I just had a second go at Asparagus spears, and again I’m underwhelmed. Almost tasteless apart from the slight hint of sulfa that all green vegetables seem to have (to me). Why is this vegetable special? Did I get a bad batch? Do I have the wrong genes to appreciate it?

Gives you funkyspunk, so I’m told. Good a reason as any to avoid it.

gives you wee that smells like a clutch burning!

Most probably that asparagus was overcooked.

Asparagus with thin crunchy bacon, baby leaves sprinkled with extra virging olive oil and vintage balsamic vinegar … and of course a glass of champagne to go with it!

What’s not to like?

buzz, clearly you’re not middle-class enough to appreciate it.

cooked on a griddle, drizzled in olive oil, then draped in parma ham and parmesan…..

I do mine with chilli, olive oil and salt.

Or take 2 spears and wrap a rasher of bacon round them, do several, then grill.

Delicious. Plus it’s in season so cheap and excellent quality.

I had some steamed with homemade hollandaise the other day, mmmmm

If it’s tasteless you’ve over cooked it

most simply, steamed, butter & salt

simple is best

Gosh those look overcooked. I just blasted half a dozen in the microwave for 90 seconds – they were still a bit crunchy. Perhaps I undercooked them?

Or it could be a class thing… I know my place (it’s not in the kitchen)

I blanch them a bit then put them in a ridged griddle pan without oil. Unless they’re good English ones, then it’s just boiled with home made hollandaise.

We’ve got an asparagus pan that keeps them upright in a cage so the bottoms boil and the tips steam and you can lift them out when they’re done. Well worth it.

I guess its like any other vegetable – some like them and some don’t?

We’ve got an asparagus pan that keeps them upright in a cage so the bottoms boil and the tips steam and you can lift them out when they’re done. Well worth it.

Can I give you the award for most middle class post of the year now ?
It does actually sound tempting 😳

OMG

never boil, blanch or microwave them.

best just salted and tossed in olive oil, then 4 minutes in the oven.

then dip them in soft boiled egg 😛

when they’ve been on a dry griddle for a while, get them in a wee pile and drench in red wine, and they’ll steam to alcoholic perfection

Do I have the wrong genes to appreciate it?

You and me too.
I just don’t get any green veg. It all just tastes of grass.

What about white asparagus? The Germans are mad for it but it looks utterly unappetising.

We’ve got an asparagus pan that keeps them upright in a cage so the bottoms boil and the tips steam and you can lift them out when they’re done. Well worth it.

You know you have made it, when you have an asparagus pan.

What about white asparagus? The Germans are mad for it but it looks utterly unappetising.

My nan and mum, she was just born there, are German and they eat it as well. Never tried it myself.

….but I do love sauerkraut.

I just blasted half a dozen in the microwave for 90 seconds

That said Jamie has overcooked his too by the looks.

Chirst now its masterchef
[looks down nose]i dont own a microwave[/looks smug]

That said Jamie has overcooked his too by the looks.

In my defence, that is just a picture grabbed off the web to illustrate what I was going on about, and not my actual creation.

Chirst now its masterchef

STW doesn’t get tougher than this!

In my defence, that is just a picture grabbed off the web to illustrate what I was going on about, and not my actual creation.

Then Sir I owe you an apology.

Then Sir I owe you an apology.

Consider your apology accepted.

Wanna come over for some asparagus?

Once you’ve got over being a food snob, you’ll find you can get some fantastic results microwaving asparagus as you can with salmon and trout.

White asparagus is popular in Spain, too – horrible stuff. The green ones are delicious, though – cut them up small and beat into an omelette mix.

White asparagus is popular in Spain, too – horrible stuff. The green ones are delicious, though – cut them up small and beat into an omelette mix.

Racist… Nowt wrong with the white in a salad.

Asparagus with thin crunchy bacon, baby leaves sprinkled with extra virgin olive oil and vintage balsamic vinegar … and of course a glass of champagne to go with it

Insert Homer Simpson drooling noise here.

English green asparagus is over-rated…white however is completely lovely.

I’ve got enough white asparagus in the fridge to feed Greg Wallace.. twice..
It was unused after a function that Mrs y was catering at the weekend..
It doesn’t look very nice and will probably go off unless I cook it pretty soon..
any tips..? (no pun intended)

Love the stuff, a quick blast in some boiling water or in a griddle pam with some butter and chilli

PS wrapped in bacon and then dunked in egg yolk is scrummy

yunki – Member
I’ve got enough white asparagus in the fridge to feed Greg Wallace.. twice..

any tips..? (no pun intended)

When I’ve had the white it’s just been steamed and served with hollandaise.

It’s nice with a milder flavour but I prefer the green.

Must go, my asparagus risotto is just about ready.

Slice of olive cibatta, toasted and lightly drizzled in olive oil. Three or four lightly cooked asparagus spears laid over, and topped with a softly poached egg. Season to taste.

White asparagus looks a bit like black salsify, of which I’d never heard but is in fact lovely.

All this talk of cibatta, butter and bread…

Don’t you realise some of us are on an eating pro gramme that dare not speak its name!

Love asparagus tho’, and, you can eat it with your fingers in polite society too.

Can I give you the award for most middle class post of the year now ?

Too late. I got that award a month ago, with my description of the thai crab cakes I made.