Appalachia Appalachian Food

The Best Way To Cook Asparagus

Best recipe for asparagus
This is the first spring we’ve been able to harvest from our Asparagus bed. It’s been 3 years since I planted the seeds Hubert gave me. I don’t remember the name-but it’s a purple variety-and it’s very tasty.

Miss Cindy bought me a few Asparagus plants last year-they were already 2 or 3 years old-so we’ve been harvesting a little from them too.

I was probably in my 30s before I ever tasted Asparagus. The best way I’ve found to cook it-is to roast the spears in the oven.

Lay the asparagus out on a pan and drizzle on olive oil-sprinkle with salt and pepper-and cook in a 350 degree oven for about 10 minutes. It is so good!

The only problem I’ve found with our Asparagus-is that there just isn’t enough-hopefully each year will bring more production from our bed.

What’s your favorite way to eat Asparagus?

Tipper

 

 

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32 Comments

  • Reply
    Jennifer in OR
    April 30, 2011 at 11:51 am

    Had to come here to find out “the best way” too cook asparagus this morning! Cooking some for breakfast, actually, to go w/ the eggs & fried potatoes… love Jen

  • Reply
    Becky
    April 30, 2011 at 9:44 am

    You know, my Mom loved asparagus. I tasted it when I was young and it was ok. and I haven’t eaten it since. But I’d love to try your way.

  • Reply
    Janet
    April 29, 2011 at 3:04 pm

    I wish I had an asparagus bed! I’m impatient so I just buy the ready to eat kind.

  • Reply
    Jen
    April 28, 2011 at 9:51 pm

    Our asparagus bed is well over 20 yrs old & we eat it three times a day sometimes during harvest. I love it.
    My favorite way to eat it is to chop into bite size pieces & fry in a little butter. Let it cook a few minutes than add an egg. Sometimes I scramble egg with it but most of the time I just let it cook beside the asparagus sunny side up. I love having it with a big weekend breakfast.
    I also add raw or leftover (very rare!)roasted asparagus to salads.

  • Reply
    teresa atkinson
    April 28, 2011 at 11:55 am

    love it roasted. problem at our house. it usually never makes it to the table. we all eat it right off the roasting pan.

  • Reply
    Miss Cindy
    April 28, 2011 at 8:52 am

    My favorite way to cook asparagus is…barely! Steam it for just a few minutes. I also like it raw, plain or in salads.
    I planted crowns last year or more accurately, the Deer Hunter planted them. Don’t have any to eat yet but I’m hoping they will do well where they are.
    I love asparagus and always buy it in the spring. A friend taught me to break it instead of cutting it. It will naturally break above the woody part of the stem. That’s for grocery store asparagus. I’m sure with garden asparagus I’d harvest it before the stems had time to get woody. I’m not in to delayed gratification…..I’ll eat it as soon as I can.
    Remember when the girls ate all your bell peppers in the garden, before you got them into the house? That’s me and the asparagus!

  • Reply
    Glenda Beall
    April 28, 2011 at 3:05 am

    I like this post and all the comments. I am copying many of these for my kitchen. I love asparagus, but seldom buy it. Years ago my friend made a delicious asparagus casserole (when casseroles were popular) and I really loved that dish.
    Thanks for one of the best blogs I follow, Tipper.

  • Reply
    Julie at Elisharose
    April 27, 2011 at 11:21 pm

    That is just how I eat it. Yummy. I planted my first asparagus crowns this year. I’ve had such fun watching them. I’m told I can harvest next year. I do hope so. I love asparagus.

  • Reply
    David Templeton
    April 27, 2011 at 11:08 pm

    Once asparagus has grown wild it takes on a milder or at least a kind of different flavor… a little “sweeter” maybe, but not sweet. Anyway … I find wild asparagus to be a real delicacy and I gather it every Spring (if others asparagus hunters don’t beat me to the best patches).
    I’m sure most know that, before plastic flowers and styrofoam, asparagus “fern” was a common, popular grave decorator. It makes a beautiful wreath or spray.
    Birds would pick off the seeds and, if they were frequent feeders at the graveyard, they would drop the naturally fertilized seed along their fencerow perches. Maybe you’ve seen wild asparagus in fencerows by graveyards.

  • Reply
    SandyCarlson (USA)
    April 27, 2011 at 10:43 pm

    You are worlds ahead of me. These look delicious.

  • Reply
    Suzi Phillips
    April 27, 2011 at 9:01 pm

    Steamed with lots of melted (real) butter-yummy!

  • Reply
    janet pressley
    April 27, 2011 at 6:49 pm

    Now I want asparagus and don’t have any! Nana

  • Reply
    Bradley
    April 27, 2011 at 3:59 pm

    Tipper,
    I have always liked asparagus. I would probably like it anyway one could cook it. Steamed with Hollandaise sauce is best to me. Actually I enjoy just about any vegetable.
    Bradley

  • Reply
    Vicki Lane
    April 27, 2011 at 2:06 pm

    I love it roasted or steamed or raw — with or without sauces — and there’s never enough.
    Cream of asparagus soup — that’s another nice thing to do with it.

  • Reply
    Ken
    April 27, 2011 at 12:29 pm

    Tipper,
    There are lots of vegetables that
    I’ve never tried growing, although
    I like asparagus. If I ever see it
    on sale at the grocery, I get a
    couple of cans. Steamed asparagus
    goes awfully well with scrambled
    eggs and a big ole ripe tomato.
    …Ken

  • Reply
    Luann Sewell Waters
    April 27, 2011 at 11:22 am

    My husband cooks it on the grill…really good this way.

  • Reply
    Georgie
    April 27, 2011 at 10:52 am

    Roasting is my favorite way of cooking asparagus. It is good steamed too. I ate a lot of it when it was on sale at the store last month. You can put cheese or bacon bits with butter on steamed asparagus, but salt and pepper are just fine with me.

  • Reply
    Rod
    April 27, 2011 at 10:22 am

    Asparagus happens to be one of my favorite vegetables. I like it several ways. As a salad, cut raw spears into 2 inch pieces and toss with a simple garlic basil vinaigrette. Lightly steamed with young green garlic (green garlic is like green onions or scallions, you can substitute) then smothered in real butter or baked with olive oil as you do but I mince up a few cloves of garlic and mixed with the olive oil prior to drizzling and mixing with the spears. Sometimes I will drizzle and mix with the garlic olive oil and quickly roast on the charcoal grill. I also like to stir fry it with Vidalia onions and shrimp using olive oil again with minced garlic and just a splash of roasted sesame oil. It is also delicious pickled. Now, I must go find some fresh asparagus to make for supper.

  • Reply
    Lonnie L. Dockery
    April 27, 2011 at 10:19 am

    If you dip it in a really thick batter and fry it a golden brown…or maybe coat it with chocolate…I could eat it!

  • Reply
    Sheila Bergeron
    April 27, 2011 at 10:18 am

    Asparagas is soooo good. We eat them like you do and sometimes lightly stirfry them. We’ve also eaten them in a salad.

  • Reply
    Nancy
    April 27, 2011 at 9:50 am

    I place it in a pan with a little bit of boiling water and boil for 3 minutes. No more, no less. It turns out great!

  • Reply
    Mike McLain
    April 27, 2011 at 8:56 am

    When I saw the title of today’s post, I was going to share my favorite quick and easy recipe. Then I saw that your favorite recipe is the same! Delicious!

  • Reply
    Sassy
    April 27, 2011 at 8:49 am

    I didn’t have Asparagus till well into my 40’s. I married my hubby and he loves them, so I had to try it. Much to my surprise I liked it! I’ve had steamed, dips with it, grilled, sometimes with a sauce like cheese or a hollandaise. Last year I tried wrapping a piece of bacon around 2 or 3 stalks and either baked in oven or grilled, this was a very tasty way to have them.

  • Reply
    Ed Myers
    April 27, 2011 at 8:38 am

    To resolve the quantity issue, I’ve just planted two rows, 34 three year old crowns, which should provide enough annually for 15-20 years. If doing so, be sure to add super phosphate or bone meal in and around the root crowns to strengthen root development. No need to spread them out, and they won’t burn from the added phosphate. Mulch or weed well. You can pretty much ignore the shallow surface weeds, like quickweed. They don’t compete well with perennials, so dig those out of the bed. Mulching is preferred both for temperature regulation and weed control, along with general aesthetics.
    For those who like Shrimp Scampi, the best way I’ve found to eat asparagus (which is fine raw and in salads, by the way) is to add garlic to taste to pan, along with juice of full lemon, some white cooking wine to taste, salt, pepper flakes and olive oil. Cook the shrimp about half way, then then add asparagus tips and stems (at least up to the woody part). Cook through, making sure the asparagus is not overcooked. Layer over pasta and love it.

  • Reply
    Stacy Guidice
    April 27, 2011 at 8:26 am

    Tipper –
    We like asperagus cooked just like you mentioned. Except we sprinkle it with crumpled blue cheese! It melts over the asperagus and is so yummy, if you like blue cheese! Even my 10 year old likes it.

  • Reply
    Sandra
    April 27, 2011 at 8:15 am

    the only way i have eaten it is out of a can or jar. never had fresh, i have looked at it in the store, but had no idea how to cook it, this sounds easy and looks good. I like that bug shot, looks like some kind of shield bug to me.

  • Reply
    Cannedquilter
    April 27, 2011 at 8:13 am

    Tipper asparagus are heavy feeders so keep plenty of compost or manure
    on your asparagus and it should just get better every year.

  • Reply
    Jim Casada
    April 27, 2011 at 8:06 am

    Tipper–I’ve had an asparagus bed, renewed once, for almost 40 years. It’s a troublesome vegetable in some ways, mainly in keep weeds at bay, but the reward is worth the effort. We like it roasted in a fashion quite similar to the way you cook it, but sprinkling some Parmesan cheese atop the spears just before you remove them from the oven is a nice touch. It is also mighty fine when boiled and topped with Hollandaise sauce. I love an asparagus omelet (just cook spears until tender, drain, and pour into egg mixture before starting to cook the omelet). Finally, Miss Ann makes an asparagus and wild rice soup which goes mighty well on a cold winter day.
    There are places in the Midwest, notably Missouri and Iowa, where you find asparagus growing wild along roadsides and fences much like poke salad. For that matter, the plants with which I got started were ones I dug up in the edge of a wood lot (a nearby truck farm had asparagus and birds had distributed the seeds).
    Jim Casada
    http://www.jimcasadaoutdoors.com

  • Reply
    Sheryl Paul
    April 27, 2011 at 7:42 am

    I’ve never tried them roasted, they look good.

  • Reply
    B. Ruth
    April 27, 2011 at 7:40 am

    Tipper,
    We just gathered probably the last few pieces yesterday, for this year…We love it roasted in the oven, like yours, drizzled with oil, then I sprinkle a little parmasean cheese, sea salt and pepper. Steamed or pan steam/boiled whole, a tiny bit of water brought to a boil, cooked quickly. Our very favorite way to eat asparagus..
    I make a rue..add milk to make a medium sauce, add the precooked asparagus cut in pieces and serve it over toast..yummm!
    We love it, hope to get another row in this year…
    Thanks,Tipper

  • Reply
    Donna W
    April 27, 2011 at 6:54 am

    I’m glad to see your suggestion of cooking asparagus in the oven, because I wan’t raised with this vegetable either, and wasn’t really sure how to prepare it. I have a friend who usually brings me a gallon baggie or so every spring.

  • Reply
    GrannyPam
    April 27, 2011 at 6:14 am

    I agree, there is never enough. I hope you enjoy what you have, though.

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