-1-4-4 shift, then I was given a day job as the Training NCO. My roomie and I would head for town on the weekends and have dinner with a couple other USAF guys at the Yeni (Newcomer) Hotel. I would always order Doner Kabab with hot (not spicy hot) beans, a green, tossed salad and a thick slice of Ekmek - Turkish bread. The bread was heavy and toasted on one side, onto which an out-of-this-world goat's cheese was slathered on for good measure. It was all topped off with a glass of red wine. All told; $2.50 in Turkish lira.
Being from Germany my grandfather and later I would go to the open market that was 3 times a week in my home town. All the farmers from around the area came to sell their produce. We always looked for the white asparagus and the heads could not be discolored. After bringing it home (and trust me asparagus was not cheap due to the extra work of having to keep it covered so no color would show) my mom would cut off the ends peel it and then bundle them with some thread and cook them in salt water. When the asparagus was nice and tender she made a false hollandaise sauce to go with it. The sauce was made with milk, flavored with salt some nutmeg and butter and then after this mix was hot thickened with an egg yolk, cornstarch and heavy whipping cream that was mixed and then slowly poured into the hot milk mix and stirred till it was thickened. Then the sauce was poured over the asparagus and served. The same recipe btw goes well for cauliflower too which I am having tonight. Unfortunately getting white asparagus here in the US is almost impossible and I wish it was offered more often. The canned kind can not compete with the fresh kind at all. In Germany we even have a special Asparagus server as you can see here loeffelland.de/en/products/versilberter-spargelheber-besteck-zur-82699
I have always been über-revolted by the sight of white asparagus from the very first time I saw a photo in a magazine. The stalks look like worms to me. My reaction was immediate & continues. It pains me that white asparagus is supposed to be a delicacy; I know I will never be able to eat it. I do, however, adore green asparagus, especially pencil-thin, tender stalks.
@@aurorakangaspuu Thats unfortunate for you. I've never heard of that syndrome before. Any other foods? What about Lychees looking like boiled ox eyes? I think most people think the fat white ones look like penises to be frank with you, only more delicious.
@@MystiqueULH I am 100% positive your asparagus dish, with your special sauce, is at least passable. But, I eat with my eyes, & I can so easily get turned off on a food item. I know I will never be able to eat white asparagus - again, those stalks look like over-fed, sickly-pale, blind, eyeless worms you find slithering in soil. Likewise, I cannot eat those tiny larvae-like shrimp. I do love specialty food, often costly, & indulge often. White asparagus looks sickly, deformed & creepy.
I love asparagus. There are two prefered ways for me. Cooked in my cast iron pan with a mixture of butter & olive oil with salt & pepper. Or cut into small pieces & cooked like before & then make a frittata. Put freshly grated parmigiano regiano or pecorino romano. hen either eaten by itself or on a piece of toasted Italian bread. The post eating smell isn't the greatest but reminds me of how much I enjoyed the meal.
This video came out at the perfect time. A friend of ours has an acrea fiefd of asparagus. We pick every single day and end up with tons of the perfect vegetable! We are always looking for different ways to prepare it. Thanks Dan.
When I was a kid the backyard backed up to a ravine that was a railroad right of way. Asparagus grew at the edge of the yard. My mother was in heaven! We had asparagus at least once a week for months. I hated it, still do. My dad was ok with it once or twice a year, but my mom was so happy.
Grill all winter long (in summer guess use fridge) so getting seasonings to stick is easy. In a 9" metal cake pan melt butter & minced garlic &/or what ever herbs , spices you like (pepper, old bay, lemon, wine, balsamic, curry, cinnamon- coriander, garlic jam, soy etc...) 1 to 3 is sufficient. Then chill pan so butter thickens, rattle them around, voi la grill 4 min. Heat up what's left in pan on grill pour on top.
Great instruction! I've been looking for only thin asparagus and snapping them for steaming. This changes here and now. I hate waste and will be happy to cut and check the ends for moisture. I'll probably stick with steaming as it is the easiest and tasty. Thank you!
If you really hate waste, save up the trimmings in the freezer, then (when you have enough) boil them in a fair amount of water, puree it, strain off the fibers, and use the resultant asparagus stock as the foundation of a *REALLY GOOD* cream of asparagus soup.
The absolute best asparagus I have ever had - sous vide! I cut the ends, peeled some stalk, into the bag, and popped them in the sous vide. They came out the perfect texture and oh.so.delicious. I do wish we understood more about the..uh..smell. :-)
I've always broken the ends off but experimented with each stalk to see where it went from crisp to "bendy". I'm going to try cutting and peeling as well as trying the recipes you provided. Thanks!
I love to sauté my asparagus. I'm not usually a fan of longer prep times, especially for regular dishes so what I'll do is after I cut my asparagus toss it in a pan with a ton of butter and throw some garlic powder and black pepper in there with it. The melted butter likes to stick the asparagus so it makes seasoning easier and I can cook to how I like it. When I want to go truly big I love to wrap them in bacon and grill them with black pepper and honey.
Years ago I went to an asparagus festival in Northern California. They had fantastic food stalls. I started with fried and ate my way through. I have loved it since then.
Asparagus quiche is so good! I enjoy the green version much more, easier to prep and tastier. Unfortunately the white kind is so big of a hype here in Germany that it's really hard to get the green one. It's always just white at the supermarkets.
In the Netherlands we love the white asparagus as seasonal vegetable in May and June. I learned to select the biggest widest ones, because they are the juiciest and have relatively little loss from peeling. We boil or steam them, serve with potatoes and ham (á la Flamande) or salmon, and Hollandaise sauce. Season with salt, pepper and optionally nutmeg.
“A la Flamande” is not how you describe it Jasper… You hard boil eggs, finely chop them into a mimosa, add salt, black pepper, curly parsley and stir this all together through some melted butter. Spoon this over your steamed white asparagus and enjoy! Lots of love from a Belgian fellow asparagus addict ❤
I became an expert wild asparagus hunter while working with a mowing crew in my 20’s. Apparently the seeds pass through the birds’ digestive tract, and fall beneath the power lines where they perch, and are fertilized by the excrement. (My dad told me that bit of trivia!) Our crew had amazing salads that we threw together with leftover meats and veggies we brought from home gardens. Delicious and different every day!
I was also lucky enough to have a neighbor with a well established garden of asparagus. I had always learned to cut the end off, and peel up the stalk a bit for maximum tenderness. But I was spoiled, we would cut it off, and immediately begin cooking it. We would also can a reasonable quantity once the garden began shutting down for the winter. Christmas canned asparagus was a delicious treat!
My life with Asparagus: Snapper b/c "that's the way we always did it." Growing up, asparagus was my favorite vegetable for my birthday dinner. Every year. I will keep my counsel where I fall on the after-party scale, but the Myers-Briggs comparison made me laugh. Judy Blume also wrote a description of the after-effects of broccoli in one of the Fudge books. That was a giggle-worthy read-aloud. All I can think of when I see white asparagus is Bunnicula.
I cut my asparagus and my favorite way to cook is steam them and dress with salt, pepper and a squeeze of lemon juice. I also grill them with olive oil, salt and pepper and once off the grill a squeeze of fresh lemon juice.😋
I eat asparagus almost daily ( not kidding!) I love it sautéed with good olive oil with finishing butter and fresh lemonjuice. Also sautéed with two eggs cooked byt soft yolk ontop with Parmigiano grated ontop ( can be served on toast).😋😋😋
I used to snap, but learned that cutting was better, so now, that's what I do. I also save up the trimmings in the freezer, and when I have enough, cook them in lots of water, puree them, strain out the fiber, and use the liquid for the basis of a *DELICIOUS* cream of asparagus soup.
@Super Geek mmmm Cream of Asparagus Soup.. As a kid, I used to eat it all the time. I'll have to try making it. Do you have a particular recipe you would be willing to share?
@@merryworld4776 All that I do is cook the saved up cut offs in a saucepan in enough water to cover them by about an inch (2.5 cm.). Included in the cut offs are the cut offs from a small bunch of fresh asparagus. I generally simmer them tor about 20 minutes, then mash them with a potato masher, simmer for another 20 minutes, or so, then puree the whole thing in a blender, or with a stick blender. This part is a real pain, since the fibers tend to clog up the blender's blades. Then, strain out all of the fibers through a large sieve (pressing the pureed asparagus with the back of a large spoon to get out as much liquid as possible.) Chop the remainder of the fresh asparagus into bite sized pieces, and put them into the saucepan along with the asparagus broth/stock. Season. (I like salt, pepper, and either savory or thyme - preferably savory.) Return to a gentle boil, and simmer for about 5 minutes. Stir in about half as much heavy cream as asparagus stock/broth, adjust seasonings and serve, garnished with a fresh grating of nutmeg. That's how I do it. I hope that you like it, too. .
I recently learned that EVOO is meant for finishing & dressings... not really meant to be cooked with, and can cause some gastrointestinal discomfort. Have been cooking with it for years & never knew lol
My grandmother grew up in the late 1800s and etiquette of the time said it was finger food. That followed us all my years, no matter what the recent times may say. Now I'm over here in Europe where almost EVERYTHING is eaten with a fork and knife. So---there I am.
Interesting cooking methods of asparagus and for consumption: we always held the end in between thumb and 2/3 fingers to eat asparagus. A small bowl of lemon water was set at the top of the plate for finger "cleansing". Fingers only - unknown to used knife and fork!
Excellent video for us asparagus lovers! We have a raised bed of asparagus in our yard. We have lots so eat it various ways......roasted, steamed and braised. And yes we snap but won't anymore! Your shaved asparagus salad looks wonderful and I will make it soon! Thanks!
When SNAPPING I have NEVER had a woody stem. When cutting them, I always have several. And if you hold both hands close together at the end of the stalk, it either breaks or it doesn't. Move up the stalk until it does. Perfect stalk for cooking and eating.
I agree, no stringy tough ends when snapped, when I don't, it's practically dental floss......also. I've started saving the ends and dehydrating them, then making powder from the dried ends. It can be used to flavor soups.
When I was 7 or 8 living in rural Michigan, I stumbled across a large field of asparagus on a hillside near our farmhouse. I used to cut some for supper almost every day. One thing I discovered that intrigued me was how fast asparagus will grow. I used to lie down and watch the movement of an asparagus spear as it grew! I'd never seen anything like that before and I'm surprised no one has mentioned it. What a wild experience for a young boy to stumble on in amazement.
😍 luckyyyy
Oh I love that !how children express what they find ?
"and watch the movement of an asparagus spear as it grew!" are you saying you can watch it growing in a few minutes???
@@ARCSTREAMS Absolutely! You can see it physically move. I was fascinated.
@@ArtJorgensen well ive seen plant in hawaii that moves when touched but are we talking moving or actually growing before your eyes?
I have been peeling the stalks and cooking them in a frying pan with a small amount of water. When they are almost tender and the water is gone I add butter, garlic and parmesan cheese. So tender and tastes amazing.
Sound yummy, will try that, I usually saute in butter. My wife boils it,???
Omg this sounds incredible! I’m definitely going to try it as well!
I never even thought about peeling the ends of the stalks to eliminate those bites where you find yourself chewing forever and end up spitting it out because it's too tough. Great tips! I will be trying the brazing this week.
"Great tips", haha
Gh
Pepin was saying to do this decades ago but no one listened I guess
So why still cut so much off for??
@@NullRefernce1 😉
I used to snap, but now I cut. My favorite way to make asparagus is to lay them out on a baking sheet, brush them with melted butter and sprinkle with parmesan cheese. Bake until they smell done (about 10-15 minutes). Yummy
Nancy Wheeler: At what temperature do you bake the asparagus? Thank you.
@@Jerry-rf8bn I like 450° and get them crunchy in spots! I often do broccoli and carrots at the same time in the same way. Cauliflower is great roasted with way too.
I usually bake a full sheet like that for at least 30min
@@Jerry-rf8bn usually 350-400. It really depends on if I have anything else in the oven at the same time. 😉
Needs a bit of garlic,everything else i do the same
Can muricans not use cheese on everything for a second
Thanks for the ideas. I have been growing our asparagus patch for 35 years, my neighbour gave me the roots and I have no idea how long he had been growin his patch. Every year I dig up and split the roots in any spots where the spears are too thick and crowded. I have transplanted them all over the yard, we also plant the seeds, so now there are several patches.
Whenever we went to see the grandparents in the spring, our mom would have Dad stop on a certain country road. We'd all get out and pick the asparagus growing along the ditch. Good times. I'll keep your experience at hand when I start a new bed. Thanks.
@@sealyoness My Dad did the same thing ('60's). I guess with so much use of herbicides along roads that's probably no longer an option. Oh well, I still have great memories and a lifelong love of asparagus.
Well thanks for solving that mystery for me - We always wondered who was helping themself to the asparagus patches we planted!!
Thanks for the brine tip before grilling. Never thought about it. Going to pair it with terryaki beef filet.
I grew up in Germany with white asparagus. Restaurants have special asparagus menus during the season (April/May). Love the green one that we can buy in the USA all year round. I always snapped it but won't do it anymore after watching this video. Thank you for being informative and fun!
*For those of you contemplating planting asparagus to eat this summer, know that if started from seed, asparagus will take about 3 years to become productive.* One-year-old asparagus crowns will need two years of growth prior to harvesting and two-year-old crowns, just one year. But as other commenters have typed, once started it doesn't stop!
Any tips on getting thicker stalks as opposed to thinner?
And make sure you don't plant in heavy clay! After 6 years I still get grass size bolting spears. Last year I saw an spear that looked like it would do but when I returned 2 hours later it had bolted.
@@lenabreijer1311 Don't plant anything in heavy clay!
@@kenmore01 well that is what we have. I added compost and garden soil I got and lots of mulch. Other vegetables do fine, carrots can be a bit stunted and hard to get out of the ground though. We probably should add sand but it is expensive. So my asparagus is basically a pretty perennial fronds, I have given up on them and inter plant flowers and herbs and they make a nice back drop.
@@lenabreijer1311 We used to have that clay too. Look into vermiculite.
My favorite way so far has been tossing with olive oil, lemon pepper (and lemon zest if you're up for it), and salt, then baking at high temp, like 400 F for 20-25 minutes until dark and slightly shriveled. They're like asparagus fries and my wife and I love them.
We have a 100+ year old asparagus patch on our Wisconsin farm. The yield is very generous every year. To keep the spears thicker, I pick every one or two days depending on the weather. I pick the asparagus from mid May through early August when I let the plants go to seed. The spears tend to get thinner towards the end of the season, but I still harvest them. I prefer cutting the asparagus with a sharp knife close to the soil to prevent the stalks going to seed early. Steaming the asparagus is the healthy way (low in calories), but we do like to grill them with olive oil, salt, plus garlic and onion powder, too.
Lucky you - so easy to grow too!
I LOVE LOVE LOVE asparagus!!! Grilled or just on the stovetop with olive oil, a little salt, maybe some garlic powder, and lots of pepper. I planted 16 Martha Washington two year old crowns last spring. Hopefully next year I’ll be able to start to harvest. Asparagus like to be left alone in the garden for at least two or three years before harvest. But once they’re there, you’ll be eating garden fresh spears for years to come! Oh and Im a maker and a smeller
Asparagus are my favorite vegetable and I cook it in different forms. Thank you for exposing me to other ways of cooking and for the education portion.
Also, thank you farm workers who ensure this tasty vegetable is available to me. Harvesting asparagus is back breaking and I witness it every year
My name is Joyce. I planted 1 year old asparagus roots and the next spring I had asparagus popping up and I was able to cut it and grilled it. It was great. I purchased the roots at Tractor supply (TSC). They are available in March. I live in middle Tennessee. I planted them in early spring and the next year I had a lot of asparagus. Last year my husband made our bed twice as big. It’s worth growing your own.
I have always been a snapper, it was a rule. I hated the waste, now I know I have options! YAY. Thanks a bundle!!
Funny how much we are creatures of habit in the way we are taught, resisting much too long the new direction we know we should take!
@@billlewis8711, Yes, I am a Republican now, too! Yay asparagus!!
If you snap make soup with your leftover veggies!
DON'T LISTEN TO THIS GUY. DO NOT EAT ASPARAGUS RAW, IT NEEDS TO BE COOKED IN ORDER FOR THE BODY TO ABSORB THE NUTRITION.
ALSO THE BOTTOM PART THAT WON'T SNAP IS INDIGESTIBLE AND IT WILL CLOG YOUR COLON AND YOU WILL HAVE TO PULL IT OUT MANUALLY, UNPLEASANT.
ALSO THE BEST WAY TO COOK IT IS IN THE OVEN IN OIL OR BUTTER. BUT IN A PAN YOU CAN COME CLOSE IF YOU COOK IT SLOWLY.
DO NOT USE EXTRA MOISTURE AND DO NOT STEAM IT UNDER ANY CIRCUMSTANCES.
just start trying to snap from the very bottom, and keep moving up until it DOES snap. no wastage that way. Then into a bag in the freezer with the fibrous stem bits to save up for soup stock.
I also grew up harvesting asparagus from the garden :) My grandma would take this beautiful, freshly harvested crop and... saute it in a lb of butter for 20-30m. It was basically asparagus butter. and it was glorious on toast :) I could get behind the braise method. Feels nostalgic.
Now that sounds amazing! I am not into the mushy spears but mashed on top of a crusty piece of sourdough sounds delish
When we were house shopping, we looked at our present house and learned it had a big garden. I said to the realtor, "If there is an established asparagus bed in that garden, then we will take this house." There was and we did and we are STILL harvesting asparagus! I snap the stalks and have never peeled them but might give it a try after watching your video. Tonight I made macaroni and cheese with portabella mushrooms and asparagus....YUMMY!!
Did you serve the mac separately from the portobello and the asparagus, or all mixed together?
Great to know. I often imagine my garden getting bulldozed when I shove off and someone else buys my house.
so do I-they snap off easily!
One of my favorite Japanese restaurants adds asparagus to the list of veggies to batter and fry up as tempura. Dipped in their tasty, umami laden dipping sauce, OMG, wonderful!!
In South Philly I had tempura battered asparagus with a Dijon Hollandaise sauce. That was awesome!
My 3 favorite green vegetables to make tempura at home: asparagus, green beans, and broccoli. Served with home made tempura dipping sauce. Vegetables transformed!
swak yaby Do you then deep fry in a wok? What oils do you use? Thank you!
Great to see that there are others who cut instead of snap. I usually inspect my asparagus bunch to determine where to make that optimal cut (not always 1 inch from the bottom: could be more, could be less), and go from there.
I cut the tougher ends off & put them in my food processor, then use it in soups or other dishes-no waste at all!😊
Actually, braising asaparagus is the traditional way of preparing it here in germany. We mostly use white asparagus and cook it in a braising liquid made of water, butter, salt and sugar. Serve it with hollandaise, potatoes and a nice piece of fish or a steak. And there you have a beautiful dinner! Also, white asparagus is usually peeled and the peel is used to make a flavorful broth which we use to make the most amazing asparagus cream soup! Man i just love asparagus but it is so expensive
When I was in grad school in Germany, the days when they had Spargelcremesuppe at the Mensa were some of my favorites
You need to go hunting in Grocery stores. Sometimes you can get white Asparagus in the Glass. Positively not as good as the Original.
I introduced my American Wife to it and she loved it.
There is one BIG problem in this country. Anything kitchen related is positively a challenge.
@@itzel1735 My wife is from Saginaw. She never told me. We live in California. I had my father in law FedEx his smoked Fish to us :)
I've been wondering where my in-laws learned to serve asparagus with Hollandaise.
Sounds amazing.
My kids love saying "asparagus is hilarious" and love eating it. I like how you bring science and cooking together. Very Alton Brown like
I grew up with homegrown asparagus and it was my job to weed the patch and then harvest it! I LOVE asparagus. I have had the white variety while stationed in Germany and really didn't care for it. Now to your question- I use to cut the ends but then read an article and began snapping it and noticed a fair amount of loss so now I am going back to cutting the ends and checking. I have never braised it but will try it but more so, I want to make the raw salad and peel it!!! Great video!
Looove asparagus, looove this video and the wonderful cooking tips from you as well as from your viewers! I’m a snapper, but I don’t throw away anything. I toss the ends in a bag of vegetable peelings and stems that I keep in the freezer to flavor my future homemade stock. 😋
After trying the various ways, this is what I’ve settled on, too. 😊 The most reliable to get luxuriously tender spears.
My 6 year old and I love watching ATK and “What’s Eating Dan.” He wants to be a chef one day, just like Dan. At dinner he likes to take a bite and say “this is how to eat (whatever we are eating).”
We love this 🥺
Haha, that is so cute!
❤️
His girlfriend's and eventually his wife are going to be so lucky no matter what career he chooses Bravo🍤🍗🍝🍛🍢🍜🍮🍋🍉🌽🍠🍆🍍bon appetit 🍽 😋
yeah...ATK and those shows associated with it are the best....far superior than the corrupted Food Network and their phony contests...
As a former snapper, I now only cut the smallest bit off the end. To cook, I cut each stem in half, steam the bottom halves for 5 minutes, then add the top halves for another 5 minutes. Remove from the pot onto kitchen towel to dry a bit, then quickly put onto the plate and drizzle melted butter seasoned with Real Salt (from Utah). Yummmm!
I'm French from Alsace and I never had grilled asparagus, we usually boil them and eat them with some mayonnaise or vinaigrette.
Also asparagus soup is the best, with some mushrooms and cream !
You are making me soo hungry !!!!
"I'm French from Alsace"
So was his asparagus garden, apparently.
Oohhh, asparagus soup! Sounds great 👍.
@@sabinesears2065 sounds great, I'm from Helsinki Finland. We now live in Canada. Cheer's
Grilled is amazing. But I like them any way you can cook them.
As of this vid post, I'm now a reformed snapper. I'll be a cutter from this day forward! Thank you Dan for reforming my ways. I've never peeled, but worth a try now as well. How have we lived so long without this critical information?? It feels like Dan was holding out on us.
When I was a very young lad, say 4-5 years old, I would go with my grandparents and pick asparagus along the canal banks in my farming community. A couple large paper grocery bags of asparagus was our usual take! I continued this practice with my own children and my wife would make cheesy asparagus soup with bacon, delicious! I now live in an area where there is no asparagus except in the grocery stores but I still love it! Excellent video!
I inspect each piece to decide where best to cut then go from there. I like to cut the stalks into 2 inch pieces (heads/crowns always left intact) then saute in butter with salt, pepper, minced garlic, and a splash of lemon juice. Serve once the stalks are tender and just begin to wrinkle.
I never peel them - I like the slight bite that outer layer gives each piece.
I don’t even waste the 30% of the end after cutting. I lightly peal the end and cook. Great video !
I trim about 1/2 inch from the end of one stalk, and bite the cut end to see if it is edible or inedible. This is most reliable guide to see where to to cut. If your wife must insist on using the wasteful snap method, I save the offcuts and check as above. Excellent to cut on bias for stir fries.
I have ALWAYS snapped as my mom did, but seeing how easy it is to keep more asparagus and just peel the tough, stringy bits off I am a convert. Thank you. Very enlightening.
I grew up in rural Minnesota. On our large property we had several patches of, presumably wild (though possibly the feral result of a long-forgotten farmer's attempt at a kitchen garden) aspargus that popped up in early May every year in sunny patches of grass at the edge of wooded areas on our land when there was sometimes a little unmelted snow still on the ground. My job as a 4 year old kid, who was always wandering in the woods and meadows and who knew every tree, bush, and twig, was to be on the lookout for the young aspargus shoots hiding in the grass and harvest them for supper. My mother and I loved them raw also steamed or braised with butter. My dad and my younger sister were not so convinced. Still today, 70 years later, asparagus -- along with artichokes -- are my favorite vegetables.
What an awesome memory! Thank you for sharing.
Also in Minnesota, my dad has feral asparagus growing near the dirt road, under large trees. Maybe it's a better survivor plant than we had hoped?!
@@micheleolson9914 I love the idea of feral asparagus! 😆
Back in 3rd grade, around 1964 we had a Show and Tell in class that was "Bring in your favorite food." I brought in artichokes & asparagus (I could not pick only one). I don't think the other kids had ever seen an artichoke before and probably they were only familiar with horrible canned asparagus. To this day- I love the 3 A's - ARTICHOKE, ASPARAGUS, AVOCADO!
I have a very small but productive garden. My asparagus patch has been producing for over 40 years. My spring anticipation...
Glad you mentioned that "Oh, yeah; I had asparagus for dinner" moment. I'm obviously a Maker and a Smeller.
My favorite dip/sauce for asparagus and artichokes (I'm sure there's a name for it, but a neighbor mom showed me how to make this when I was 6 years old and introduced me to artichokes):
Per person: one raw egg yolk, one capful of apple cider vinegar, salt to taste (I like a lot, maybe 1/2 tsp., helps thicken it). Stir vigorously. My sister adds mayonnaise, but I prefer it without.
This was in the '60s but I guess now I must add the raw egg disclaimer: consumption of raw eggs may increase your risk of food-borne illness.
I love asparagus!! Thanks for showing it's diversity! I used to snap them...I will now cut! I do peel, but never brined them. Excited to try!
I always commandeer the ends removed from asparagus and freeze them in a bag. I put a few pieces in when I'm making a nice chicken bone broth. They impart a delicate flavor to the broth. I bet peelings would have some flavor to give me, as well.
Thanks for this useful video!
You may want to rethink that chicken bone broth. Some studies suggest that it may be the cause of rheumatoid arthritis... Something about "we don't break down that type of collagen very well," or something... I'm still gathering data...
@@aartudituu8215 thank you for the "heads up."
Dan is great at providing commentary and humor, in addition to being a culinary expert. The trifecta!!!
I ❤ him here!
He is the BEST 😊 I watched ATK but I've never seen this side of him. btw, I once found pickled asparagus in the grocery store. I 💙💙💙 it but was never able to find it again.
@@shariontipler5542 I enjoy asparagus but noticed the smell referenced in the video and therefore avoid it. A suggestion for those who do eat asparagus, It is delicious cooked on the barbecue grill!
He sure is
Ya'll I'm blushing over here.
@@weston.weston I gotta ask, Weston… why eschew something so amazing for a temporary issue?
My favourite is wrapping the stalks in prosciutto and baking them on a sheet. The prosciutto is crispy and salty, and the asparagus is so tender! Very interesting video! Thanks!
Roasted. Olive oil, salt, maybe a touch of garlic powder, cayenne. When done, sprinkled with lemon juice. At a restaurant, we once had them deep fried in panko as a munchie. Yum!
I particularly like it that exact way, but sprinkle a mix of cheddar and parmigiano reggiano on it, too. Absolutely delicious, and changed me from hating asparagus to loving it. This said: canned asparagus is still a horrendous crime.
@@hypermagical_ultraomnipotence Agreed 100%. I think maybe I was late to the party loving asparagus because I grew up watching my dad eat the canned version. Seemed grey and horrible. On our first dinner at home date my now husband made me fresh asparagus. I ate it just to be polite but it started a 20 year so far love affair with this vegetable. Sometimes I eat just a whole plate of roasted asparagus for dinner like french fries, yum!
A little bit of pepper in addition to the salt, olive oil, and garlic powder. Lemon juice and grated parmesan after cooking are a nice touch. I didn't grow up eating asparagus, but discovered it in college.
Yesssss to both
Had the panko deep fried one wish I could remember where ..it was fantastic
Chili flakes, couple garlic cloves, white wine vinegar, dill, Himalayan salt, extra virgin olive oil.
My dad was a cook he taught me to cut. I have yet to find a way this veg is prepared that I don't just love! It's certainly versatile. This will be our first growing season in our new home, it's one of the first I plan on planting! Thanks for the vid.
May you have many years of harvest. :D
I snap, but have been suspicious that I was wasting some asparagus in the process. Thank you for this wonderful, entertaining tutorial!
I also snap because when I cut I find I end up with chewy bits I can't eat but I suspect the peeling suggested here will prevent that! Definitely trying that next!
I tend to snap down low on the thickest spear in the bunch, then use that spear to mark where to cut with the rest of the spears. I generally have little waste that way, and often need to cut back a bit more.
Thanks, Cameron. Don't want to waste any of this wonderful veggies if I can help it!
I grow my own, and have never had a woody stem. Store bought is a different story. I believe you could safely say it's a question of how long since it was harvested and how it was handled on the way to the store shelf.😊
... meaning I don't cut or snap the ends off of asparagus from my garden EVER 😊
The funny thing is, me and 1 other particular person I know, we prefer asparagus to be more crunchy, we cook them stovetop in salted butter and olive oil for a few minutes and then enjoy them slightly crunchy without any of the disturbing mush factor
Good both ways, imo
400 degrees for seven minutes, you’re welcome.
@R MS TOTALLY agree about the necessary Crunch in the veggies!!! So many people around me Constantly Overcook them to the point of pointlessness. How are they of any health benefit they were intended for, if they're soggy. And so not tasty by that point.
Although, I do recognize that cooking them down can certainly add flavor to the dish, which is why I use two sets of veggies when cooking chilis or stews and soups, etc. One set of veggies, I add in the beginning to middle of cooking the meal, and the second set I add right as I'm turning off the eye of the stove.
😋👍🏾HappyCrunchyVeggie!!!
I've seen some catering companies serve raw asparagus with ranch dip on veggie trays. Yum!
Microwave is the easiest and quickest. Two minutes covered with a bit of butter and salt.
This is one of the best and most informative America’s Test Kitchen videos that I have ever watched- great job!
Hello! I LOVE asparagus (and am one of the Maker/ Smeller people :-) ) and prefer the green variety, although I was often gifted the white variety in the luxury = "E" class by my mother who lives near where it is cultivated (Abensberg/ Bavaria) and therefore reasonably priced. Thank you for portraying braising, I will try this next! And now my suggestions, since you asked:
The GREEN variety often is less pricey, it only needs having cut off the first 1 - 2 cm and then no peeling. I often BOIL them in ca. 1 to 1,5 l water (try to find your personal optimum) plus 4 teaspoons salt plus 1 tablespoon sugar and a small piece of butter in the water; according to thickness about 5 - 9 min for green is sufficient in my experience. I use this "broth" recipe also for the white ones, and even have a special pot for this ("Spargeltopf" in German), but every other pot works where the stems can float freely in the water.
The WHITE variety costs more, it needs peeling up to 2/3 of the stem and generous paring of the bottom end (the texture and look reminds me of fresh pinapple flesh when peeled sufficienty to eliminate the "Holz" or "wood" = outer bark, chewy and indigestible -> better discard it; the green does not have very much of this!). When cooked as aforementioned, it needs ca. 12 to 15 min to grow soft (you should test it after ca. 11 min acc to thickness!).
Especially when the asparagus is a little WILTED/ UNSIGHTLY, I steam it after (peeling if necessary and) cutting it into pieces of ca. 3 - 5 cm -> SALAD with a vinaigrette (for this you can use the BOILING WATER to dissolve mustard, salt, pepper, sugar to taste, vinegar and oil of your choice, OR use it as soup base/ to boil potatoes, rice or pasta in it/ as pasta sauce base...) or PASTA TOPPING with cream/ crème fraîche/ parmesan and nutmeg.
Each variety tastes great served only with butter, but also with butter-roasted breadcrumbs and maybe a hardboiled egg on the side (I think this is called à la Polonaise).
Stir-fried in Asian dishes it tastes also very well.
If you are not pressed for time, try out a SAUCE Hollandaise or Maltaise (with blood orange juice) or an easy and relatively quick AND EGG FREE Sauce Batârde ( only for special lasagnas etc.. Most times I use milk/ cream with egg beaten in, salt, pepper, nutmeg and acc to the recipe cheese, this always works a treat in my experience!
You can easily deduct that I really am into asparagus, and I am sure I did not even scratch the surface of possible serving methods. Sorry if you feel this is TMI, but I love cooking and eating :-))) Enjoy your meals in happiness and gratitude!
Yummy
Thanks
Thanks so much!
I have never tried the asparagus ribbons. Looks so yummy. Asparagus is my favorite vegetable. I roast or braise it. I will try the brining. What a smart way to season it.
I chop the asparagus, chopped baby Bella mushrooms, fresh garlic, 2 tablespoons of butter, and a splash of water in a covered sauce pan. Roughly ten minutes cook. Add a splash of heavy cream.
Season to taste. Delicious.
I was on the fence but you got me there at the end... "heavy cream"
Sounds wonderful ! I think I'd prefer it without the cream.
My grandmother used to make me asparagus. It was my favorite side, growing up. I'm definitely going to try to grow some. Thanks for the tips.
Love Love Love Asparagus ❤️ ❤️. Especially great when you're in a pinch. Also, I learned from RRay to prep them then stick in a glass w/water covered with a Baggie into fridge & they'll last freshly quite longer . 😀 In a real hurry... pop them in a shallow container small amount of water , whole or cut & microwave briefly. (Microwaves vary) Then dress them or add to whatever you've got cooking. 🤗 Thanks Dan for answering some questions re:color, thickness & history. 🥰
A love to coat mine with some oil, salt, and pepper, then grill into it gets some color. Finish with lime juice. The crisp tip and the roasty base are such a flavorful combination.
So good to see Dan live! Like, better than just a serious illustration. He's a cool person!
I can pickled asparagus every year and the skinny ones are much better for that purpose, the fatter they are they get mushy through the canning process, but the skinny ones hold up and remain somewhat crunchy (if chilled) - now I know why! Great video thank you!
Asparagus make my pee really smelly so I don't eat it that much
It's a genetic trait if it affects your urine.
@@rumble8014 you do flush? Not sure why that's an issue lol.
@@rumble8014 when I go to the toilet I simply breath through my mouth and offending smells are simply not an issue.
If you keep breathing through your nose it is your own fault.
@@leigh2117 Hold your nose when you pee!!!
it's amazing how you can learn something new about something you've eaten your entire life. Thank you for this video.
I cut the ends, trim off the tips, and cut the rest into matchsticks. Then stir fry in oil and butter, with garlic and salt. SO good!
Sounds like way too much work.
I saute in butter and olive oil with a pinch of salt and pepper. Large spears. Brown on side and flip and brown the other. By the time your done you have a lovely browned butter sauce to go on top.
It creates a delicious nutty taste without the overcooked texture from the braised asparagus.
Too much fat for me.
I learned a lot! My favorite way of preparing has been to brush with olive oil, sprinkle with garlic salt and grill (or broil).
I cut, snapping never seemed right. I also juice it and put asparagus juice in my smoothies. Never tried peeling but makes perfect sense. I will try this next. Thanks
I loved this! Traditionally, African American cooks prepared asparagus-and many cruciferous vegetables-using much longer cooking times those expected in modern fine dining establishments. The sensibilities of the cooks in my matriarchal line of culinary inheritance have hereby been vindicated-not that we were waiting! Good work!
Keep in mind, the longer it's cooked, the less nutritional value it has.
Very Southern, also.
Not traditional maybe but less cooked the better imo. Still love it anyway it's prepared❤
@@MyOver50 DON'T LISTEN TO THIS GUY. DO NOT EAT ASPARAGUS RAW, IT NEEDS TO BE COOKED IN ORDER FOR THE BODY TO ABSORB THE NUTRITION.
ALSO THE BOTTOM PART THAT WON'T SNAP IS INDIGESTIBLE AND IT WILL CLOG YOUR COLON AND YOU WILL HAVE TO PULL IT OUT MANUALLY, UNPLEASANT.
ALSO THE BEST WAY TO COOK IT IS IN THE OVEN IN OIL OR BUTTER WITH NOTHING BUT SEA SALT. BUT IN A PAN YOU CAN COME CLOSE IF YOU COOK IT SLOWLY.
DO NOT USE EXTRA MOISTURE AND DO NOT STEAM IT UNDER ANY CIRCUMSTANCES.
I prefer to just toss the green asparagus into a a pan with hot olive oil, let it sir from two sides (getting the top brown is the best), let it sit outside for a bit then cover with lemon juice. Et voilá!
And in regards to your question. I cut it. Don't even bother to peel, I do like some crunchiness added to the skin.
I have hated losing so much of the asparagus by snapping but thought that was the way to do it. Also never knew about peeling. I love asparagus, very excited to try these tips. Thanks!
Don't toss it, add it to the broth. If you do not make it often, freeze it with other veggie cut offs for later time.
Cover up,the flavour with garnish of Nothing is best.
I put the ends in vegetable soup added flavor then take-out at end of cooking
DON'T LISTEN TO THIS GUY. DO NOT EAT ASPARAGUS RAW, IT NEEDS TO BE COOKED IN ORDER FOR THE BODY TO ABSORB THE NUTRITION.
ALSO THE BOTTOM PART THAT WON'T SNAP IS INDIGESTIBLE AND IT WILL CLOG YOUR COLON AND YOU WILL HAVE TO PULL IT OUT MANUALLY, UNPLEASANT.
ALSO THE BEST WAY TO COOK IT IS IN THE OVEN IN OIL OR BUTTER WITH NOTHING BUT SEA SALT. BUT IN A PAN YOU CAN COME CLOSE IF YOU COOK IT SLOWLY.
DO NOT USE EXTRA MOISTURE AND DO NOT STEAM IT UNDER ANY CIRCUMSTANCES.
1:34 Interestingly, anthocyanins are not responsible for the color of beets (as shown in one of the photos). Beets are part of the Caryophyllales order, which use a different class of pigments- betalains. Other members of the Caryophyllales which get their reddish color from betalains are cacti, amaranth, bougainvillea, and even weird little things like venus flytraps.
Wow I’m so glad I’m not the only one who wanted to “um, actually” on a photo that appeared for a fraction of a second of the video. Haha. Thanks for the PSA
Great catch, David. You are spot on.
@@johrathbun no, the color of blueberries comes from anthocyanins, not betalains. Blueberries, being so heavily pigmented, have among the highest concentrations of anthocyanins in common fruits. That's why many people consider them to be so healthy.
@@davidonfim2381 who was talking about blueberries?
@@wernerbeinhart2320 "joh King", who apparently deleted his comment.
This reminds me of the large shade over a friend's fenced-in area, where he was growing the tender stalks, protecting the crop from too much direct sun. He pointed to the shade and explained to me, "This is the awning of the cage of asparagus, cage of asparagus..."
🤣🤣🤣🤣
LOL! Took me a second!
Groan. Good one.
Pun of the Year Award Winner🏆🥇🤣
Ok Joel. You win. Perfect.
Asparagus first caught my eye when I was around 11 years old, eating my first steak. And so for most of my life, I thought that The Way to cook asparagus was half-inch green, EVOO, salt, pepper, 10 mins @ 350 degrees. Last weekend I was at a Czech restaurant in Germany and tried a little bit of a bacon-laden white asparagus soup. There's so much more to asparagus, and the ideas of this video will help broaden my horizons.
Interesting. .. I just learned something To get tender asparagus, peel it... I literally never knew.
Thanks for doing this video. Was more interesting than I expected.
Literally literally, or figuratively literally?
@@mikemondano3624 "Literally"... my dad was telling me how much he loved Asparagus, & I tried cooking it, & thought it was horrible,
he never told me, you had to "Peel" the skin on the vegetable like you do a potato or any other veggie.. So what happened, was not only
did I do it wrong, but I over cooked the asparagus, so I had a soft mush inside, and the fiber on the outside, still sucked.. in "mouth feel" it was like trying
to eat wood fibers.
Agree.
@@MRSketch09 If you pick the right stalks, you won't need to peel them, either. It's not easy to tell sometimes, but the younger ones are always tender.
I used to snap but stopped a year ago after reading up on it. I'm going to try braising. Sounds great. Never peeled either...will try that too. Thanks for the great vid!
I've seen white asparagus fields when stationed in Darmstadt, Germany in the '70s. Getting a basketful cheap was most wonderful. A very good friend told us how she cooks asparagus and we have done it that way ever since. Snap off a bit of the lower part. Wash thoroughly. Place them in a large fry pan, filling the pan until the asparagus are completely covered. Bring to a boil. When they reach boil, take them off of the heat and let them set for 5 minutes. Drain. We like to spoon on Hollandaise sauce over them. Finding white asparagus in West Texas isn't easy, but I can get them in a jar, imported from Germany, at the Commissary at Goodfellow AFB.
First time I had white spargel in Germany was at Burg Lichtenberg castle northwest of Ramstein AB. Miss that place and the food.
You're not the only one. We spent a total of 9 1/2 years in Deutschland and loved it. 4 1/2 years were in W. Berlin. I miss a good REAL schnitzel mit pommes frittes und Deutscher bier.
@@stephensladaritz9737 You weren't there when they had doner kebabs then, were you? They're Turkish with a German twist, and they are amazing.
@@gregriley8548 Well, in 1972 I got orders to report in to Sinop, Turkey. It was a year's remote assignment on top of an extinct volcano, and at the base was the town of Sinop. At first I was a trick worker, working a 4-1-4-1-4-4 shift, then I was given a day job as the Training NCO. My roomie and I would head for town on the weekends and have dinner with a couple other USAF guys at the Yeni (Newcomer) Hotel. I would always order Doner Kabab with hot (not spicy hot) beans, a green, tossed salad and a thick slice of Ekmek - Turkish bread. The bread was heavy and toasted on one side, onto which an out-of-this-world goat's cheese was slathered on for good measure. It was all topped off with a glass of red wine. All told; $2.50 in Turkish lira.
Being from Germany my grandfather and later I would go to the open market that was 3 times a week in my home town. All the farmers from around the area came to sell their produce. We always looked for the white asparagus and the heads could not be discolored. After bringing it home (and trust me asparagus was not cheap due to the extra work of having to keep it covered so no color would show) my mom would cut off the ends peel it and then bundle them with some thread and cook them in salt water. When the asparagus was nice and tender she made a false hollandaise sauce to go with it. The sauce was made with milk, flavored with salt some nutmeg and butter and then after this mix was hot thickened with an egg yolk, cornstarch and heavy whipping cream that was mixed and then slowly poured into the hot milk mix and stirred till it was thickened. Then the sauce was poured over the asparagus and served. The same recipe btw goes well for cauliflower too which I am having tonight. Unfortunately getting white asparagus here in the US is almost impossible and I wish it was offered more often. The canned kind can not compete with the fresh kind at all.
In Germany we even have a special Asparagus server as you can see here loeffelland.de/en/products/versilberter-spargelheber-besteck-zur-82699
I have always been über-revolted by the sight of white asparagus from the very first time I saw a photo in a magazine. The stalks look like worms to me. My reaction was immediate & continues. It pains me that white asparagus is supposed to be a delicacy; I know I will never be able to eat it. I do, however, adore green asparagus, especially pencil-thin, tender stalks.
@@aurorakangaspuu Thats unfortunate for you. I've never heard of that syndrome before. Any other foods? What about Lychees looking like boiled ox eyes? I think most people think the fat white ones look like penises to be frank with you, only more delicious.
That's my kind of heaven. The green ones taste and smell like cat urine. they miss that divine asparagus flavour entirely.
@@aurorakangaspuu Try to get over it because it is delicious especially with the sauce that I make with it
@@MystiqueULH I am 100% positive your asparagus dish, with your special sauce, is at least passable. But, I eat with my eyes, & I can so easily get turned off on a food item.
I know I will never be able to eat white asparagus - again, those stalks look like over-fed, sickly-pale, blind, eyeless worms you find slithering in soil. Likewise, I cannot eat those tiny larvae-like shrimp. I do love specialty food, often costly, & indulge often. White asparagus looks sickly, deformed & creepy.
I love asparagus. There are two prefered ways for me. Cooked in my cast iron pan with a mixture of butter & olive oil with salt & pepper. Or cut into small pieces & cooked like before & then make a frittata. Put freshly grated parmigiano regiano or pecorino romano. hen either eaten by itself or on a piece of toasted Italian bread. The post eating smell isn't the greatest but reminds me of how much I enjoyed the meal.
This video came out at the perfect time. A friend of ours has an acrea fiefd of asparagus. We pick every single day and end up with tons of the perfect vegetable! We are always looking for different ways to prepare it. Thanks Dan.
Lucky you !! 😀
When I was a kid the backyard backed up to a ravine that was a railroad right of way. Asparagus grew at the edge of the yard. My mother was in heaven! We had asparagus at least once a week for months. I hated it, still do. My dad was ok with it once or twice a year, but my mom was so happy.
I learned years ago that blanched then ice water chilled asparagus is a fabulous addition to a crudite platter with dip. Yum!
Dan is great! The writing of his show is wonderful. Really enjoy his performances.
Roasted with olive oil, garlic, ginger, shaved onions and cherry tomatoes. Then serve sprinkled with feta cheese, and a squeeze of lemon.
Grill all winter long (in summer guess use fridge) so getting seasonings to stick is easy. In a 9" metal cake pan melt butter & minced garlic &/or what ever herbs , spices you like (pepper, old bay, lemon, wine, balsamic, curry, cinnamon- coriander, garlic jam, soy etc...) 1 to 3 is sufficient. Then chill pan so butter thickens, rattle them around, voi la grill 4 min. Heat up what's left in pan on grill pour on top.
I love your videos Dan (the food science man)! I cut & lightly peel asparagus, and I can't wait to try the salad you made! Thanks!
Love Dan’s videos, always learn and laugh, the two best things in life. Thanks Dan.
Great instruction! I've been looking for only thin asparagus and snapping them for steaming. This changes here and now. I hate waste and will be happy to cut and check the ends for moisture. I'll probably stick with steaming as it is the easiest and tasty. Thank you!
If you really hate waste, save up the trimmings in the freezer, then (when you have enough) boil them in a fair amount of water, puree it, strain off the fibers, and use the resultant asparagus stock as the foundation of a *REALLY GOOD* cream of asparagus soup.
Finally someone else that steams!
The absolute best asparagus I have ever had - sous vide! I cut the ends, peeled some stalk, into the bag, and popped them in the sous vide. They came out the perfect texture and oh.so.delicious. I do wish we understood more about the..uh..smell. :-)
Asparagus is my favorite veggie! I've usually snapped it--but you've provided some great ideas that never occurred to me.
Would add stir fry. Takes the best of braising while keeping them a bit charred and firm.
I've always broken the ends off but experimented with each stalk to see where it went from crisp to "bendy". I'm going to try cutting and peeling as well as trying the recipes you provided. Thanks!
Please don’t ever stop making videos like this, Dan!!
I love to sauté my asparagus. I'm not usually a fan of longer prep times, especially for regular dishes so what I'll do is after I cut my asparagus toss it in a pan with a ton of butter and throw some garlic powder and black pepper in there with it. The melted butter likes to stick the asparagus so it makes seasoning easier and I can cook to how I like it.
When I want to go truly big I love to wrap them in bacon and grill them with black pepper and honey.
I used to snap but always felt like it was so wasteful but that stops today! So happy to find another, better way! Thanks!
Years ago I went to an asparagus festival in Northern California. They had fantastic food stalls. I started with fried and ate my way through. I have loved it since then.
where?
@@Marzena888 Stockton
Asparagus quiche is so good! I enjoy the green version much more, easier to prep and tastier. Unfortunately the white kind is so big of a hype here in Germany that it's really hard to get the green one. It's always just white at the supermarkets.
Hello Daniela
Nice profile picture when was it taken.
In the Netherlands we love the white asparagus as seasonal vegetable in May and June. I learned to select the biggest widest ones, because they are the juiciest and have relatively little loss from peeling. We boil or steam them, serve with potatoes and ham (á la Flamande) or salmon, and Hollandaise sauce. Season with salt, pepper and optionally nutmeg.
“A la Flamande” is not how you describe it Jasper…
You hard boil eggs, finely chop them into a mimosa, add salt, black pepper, curly parsley and stir this all together through some melted butter. Spoon this over your steamed white asparagus and enjoy!
Lots of love from a Belgian fellow asparagus addict ❤
I grew up with asparagus in the yard too, and I think the childhood availability helps create the adults who love to eat it.
I don't think I ever tried asparagus until I was at least in my teens, but it's one of my favourite vegetables now!
I became an expert wild asparagus hunter while working with a mowing crew in my 20’s. Apparently the seeds pass through the birds’ digestive tract, and fall beneath the power lines where they perch, and are fertilized by the excrement. (My dad told me that bit of trivia!) Our crew had amazing salads that we threw together with leftover meats and veggies we brought from home gardens. Delicious and different every day!
That's how most fruit seeds are distributed!
I was also lucky enough to have a neighbor with a well established garden of asparagus. I had always learned to cut the end off, and peel up the stalk a bit for maximum tenderness. But I was spoiled, we would cut it off, and immediately begin cooking it. We would also can a reasonable quantity once the garden began shutting down for the winter. Christmas canned asparagus was a delicious treat!
My life with Asparagus: Snapper b/c "that's the way we always did it." Growing up, asparagus was my favorite vegetable for my birthday dinner. Every year. I will keep my counsel where I fall on the after-party scale, but the Myers-Briggs comparison made me laugh. Judy Blume also wrote a description of the after-effects of broccoli in one of the Fudge books. That was a giggle-worthy read-aloud. All I can think of when I see white asparagus is Bunnicula.
One time I've made asparagus with evoo (extra virgin olive oil), salt, pepper, and fresh Parmigiano, and roast in the oven. Turned out delicious!!
That's how I like to make it. Try adding a bit of lemon zest or orange zest, sometimes both.
@@nickyonstilts128 Mmmmmmmm! I think I will. Thanks 😊!
I do that , in fact its roasting now
I tried peeling the snapped off stems and cooked them with the tops and they were all equally tender crisp. Perfect!
I cut my asparagus and my favorite way to cook is steam them and dress with salt, pepper and a squeeze of lemon juice. I also grill them with olive oil, salt and pepper and once off the grill a squeeze of fresh lemon juice.😋
The part I cut off , I freeze. Then use it in soup stock when I have time along with other veggie ends. Delicious!
I eat asparagus almost daily ( not kidding!) I love it sautéed with good olive oil with finishing butter and fresh lemonjuice.
Also sautéed with two eggs cooked byt soft yolk ontop with Parmigiano grated ontop ( can be served on toast).😋😋😋
I used to snap, but learned that cutting was better, so now, that's what I do.
I also save up the trimmings in the freezer, and when I have enough, cook them in lots of water, puree them, strain out the fiber, and use the liquid for the basis of a *DELICIOUS* cream of asparagus soup.
@Super Geek mmmm Cream of Asparagus Soup.. As a kid, I used to eat it all the time. I'll have to try making it.
Do you have a particular recipe you would be willing to share?
@@merryworld4776
All that I do is cook the saved up cut offs in a saucepan in enough water to cover them by about an inch (2.5 cm.). Included in the cut offs are the cut offs from a small bunch of fresh asparagus. I generally simmer them tor about 20 minutes, then mash them with a potato masher, simmer for another 20 minutes, or so, then puree the whole thing in a blender, or with a stick blender. This part is a real pain, since the fibers tend to clog up the blender's blades.
Then, strain out all of the fibers through a large sieve (pressing the pureed asparagus with the back of a large spoon to get out as much liquid as possible.)
Chop the remainder of the fresh asparagus into bite sized pieces, and put them into the saucepan along with the asparagus broth/stock. Season. (I like salt, pepper, and either savory or thyme - preferably savory.) Return to a gentle boil, and simmer for about 5 minutes. Stir in about half as much heavy cream as asparagus stock/broth, adjust seasonings and serve, garnished with a fresh grating of nutmeg.
That's how I do it. I hope that you like it, too.
.
Love asparagus (quite a large agricultural activity in Peru) and we are blesses to have them -fresh- all year around. Great video.
Grilled Asparagus with EVOO, freshly grated parmesan and 'everything bagel' seasoning is the best 🙂
I recently learned that EVOO is meant for finishing & dressings... not really meant to be cooked with, and can cause some gastrointestinal discomfort. Have been cooking with it for years & never knew lol
I consider the bottom of the asparagus the "handle" to hold while eating from the tip down! This was a very informative episode and hilarious also!!😊
I like that, asparagus handles.
Same here! They are very good freshly picked!
My grandmother grew up in the late 1800s and etiquette of the time said it was finger food. That followed us all my years, no matter what the recent times may say. Now I'm over here in Europe where almost EVERYTHING is eaten with a fork and knife. So---there I am.
Interesting cooking methods of asparagus and for consumption: we always held the end in between thumb and 2/3 fingers to eat asparagus. A small bowl of lemon water was set at the top of the plate for finger "cleansing". Fingers only - unknown to used knife and fork!
Me too. If you chew down your teeth will tell you exactly where the woody part starts. Just bite it off at that point.
Excellent video for us asparagus lovers! We have a raised bed of asparagus in our yard. We have lots so eat it various ways......roasted, steamed and braised. And yes we snap but won't anymore! Your shaved asparagus salad looks wonderful and I will make it soon! Thanks!
I can't believe there was no mention of frying in a pan with a bit of butter and some garlic. Still, a well done and entertaining video to watch
that's how I cook it but I use oil spray or olive oil. I usually add garlic and rosemary.
My favorite way with some lemon pepper.
nah you need to spend a couple hours braising, cutting, and peeling! /s
Nothing wrong with the traditional way, but I find it interesting to sometimes use other options to see what I'm missing. :)
@@GLesbihonest I forgot about lemon pepper. Delicious indeed
When SNAPPING I have NEVER had a woody stem. When cutting them, I always have several. And if you hold both hands close together at the end of the stalk, it either breaks or it doesn't. Move up the stalk until it does. Perfect stalk for cooking and eating.
I do the same! And…I chew the cut end of the snapped off bit to make absolutely sure I haven’t missed a bit 😄
Exactly, David. I felt like I was cooking "wrong" hearing from Dan. You saved me. 🤣
I agree, no stringy tough ends when snapped, when I don't, it's practically dental floss......also. I've started saving the ends and dehydrating them, then making powder from the dried ends. It can be used to flavor soups.
@@heathermiller1248 what a great tip. Asparagus powder. You’re a genius!
@@heathermiller1248 - Awesome tip!