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Reference brisket Today at 02:42:
Sorry katty - but I'm not with you on this. I love asparagus. Fresh, in season, butter, lovely. It pays to be picky.
I think this is the key. Connoisseurs will tell you that asparagus has to be in season (quite short in the UK), as fresh as possible and lightly-cooked.
Although I wouldn't recommend such extreme measures, I have heard of fanatics going into fields equipped with a small gas burner and a proper asparagus steamer. They cut the asparagus, cook it immediately and enjoy it al fresco!
Eugene's Lair
You're on your own on this one so far katty! 

It is one of my favorite vegs, and I hate vegs as a rule, although broccoli is a close second. I'm trying to perfect the right amount of time to bake it (brushing it a little bit of olive oil first) lately but it seems to be about time/heat and I'm finding it tricky. But I'm with brisket on this one. Touch of butter... yummy!
Xochi
I do like it, but I like nearly all veggies But I wouldn't go out of my way to get it... Jersey Royals on the other hand... *dribbles a bit* Aubergines are my fave veggie, and for the most part I pay far too much for them, though Asda had them for 50p each the last 2 weeks, so I have eaten quite a few (I got 2 and they came up at 27p each one day )
SazBomb
I like asparagus, but some 30 years ago I was at the firm's Christmas lunch at an expensive place in Cheltenham. The owner came in for his lunch - there was just one course - a gigantic platter with a mountain of asparagus dripping with molten butter. He scoffed the lot. I have never seen such gluttony before or since. He must have had the equivalent of 100 ordinary servings. This was in the days that asparagus was a luxury normally just for the wealthly. It must have cost him thousands.
El Loro
My Father used to grow his own. .they take a eck of a lot of work tho. .you have to keep building the earth up around them so they don't go to flower/seed ( i forget what the proper term is) . .. they have a ferny type leaf..  but you can't beat them straight from the ground . .

 oooh and sweetcorn from plant straight to pot is the best and sweetest ever than any that has gone a few hours from picking to pot.. the sugars start to turn to starch from the moment they are picked so the quicker form plant to pot the sweeter they are.. ..
Mount Olympus *Olly*

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