What Can I Make with Fresh Asparagus?
I had my Mommy’s Helper over the other day, and she has a pet turtle she’s adopted/saved. 
Anyway, I’m not going to ask what can I make with turtle (GROSS), but hang on — I do have a point here.
So, she has an indoor glass cage for her baby turtle and planted an asparagus plant in there for the turtle to eat. She said the plant is growing like crazy. (Although I don’t know that I’d personally eat THAT one.)
That got me to thinking. I have some containers in my back yard where I’ve planted a few things. I’m considering adding asparagus to a planter, but… I keep getting stuck on what in the world to DO with it and how to even grow the stuff in the first place.
I mean, I can figure out how to saute it or steam it or microwave it. But, eating a bunch of asparagus plain sounds awfully boring to me.
So, dear friends… what are YOUR favorite ways to eat asparagus? (And, do you have any gardening tips to grow asparagus?)
Looking forward to hearing your ideas.
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September 30th, 2007 at 10:03 am
My mother made this one evening and served with grilled steaks and grilled corn on the cob. It was a fabulous dinner. I immediately asked for the recipe (after I stuffed my belly that is!) and have made it a few times. It is wonderful and easy to make.
Asparagus with Blue Cheese Sauce
1 pound fresh asparagus spears
4 ounces cream cheese, softened
4 tablespoons evaporated milk
3 tablespoons crumbled blue cheese
1 tablespoon butter
salt and pepper to taste
In a medium saucepan, cook asparagus in small amount of boiling water for 5-8 minutes. While the asparagus is cooking,use another saucepan to whisk cream cheese, evaporated milk, butter, salt and pepper over low heat until smooth. Stir in blue cheese and heat thoroughly. Drain asparagus in colander and top with sauce.
I hope you like it. Get your children to try it too. My 7-year old daughter gave it a thumbs up! She is like her Mommy and likes everything!
October 2nd, 2007 at 5:12 pm
Slice it and put it in fresh salads - my family loves it this way.
October 14th, 2007 at 6:43 pm
I enjoy a simple grilled asparagus with garlic and olive oil. That asparagus with blue cheese sounds pretty good too!
October 27th, 2007 at 4:06 pm
First, no matter what the recipe, lightly peeling the outer coating of the fresh asparagus (with a vegetable peeler) is key to making it edible, especially if it’s thick. Thin pieces of asparagus usually don’t need to be peeled.
I love to cut peeled, fresh asparagus into thirds, saute it in butter, and then add sesame seeds just at the end to toast them. Yummy!
Or you can coat the fresh asparagus spears in olive oil and toast them in the oven at about 400-deg. F for 10-12 minutes or until they’re soft. I often add braised asparagus to a chicken- or shrimp-pasta dish.
January 28th, 2008 at 6:27 pm
Cook the asparagus spears, let them cool and then wrap them in some thin slices of deli ham. Makes for a great appetizer or a light meal in the summer. When I make it lunch or dinner I serve several of these with a slice of crusty French Bread.