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Asparagus question

post #1 of 14
Thread Starter 
This may seem like a dumb question, but since I know zilch about asparagus, I thought maybe someone who does could help me...

I have wild asparagus growing here on the farm, and since I love asparagus, I want to pick some and cook it. I know asparagus will grow back...and I want it to, but do I need to leave some of the stem at the bottom so it will grow back, or do I just pull the whole thing out?
post #2 of 14
I don't know much about growing asparagus, but if its a bulb vegetable then you want to leave the bulb in the ground so it can regrow.

BUT, I DO know a hell of a lot about cooking them.....if you want any yummy italian recipies just PM me and I'll send some along.
post #3 of 14
I don't know much about aspragus either, except that if you don't pick it, it gets big and fluffy, like an asparagus fern.

I think you can cut it off at ground level, but I'm not sure. I don't think people pull it out of the ground.
post #4 of 14
Thread Starter 
Thanks guys! And Daniela, some recipies would be great!!! I picked some today, and left a couple inches of the stems at the bottom, and I just boiled it and put salt & pepper on it, and it was soooo good!!! My mom used to cream it, and I loved it that way too. However if I tried that, mine would probably end up with lumps in it! :laughing:
post #5 of 14
Debby, this is one of our family faves for asparagus. Its yummy, although not low fat I am afraid.

Clean and cut your asparagus into about 2 inch pieces or smaller if you prefer. Put them in microwave safe bowl, add about 2 TBSP of water, and cover w/ saran wrap. Cook 5 min on hi in the microwave. Set aside.

Prepare 1 lb of your favorite linguini. While its cooking, in a skillet put about 1/4 cup olive oil and 5 cloves garlic cut very finely. Add about 1/2 tsp black pepper, and a bit of salt if you like. Heat just until the garlic is starting to cook, but don't brown it. Add the cut asparagus and heat thru. Serve over the linguini. Oh, its soooooooooo good. And it reheats quite well too.
post #6 of 14
I don't even like asparagus and the recipe sounds SO good. :LOL:
post #7 of 14
Spoooky, even if you don't like asparagus you would probably like it. The flavor all blends w/ the garlic and olive oil. Its so good, when I make it hubby can eat nearly the whole pound himself!

Give it a try.
post #8 of 14
I think I will give it a try. Hubby is always nagging me to make more veggies anyways, and I think that he will definitely like this.
post #9 of 14
I eat my asparagus raw in my salad. It has a rather strong flavor, so three or four stalks in a large salad is usually enough.

The only other way I eat it is to saute it in butter, along with mushrooms, and sometimes some cubed chicken. I serve it over rice with a little soy sauce.
post #10 of 14
Thread Starter 
Thanks for the info, Jeanie!!! I will also have to try that cream sauce now!!!
post #11 of 14
Thread Starter 
Oh that recipe sounds delicious! Thanks!!! I will have to try it!!!
post #12 of 14
These recipes sound great. Coincidentally, I just bought some asparagus today. Maybe I'll try that Linguini recipe. Usually, I just steam them and serve with butter/lemon sauce...
post #13 of 14
You cut the spears (when they are the size you want) at the base of the plant. As long as you leave part of the plant more shoots will come up for next year, and the plants will increase in size. You will probably be able to harvest a couple of times.

Cream sauce is not hard to make. Melt the butter and flour, stirring as it melts, then add the milk, salt and pepper, and continue to stir over a med. high heat until it bubbles and thickens. I use 1 1/2 tablespoons of butter, and 1 1/2 tablespoons of flour for every cup of milk. You can always add cheese for au gratin. Salt and pepper to taste. (If it's not thick enough, shake another tablespoonfull of flour in 1/4 cup milk and add it slowly. Shake it well, though!)
post #14 of 14
I love asparagus blanched with lemon butter, but instead of serving it warm put it in the fridge overnight. The lemon flavor is much stronger. I can eat a pound of asparagus like this, tastes better than pickels. Also pickeled asparagus is wonderful.

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