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Just the tip or the whole thing?
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I have lots of asparagus. Do you just use the tip or the whole thing? Do you use the snap technique? If you go for the tip only, what do you do with the rest? I know I could make soup but don't fancy that. |
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You use about 7" of the asparagus. (And not a Fab 7", either. A real 7".) For good texture and flavour you should be cutting the asparagus at ground level when it’s that tall - not letting it grow taller and then using the tip. |
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"I wouldn't be enjoying the tip or the whole thing at this time of year - tend to keep it for the earlier months so I can really enjoy the whole thing."
You are right as best time is April/May but here we are. Gift horse in tbe mouth so to speak  |
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"Snap because it breaks at the natural stage for eating i put mine in the oven with garlic and olive oil, tasty
 you mean uou do that with the rest of it or just how you eat the tips "
it snaps further down from the tip, only do tips when teasing |
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Well I have been googling and can't really do much else with them apart from soup or use them in stew. So I snapped them and going for esparragos con jamón with the tios and freezing the to use as and when |
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By *avinaTVTV/TS 17 weeks ago
Transsexual Transylvania |
You need the length down to where it ceases to be edible.
Cook them until they're soft. Pop them inside a layer of ham rolled in a pancake, and drench with cheese sauce. Sprinkle with salt and black pepper.
Yum.  |
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The snap method then boil and ice bath.
Then griddle pan with olive oil, butter, garlic and salt to add to the flavour and give it some charred lines
If no griddle pan just roll and char with a chef’s torch instead. |
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"The snap method then boil and ice bath.
Then griddle pan with olive oil, butter, garlic and salt to add to the flavour and give it some charred lines
If no griddle pan just roll and char with a chef’s torch instead."
Yes, I have done them this amd similar ways before. Going to wrap then un serano this time. My dilema was what to do with the resf but I think will freeze and ise to make soup another time |
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"The snap method then boil and ice bath.
Then griddle pan with olive oil, butter, garlic and salt to add to the flavour and give it some charred lines
If no griddle pan just roll and char with a chef’s torch instead.
Yes, I have done them this amd similar ways before. Going to wrap then un serano this time. My dilema was what to do with the resf but I think will freeze and ise to make soup another time "
The rest is great if you do a roast and put them in with the meat to cook also, they add a nice delicate bit to the stock for the gravy too 😊 |
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"The snap method then boil and ice bath.
Then griddle pan with olive oil, butter, garlic and salt to add to the flavour and give it some charred lines
If no griddle pan just roll and char with a chef’s torch instead.
Yes, I have done them this amd similar ways before. Going to wrap then un serano this time. My dilema was what to do with the resf but I think will freeze and ise to make soup another time
The rest is great if you do a roast and put them in with the meat to cook also, they add a nice delicate bit to the stock for the gravy too 😊"
Cheers, good tip. |
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