What do you usually do with his asparagus?

What does Culinaly usually do with his asparagus?

I want to try these, but the only recipe I can find on the internet is frying it, and eating it along with fried red meat (beef, pork).

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  1. 1 month ago
    Anonymous

    grilled or fried in butter with salt and pepper. don't over cook them.

  2. 1 month ago
    Anonymous

    I fry it and eat it along with red meat.

    Usually I make the steak in a cast iron, throw the asparagus in after to fry in the leftover butter and beef fat, maybe give it some time in the oven to make sure they're cooked through depending on thickness.

    If you want to be a homosexual about it there are plenty of roasted asparagus recipes on the internet.

  3. 1 month ago
    Anonymous

    it doesn't go well in any recipes i know. i just eat it.

  4. 1 month ago
    Anonymous

    Layer in a pan with some diced hot pepper of your choosing I like Serranos. Drizzle in evoo and mix around to evenly coat, roast at 400 for 10 mins and remove from oven. Mix again and top with a little shredded asiago and bake another 5 mins then let cool and serve

    • 1 month ago
      Anonymous

      over cooked mushy garbage.

      • 1 month ago
        Anonymous

        it wont overcook in 15 minutes

        • 1 month ago
          Anonymous

          it absolutely will.

          when I cook it in a pan or grill it, I stop when it goes from whatever color green it is to a darker green. so about 2 or 3 minutes.

          • 1 month ago
            Anonymous

            Thats great and all but theres more than one way to make something delicious my little redditor. Asparagus can be sauteed, roasted or even braised.

            • 1 month ago
              Anonymous

              reddit opinion

  5. 1 month ago
    Anonymous

    Wrapped in Serrano ham, sprinkled with sesame seeds and baked.

  6. 1 month ago
    Anonymous

    however you cook it, if you pick it up by the wide end and it droops like a limp dick it's over cooked.

    • 1 month ago
      Anonymous

      Just quit, newbie. Aint nobody wanna read your bullcrap take on cooking. Nobody want hard stems stabbing their inner cheeks. Pretentious much ?

      • 1 month ago
        Anonymous

        nobody likes mushy limp wrinkled old asparagus in their mouth.

        • 1 month ago
          Anonymous

          I do

        • 1 month ago
          Anonymous

          you seem to be unusually preoccupied with hard phallic objects in your mouth

        • 1 month ago
          Anonymous

          You described it like a dick

          • 1 month ago
            Anonymous

            I mean if that's what you imagine.

      • 1 month ago
        Anonymous

        >Nobody want hard stems stabbing their inner cheeks
        stop cramming sticks in you mouth moron.

  7. 1 month ago
    Anonymous

    i eat it

  8. 1 month ago
    Anonymous

    I cut up asparagus, broccolini, scallions, and corn... throw in some olive oil, salt, and pepper and then roast it in a hot oven. Good as a side dish, in a stir fry, with some egg for breakfast, or in some fried rice.
    I do like it just grilled or fried too though.

  9. 1 month ago
    Anonymous

    These make my pee smell so bad >_<

  10. 1 month ago
    Anonymous

    fresh picked, quick blanch, with vinegrette
    alternatively goes great with carpaccio and ponzu

  11. 1 month ago
    Anonymous

    I just made asparagus tonight. Sorry, no picture.

    All I did was put it in the oven at 390F for about 15 minutes with some lemon and bagel seasoning and it was amazing. You don't need any oil, don't need to sauté them. My mom made asparagus a lot as a kid and I hated it because she drenched it in shit and didn't cook it until it was soft.

  12. 1 month ago
    Anonymous

    Depends on the type. Thin asparagus gets made into asparagus souffle for Easter. Thick ones, like in your pic, get stir fried with with chicken.

  13. 1 month ago
    Anonymous

    Peel off some of the hard skin.
    Wrap pork or bacon around it
    Add teriyaki sauce and fry

    • 1 month ago
      Anonymous

      You grab one and break it in half, and then cut the rest at that length. Mince some garlic and scallions. Smash two whole cloves of garlic with the side of your knife. Throw some butter in a pan over medium-low heat, add smashed garlic. After they brown a little, throw in the 'sparagus. Add a tiny pinch of sea salt to wake up the flavor. When they start to render just a bit add minced garlic, scallion and fresh ground black pepper to taste.

      Wrap in bacon and throw in the oven.

      Bacon wrapped 'sparagus is nice. Kind of a waste by not cutting the 'sparagus however.

      • 1 month ago
        Anonymous

        By the way, you can use the peel as an ingredient for soup.
        It gives a nice flavor.

      • 1 month ago
        Anonymous

        >Add a tiny pinch of sea salt to wake up the flavor.
        This anon has gone full moron, only rock salt goes good with asparagus, any chef worth their salt (lel) knows this

    • 1 month ago
      Anonymous

      >Peel off some of the hard skin
      where would that be?
      it's not the skin that's hard, it's the woody part under the skin at the bottom
      see

      https://i.imgur.com/PEFAVCg.jpg

      By the way, you can use the peel as an ingredient for soup.
      It gives a nice flavor.

      https://i.imgur.com/NiPOIXa.jpg

      What does Culinaly usually do with his asparagus?

      I want to try these, but the only recipe I can find on the internet is frying it, and eating it along with fried red meat (beef, pork).

      I could care less how it's cooked. I do love it with my eggs and bacon at breakfast

      • 1 month ago
        Anonymous

        >it's not the skin that's hard, it's the woody part under the skin at the bottom
        It's both. You need to both cut an inch off the bottom of the stalk and then peel the sides until the dark green outer skin is gone and the paler interior is exposed.

        Also it's better to choose and eat larger thicker ones as they come from more mature plant crowns (3 years old roots or more) and have a higher ratio of tender internal pith to stringy/fibrous outer skins made of what's called crude fiber (cellulose-based organic scaffolding to prop the stalks up in the air during growth) which yields a larger and more tender bite.
        https://www.psu.edu/news/agricultural-sciences/story/skinny-asparagus-thicker-means-more-tender/

    • 1 month ago
      Anonymous

      Do the stringy chewy horse hay bits sit at the surface? Sure would be nice not having to choose between cutting 3 inches off or chewing it to death and yanking out a birds nest to politely spit in my napkin.

      • 1 month ago
        Anonymous

        Nvm, good answer, will try.
        Ty.

        https://i.imgur.com/SUbW422.jpg

        >it's not the skin that's hard, it's the woody part under the skin at the bottom
        It's both. You need to both cut an inch off the bottom of the stalk and then peel the sides until the dark green outer skin is gone and the paler interior is exposed.

        Also it's better to choose and eat larger thicker ones as they come from more mature plant crowns (3 years old roots or more) and have a higher ratio of tender internal pith to stringy/fibrous outer skins made of what's called crude fiber (cellulose-based organic scaffolding to prop the stalks up in the air during growth) which yields a larger and more tender bite.
        https://www.psu.edu/news/agricultural-sciences/story/skinny-asparagus-thicker-means-more-tender/

  14. 1 month ago
    Anonymous

    Wrap in bacon and throw in the oven.

  15. 1 month ago
    Anonymous

    drench them in butter garlic and parmesan until theyre delicious

  16. 1 month ago
    Anonymous

    Try Asparagus and Tomato Salad. I made it recently adding a couple slices of butter to it. Pairs well with beef.

  17. 1 month ago
    Anonymous

    Eat them raw

  18. 1 month ago
    Anonymous

    Boil and serve with sauce hollandaise and potatoes. Kohlrabi or cauliflower are nice additions too.

    • 1 month ago
      Anonymous

      Never got the hype of white spärgel. Lived in Berlin for a few years and every year I’d buy some fresh from the market, cook it as expected with ham and hollandaise, seasoned correctly with salt pepper and parsley… and while it’s ok, every time I would have much preferred to have some green rather than white

  19. 1 month ago
    Anonymous

    I put it in a pan with a little olive oil, pepper, garlic and some fish sauce. Cover and slowly cook until desired texture. Go easy on the fish sauce.

  20. 1 month ago
    Anonymous

    With scrambled eggs, sauteed chinese style with prawns

  21. 1 month ago
    Anonymous

    Blanched, and then sautéed with scallops and bacon
    Blanched, and then stirfried with beef, red peppers, onions, black bean and garlic sauce

  22. 1 month ago
    Anonymous

    >the only recipe I can find on the internet is frying it, and eating it along with fried red meat (beef, pork).
    You’re a spastic, mate.

  23. 1 month ago
    Anonymous

    Grilled pineapple slice
    Steamed asparagus on top.
    Warm hollandaise.
    Black pepper.

  24. 1 month ago
    Anonymous

    cut the ends off
    brush with olive oil and season with salt pepper and parmesan
    air fry them

  25. 1 month ago
    Anonymous

    Bruh just boil them and eat them as a side dish with something, its simple as

  26. 1 month ago
    Anonymous

    I love these little guys but they make my pee smell

  27. 1 month ago
    Anonymous

    don't over cook them. mushy asparagus is bad asparagus.

  28. 1 month ago
    Anonymous

    We solved this problem decades ago. You put cheese sauce on it.

  29. 1 month ago
    Anonymous

    >It's a story where the white guy is the bad guy.

    • 1 month ago
      Anonymous

      Yeah those need way more time, its best to braise them.

  30. 1 month ago
    Anonymous

    >What does Culinaly usually do with his asparagus?
    Put in a pan. Pour on boiling water (careful!) and bring back to a boil as fast as you can. If it's thin asparagus, it's done pretty much as soon as you get it up to boiling. For thicker asparagus, you might need to boil for a (literal!) minute. Once cooked, pour the water off immediately, and serve straight away (or chill in cold water if you plan to use it in anything fancier). Goes well with some mayo if you want.
    Basically, it cooks very quickly and shouldn't be overcooked. You can't go off and do anything else at the same time.

  31. 1 month ago
    Anonymous

    cut off the butts, spray pam cooking oil, season with whatever i feel like on my spice rack, 400ºF for 10 minutes in the air fryer (you do not need to preheat an air fryer)

  32. 1 month ago
    Anonymous
  33. 1 month ago
    Anonymous
  34. 1 month ago
    Anonymous

    I love asparagus, I just boil it and then eat it like that

    • 1 month ago
      Anonymous

      >Going to barbeque at in-laws
      >They made a mountain of grilled asparagus
      >No one likes them, yet they make them every single year
      >I love them, though
      >Must have ate two or three bunches
      >Have to piss like a horse a couple hours later
      >Toilet smells absolutely fowl
      >Mother-in-law goes in right after me
      >She basically have the (._.) face when coming outside again
      I love asparagus.

      • 1 month ago
        Anonymous

        Amen brother, the stinky pee is the best part about asparagus. Personally I believe that's just the asparagus cleansing the body of evil humors

        • 1 month ago
          Anonymous

          I ate a bunch of asparagus the other day and didn't notice any stinky pee. Does that mean I cooked it too much?

          • 1 month ago
            Anonymous

            Probably, 5-10min on the grill is all it takes.
            Or you got some powerful juju glogin up yo soul chil'

            • 1 month ago
              Anonymous

              I generally drench my food in EVOO and noticed it removes a lot of aftereffects. For example, when I eat 1/2 to a full garlic raw, I get the garlic "sweat" and lots of farting. But when I eat the same amount of raw garlic drenched in EVOO, there's little of that.

              EVOO is supposed to be healthy but I wonder if it "blocks" other foods and lets it pass through more easily

              • 1 month ago
                Anonymous

                Probably, sounds about right for evoo
                But if you remove the garlic sweats then how are you going to protec yourself from random dracula attacks whilst you sleep? Or worse, blaculas, them Black folk got the aids

          • 1 month ago
            Anonymous

            45% of the population cannot smell it.

  35. 1 month ago
    Anonymous

    >I want to try these
    Are you an eskimo?

  36. 1 month ago
    Anonymous

    pan fried and/or steamed is good, cook it in a pan with butter and salt, toss a little bit of water in the pan when they're seared and cover it, steam em until they're tender and it's delicious - i like it with steak but it's good with anything

  37. 1 month ago
    Anonymous

    olive oil, salt, pepper, on a sheet tray in the oven for 10-20 minutes at 400f

  38. 1 month ago
    Anonymous

    Why, I shove them up my ass.

  39. 1 month ago
    Anonymous

    As an Indian, i've never used this thing. What's the point of this? Is this like onion?Seasoning?

    • 1 month ago
      Anonymous

      it's just a vegetable ingredient like string beans, broccoli or gourd. it has a distinctive but mild taste, so you dont want to cook the hell out if it or else it'll fall apart and be unenjoyable to eat. usually its blanched and shocked in ice water and used in salads, or sautéed quickly in butter and herbs, or alternatively roasted at high heat for a short time and eaten by itself as an accompaniment to an entree of meat or fish. they make good pickles, too

    • 1 month ago
      Anonymous

      stop calling me about windows
      walk on traintracks instead
      thank you good sir

  40. 1 month ago
    Anonymous

    I peraonally use oil but you gotta be careful not to do too much throw on some garlic powder. Just toss in theboven til you get some color on top

  41. 1 month ago
    Anonymous

    Lightly steamed then tossed in the pan juices I cooked my steak in

  42. 1 month ago
    Anonymous

    I break off the very bottoms
    then put it in a steamer like pic related
    either using a boiling pot for the steam
    or a rice cooker with no lid
    let steam until it's soft. 15 minutes more or less
    than put either butter or mayonnaise on them

  43. 1 month ago
    Anonymous

    Salt, pepper, olive oil, grill

  44. 1 month ago
    Anonymous

    roast in the oven
    Brush with olive oil and season however you like (I usually use kosher salt and white pepper) and slip them in a 350F oven for about 15 minutes (depending on the thickness of the stalks).

  45. 1 month ago
    Anonymous

    wrap it up in prosciutto and fry it

  46. 1 month ago
    Anonymous

    stinky piss sticks

  47. 1 month ago
    Anonymous

    Nice bait mate

  48. 1 month ago
    Anonymous

    Why does that go so good with steak

  49. 1 month ago
    Anonymous

    broiled with olive oil salt and pepper until cooked and slightly charred with a runny over easy egg or two and some shaved hard dry cheese on top. last night i sliced it small and tossed it in with the other veggies for my fried rice, which was also real good.

  50. 1 month ago
    Anonymous

    I air fry with chicken drums on top so the fat drizzle down on them

  51. 1 month ago
    Anonymous

    My purple asparagus root I planted last year has sprouted 3 stalks so far this spring 🙂

    Supposedly this plant is going to live 20 years and give me lots o spears

  52. 1 month ago
    Anonymous

    >Steam Asparagus (or wrap in bacon and fry)
    >Cut the crusts off white bread
    >Spread with butter and French Mayonnaise (or Holland Days)
    >Add a spear of Asparagus
    >Roll up
    >Eat
    Wala, Asparagus rolls.

  53. 1 month ago
    Anonymous

    I steam them and then put a little Cajun seasoning on them

  54. 1 month ago
    Anonymous

    throw it in the bin

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