Topic 45 of 77: Asparagus (Spargel)
Tue, Jun 8, 1999 (12:30) |
Alexander Schuth (aschuth)
30 responses total.
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 1 of 30: stacey leigh vura (stacey) * Tue, Jun 8, 1999 (18:08) * 1 lines
yuk
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 2 of 30: wer (KitchenManager) * Tue, Jun 8, 1999 (19:38) * 3 lines
it's really good when it's cooked properly...
my favorite is baked with cream cheese and horseradish,
with bread crumbs on top
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 3 of 30: stacey leigh vura (stacey) * Wed, Jun 9, 1999 (09:43) * 1 lines
now that sounds intriguing...
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 4 of 30: Alexander Schuth (aschuth) * Thu, Jun 10, 1999 (08:46) * 3 lines
Not liking asparagus is sometimes genetic.
Some people taste a really bitter taste from it; the ability to taste this is inherited. No matter how you prepare it, they can't eat it...
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 5 of 30: Autumn (autumn) * Fri, Jun 11, 1999 (15:07) * 3 lines
I think I've heard that before, it's so interesting. Like catnip, some cats have the gene that makes this herb drive them wild, others don't.
My personal fave is asparagus with melted butter and a spritz of fresh lemon. Makes me wish they were still in season!
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 6 of 30: Alexander Schuth (aschuth) * Sun, Jun 13, 1999 (04:08) * 7 lines
Oh, I didn't know about that in cats... Thought going insane over catnip was a generic trait... "hardcoded"... Does that make some cats buggy?
Asparagus italian style: Place cooked asparagus on plate, surround it w/ ham (like Italy's Parma ham, air dried), sprinkle w/ some olive oil and heap grated Parmegiano cheese on it.
Enjoy!
Season's still on over here... Strawberries, too... Rhubarb ends...
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 7 of 30: Autumn (autumn) * Mon, Jun 14, 1999 (21:45) * 1 lines
Lucky!
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 8 of 30: Alexander Schuth (aschuth) * Tue, Jun 15, 1999 (13:14) * 1 lines
I'll think of you...
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 9 of 30: Riette Walton (riette) * Tue, Jul 13, 1999 (13:06) * 1 lines
Asparagus makes one's pee smell. But I like it anyway.
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 10 of 30: wer (KitchenManager) * Tue, Jul 13, 1999 (19:07) * 1 lines
the asparagus?
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 11 of 30: Riette Walton (riette) * Wed, Jul 14, 1999 (13:31) * 3 lines
°blush°
Yeah ... that one.
But the pee smells nice too.
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 12 of 30: infospryte (infospryte) * Tue, Sep 21, 1999 (08:42) * 19 lines
NEW POTATO AND ASPARAGUS SALAD
3 medium red new potatoes (about 17 ounces), halved lengthwise
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt and freshly ground pepper
Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.
2 servings; can be doubled or tripled.
Bon Appétit
April 1990
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 13 of 30: Riette Walton (riette) * Tue, Sep 21, 1999 (09:49) * 1 lines
Life doesn't get alot more personal than this!! Food is the best way to start conversation, so I'll ask: do you have a name like Mary or Jane as well, Infospryte?
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 14 of 30: Alexander Schuth (aschuth) * Tue, Sep 21, 1999 (12:27) * 1 lines
Oh, by the food you post, Infospryte, I feel as is I knew you since long time... And I bet your name is, is - wait, don't tell! -
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 15 of 30: Alexander Schuth (aschuth) * Tue, Sep 21, 1999 (12:28) * 1 lines
is: Mary-Jane!
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 16 of 30: Riette Walton (riette) * Tue, Sep 21, 1999 (13:02) * 4 lines
Or Janice?
How 'bout ....
Bill
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 17 of 30: Isabel (Isabel) * Tue, Sep 21, 1999 (13:07) * 1 lines
Rumpelstilzchen?
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 18 of 30: stacey leigh vura (stacey) * Tue, Sep 21, 1999 (15:03) * 1 lines
*laugh*
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 19 of 30: infospryte (infospryte) * Tue, Sep 21, 1999 (17:45) * 1 lines
No, no name - just a purpose.
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 20 of 30: stacey leigh vura (stacey) * Tue, Sep 21, 1999 (18:00) * 2 lines
seems okay to me...
and yet you seem strangely familiar...
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 21 of 30: Marcia (MarciaH) * Tue, Sep 21, 1999 (18:55) * 1 lines
ummm...
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 22 of 30: Riette Walton (riette) * Wed, Sep 22, 1999 (04:10) * 1 lines
Yes, defenitely. I have seen you somewhere too, Infospryte .... tell me, did you write the '94 Afrikaner Cookbook?
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 23 of 30: Isabel (Isabel) * Wed, Sep 22, 1999 (06:43) * 1 lines
So we won't call you names again, ok? *grin*
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 24 of 30: infospryte (infospryte) * Wed, Sep 22, 1999 (09:07) * 40 lines
COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS
Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285.
1 1/2 cups frozen green peas
24 asparagus spears (about 12 ounces), trimmed, cut into 1-inch pieces
3 medium carrots, peeled, cut into matchstick-size strips
3 ounces snow peas, trimmed, cut diagonally in half
6 tablespoons olive oil
32 uncooked large shrimp, peeled, deveined
1 onion, chopped
1/2 cup chopped shallots
4 cups uncooked Israeli couscous
1 pound plum tomatoes (about 8), seeded, chopped
2 cups dry white wine
2 cups vegetable stock or canned vegetable broth
1 cup whipping cream
1 cup freshly grated Parmesan cheese (about 3 ounces)
3 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minute
.
Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.
Serves 8.
R.S.V.P.
Fearrington Market Café, Pittsboro, NC
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 25 of 30: Isabel (Isabel) * Wed, Sep 22, 1999 (12:05) * 1 lines
*LOL*
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 26 of 30: Alexander Schuth (aschuth) * Wed, Sep 22, 1999 (13:25) * 1 lines
(Better she's laughing than calling people names, no?) ;=}
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 27 of 30: Riette Walton (riette) * Thu, Sep 23, 1999 (03:43) * 1 lines
I must say it's a first for me - meeting a cookbook with a sense of humour!
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 28 of 30: Alexander (aschuth) * Fri, Mar 31, 2000 (15:35) * 1 lines
NOW!
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 29 of 30: Marcia (MarciaH) * Fri, Mar 31, 2000 (15:40) * 1 lines
So soon?
Topic 45 of 77 [food]: Asparagus (Spargel)
Response 30 of 30: Marcia (MarciaH) * Fri, Mar 31, 2000 (15:41) * 1 lines
Heap the straw time!
food conference 
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