POSTED: March 18, 2005 by Anonymous
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OK
actually it was Madame Benoit Cooking show, many moons ago.
But I do watch Jamie Oliver too.
you and i must have been watching the same show. i saw it years ago on naked chef with jamie oliver and have been using this snap off technique with asparagus ever since. it really does cut it at the exact right spot.
as for a recipe, i actually make it exactly like junebug does. actually, this was one of dh's concoctions and it tastes great! you can do this in the oven or on the barby.
Don't cut the ends off, just take the stalk and bend it, it will break (snap off) right where the tough part starts on the stalk. Saw this on a cooking show and it works every time.
you cut the tough ends off...if the ends are still thick...try taking the back of a knife and scrape the bottom....don't know why but it helps...maybe it's just a mental thing...
get an asparagus steamer at ikea , cut the tough end pieces off , ust put enough water in that the last couple inches on the end are inwater . it is fab for alot of things . it is a tall thin steamer because it is best cooked standing up .
You can also wrap in foil with butter, p/s and garlic. Good that way too from the oven.
i roast mine. preheat oven really high, like 450-500F. place asparagus on a baking sheet or the like, spread it out and drizzle with olive oil, bit of butter, S&P. place in oven for about 5min and just test with fork for the tenderness you like. 10 min is usually the max. i find roasting makes it more flavourful than steaming/boiling. :)
3 min. in the micro and it is perfect. 4 min. if the stalks are thick and slice the stalks lengthwise 1/2 way up. Then 1/4 water under steamer rack. The steamer costs $4.00. I use mine all the time as I steam all veggies in it.
Put it in the dish with about an inch of water, no lid, and hit the automatic button for fresh veges, then when it changes to the count down time, I check it...that way not over done... 2nd way is to place the spears on a plate, coat with olive oil, dress with garlic/herb salt and fresh ground pepper, then take it off the plate and throw it on the BBQ with a few minutes left of your main course... perfect!