Eat at home

[dgbg100106]

" roasted aparagus "

I LOVE asparagus, and always order it as a vege when we go out. I just can't seem to make this at home and have it come out well; too chewy, to dried out. I know it's possible, but I just can't seem to get it so it's enjoyable, and it's so expensive, I don't buy it anymore because it's just not good. Any tips?

This is the recipe that I do...
http://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-recipe/index.html

 

[spima3]

This is the recipe that I do...
http://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-recipe/index.html

How much do you cut off the ends? Do you only use the very top part? I'm thinking it's not just the roasting part, but the asparagus itself that I'm not using correctly.

Thx,

lori

 

[java]

How much do you cut off the ends? Do you only use the very top part? I'm thinking it's not just the roasting part, but the asparagus itself that I'm not using correctly.

Thx,

lori

Are you snapping the stalks? It breaks at the natural point where it should be softer. And if it is particularly thick you can peel the end a bit.

 

[fromscratchmom]

" roasted aparagus "

I LOVE asparagus, and always order it as a vege when we go out. I just can't seem to make this at home and have it come out well; too chewy, to dried out. I know it's possible, but I just can't seem to get it so it's enjoyable, and it's so expensive, I don't buy it anymore because it's just not good. Any tips?

This is the recipe that I do...
http://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-recipe/index.html

I do something different but I'm guessing the results are similar. (I got mine from either Alton Brown or Christopher Kimball's Cook's Illustrated, can't remember which.)

I "roast" mine on a stove top in a dry cast iron skillet. You could add just a bit of oil to the skillet. Get the pan good and hot first then throw in the asparagus and some sea salt and just shake the pan every 45 seconds or so to roll the asparagus around in it. It is a fast method for cooking them and my DH really likes the results.

How much do you cut off the ends? Do you only use the very top part? I'm thinking it's not just the roasting part, but the asparagus itself that I'm not using correctly.

Thx,

lori

I usually just quickly cut off all the bottoms about an inch to an inch and half up. However I get slightly more satisfactory results if I do like the TV chefs and snap them each by hand, OR if I do that for the first one and then cut the rest to match. You just hold an asparagus spear in both hands so that one hand is about in the middle or slightly closer to the tender end and then other hand is gripping the tough end and then snap it in two. It will break in a spot that eliminates all or most of the "undesirable" part, (the part that is too tough). Don't worry about waste; if you lose some that wasn't too tough it isn't the end of the world.

 

[dgbg100106]

How much do you cut off the ends? Do you only use the very top part? I'm thinking it's not just the roasting part, but the asparagus itself that I'm not using correctly.

Thx,

lori

Are you snapping the stalks? It breaks at the natural point where it should be softer. And if it is particularly thick you can peel the end a bit.

I hold the stalk end in one hand and bend the spear with the other, it will snap at the tender spot of the stalk. You can do a couple of stalks see, about where they are breaking then cut the rest in the same place. This is all that I do...

One thing to always look for is a very tight top, the flowering part should be wrapped tightly together, if they are separating, then it is old and should not be used. The stalk ends should not overly dry either, my store, always has them sitting in a wet paper towel.

Hope this helps.

 

[spima3]

Thx for the responses.

I will try the "snap" method and see how well it works. I usually just cut off the ends. Got to the point where it seemed there was so little left, it didn't seem worth buying.
I will start checking the tips as well. They don't seem to sell quickly in the stores, so maybe they are just too old. Can't wait until the next sale! DD16 loves them as well, and it is so nice to have different veggies for dinner.

 

[jedijill]

Thx for the responses.

I will try the "snap" method and see how well it works. I usually just cut off the ends. Got to the point where it seemed there was so little left, it didn't seem worth buying.
I will start checking the tips as well. They don't seem to sell quickly in the stores, so maybe they are just too old. Can't wait until the next sale! DD16 loves them as well, and it is so nice to have different veggies for dinner.

I love asparagus. I trim the ends (using the snap method described above!) and then put on a foil lined baking sheet, drizzle with a touch of olive oil and sprinkle with kosher salt and pepper. I roast them for about 10 minutes at 375 or about 6 minutes at 400 depending on what else I'm cooking. Just keep and eye on them and pull them out when they are to your liking as far as doneness. I've also used Pam instead of Olive oil.

Jill in CO

 

[oopsiDAISY]

Dinner for tonight is in the crockpot:

White Beans and Ham
Corn Muffins

 

[fromscratchmom]

Look at all the particularly interested in asparagus folks we have on here. You always hear about "those asparagus lovers."

Tonight I'm going to make gluten free mac 'n' cheese from scratch and steam some broccolette. Not even sure about having a meat in the meal. I'll probably thaw out a steak or two really quickly to share between us. Better run get that out and stick it in the sink right now.

 

[charming23]

Tonight we are having ham slices with roasted sweet potatoes, brocolli, and crusty rolls.

 

[java]

Tonight is pan Roasted Chicken Thighs, Mashed Potatoes and some french rolls.
I need to come up with something green....... probably broccoli.

We love these easy thighs- you just salt and pepper bone in skin on thighs- cook in a bit of veg. oil- on high for 14 minutes in oven safe skillet or until skin gets crispy- toss in oven at 475 for 15 minutes flip for another 5- done. So easy and yummy! And CHEAP! I bought a huge package of thighs- for $5.78 I only used half for dinner tonight.

The other half with be in Chicken sausage and potato bites.

 

[ugadog99]

Meals for the next week:

Friday: soup of some kind and grilled cheese sandwiches
Saturday/Monday: Chicken gyros, Greek salad, sweet potato fries
Sunday/Tuesday: Shrimp and wild rice casserole, cider sauteed brussel sprouts, apple-blue cheese salad
Wednesday/Thursday: spaghetti, salad, garlic rolls

 

[charming23]

Dinner menu so far

Tomorrow (friday)
Pot roast
Salad
Rolls

Saturday
Thin pork chops
Baked sweet potatoes
Fried zucchini

Sunday
Oven fried buttermilk chicken
Mashed Potatoes
Sauteed apples

Monday
Crock pot vegetable beef soup

Tuesday
Ground turkey tacos
Spanish rice

 

[mafibisha]

Tonight we are having quick chicken paprikash over speatzles with salad for dinner.

Would you mind sharing how you make this? And especially 'quick'?

I''m so inspired by this thread!!

Also, lots have mentioned 'Roasted Sweet Potatos". Can someone say exactly how you make them that way? I usually just make them like regular baked potatos.

THANKS EVERYONE for the great ideas!

 

[charming23]

Would you mind sharing how you make this? And especially 'quick'?

I''m so inspired by this thread!!

Also, lots have mentioned 'Roasted Sweet Potatos". Can someone say exactly how you make them that way? I usually just make them like regular baked potatos.

THANKS EVERYONE for the great ideas!

For the quick chicken paprikash I cut some boneless, skinless chicken breasts into pieces and brown them in some olive oil. I remove them from the pan and quickly brown some onion. I add everything back into the pan and add paprika and chicken stock and let cook for a few minutes. I then stir in sour cream and serve over speatzles or noodles.

For roasted sweet potatoes I dice up some sweet potatoes into bite sized chunks. I toss with olive oil, salt, pepper, and garlic and roast on a baking sheet in a 350 degree oven for 45 minutes to an hour.

 

[mafibisha]

For the quick chicken paprikash I cut some boneless, skinless chicken breasts into pieces and brown them in some olive oil. I remove them from the pan and quickly brown some onion. I add everything back into the pan and add paprika and chicken stock and let cook for a few minutes. I then stir in sour cream and serve over speatzles or noodles.

For roasted sweet potatoes I dice up some sweet potatoes into bite sized chunks. I toss with olive oil, salt, pepper, and garlic and roast on a baking sheet in a 350 degree oven for 45 minutes to an hour.

Wow, thanks for the quick reply! I know what I'll be making soon! Sounds great!

 

[oopsiDAISY]

Dinner menu so far

Tomorrow (friday)
Pot roast
Salad
Rolls

Saturday
Thin pork chops
Baked sweet potatoes
Fried zucchini

Sunday
Oven fried buttermilk chicken
Mashed Potatoes
Sauteed apples

Monday
Crock pot vegetable beef soup

Tuesday
Ground turkey tacos
Spanish rice

Mmmmmmm, I think I shall dine at your house this week!!!

Today is DH's birthday, so we are grilling some steaks and having baked potatoes and salad with it.

 

[dgbg100106]

I took today off to be with my Veteran just to let him know that he will forever be my hero...

Be sure and thank a veteran today....

 

[charming23]

Plans changed. The menu is being pushed back a night because my cousin is here for the night and we decided to have make your own pizzas instead.

 

[LilyWDW]

Tonight will be Tilapia Meuniere with Vegetable Rice Pilaf.

I'll be working on the rest of my November menu today as well as starting December. I decided to do a little trick to make it more interesting for me. December recipes all have to come from cookbooks. January is all from online. February is all from magazines. I'll mix those in with a few "home" based recipes (like my boyfriend's mom's Chicken Spaghetti). I think it will be fun and a challenge!

Oh, and I have a new bread machine cookbook that I am going to try to use weekly!