@@Jerry-yd8pjoh, absolutely they are. I haven’t seen those in other countries though, we only seem to have them here in Belgium and the Netherlands. In-season, they’re a delicacy, getting more and more expensive too 😢 Green asparagus are really just a novelty food here, kinda decorative add-ons.
@@gonzalogonzalez4220that's the method I used, where it snaps is where the edible part is, use the first one in the batch as a guide and cut the rest to the same size 😊
In Germany, the white ones are the standard. It's basically the same as the green ones, but we put a tarp over it to protect it from the sun, that keeps them white. It also preserves the structure and the taste a bit, which would change when it turns green.
@@caligo7918 Nö. Wir stecken sie in die Erde. Daher die Dämme. Der unterirdische Teil bleibt weiß, der oberirdische Teil wird grün. Die Folie schützt vor Kälte. _
By what? Boiling or steaming white ones would be fine for me to, but their i will also peel them. Green i will go for grill, sautéed or maybe steamed, but never boil and ofc don't peel.
I notice this in a lot of cookbooks older than 30 years old, I think back then most vegetables were heavily preferred soft compared to al dente and blanching was just part of the process. The reason you'd peel is because when asparagus starts to get out of season and you blanch them the outside will still be tough and stringy while the inside is cooked soft. You can definitely get the skin soft with time but the inside will be mush by then. Honestly I prefer to cook in a pan but some vegetables like carrots I prefer cooked soft like this. Blanching is also pretty essential if you want to freeze asparagus from your garden as well as many other veggies.
I peel the asparagus, keep the shavings. toss them in oil salt garlic powder and pepper, bake in 400° oven. Toss the cooked shavi gs in parm cheese and a squeeze of half a lemon
Wrap em in foil. Salt pepper and a little bit o oil. Throw them on the grill till your liking. May take a few attempts for temp and time per grill for the texture, but ive noticed that at 15 min, at a nice med-high, (same temp for burgers steaks salmon etc) gives you a light crunch but still its nice and soft.
I do the skin of an asparagus, but we don't have the green ones (we have the white variety). Takes a little skill to do it right. The peels go into the refrigerator and can be use to make asparagus soup.
I dont even cut them. I let the stem Tell me where it wants to be broken and I break them with my hands and it’s always in the “joint” between the hard part and the soft part. And I fry them in a pan with olive oil and garlic and some salt and pepper… they don’t need more then that.
Basically GR showed us WHERE to cut an asparagus at the bottom tip, not remove the skin off & forgot to mention what is the next best alternative to boiling/steaming asparagus to retain flavour. Yet his play of words is what gets us, he is a magnificent storyteller.
Roasted asparagus, with Mrs. Dash Garlic & Herb, until crispy is my favorite (goes great alongside broccoli, green beans, onion wedges, potatoes, etc.). 425F for 20-30 minutes depending on your oven and veggie size. I like a little char on 'em.
I rather prefer younger, thinner asparagus, as it tends to be more tender. But boiling or steaming, while they do the job, are not optimal. Air fryer for the win.
I pan fry them in olive oil and some SPG (salt pepper garlic). It's soooooo good. I like it high heat, so you get a nice char on the outside and still crunch in the middle.
I actually learned about the problem with asparagus from my sister. She learned of a fried asparagus recipe, tried it herself and liked it, so she later made some for the rest of the family, explaining to those of us that were hesitant because we didn't like asparagus his most restaurants steam them, but frying them gives them a much different taste. We all tried it and liked it. We've found similar for a lot of vegetables, including brussel sprouts, and now we rarely eat plain boiled vegetables, either roasting, frying, or sauteing them, and with one exception, our whole family, majority of our extended family included, all like vegetables more than before, even those that already liked vegetables
Thank you Gordon❤ I'm a teenager and I used this to make lime n' pepper pan seared asparagus with pan seared salmon. I'm working with what I have but it out great, thank you. ❤
One of my favourite meals to cook is honey and garlic salmon and garlic asparagus, I NEVER boil or steam my asparagus, I always pan fry for 5mins then add them to the baking tray with my salmon to roast and it’s beautiful every time
I grill them with a little olive oil and lemon pepper. My wife had never eaten asparagus until I grilled her some and now her and her dad ask for it when we are grilling.
I've never peeled asparagus... What?
White ones need it. I don't know anyone who peels green ones.
@@starlingukI didn't even know white asparagus was a thing. 🌈The more you know💫
@@Jerry-yd8pjthere is purple also
@@Jerry-yd8pj what?! 99,9% of asparagus eaten in the world is white
@@Jerry-yd8pjoh, absolutely they are.
I haven’t seen those in other countries though, we only seem to have them here in Belgium and the Netherlands. In-season, they’re a delicacy, getting more and more expensive too 😢
Green asparagus are really just a novelty food here, kinda decorative add-ons.
Pan cook em with olive oil and garlic, finish with fresh grated parm
Yes ! Definitely the way to go I do mine after pan searing my steaks got a lovely cast iron
pan cook with bacon grease :D
i usually cook them with the left over butter and oil from my steaks, literally just put some salt. easy side dish with the steak
We use olive oil and kosher salt and grill them. Then finish with a squeeze of lemon.
Add some lemon zest at the end :)
I just snap the bottoms to remove the inedible part. Edit: Bad spelling
And you’re correct. You should see how he wastes red bell peppers by prepping them wrong
Me too lol
The spear will tell you where it wants to be split by snapping. Foolproof!
@@gonzalogonzalez4220that's the method I used, where it snaps is where the edible part is, use the first one in the batch as a guide and cut the rest to the same size 😊
Great for homecooks but hurts presentation. This is where the professional vs home kicks in for him.
Martha Stewart taught me to roast asparagus in the oven with olive oil and salt. squeeze of lemon after they are cooked.
Exactly! Oven roasted is so good!
Butter in pan, add asparagus, ad garlic. SnP. Done. Love them that way. I never boiled them before.
My husband does this, too. Delicious.
i just put them in the air fryer
I've made asparagus 100s of times. I've never steamed and I've boiled maybe a couple times. Pan fried, baked or grilled
Yeah, same. Just bake them on a tray drizzled with oil and some salt
That's my exact scenario.
Same. Fried *very* lightly in butter and garlic. Never peeled them either.
Love to cook them with butter and lots of garlic
Grill asparagus. You’re welcome.
Was just about to say the same
Who steams or boils asparagus?
@@ZyrdalfThe brits do.
@@joeysausage3437 of course they do
always
If you grip the bottom, and brace the top, bend until it snaps, it will break precisely at the point they should be cut.
I usually use the snap method... but I've never peeled them ever... but I've never had the white ones.
In Germany, the white ones are the standard. It's basically the same as the green ones, but we put a tarp over it to protect it from the sun, that keeps them white. It also preserves the structure and the taste a bit, which would change when it turns green.
@@caligo7918
Nö. Wir stecken sie in die Erde. Daher die Dämme. Der unterirdische Teil bleibt weiß, der oberirdische Teil wird grün. Die Folie schützt vor Kälte.
_
Stuff grew wild where I grew up. You could pick a gallon bucket of it whenever you wanted during the summer time.
As a German, this man just broke my heart.
By what? Boiling or steaming white ones would be fine for me to, but their i will also peel them. Green i will go for grill, sautéed or maybe steamed, but never boil and ofc don't peel.
I notice this in a lot of cookbooks older than 30 years old, I think back then most vegetables were heavily preferred soft compared to al dente and blanching was just part of the process. The reason you'd peel is because when asparagus starts to get out of season and you blanch them the outside will still be tough and stringy while the inside is cooked soft. You can definitely get the skin soft with time but the inside will be mush by then. Honestly I prefer to cook in a pan but some vegetables like carrots I prefer cooked soft like this. Blanching is also pretty essential if you want to freeze asparagus from your garden as well as many other veggies.
Ive never heard of peeling asparagus 😂
Try sautéing them with mushrooms and you will never go back. Cut into 1” lengths, in butter.
Pan cook with olive oil chopped prosciutto little bit of garlic and drizzle good balsamic vinegar.. delicious
I usually make them with some butter and garlic in a pan after cooking a steak in said pan.
Yum!
All I do is rinse them off, put some olive oil on them, and some salt and pepper and grill them. Taste like a greasy cheeseburger to me. It’s amazing.
I peel the asparagus, keep the shavings. toss them in oil salt garlic powder and pepper, bake in 400° oven. Toss the cooked shavi gs in parm cheese and a squeeze of half a lemon
Wrap em in foil. Salt pepper and a little bit o oil. Throw them on the grill till your liking.
May take a few attempts for temp and time per grill for the texture, but ive noticed that at 15 min, at a nice med-high, (same temp for burgers steaks salmon etc) gives you a light crunch but still its nice and soft.
“beautiful nice round tip .” sounds familiar 😊
I do the skin of an asparagus, but we don't have the green ones (we have the white variety). Takes a little skill to do it right. The peels go into the refrigerator and can be use to make asparagus soup.
I dont even cut them. I let the stem
Tell me where it wants to be broken and I break them with my hands and it’s always in the “joint” between the hard part and the soft part. And I fry them in a pan with olive oil and garlic and some salt and pepper… they don’t need more then that.
They're really easy to grill, little olive oil some salt and pepper so tasty
Roasted Gordon. Roasted is amazing. Little bit of olive oil salt, pepper. They come out tasting like candy. Same for brussle sprouts.
I actually eat the bottom part. It may not be edible, but it's eatable. Besides, I spent money to buy it.
You spend money to buy eggshells too. Do you eat those? 🤷♀️
Cut the ends off, wash, sprinkle with pepper. 425 for 20 minutes. Very basic and simple, but perfect every time and really taste the asparagus.
I've always roasted, grilled, or sautéed asparagus. Never steamed or boiled. Also, it's much more fun to snap off the base rather than cutting it.
I didn't know people peeled them. Why? The really thin baby ones are good raw.
"feeling for the asparagus"
"take off two inches"
"come up two inches"
:skull:
Basically GR showed us WHERE to cut an asparagus at the bottom tip, not remove the skin off & forgot to mention what is the next best alternative to boiling/steaming asparagus to retain flavour. Yet his play of words is what gets us, he is a magnificent storyteller.
Roasted asparagus, with Mrs. Dash Garlic & Herb, until crispy is my favorite (goes great alongside broccoli, green beans, onion wedges, potatoes, etc.). 425F for 20-30 minutes depending on your oven and veggie size. I like a little char on 'em.
I rather prefer younger, thinner asparagus, as it tends to be more tender. But boiling or steaming, while they do the job, are not optimal. Air fryer for the win.
I pan fry them in olive oil and some SPG (salt pepper garlic). It's soooooo good. I like it high heat, so you get a nice char on the outside and still crunch in the middle.
Ive never even heard of skining an asparagus....
But how long should they be in the oven for and how high should the temp be?
I find that for asparagus tips, simply coat in olive oil, salt and chopped garlic and place under the grill for a few minutes
Throw them in a pan for a few minutes with butter, salt and some soy sauce, so yummy
I never noticed that Gordon is left handed! I was today years old when I learned that. Wow!
I actually learned about the problem with asparagus from my sister. She learned of a fried asparagus recipe, tried it herself and liked it, so she later made some for the rest of the family, explaining to those of us that were hesitant because we didn't like asparagus his most restaurants steam them, but frying them gives them a much different taste. We all tried it and liked it. We've found similar for a lot of vegetables, including brussel sprouts, and now we rarely eat plain boiled vegetables, either roasting, frying, or sauteing them, and with one exception, our whole family, majority of our extended family included, all like vegetables more than before, even those that already liked vegetables
99/100 times I see them in chinese menus stir fried. Taste great.
Sautéed is in simple spices and olive oil is The white 1s are my fav .the best way to eat them with a touch of hollandaise yummy.
Thank you Gordon❤ I'm a teenager and I used this to make lime n' pepper pan seared asparagus with pan seared salmon. I'm working with what I have but it out great, thank you. ❤
Please peel white asparagus, guys. They're literally inedible otherwise.
I have always wondered this and you are the first Chef to show it so straight forwardly. Thank you! 😊
I’ve never steamed or boiled asparagus and I eat it several times a year
One of my favourite meals to cook is honey and garlic salmon and garlic asparagus, I NEVER boil or steam my asparagus, I always pan fry for 5mins then add them to the baking tray with my salmon to roast and it’s beautiful every time
I like to air fry them with just olive oil, salt & pepper. So good and simple
I have only roasted asparagus it’s the only way I’ve ever known to eat it.
Asparagus is my favorite vegetable. That and bean sprouts. Yummy!.
My dad usually puts them on the barbecue wrapped in bacon. Soooo good
I swear he looks like the knight king🥶
I throw them on my George Foreman grill. They taste great! Never peeled an asparagus ever. Just snap off the tough bottom portion.
Didn't even know you could skin asparagus
I didn't know you could peel them. I just bend the ends until they snap, drizzle olive oil on them. add some salt/pepper and bake them.
Loved the closed captions! Thank you. I too wear hearing aids. When I see Hell’s Kitchen.. HK. I think of Helen Keller instead. 😊
You have to peel white asparagus though. Unless you enjoy the flavour of dirt
"Oven Roast"
Or
"Pan Fry"
Good work, these people know how it's done.
We put some olive oil on ours and salt and pepper em put em in the oven and cook till the start to get crispy
You actually can eat the entire stem of asparagus. You just have to sautee the part furrher from the tip a little longer.
"The flavor is in that skin"
-pervy ramsey
I like to saute my asparagus in a pan with a little bit of garlic and butter no steaming no boiling
It's nice learning from Ramsey when he's not screaming
the smell after is amazing too!
The best asparagus are the ones you grow.👍
Unless you live in an apartment…
He learnt this yesterday
Julia Child peeled the bottom part rather than discarding it.
A good sear on high heat them and they have this amazing nutty flavor.
Sheet pan, olive oil, salt and pepper
I roast or grill mine, and grilling is the best I've found
Looked like 6" to me.
i grill the green (very shortly) and steam the white very gently. and i only peel the white ones.
If this man had ever grown his own asparagus, he would know that the tough part at the thick end does not "stick in the ground." It's above ground.
Never even tried to peel the skins off an asparagus, sounds like a witch’s trick
we used to have wild asparagus that grew all around our hunting cabin. It never got big but man was it tastier than store bought.
Not once have I ever peeled asparagus......I don't think anyone does. Pan cooked with oil, garlic, lemon juice and seasoning.
I grill them with a little olive oil and lemon pepper. My wife had never eaten asparagus until I grilled her some and now her and her dad ask for it when we are grilling.
From childhood, one of my favorite veg. Especially on toast with cheese sauce!
I only ever lightly sauté them in butter.
Unless I use them in a soup or stew.
glacier blue eyes, ill never forget the moment, he came to my penthouse and took something from me ill never forget. words cant describe.
I love Gordon’s MasterClass! He’s a great instructor! 👏
The bit you can’t eat, I eat.
The hard non cookable part also snaps off which is easier than cutting it off with a knife IMO
Bake with oil, garlic, pepper, and salt.
Thank you Gordon for the tip
Seasonal?! We eat them all year round.
Different part of the country have different growing seasons. Also green houses produce some
You can get them most places all year long but doesn't mean they are not out of season.
I always prefered roasting asparagus or broccoli over steaming.
The base is NOT where the asparagus sticks in the ground.
Gotta love a beautiful round tip!
Saw Gordon Ramsay at P Diddy event auctioning off weekends with P. Diddy.
🤔
Simply Bend the asparagus, it will snap at the softest point
I did not even know that people took the skins off?
He's probably talking to his American audience. The rest of the world knows already.
Peeled boiled asparagus must be one of those lovely British dishes I’ve heard so much about
99 out of 100 times I cook it is pan-fried
where I am it's more likely grilled or roasted but NEVER boiled or steamed. I've never had it like that in my life and I eat it regularly.
Boiling asparagus will take the flavour out of them, steaming them wont.
Highly seasonal except the store flies it in from Peru
So how does he cook asparagus? Roasted?
pan fried with butter, garlic and panchetta.
There's nothing wrong with the 2", kings. Heads up.