Comments on: In Season: Asparagus

By: Carla

Carla — Thu, 18 Jun 2009 23:36:43 +0000

Toss in olive oil. Sprinkle with a little coarse salt. Add some dried garlic bits if you like. Roast 400º for about 20-25 minutes. Yum!

By: Hope

Hope — Thu, 11 Jun 2009 22:55:40 +0000

Any ideas about freezing it without it getting mushy? I tied blanching it first…. still mushy when you take it out of the freezer. I tried freezing it on a cookie sheet then vacuum sealing it… still mushy…. there must be a way, it is jsut too good to not be able to keep soem for the off season.

By: Lindsay

Lindsay — Thu, 11 Jun 2009 21:47:53 +0000

Yes, store them standing up in a bowl or glass filled partially with water. This helps keep them for a good two weeks.

By: Hope

Hope — Thu, 11 Jun 2009 04:51:55 +0000

any idea how to perserve asparagus without it getting mushy?

By: Lur

Lur — Sat, 06 Jun 2009 03:29:57 +0000

I made the asparagus quesedillas for supper tonight for my family and boyfriend and they loved it! I didn’t steam the asparagus first, I just sauted the onions, mushrooms, garlic and asparagus together. I also added some grilled chicken. Thanks for the recipe! A big hit (except for my brother, he doesn’t like asparagus! Lol)
Thanks!
A Daughter and Future Homemaker

By: Tamela

Tamela — Wed, 03 Jun 2009 12:59:17 +0000

I like to make the Chicken Broccoli Rice Casserole~ I recently substituted asparagus for the broccoli and it was a hit with the guys~
Blessings~
Tamela

By: Mrs. Paradis

Mrs. Paradis — Sat, 30 May 2009 23:57:32 +0000

I steam it in the microwave.I do one pound at a time,trimed & washed and put in a glass dish with lid on and a tiny bit of water in the bottom.Nuke it 5 minutes,turn it over and nuke another 5 and it is done.Nice and crispy still.I spray it with no calorie butter and a tiny bit of salt if you want it.

By: Lea

Lea — Sat, 30 May 2009 01:31:11 +0000

We steam it and then add hollandaise on top. Yummy!!

By: Casie

Casie — Thu, 28 May 2009 19:05:38 +0000

I usually stir fry my asparagus with olive oil, garlic, and thyme. Thyme is the key though- delicious! You can also oven roast it with the same seasonings, although not so much fun for cooking in the summer.

By: deena

deena — Thu, 28 May 2009 04:45:03 +0000

Thank you, it is so hard to sort through so much of this, that I find sites like yours very helpful. Blessings….