ISO: Asparagus Recipe

A couple of weeks ago we stayed at the Hilltop House Hotel in Harpers Ferry, WV.

The asparagus we had with dinner were excellent. The tips were crispy and the rest was very tender.

Anyone know what I'm talking about? lol!

Oat:

Check this out:
http://hilltophousehotel.atmyown.com/index.html

Check the cookbook and then the veal oscar, that might give you a hint on the asparagus. You might also go to the Chef John section. If that is not enough, you might just e-mail them and ask how they do it.

Thanks. I've been to that site several times and never opened the cookbook link.

That told me what I needed to know.

Thanks again.

You are most welcome.

By the way, I used to have an aunt and uncle who lived in Crisfield, MD. I only visited once and spent about a week. That was a long, long time ago. They are deceased now. Still a fan of crabcakes and blue points, though.

We go to Crisfield every year. Rent a cabin at Janes Island State Park.

I get my oysters right as they come off the boat.

btw, my son's girlfriend is from Castle Rock, WA. Very nice woman.

[ March 03, 2001: Message edited by: Oat ]

Small world.

[youla]

Dear Oat nothing better than beautiful asparagus.....but I am from Oz and can you tell me what lol at the end of posts mean....sorry its off the topic, but I thought I could work it out by now!

[Nick.Shu]

err youla, "laugh out loud"

Anyway, it would almost sound to me that the asparagus was simply blanched in simmering water from fresh. A good/easy way to do this is to watch for a deepening of colour in the asp when it is blanching, it should deepen its green colour. Once it does this, then remove, drain and serve.

I could be wrong, but anyway.

Oat...

I prefer my fresh asparagus sauteed in a wee bit of olive oil in a frying pan on top of the stove. It is more flavorable than blanching and not overcooked.

[Anneke]

I do mine under the broiler. I coat them with a good olive oil, kosher or sea salt and freshly ground pepper. They take about 8-10 minutes. After doing once this way, I never went back. The flavour is so much better! A drizzle of balsamic and some shaved parmegiano helps too.

[W.DeBord]

If you want flavor you have to grow your own (it takes no effort). It's like tomatos, you'd be supprised by the difference in flavor compared to purchased. This years crop is the best yet (year 6)! Were eating it every night.

[Pooh]

I grill mine, drizzling of extra-virgin to finish.

Latest ed. of Saveur mag. has what you want!

[glutz]

Wish I could turn back the clock,
Then I'd have worked extra hard to become rich, and travel to meet all you good fellahs, to share & enjoy the mouth dribbling recipes dishes and
I am more than certain, good company to enjoy the essence of living -- eating great foods. My asparagus, get the Wok Flavour, stir fry with garlic or ginger, a splash of brandy and garnish with a splash of light soy. Must get some stock into the garden for my own crop next year

[Pooh]

For more Asparagus "Tips"

www.taunton.com/fc/features/ingredients/asparagus/1.htm

[bouland]

If you'd like to try some French recipes for asparagus, I've published 10 that I've tested. To access them click here. My personal favorite is
asperges vertes rôties aux morilles, or grilled green asparagus with morrel mushrooms.