Asparagus appointment

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It's asparagus season and the other day I decided to buy some. As the Guardian Weekend suggested, I laughed in the face of steaming and boiling them and instead coated them in olive oil and put them on a baking tray in a hot (over 200C) oven for 15 minutes. THEY WERE SO NUM. I was just freaking out. The crunchy brown tips quite literally melted in my mouth.

Today asparagus came in at #3 on the top sex foods show on TV. I didn't have sex with anyone, though.

Please, all do this.

― N. (nickdastoor), Friday, 16 May 2003 00:42 (twenty-two years ago)

The "Rutabaga Ointment" thread can't be more than a day away.

― chester (synkro), Friday, 16 May 2003 00:54 (twenty-two years ago)

That would just be ridiculous.

― N. (nickdastoor), Friday, 16 May 2003 00:56 (twenty-two years ago)

Yeah, but the best way is to boil them and have them with butter and parmesan. Yum.

― Chewshabadoo (Chewshabadoo), Friday, 16 May 2003 01:12 (twenty-two years ago)

Have you tried roasting them, Chewshabadoo? I mean you can add parmesan if you want but you don't need to. Seriously, boiling doesn't compare.

― N. (nickdastoor), Friday, 16 May 2003 01:14 (twenty-two years ago)

Steaming works for the thin ones.

― gabbneb (gabbneb), Friday, 16 May 2003 01:30 (twenty-two years ago)

I made grilled Asparagus last night, and tonight I'm eating a salad with the leftover asparagus chopped up and tossed in. Bread and cheese. Glass of white wine. Ginger ice cream for dessert.

Asparagus makes my pee smell funny.

― Paul in Santa Cruz (Paul in Santa Cruz), Friday, 16 May 2003 02:16 (twenty-two years ago)

asparagus is the best food ever. i think it is impossible to make it bad.

― Dan I. (Dan I.), Friday, 16 May 2003 02:21 (twenty-two years ago)

Best thing about living out in farming country: asparagus grows along all the ditchbanks. I can walk around and cut it for free...so, so good. A king of vegetables.

I pronounced it "aspergrass" as a little kid.

― Fivvy (Fivvy), Friday, 16 May 2003 02:30 (twenty-two years ago)

I will try this method, sounds great!

― That Girl (thatgirl), Friday, 16 May 2003 02:41 (twenty-two years ago)

I only ever grill asparagus. Sprinkle them with olive oil, put them on the grill when it is near its peak, about a minute or so on each side. Perfection.

― Mr. Diamond (diamond), Friday, 16 May 2003 02:43 (twenty-two years ago)

Mmmm.... Asparagus is great. Favorite thing is to grill them or make asparagus soup, but I'll give this a try.

― Chris Barrus (Chris Barrus), Friday, 16 May 2003 03:21 (twenty-two years ago)

Did anyone see that food program on telly the other night? Christ almighty, I never pictured'em as aphrodisiacs.

― nathalie (nathalie), Friday, 16 May 2003 06:19 (twenty-two years ago)

We bought some new season's crop last weekend and I boiled them oh so briefly, put them to one side and made a lemon butter sauce with shallots and some white wine, then at the last minute tossed the asparagus in that and had it all on spaghetti, it was numlicious

― chris (chris), Friday, 16 May 2003 07:17 (twenty-two years ago)

do you eat asparagus on their own (say as a starter) or with stuff?

― DV (dirtyvicar), Friday, 16 May 2003 08:07 (twenty-two years ago)

on their own with Hollandaise is traditional.

― chris (chris), Friday, 16 May 2003 08:29 (twenty-two years ago)

Are y'all talking about green or white asparagus? The white stuff is better, but peeling is an annoying necessity.

I boil/steam them in an asparagus pot (tall and skinny, only a little bit of water so the lower stalk gets boiled and the rest steamed) and put a little bit of salt, sugar, butter and lemon or grapefruit juice in the water. Serve 'em with smoked salmon and hollandaise. Yum yum!

― Colin Meeder (Mert), Friday, 16 May 2003 08:35 (twenty-two years ago)

i'll also try this baked asparagus method. i'll get some today and make it this evening. is there anything more to it than the hot oven, olive oil and baking tray for 15 minutes N.?

― angela (angela), Friday, 16 May 2003 08:40 (twenty-two years ago)

anna baked some for me last week. they were wrapped in pancetta with some soft cheese inside and were pretty much the best thing ever.

― toby (tsg20), Friday, 16 May 2003 08:59 (twenty-two years ago)

does it really make your piss smell of asparagus?

― DV (dirtyvicar), Friday, 16 May 2003 09:30 (twenty-two years ago)

I'm on an eat-more*-vegetables kick currently so I'll do this at the weekend too.

*i.e. 'some'

― Tico Tico (Tico Tico), Friday, 16 May 2003 09:33 (twenty-two years ago)

wrap 'em in fish and bake.

― Matt (Matt), Friday, 16 May 2003 09:47 (twenty-two years ago)

I am keen to have asparagus this w/e now! The only problem is, I cannot decide on the 'coated in olive oil & baked in the oven' or to have it 'boiled & with butter & parmesan'. hmm, surely i couldn't have both, could i?

― Pinkpanther (Pinkpanther), Friday, 16 May 2003 10:45 (twenty-two years ago)

(I thought it was common knowledge that all food shaped like genitalia is an aphrodisiac; bananas, cucumbers, sausage, tacos, clams, oysters, etc)

― Dan Perry (Dan Perry), Friday, 16 May 2003 10:54 (twenty-two years ago)

Wrapping them in ham or bacon is the best thing ever. Put soft cheese inside the wrap and then squirt lemon juice and olive oil all over them and bake them. I know toby's mentioned it, but it's teh only recipie of my own invention other people love.

― Anna (Anna), Friday, 16 May 2003 11:09 (twenty-two years ago)

The roasting method is the best thing ever. It must be a perennial guardian article because I learnt to do it form there about 4 years ago. Olive oil lots of salt and a little garlic as well if you like.

I'll try the bacon thing, maybe even tonight if I get back in time to go to the italian shop and get some really thin sliced pancetta, sounds delicious.

― Ed (dali), Friday, 16 May 2003 11:14 (twenty-two years ago)

Nick Dastoor - your obsession with the trivial details of life is distracting you from dealing with your very serious psychological hang ups. get a grip man!

asparagus, my arse. it's a glorified leaf.

and the rest of you should not encourage him.

― arthur woodlouse (arthur woodlouse), Friday, 16 May 2003 12:20 (twenty-two years ago)

Shut up, beans boy.

As Ed says, Angela - salt them too.

Full (overly exact) method here:

http://www.guardian.co.uk/weekend/story/0,3605,942502,00.html

― N. (nickdastoor), Friday, 16 May 2003 12:49 (twenty-two years ago)

can you curry aspargus?

― arthur woodlouse (arthur woodlouse), Friday, 16 May 2003 13:44 (twenty-two years ago)

It isn't very heavy.

― Dan Perry (Dan Perry), Friday, 16 May 2003 13:47 (twenty-two years ago)

by the way, my question wasn't meant facetiously... it's an aspect of asparagus I keep seeing mentions of, so I'm curious as to how based in reality it is.

― DV (dirtyvicar), Friday, 16 May 2003 13:48 (twenty-two years ago)

"Full (overly exact) method here:"

nick dastoor in "overly exact" recognition shocker.

― arthur woodlouse (arthur woodlouse), Friday, 16 May 2003 13:49 (twenty-two years ago)

The asparagus-urine-smell thing is actually a genetic trait. Some people have it, some don't. My buddy won the 7th grade science fair for figuring this out. Had everyone and their parents and siblings eat asparagus and then get urine samples.

― Colin Saunders (csaunders), Friday, 16 May 2003 17:36 (twenty-two years ago)

What exactly is it supposed to make it smell of? Asparagus? In which case num num.

― N. (nickdastoor), Friday, 16 May 2003 17:39 (twenty-two years ago)

Outing yourself as a piss-fiend at age 13: classic or dud?

― Dan Perry (Dan Perry), Friday, 16 May 2003 17:46 (twenty-two years ago)

It totally makes my piss smell. The amazing thing as well is the rapidity with which this happens. I could finish a plate of asparagus, and use the loo 10 minutes later and the smell is present.

― Mr. Diamond (diamond), Friday, 16 May 2003 18:08 (twenty-two years ago)

Mix with olive oil, lemon juice, and garlic salt, wrap in aluminum foil, and put it on the grill for like 8-12 minutes. Fuckinay mang.

― nickalicious (nickalicious), Friday, 16 May 2003 18:12 (twenty-two years ago)

Baked asparagus can be terrific.

― Rockist Scientist, Friday, 16 May 2003 18:35 (twenty-two years ago)

Ooh, another opportunity to mention my favourite greengrocer's apostrophe, seen in Palmers Green or Wood Green (I'm not certain): ASPARAGU'S.

― Martin Skidmore (Martin Skidmore), Friday, 16 May 2003 20:35 (twenty-two years ago)

Aspragus and Mushroom Frittata
Roasted Asparagus in a Light Vinagrette
Asparagus Soup (hot and cold)
Asparagus Quiche
Asparagus Fingers
Asparagus and Toasted Sesame Salad
Asparagus and Ramen Noodles with Toasted Sesame Seeds and Sesame Oil

― I'm Passing Open Windows (Ms Laura), Saturday, 17 May 2003 01:57 (twenty-two years ago)

This is the best thread title in yonks.

― Tracer Hand (tracerhand), Saturday, 17 May 2003 17:09 (twenty-two years ago)

See, the thing with roasting asparagus is that although you get a stronger flavour, you lose a lot in the quality of texture - they're too dry basically, taking away one of the main reasons they're so god damn enjoyable to eat.

I think it's about time I started buying more now the season's starting to get going.

― Chewshabadoo (Chewshabadoo), Sunday, 18 May 2003 01:47 (twenty-two years ago)

i'm happy to report that baked asparagus is a million times nicer than the only other ile recipe i tried, marmite and blue cheese on toast (warning: do not eat this when hungover).

― angela (angela), Monday, 19 May 2003 08:32 (twenty-two years ago)

I tried N's and Anna's treatments in a scientific cooking test at the weekend. Anna wins.

(N yours was nice too though.)

― Tico Tico (Tico Tico), Monday, 19 May 2003 10:07 (twenty-two years ago)

I didn't get round to it due to cravings for saurkraut and bratwurst.

― Ed (dali), Monday, 19 May 2003 10:27 (twenty-two years ago)

I tried N's and Anna's treatments in a scientific cooking test at the weekend. Anna wins.

Hurrah!

― Anna (Anna), Monday, 19 May 2003 18:22 (twenty-two years ago)

i want to make this. i'm craving it and i've never even had it before!

― sand.y, Monday, 19 May 2003 18:34 (twenty-two years ago)

I'm doing this right now. They're in the oven. ILX controls me. I am a puppet and ILX is the puppet-master.

― teeny (teeny), Wednesday, 28 May 2003 21:43 (twenty-two years ago)

I WANT TO MAKE SWEET LOVE TO THIS ASPARAGUS.

― teeny (teeny), Wednesday, 28 May 2003 22:03 (twenty-two years ago)

my mom bought asaparagus today and i will be making this tomorrow. BUT WILL I BE ABLE TO HANDLE THE EXCITEMENT?

― sand.y, Thursday, 29 May 2003 03:11 (twenty-two years ago)

one month passes...

I am still doing this like twice a week. I am a slave to the asparagus.

― teeny (teeny), Thursday, 17 July 2003 23:48 (twenty-one years ago)

Asparagus do quite nicely in the microwave.
Arrange in a tray, sprinkly lightly with olive oil and you can throw some proscuitto or pancetta or plain old bacon on the top if you want-- and do them until they are bright green. Then take them out and either:
1. Shave Parmiggiano Reggiano on them or
2. Quickly flash-saute them in the cooking jiuce of whater meat you've just done in your pan and then apply Step 1.
3. Lightly salt
4. Eat

PS NO wine goes with asparagus. Let me know if you find one.

This makes them bright green, still with a bit of crispiness, but not raw and not soggy and limp.

― Orbit (Orbit), Friday, 18 July 2003 04:50 (twenty-one years ago)

i want to say that i have made n's asparagus like 900 times now and it just keeps getting better

add a little lemon pepper for zing

― jess (dubplatestyle), Friday, 18 July 2003 05:00 (twenty-one years ago)

I'm still waiting for asparagus to be around, sadly.

― Andrew Thames (Andrew Thames), Friday, 18 July 2003 06:25 (twenty-one years ago)

No more UK asparagus until next year. There's very little point having the imported stuff it just doesn't compare.

― Chewshabadoo (Chewshabadoo), Friday, 18 July 2003 07:38 (twenty-one years ago)

Asparagus coated in olive oil baked in the oven & then covered in parmesan shavings rules!

― Pinkpanther (Pinkpanther), Friday, 18 July 2003 07:41 (twenty-one years ago)

"tacos"?!

― mark p (Mark P), Friday, 18 July 2003 07:44 (twenty-one years ago)

wine with asparagus = a nice crisp Pino Grigio?

― chris (chris), Friday, 18 July 2003 07:45 (twenty-one years ago)

Yeah, I've been making N.'s recipe at our house too. Hot stuff.

― NA. (Nick A.), Friday, 18 July 2003 12:26 (twenty-one years ago)

Grilled asparagus is wonderful. Coat in olive oil, sprinkle a little kosher salt on it. Grill it up. Tas-tee

― Chris V. (Chris V), Friday, 18 July 2003 12:36 (twenty-one years ago)

I use Jane's Crazy Mixed-Up salt, num.

― teeny (teeny), Friday, 18 July 2003 12:44 (twenty-one years ago)

one month passes...

ASPARAGUS DEMONS WHY CAN I NOT BE RID OF YE?

― teeny (teeny), Wednesday, 27 August 2003 23:09 (twenty-one years ago)

Your wee still smells?

― N. (nickdastoor), Wednesday, 27 August 2003 23:13 (twenty-one years ago)

three months pass...

i plan to try this today for lunch.

― mark p (Mark P), Monday, 8 December 2003 17:22 (twenty-one years ago)

two months pass...

I made this for my parents and the burnt tips had the faint but unmistakeable taste of HASH. My mom kept saying "I love how they're a little bit smokey-tasting" and I was praying she wouldn't recognize the taste so we wouldn't have to have that conversation.

Otherwise it was great again.

― teeny (teeny), Tuesday, 2 March 2004 22:03 (twenty-one years ago)

Baked asparagus is ideal.

― Ian Johnson (orion), Tuesday, 2 March 2004 22:10 (twenty-one years ago)

I make this all the time now (or every few weeks, when I actually buy asparagus). I love it when the tips get burnt. It has kind of a hammy taste to me, not hashy.

― NA (Nick A.), Tuesday, 2 March 2004 23:48 (twenty-one years ago)

My aunt makes this, sometimes with TERIYAKI GLAZE.

― Ian Johnson (orion), Tuesday, 2 March 2004 23:50 (twenty-one years ago)

I never read this thread until now because I had been boycotting it. Hmm.

― El Diablo Robotico (Nicole), Tuesday, 2 March 2004 23:52 (twenty-one years ago)

this thread is a gift from god

― strongo hulkington (dubplatestyle), Tuesday, 2 March 2004 23:54 (twenty-one years ago)

by the way a little cheap "lemon pepper" fromthe grocery store puts this one over the top

― strongo hulkington (dubplatestyle), Tuesday, 2 March 2004 23:55 (twenty-one years ago)

I just put salt and garlic powder on mine.

― NA (Nick A.), Tuesday, 2 March 2004 23:56 (twenty-one years ago)

Dammit I'm hungry. Does anyone stir-fry them? I like them when they're still a tad bit crunchy.

Also, sauvignon blanc can have notable asparagus undertones, making it a good match. It's kind of a classic match in certain areas of France, actually.

― Clarke B. (Clarke B.), Wednesday, 3 March 2004 03:16 (twenty-one years ago)

I haven't ever done this N. roasted asparagus thing. I wonder if I just hadn't read this thread before, because it sounds genius, and N. steered me towards sour fizzy cola bottles, so he must know what he's doing.

I'll probably make it with tabasco sauce or chile pepper, just cause I can't remember the last time I had asparagus without hot sauce or cayenne, so it would maybe taste funny if I started now.

― Tep (ktepi), Wednesday, 3 March 2004 03:31 (twenty-one years ago)

Also asparagus with melted real butter is MMMMM!

― Clarke B. (Clarke B.), Wednesday, 3 March 2004 03:42 (twenty-one years ago)

I made that a week back - got two types of asparagus, 2 minutes in microwave, butter on top; quick easy and bloody delicious.

― Dave B (daveb), Wednesday, 3 March 2004 09:53 (twenty-one years ago)

with PERUVIAN asparagus dave?? i'm shocked...

what is it with peruvian asparagus, JUST WAIT TIL SUMMER YOU ANNOYING PEOPLE (sorry dave).

ALSO why WHY WHYYYY can't i buy a single green bean/pea/runner beans that is grown ON THIS CONTINENT, i refuse to buy stuff that's imported from that far away and is picked by effectively slave labour, but even at the height of pea/bean season there is NONE from here in the shops...

(sorry i'm ruining your lovely thread N, i'll go away and try this when i next buy 'sparagus :))

― CarsmileSteve (CarsmileSteve), Wednesday, 3 March 2004 11:05 (twenty-one years ago)

I was somewhere this weekend that had fresh peas in the pod, that looked local as they were all dirty and stuff, but I can't for the life of me think of where... Somewhere on Walthamstow market I think

― chris (chris), Wednesday, 3 March 2004 11:07 (twenty-one years ago)

Pea season in the UK finished about four months ago.

― N. (nickdastoor), Wednesday, 3 March 2004 15:38 (twenty-one years ago)

that's what I thought. I wonder where they came from then

― chris (chris), Wednesday, 3 March 2004 16:13 (twenty-one years ago)

a greenhouse perhaps?

― CarsmileSteve (CarsmileSteve), Wednesday, 3 March 2004 16:21 (twenty-one years ago)

The freezer section in Iceland via a puddle?

I love frozen peas.

Rick perhaps you should pick up some asparagus for tonight too.

― Sarah (starry), Wednesday, 3 March 2004 16:26 (twenty-one years ago)

oh sarah, they were in pods, and you don't freeze peas in the pod as it ain't cost effective

― chris (chris), Wednesday, 3 March 2004 19:27 (twenty-one years ago)

Made this for breakfast (with salt and crushed red pepper, and a biscuit on the side to make it more breakfasty I guess)! Really, really good stuff. Thanks N.

― Tep (ktepi), Saturday, 6 March 2004 16:04 (twenty-one years ago)

Sometimes I worry that the thing I'm most appreciated for on ILE is copying out a cooking suggestion from The Guardian. So much for new media.

― N. (nickdastoor), Saturday, 6 March 2004 16:08 (twenty-one years ago)

Asparagus for breakfast? That's crazy talk!

But I suppose it would be better than a small cup of rice crispies, so what do I know.

― El Diablo Robotico (Nicole), Saturday, 6 March 2004 16:09 (twenty-one years ago)

The girlfriend had already made it clear she'd make fun of me if I had the leftover mashed potatoes from last night's dinner for breakfast, even though I pointed out they were potatoes, like hash browns and home fries. So somehow asparagus seemed fine.

N, roasted asparagus would be like the best thing to be appreciated for.

― Tep (ktepi), Saturday, 6 March 2004 16:21 (twenty-one years ago)

one month passes...

I have just eaten a pound of asparagus. At least.

― teeny (teeny), Monday, 3 May 2004 23:07 (twenty-one years ago)

I've fallen off from my twice-to-thrice-a-week asparagus habit, but only because I'm not finding good asparagus as often. Picked some up the other day, though, even though it's big and woody and I'll probably end up splitting it all vertically.

It's really, really good with zatar. Let me scroll up to see if I've said that already. Nope, I didn't.

Also, it doesn't seem to work as well with white asparagus, at least the two times I tried it.

― Tep (ktepi), Monday, 3 May 2004 23:47 (twenty-one years ago)

I actually searched this thread the other day, having come by a shitload of asparagus. Some of the ideas were very nice (N.'s original post and Anna's cheese and bacon thing). I love ILX sometimes.

― ailsa (ailsa), Tuesday, 4 May 2004 19:55 (twenty-one years ago)

i still do this often. in fact there is asparagus waiting in my fridge for an appointment later this week.

― mark p (Mark P), Tuesday, 4 May 2004 20:13 (twenty-one years ago)

this is the only good thing i've taken away from ilx.

― strongo hulkington (dubplatestyle), Tuesday, 4 May 2004 20:14 (twenty-one years ago)

It's asparagus season in the UK, but I'm skint and can't afford any. Bah.

― Chewshabadoo (Chewshabadoo), Tuesday, 4 May 2004 20:15 (twenty-one years ago)

jess i thought about saying that exact same thing but figured i'd wait for you to instead.

― mark p (Mark P), Tuesday, 4 May 2004 20:15 (twenty-one years ago)

Teeny, I luff you if for no other reason than the fact that you have revived the asparagus thread 4 times.

― Jeanne Fury (Jeanne Fury), Tuesday, 4 May 2004 20:18 (twenty-one years ago)

four times SO FAR.

― teeny (teeny), Tuesday, 4 May 2004 22:14 (twenty-one years ago)

That was tasty!

― Gregory Henry (Gregory Henry), Sunday, 9 May 2004 14:07 (twenty-one years ago)

i count six now.

― mark p (Mark P), Sunday, 9 May 2004 14:09 (twenty-one years ago)

I went to the pick-your-own farm this morning and picked a couple of pounds of asparagus for tonight's supper. Yum.

― C J (C J), Sunday, 9 May 2004 14:17 (twenty-one years ago)

no, five.

― mark p (Mark P), Sunday, 9 May 2004 14:18 (twenty-one years ago)

I have el cheapo asparagus from the excellent stall by Goodge St tube station. Cheesy & bacony may be the way to go. Num.

― Liz :x (Liz :x), Monday, 10 May 2004 09:14 (twenty-one years ago)

I had asparagus at my parents on Sunday, picked by friends, and bought asparagus at the supermarket on Sunday morning as it was 80p off the organic stuff in Sainsburys. I hope Sarah hasn't eaten it all yet.

I want to try the cheese and bacon route.

― Markelby (Mark C), Monday, 10 May 2004 09:50 (twenty-one years ago)

the parmesan & olive oil version rules! num.

― Pinkpanther (Pinkpanther), Monday, 10 May 2004 09:51 (twenty-one years ago)

Problem is I eat parmesan and olive oil with EVERYTHING. :/

― Markelby (Mark C), Monday, 10 May 2004 09:52 (twenty-one years ago)

And your point is...?

― Pinkpanther (Pinkpanther), Monday, 10 May 2004 09:54 (twenty-one years ago)

Well, you see, you said that the parmesan and olive oil version rules, and I assumed you were saying that it was better than the cheese and bacon option, so I thought I should explain why I didn't think it necessarily was.

Why do you ask? Are you looking for a fight?

― Markelby (Mark C), Monday, 10 May 2004 10:04 (twenty-one years ago)

Oh good heavens, I want asparagus now. I see the asparagus every morning from the nice man at Goodge Street too - I intend on taking him up on his asparagus offer VERY SOON, it looks much nicer and is k-cheaper than les supermarches feeble offerings.

Cheese and bacon sounds roxx0r - I admit I usually just fry in BUERRE with lots of black pepper. Asparagus and scrambled eggz0r = th33 shi1zn1tz.

― Sarah (starry), Monday, 10 May 2004 10:09 (twenty-one years ago)

I can't taste the cheese & bacon version obviously!! I was just saying that the parmesan & olive oil version was nummy. I don't want a fight. *cries*

― Pinkpanther (Pinkpanther), Monday, 10 May 2004 10:16 (twenty-one years ago)

Asparagus and scrambled eggz0r = th33 shi1zn1tz.

Hellooooo dinner!

― Liz :x (Liz :x), Monday, 10 May 2004 10:45 (twenty-one years ago)

Roasted with olive oil last night, cheesy/bacon version for this evening. Asparagus and savoy cabbage soup for Thursday. Mentalism!

― Liz :x (Liz :x), Tuesday, 11 May 2004 15:04 (twenty-one years ago)

now this is just getting out of hand.

― mark p (Mark P), Tuesday, 11 May 2004 15:06 (twenty-one years ago)

Well I have the rest of the el cheapo bunch to use up. There's only so much asparagus a girl can take per meal.

― Liz :x (Liz :x), Tuesday, 11 May 2004 15:06 (twenty-one years ago)

I must try the nice man by goodge street station. I pass him every morning and all I have had from him is cherries.

― Ed (dali), Tuesday, 11 May 2004 15:07 (twenty-one years ago)

He's a cheery chappie and I can recommend his bananas also.

― Liz :x (Liz :x), Tuesday, 11 May 2004 15:09 (twenty-one years ago)

but bananas are the food of pure evil

― Ed (dali), Tuesday, 11 May 2004 15:10 (twenty-one years ago)

Aiee! Have some kiwis then.

― Liz :x (Liz :x), Tuesday, 11 May 2004 15:10 (twenty-one years ago)

I read the thread title as "Asparagus annointment" - and that was actually more appropriate.

― Aimless (Aimless), Tuesday, 11 May 2004 16:52 (twenty-one years ago)

we had anna's recipe again tonight. it was great.

― toby (tsg20), Tuesday, 11 May 2004 21:14 (twenty-one years ago)

Indeed it was.

― Ed (dali), Wednesday, 12 May 2004 11:19 (twenty-one years ago)

I tried Anna's recipe with Caerphilly instead of soft cheese. Phwoar. Mind you, so salty it hurts, what with the bacon as well. Rest of meal should be nice and sedate seasoning-wise.

― Liz :x (Liz :x), Wednesday, 12 May 2004 11:21 (twenty-one years ago)

So, I tried Nick's recipe a couple of days back, it was tasty but not, like, world-changing, possibly I did it wrong.

So, today, for breakfast I roasted them in olive oil again, only this time I grated posh-ass Greek red-chilli-and-olive Feta on them, and also some mild cheddar to neutralise it a bit, and OH MY GOD THE NUMNESS OH MY GOD. The rest of today has been one big comedown.

― Gregory Henry (Gregory Henry), Wednesday, 12 May 2004 13:44 (twenty-one years ago)

When were you on ILx last night Tobes? I wasn't that drunk, but I'm sure I'd have noticed.

Tonight I am eating asparagus Liz-style with bacon and stilton.

― Anna (Anna), Wednesday, 12 May 2004 13:57 (twenty-one years ago)

I am indignant that Mark thinks I would eat the asparagus without him.

I must try this recipe of Anna's--usually I have them as a side, steamed with a sauce of balsamic/melted butter drizzled over.

― sgs (sgs), Wednesday, 12 May 2004 14:03 (twenty-one years ago)

i was on ilx for approx 1 minute, just after s+e had left. i think you were in the bathroom.

― toby (tsg20), Wednesday, 12 May 2004 15:27 (twenty-one years ago)

many thanks for a lovely dinner, (no email right now). Inter-course cocktails = ruin, though.

― Ed (dali), Wednesday, 12 May 2004 16:01 (twenty-one years ago)

Inter-course cocktails sound like some kind of date-rape weapon of choix.

― Markelby (Mark C), Wednesday, 12 May 2004 16:07 (twenty-one years ago)

oddly enough neither caroline nor i suffered any ruin this morning, which surprised me. i don't think anna did either.

i think we've derailed this thread somewhat.

― toby (tsg20), Wednesday, 12 May 2004 20:53 (twenty-one years ago)

Tesco's derailed my ASAPARAGUS APPOINTMENT tonight by not having any.

― Tracer Hand (tracerhand), Wednesday, 12 May 2004 20:55 (twenty-one years ago)

Oh my gosh, I miss asparagus.

― Barima (Barima), Wednesday, 12 May 2004 20:59 (twenty-one years ago)

Overegging the asparagus.

― N. (nickdastoor), Wednesday, 12 May 2004 21:39 (twenty-one years ago)

That page is stupid. If I wanted to pay twenty quid for good food I certainly wouldn't cook it myself.

― Tracer Hand (tracerhand), Wednesday, 12 May 2004 21:42 (twenty-one years ago)

The idea is that it's three courses for you and guests for £20. Which does seem quite good.

I don't know why I am sticking up for their stupid quials' eggs.

― N. (nickdastoor), Wednesday, 12 May 2004 21:49 (twenty-one years ago)

Well you're gonna need those freakin quail eggs after your guests only leave you three of the sixteen asparagus stalks.

― Tracer Hand (tracerhand), Wednesday, 12 May 2004 22:06 (twenty-one years ago)

no asparagus in toronto either. i fear this is catching on.

― mark p (Mark P), Wednesday, 12 May 2004 22:08 (twenty-one years ago)

IT'S ONLY QUAIL EGGS FROM HERE ON OUT

― Tracer Hand (tracerhand), Wednesday, 12 May 2004 22:15 (twenty-one years ago)

Honor the quail eggs.

― El Diablo Robotico (Nicole), Thursday, 13 May 2004 01:11 (twenty-one years ago)

raspberry viniagrette and a little balsamic on the asparagus before it goes in the oven is quite nice.

― lauren (laurenp), Thursday, 13 May 2004 01:18 (twenty-one years ago)

My experience so far with Dastoorsparagus:

Olive oil + salt + lemon juice: good. Make sure the lemon juice goes on after it's cooked, unlike what I did the first time, or it will reduce down into an almost supernatural bitterness. Lime juice, for whatever reason, doesn't work as well.

Olive oil + zatar (sumac, salt, thyme, sesame seeds): my favorite combination, especially for breakfast with a biscuit alongside. Sometimes I add a little chipotle Tabasco sauce after it's cooked, or a tiny bit of balsamic, but the balsamic I have is very strong and tends to overwhelm other ingredients, so I usually reserve it for condiment usage.

Sesame oil + soy sauce before cooking, with sriracha after it cooks: also very good; the sesame flavor seems to disappear, disappointingly.

Chopped hot-smoked bacon, no oil, ground chipotle or Tabasco chile: really brings out the smokiness, nice and spicy.

White asparagus -- never gets the same texture as the green; disappointing.

I'm making a chicken thing for lunch today that involves the roasted asparagus, so if it comes out anything like what I want it to, I'll mention it again.

― Tep (ktepi), Friday, 14 May 2004 14:33 (twenty-one years ago)

White asparagus is horrible in comparison. I had some cold once in a tapas restaurant. yuk!

― Pinkpanther (Pinkpanther), Friday, 14 May 2004 14:38 (twenty-one years ago)

When it's very thin, it can be good steamed, but other than that ... bleh. Today I'm having purple asparagus, we'll see how that goes.

― Tep (ktepi), Friday, 14 May 2004 14:44 (twenty-one years ago)

Chopped hot-smoked bacon, no oil, ground chipotle or Tabasco chile: really brings out the smokiness, nice and spicy.

This sounds really good, I should try this tonight.

― El Diablo Robotico (Nicole), Friday, 14 May 2004 15:01 (twenty-one years ago)

Asparagus in the news. Apparently the recent abundance of Peruvian asparagus in the U.S. is a direct result of anti-coca subsidies. It's the new crack!

― spittle (spittle), Friday, 14 May 2004 15:08 (twenty-one years ago)

I wonder if that's why there was so much fresh asparagus available here during the winter? The local stuff is only just starting to come in here in Indiana, but over the winter there was tons of great cheap asparagus.

Nicole, I haven't tried the bacon asparagus with regular bacon -- I was using this Hungarian very very smoky stuff I got at Jungle Jim's -- but I'll bet it'd be just as good (just less smoky). I like the combination of bacon & asparagus enough that I'm keeping it in today's lunch, anyway.

― Tep (ktepi), Friday, 14 May 2004 15:12 (twenty-one years ago)

the sesame flavor seems to disappear, disappointingly.

drizzle a bit on after. sesame oil doesn't stand up to heat, i've found. you need to add it once things are done to get full flavor benefit.

― lauren (laurenp), Friday, 14 May 2004 15:20 (twenty-one years ago)

Lunch: Spicy Pomegranate Chicken with Roasted Asparagus and Potatoes.

― Tep (ktepi), Friday, 14 May 2004 15:41 (twenty-one years ago)

I had some cold once in a tapas restaurant. yuk!

yup. the otherwise wonderful tapas bar that i used to frequent would serve white asparagus cold, obviously straight from the can, with a giant blob of mayonnaise on top.

― lauren (laurenp), Friday, 14 May 2004 16:00 (twenty-one years ago)

Tep, can I come over for lunch, pretty please?

― luna (luna.c), Friday, 14 May 2004 17:19 (twenty-one years ago)

Lunch is done, but if you hurry you can be here for Troy and White Castle for dinner!

I am now out of asparagus, but the farmer's market is tomorrow morning so maybe I'll find some nice fresh spears there.

― Tep (ktepi), Friday, 14 May 2004 17:26 (twenty-one years ago)

I'll leave immediately.

― luna (luna.c), Friday, 14 May 2004 17:27 (twenty-one years ago)

one month passes...

ok i just put some in. i'm fucking pumped!!

― g--ff (gcannon), Tuesday, 15 June 2004 21:46 (twenty-one years ago)

This thread is starting to disturb me now.

― N. (nickdastoor), Tuesday, 15 June 2004 21:49 (twenty-one years ago)

i thought this was the new Stereolab single

― stevem (blueski), Tuesday, 15 June 2004 21:50 (twenty-one years ago)

It's far more popular than that.

― N. (nickdastoor), Tuesday, 15 June 2004 21:51 (twenty-one years ago)

oh man. so good.

― g--ff (gcannon), Tuesday, 15 June 2004 23:22 (twenty-one years ago)

The timing of this thread is lovely, since I have a bunch of asparagus in my fridge right now. WILL I TRY THE DASTOOR RECIPE? Last night I made a brilliant meal, this lamb thing that included some asparagus that basically came off like a GERMAN-ASIAN FUSION DISH, it was bizarrely one of the best things I've ever cooked.

― Allyzay, Wednesday, 16 June 2004 00:00 (twenty-one years ago)

The premise of this thread is fundamentally flawed.

― gabbneb (gabbneb), Wednesday, 16 June 2004 00:05 (twenty-one years ago)

Well it's not a question for one.

― Tracer Hand (tracerhand), Wednesday, 16 June 2004 00:22 (twenty-one years ago)

five months pass...

I did this with halved brussels sprouts! It was quite good, almost like popcorn!

― teeny (teeny), Wednesday, 17 November 2004 02:33 (twenty years ago)

You are an ASPARAGUS FREAK

― Ned Raggett (Ned), Wednesday, 17 November 2004 02:36 (twenty years ago)

I just tried Anna's recipe - it is one of the yummiest things in teh evah!

― dog latin (dog latin), Wednesday, 17 November 2004 22:22 (twenty years ago)

Teeny, this marks the fifth or sixth time you've revived this thread. This is why you're special.

― Je4nne ƒury (Jeanne Fury), Wednesday, 17 November 2004 22:24 (twenty years ago)

i tried this tonight finally! it was good

― geeta (geeta), Thursday, 18 November 2004 02:46 (twenty years ago)

I just stir-fried some asparagus, baby portobellas, and tempeh, with olive oil, a bit of soy sauce, and a bit of red wine vinegar. It was TEH YUMMY.

― Sanjay McDougal (jaymc), Monday, 29 November 2004 01:10 (twenty years ago)

one year passes...

TIS THE SEASON

― teeny (teeny), Tuesday, 9 May 2006 00:04 (nineteen years ago)

oh god roasted asparagus with lemon mmmmhmgfhgfmhg

― joseph (joseph), Tuesday, 9 May 2006 00:32 (nineteen years ago)

aw yeaaah. i had some last week, pan-fried with olive oil and parmesan.

what if i wrapped really thin asparagus lengthwise in bacon? would every bite be a bacon bite? i will have to try, i think.

― rrrobyn (rrrobyn), Tuesday, 9 May 2006 01:18 (nineteen years ago)

Mmmm... I just made some asparagus like Nick suggested at the beginning of this thread. I wish I had, I don't know, a pilsner or something to go with this.

xpost Oh! I think I'll toss some parmesan on there.

― Dan I. (Dan I.), Tuesday, 9 May 2006 01:26 (nineteen years ago)

I've been brushing it with olive oil and grilling it over hot coals for 5-7 minutes - really amazing. Plus I live in asparagus country, so it's everywhere, fresh picked and cheap!

― Jaq (Jaq), Tuesday, 9 May 2006 02:34 (nineteen years ago)

asparagus country
http://www.dot.ca.gov/hq/traffops/trucks/trucksize/exempt/pic-cowboy.jpg

― mookieproof (mookieproof), Tuesday, 9 May 2006 02:39 (nineteen years ago)

Nonsense. T'ain't no cactus like that anywhere near Jaq's place. And, furthermore, if that's rully-truly asparagus country like you say, then that there horse should be a stallion, shouldn't it?

― Aimless (Aimless), Tuesday, 9 May 2006 02:44 (nineteen years ago)

i like min esaggy

― Mr Jones (Mr Jones), Tuesday, 9 May 2006 02:54 (nineteen years ago)

Mmmm, had my first of the year the other day fresh from my parents asparagus patch... unfortunately this will probably make the others I buy this year a let down as they won't be as fresh.

They were boiled and had just butter on them. numnum.

― Chewshabadoo (Chewshabadoo), Tuesday, 9 May 2006 13:10 (nineteen years ago)

Not that my parents made me buy the asparagus... er, you know what I mean.

― Chewshabadoo (Chewshabadoo), Tuesday, 9 May 2006 13:14 (nineteen years ago)

what if i wrapped really thin asparagus lengthwise in bacon? would every bite be a bacon bite? i will have to try, i think.

let us know the results! i think it's possible, though. bacon + asparagus is fantastic. (then again, bacon + dog shit probably tastes good too, so long as there's bacon.)

― joseph (joseph), Wednesday, 10 May 2006 01:45 (nineteen years ago)

(read above w. first pt italicized)

― joseph (joseph), Wednesday, 10 May 2006 01:46 (nineteen years ago)

I miss dastor

― Mr Jones (Mr Jones), Wednesday, 10 May 2006 02:59 (nineteen years ago)

I don't.

― Mädchen (Madchen), Wednesday, 10 May 2006 09:59 (nineteen years ago)

Those who adore asparagus, it turns out, tend to be "dramatic, theatrical people who like to be the centre of attention," says Hirsch. They're also "lively, enthusiastic, flirtatious, provocative and seductive," with a penchant for "flights of romantic fantasy."

From

― Jaq (Jaq), Friday, 19 May 2006 03:25 (nineteen years ago)

Hm. From: this article

― Jaq (Jaq), Friday, 19 May 2006 03:53 (nineteen years ago)

`Those who produce the odour assume, politely, that everyone does,

and those who do not produce it have no idea of the olfactory consequences'

― cutty (mcutt), Friday, 19 May 2006 04:00 (nineteen years ago)

Yesterday for breakfast I had half a dozen spears with a poached egg on top, with a slice of buttered wholemeal toast. Pretty darn good (would've been better if I hadn't overpoached the egg ho hum).

― Mädchen (Madchen), Monday, 22 May 2006 13:29 (nineteen years ago)

This weekend, I made pasta with a sauce of butter, lemon, egg yolk, and parmesan cheese, then tossed sauteéd aspargus in. Delicious!

― Jaq (Jaq), Monday, 22 May 2006 13:51 (nineteen years ago)

yesterday i looked at this thread as i couldn't remember how long to roast my sparagus for. it was good.

― CarsmileSteve (CarsmileSteve), Monday, 22 May 2006 14:23 (nineteen years ago)

been having it, been loving it

― cozen (Cozen), Tuesday, 23 May 2006 16:53 (nineteen years ago)

just had asparagus and lemon risotto. it was good.

― toby (tsg20), Tuesday, 23 May 2006 19:05 (nineteen years ago)

tonight we made asparagus pancakes with hollandaise sauce. it was good, but nigella let us down badly. DO NOT FOLLOW HER HOLLANDAISE RECIPE AS IT WILL CURDLE AND YOU WILL HAVE TO START ALL OVER AGAIN. the larousse saved us, anyway.

― toby (tsg20), Tuesday, 30 May 2006 19:33 (nineteen years ago)

Today I bought eight packs of asparagus for 5 pence each from Tesco. We had some tonight, steamed with a bit of lemon butter and some black pepper. Breakfast tomorrow involvng poached eggs. Grilled and tossed into a salad for lunch (we had a roast chicken tonight, so lots of chicken to throw in too). Other things to be decided.

― ailsa (ailsa), Tuesday, 30 May 2006 19:46 (nineteen years ago)

really, no pretty asparagus pictures? Here...
http://www.ccbe.be/daprice/archives/asparagus-officinalis.jpg

― Ruthie Tooth (Ruthie Tooth), Wednesday, 31 May 2006 00:25 (nineteen years ago)

ailsa, you live near a wondrous tesco. all we ever got on reduced offer at ours were dented healthy living ready meals and suspiciously bulging packs of meat.

― lauren (laurenp), Wednesday, 31 May 2006 01:21 (nineteen years ago)

Now that we've decided not to move, it's time to plant an asparagus bed.

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Wednesday, 31 May 2006 01:36 (nineteen years ago)

My Tesco is wondrous, I know. I also got a basil plant for 10p and a punnet of apricots for 10p yesterday. But it was the asparagus which had me jumping for joy. I just cleared the shelf of it, and no-one batted an eyelid, I was expecting them to tell me to leave some for other people, but no. Hurrah!

― ailsa (ailsa), Wednesday, 31 May 2006 08:08 (nineteen years ago)

eight months pass...

it's the most wonderful tiiiiiiime of the year

― teeny, Tuesday, 27 February 2007 22:51 (eighteen years ago)

I love seeing this thread title come back around.

― Rockist Scientist, Tuesday, 27 February 2007 23:05 (eighteen years ago)

I love it SOOOO much and everyone that I know, knows how much I love it.
When I was in college, my boyfriend bought me an entire wooden crate of asparagus for my birthday!!! It came with a big pink ribbon and bow on it (in hind sight, I shoulda married that one *sigh*) .

Bake/gril it w/olive oil and slices of garlic and seas salt - it gets all nutty and brown and yummy delicious. I wish I had some now.
This time of year has everything I love - asparagus, spring, longer warmer days (daylight savings coming soon)

― Wiggy Woo, Tuesday, 27 February 2007 23:24 (eighteen years ago)

I misssss living around ditches and riverbanks where it just grew all crazywild & free asparagus party for all. Meh!

I liked the asparagus episode of Iron Chef America the other day. I have not seen the contestant win in forever, tho.

― Abbott, Wednesday, 28 February 2007 01:42 (eighteen years ago)

omg this is the best vegetable by about fifty gazillion light-years

― unfished business, Wednesday, 28 February 2007 01:44 (eighteen years ago)

I would eat it prepared any of the above ways! And then the weapons-grade piss! Why does no other food do that, even foods that are smellier than pre-eaten asparagus, like garlic or stinky cheese?

― Beth Parker, Wednesday, 28 February 2007 02:23 (eighteen years ago)

the urine smells are half the fun

― unfished business, Wednesday, 28 February 2007 02:26 (eighteen years ago)

Doesn't anyone else have Google? Asparagus has a sulfur type of compound in it that's released by the digestive process. Supposedly some people don't break it down, and others actually lack the ability to smell the sulfuric odor! The rest of us get a nice surprise after eating it.

― mh, Wednesday, 28 February 2007 03:29 (eighteen years ago)

I don't have Google.

― Rock Hardy, Wednesday, 28 February 2007 03:31 (eighteen years ago)

two months pass...

HURRAH!

uk asparagus is back! Back!! BACK!!!

i had asparagus soup on saturday and meg had asparagus with fried duck egg (we were at a posh restaurant), then i bought a bunch (pack?) from sainsburys yesterday. i think asparagus a la dast0or this evening...

― CarsmileSteve, Monday, 30 April 2007 10:17 (eighteen years ago)

also pls to notice that the asparagus season appear to be getting a week earlier EVERY YEAR!! that's global warming for you...

― CarsmileSteve, Monday, 30 April 2007 10:29 (eighteen years ago)

Just steamed and used to dip in baked camembert on saturday, yummy!!!

― Vicky, Monday, 30 April 2007 10:44 (eighteen years ago)

You making me hungry! Dipped in baked camembert... argh, ::drools:: I need to get my oven fixed.

― Masonic Boom, Monday, 30 April 2007 10:46 (eighteen years ago)

that sounds like a good game.

I have just been roasting with yellow tomatoes.

― Ed, Monday, 30 April 2007 10:47 (eighteen years ago)

i got invited to an asparagus party next weekend. what is best to drink with it?

― jergïns, Monday, 30 April 2007 10:47 (eighteen years ago)

What's a "sex food"?

― braveclub, Monday, 30 April 2007 10:48 (eighteen years ago)

what isn't a sex food

― jergïns, Monday, 30 April 2007 10:50 (eighteen years ago)

Crisp white wine, very cold like a spanish vino turbio or something green and crunchy from the veneto or ice cold vodka.

― Ed, Monday, 30 April 2007 10:50 (eighteen years ago)

ooh cold vodka thanx

― jergïns, Monday, 30 April 2007 10:55 (eighteen years ago)

It always feel like the start of summer when this thread gets revived. You know, days are longer, blossom out, asparagus thread on ILx revived.

― Anna, Monday, 30 April 2007 11:00 (eighteen years ago)

boiled and served with butter, fresh bread and yarg (sp?!) last night. fantastic.

― toby, Monday, 30 April 2007 11:45 (eighteen years ago)

we just aparagus soup, too!

― RJG, Monday, 30 April 2007 11:47 (eighteen years ago)

had

― RJG, Monday, 30 April 2007 13:00 (eighteen years ago)

yarg?

― G00blar, Monday, 30 April 2007 13:06 (eighteen years ago)

Yarg = delicious Cornish cheese.

― braveclub, Monday, 30 April 2007 13:07 (eighteen years ago)

Wrapped in nettles!

― Masonic Boom, Monday, 30 April 2007 13:07 (eighteen years ago)

Ah. Alright.

― G00blar, Monday, 30 April 2007 13:07 (eighteen years ago)

I keep reading this as 'Aspergers appointment'.

― blueski, Monday, 30 April 2007 13:13 (eighteen years ago)

Don't forget the asparagus tea!

http://www.healthegoods.com/images/products/teas/tea_asparagus.jpg

― zaxxon25, Monday, 30 April 2007 14:10 (eighteen years ago)

http://www.ilxor.com/ILX/ThreadSelectedControllerServlet?boardid=40&threadid=48981

― negotiable, Monday, 30 April 2007 14:43 (eighteen years ago)

I live close to HUGE AGRICULTURAL AREA now so asparagus has been cheap and plentiful for a couple of weeks now. I love to stir fry it with finely diced chicken, peanuts, shallots, and Thai basil, chili sauce, fish sauce, white pepper, and dried coriander with some lime juice at the end.

But truly roasting in hot oven with olive oil and salt, finished with some lemon or balsamic vinegar is the best possible way. Not to mention easy as hell.

― joygoat, Monday, 30 April 2007 17:29 (eighteen years ago)

My tea: Oven-roasted sparrowguts served with scrambled eggs on a thick slice of home-made bread (chives added to egg to made it less breakfasty). It was all the delicious.

― robster, Monday, 30 April 2007 17:56 (eighteen years ago)

Thanks for the idea, ILX. Dinner was cold poached asparagus with poached eggs and lemon-mustard sauce.

― Rock Hardy, Tuesday, 1 May 2007 00:46 (eighteen years ago)

ten months pass...

It's that time again!!!

Yay 99cents per lb at the market!

― Wiggy Woo, Wednesday, 26 March 2008 23:36 (seventeen years ago)

do you live in australia?

― Tracer Hand, Thursday, 27 March 2008 00:12 (seventeen years ago)

Is Asparagus Spicy

― Slumpman, Thursday, 27 March 2008 00:32 (seventeen years ago)

no, LOL Los Angeles!

It's usually just about this time that it comes WAY down in cost.

― Wiggy Woo, Thursday, 27 March 2008 00:48 (seventeen years ago)

one month passes...

Purple Haze asparagus!i have some. the tag on them is all trippy.

― carne asada, Sunday, 4 May 2008 20:54 (seventeen years ago)

eleven months pass...

first asparagus a la dastoor of the season last night, still as good as ever!

(yes this is the only reason i've logged in for the first time in about a year, hullo everyone)

― CarsmileSteve, Wednesday, 29 April 2009 11:31 (sixteen years ago)

i had my first appointment last night too. pan fried in olive oil with a rocket, black pudding and poached egg salad topped with parmesan. num.

― jed_, Wednesday, 29 April 2009 12:29 (sixteen years ago)

We had a big bundle each last night. nom nom nom. Still keeping it real: 5 minutes in boiling salted water with the tips steaming just out of the water, and plenty of butter on top.

― Chewshabadoo, Wednesday, 29 April 2009 12:33 (sixteen years ago)

ten months pass...

this may seem ridiculous (in fact, i've asked the gaffer and he agreed that it was), but i saw some english asparagus tips in tesco yesterday, £1.50 for half a dozen from worcestershire somewhere, they were quite thick as well...

...they must be grown hydroponically or something...

― CarsmileSteve, Monday, 8 March 2010 14:33 (fifteen years ago)

I am, as usual, stupidly excited for asparagus season.

― quincie, Monday, 8 March 2010 14:52 (fifteen years ago)

two months pass...

http://www.nytimes.com/2010/05/12/dining/12minirex.html?ref=dining

I gotta try this toot sweet

― Grisly Addams (WmC), Thursday, 27 May 2010 20:59 (fifteen years ago)

i always slather in olive oil kosher salt and pepper and put em on the grill till they get all burnty on the outside

― NUDE. MAYNE. (s1ocki), Thursday, 27 May 2010 22:08 (fifteen years ago)

is asparagus, in fact, the king of all vegetables?

― in which we apologize for sobering up (underrated aerosmith albums I have loved), Thursday, 27 May 2010 22:50 (fifteen years ago)

i think so although broccoli

― CUSE EX MACHINA (jjjusten), Thursday, 27 May 2010 23:05 (fifteen years ago)

you guys, asparagus pesto is A++++; had generous dollops on sauteed tilapia

― Grisly Addams (WmC), Thursday, 27 May 2010 23:36 (fifteen years ago)

Asparagus is one of those things that I love because it's expensive or unavailable for a lot of the year, then you get a small window where it's cheap and you get sick of eating it that you need 10 months off until you really want it again. I might have to make pesto with it this weekend.

I think broccoli and asparagus are probably co-kings of the vegetable world. I actually felt kind of sick from eating too much broccoli last week.

― joygoat, Thursday, 27 May 2010 23:48 (fifteen years ago)

eleven months pass...

tonight
is so right
for un rendez-vous d'asperge

― górecki's zygotic mynci (c sharp major), Saturday, 30 April 2011 18:00 (fourteen years ago)

one year passes...

Yasssparagus

― Chewshabadoo, Monday, 22 April 2013 18:00 (twelve years ago)

fuck broccoli

― call all destroyer, Monday, 22 April 2013 18:23 (twelve years ago)

four years pass...

shameful lack of revive this year

guys

COLD CREAM OF ASPARAGUS SOUP IS THE MOST DELICIOUS THING IN CREATION

― illegal economic migration (Tracer Hand), Thursday, 22 June 2017 19:27 (seven years ago)

I am eating asparagus RIGHT NOW

― conrad, Thursday, 22 June 2017 19:28 (seven years ago)

I went to Germany about two months ago and have had the word SPARGELZEIT! stuck in my head ever since.

My hotel had an all-asparagus menu.

― Wag1 Shree Rajneesh (ShariVari), Thursday, 22 June 2017 21:21 (seven years ago)

and it was Meades that said Germany was all about potatoes.

― calzino, Thursday, 22 June 2017 21:26 (seven years ago)

I had asparagus last night and again today! I made hollandaise for the first time and felt so fancy.

― mom tossed in kimchee (quincie), Friday, 23 June 2017 01:26 (seven years ago)

I went to Germany about two months ago and have had the word SPARGELZEIT! stuck in my head ever since.

My hotel had an all-asparagus menu.

― Wag1 Shree Rajneesh (ShariVari), Thursday, June 22, 2017 5:21 PM (four hours ago) Bookmark Flag Post Permalink

just did about a week in innsbruck and munich, they really love that fat white asparagus over there.

― call all destroyer, Friday, 23 June 2017 01:30 (seven years ago)

Every time I see asparagus in a shop the words "asparagus appointment" come into my mind.

― Heavy Doors (jed_), Friday, 23 June 2017 01:33 (seven years ago)

five years pass...

I’m going to bite… I’ve never got what the "asparagus appointment" title here is referring to.

Bought my first asparargus of the year today though.

Also, saw this today too:

My mind is BLOWN!!

How are we still eating burgers and chips in the U.K. after raving and clubbing when our age mates in Amsterdam have food spots inside of the club serving grilled ASPARAGUS & BROCCOLI over BULGUR WHEAT with a GINGER shot at 5am!?!?!

I am embaressed hahah
— Vanessa Maria (@nessamariaw) April 16, 2023

― Chewshabadoo, Monday, 17 April 2023 19:41 (two years ago)

Wow. I can't believe UKers call asparagus 'asparagus'. You'd think with calling eggplants 'aubergines' and zucchini 'courgette', you must have a French sounding name for asparagus, too.

― hoonja doonja love me anymore (Deflatormouse), Monday, 17 April 2023 22:16 (two years ago)

i think the thread title = i've got a date with some asparagus i.e. plan to eat it.

― hoonja doonja love me anymore (Deflatormouse), Monday, 17 April 2023 22:18 (two years ago)

The thread title was really familiar to me when I saw it again just now, and I now realise that every time I've cooked asparagus or talked about cooking asparagus in the last 20 years I've been going back to this thread without realising it. Simply in the oven with oil is more or less the recipe every time.

My partner's mother was an amazing cook. She'd come visit, all the way from Sweden, and turn a spring onion and a bit of ham in the fridge into something that would blow your mind. Last time she came, in 2019, she boiled asparagus for an hour and a half and looked puzzled when we laughed at its floppiness. That was the first sign. I say last visit though she is still alive, but it is the last one for sure.

― Eyeball Kicks, Monday, 17 April 2023 23:28 (two years ago)

I ordered an asparagus sandwich in Sydney once, at a small deli type thing

I had high hopes, but it was boiled-to-mush asparagus & margarine on white bread... pretty disappointing

― Andy the Grasshopper, Monday, 17 April 2023 23:39 (two years ago)

Veggies and grains in the club is like sushi at the ballpark. Nah man, gimme a funnel cake and a shitty hot dog with some beer.

― papal hotwife (milo z), Monday, 17 April 2023 23:45 (two years ago)

Kinda wonder how much broccoli & bulgur is actually being eaten at 3am in NL, compared to oily pommes frites and sausages

― Andy the Grasshopper, Tuesday, 18 April 2023 00:00 (two years ago)

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