Moxie Posted April 14, 2009 Share Posted April 14, 2009 I don't know what I was thinking. I bought asparagus that is at least an inch in diameter. I'm sure it is tough as nails. How can I cook it so it is edible?? Would it soften up in soup? Quote Link to comment Share on other sites More sharing options...
ladydusk Posted April 14, 2009 Share Posted April 14, 2009 Dice it into a quiche? Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted April 14, 2009 Share Posted April 14, 2009 by snapping each piece where it naturally breaks. Then use the bottoms for soup and steam the tops until they are bright green and serve them like that. Or, you can boil the bottoms for about 4 minutes longer than the tops and serve them all together. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted April 14, 2009 Share Posted April 14, 2009 Or, snap where they naturally break, keep the woody bottoms for stocks, etc, and toss the tops in olive oil, salt & pepper and roast them in a hot oven until the tips frizzle. (Or grill them, if you're so inclined.) I recall from Martha Stewart, way back in the day, an asparagus farmer commenting that those pencil-thin stalks people get so excited about are thin because they're not very healthy. (The plants themselves, not their nutritional value for humans) Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted April 14, 2009 Share Posted April 14, 2009 My grandma usually peels those tougher lower parts. Even though the outside is tough, the inside is usually tender. Quote Link to comment Share on other sites More sharing options...
Kim in Appalachia Posted April 14, 2009 Share Posted April 14, 2009 You could put them in the over on a broiler pan, and cook them at 350. I forget how long I cook them for, until they are softened (maybe 20 minutes???) We drizzle them with olive oil and salt and pepper them. Grilling is good too. Enjoy! Our plants are just starting to produce. I can't wait! Quote Link to comment Share on other sites More sharing options...
Ferdie Posted April 14, 2009 Share Posted April 14, 2009 You could put them in the over on a broiler pan, and cook them at 350. I forget how long I cook them for, until they are softened (maybe 20 minutes???) We drizzle them with olive oil and salt and pepper them. Grilling is good too. Enjoy! Our plants are just starting to produce. I can't wait! :iagree: I love roasted asparagus. I cook them at 400 degrees for 15-20 minutes. Sometimes I add an onion or mushrooms. Yum! Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted April 14, 2009 Share Posted April 14, 2009 My grandma usually peels those tougher lower parts. Even though the outside is tough, the inside is usually tender. This is what I do almost every time. I can't stand the waste of breaking the stems so far up, so I just peel the stems from about halfway down. Works really really well. Quote Link to comment Share on other sites More sharing options...
cworthy Posted April 14, 2009 Share Posted April 14, 2009 Toss them with olive oil, salt and pepper and throw them on the grill. Delicious! Quote Link to comment Share on other sites More sharing options...
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