|Name:||Asparagus 5 Ways||Contributor:||Martin Golding|
|Description:||five basic preparations for asparagus||Posted:||1997-04-15|
|Key words:||asparagus||Category:||Side Dishes|
Other basic stuff
soy or fish sauce
chile garlic paste
Brush asparagus lightly with garlic flavoried olive oil. Grill until tender
but still crunchy. Serve warm.
Scatter asparagus in a steamer basket over boiling water until tender but
still crunchy. Drain, then brush lightly with garlic flavored olive oil.
Stand asparagus upright in boiling salted water, or lay them across a
wad of foil to keep the heads out of the water. Simmer until tender but
still crunchy. EITHER: brush with garlic flavored olive oil and serve warm,
OR dress with garlic flavored olive oil and an assortment of vinegars,
and serve cold.
Stir fried asparagus:
Break asparagus into 2 inch lengths. Stir fry over high heat in 2
tablespoons of garlic flavored olive oil with a teaspoon or two of grated
ginger. When tender but still crunchy add two tablespoons Chinese rice
wine or dry sherry, 2 tablespoons soy or fish sauce, 1 tablespoon of
Sambal Ooleck (sp? chile garlic paste) and 1 teaspoon of sesame oil.
Thicken with 1 tablespoon of cornstarch stirred into 2 tablespoons of
chicken stock. Serve with rice.
Lay asparagus in a single layer on a microwave safe plate. Cover with
microwave safe wrap. Microwave until tender but still crunchy (a minute
or two depending on quantity). Drain, toss with garlic flavored olive
oil, serve warm.
|Notes:||K75s ARE boring. LOTS of perfectly satisfactory motorcycles are boring.
Gold Wings and Concourses and FJs and Voyagers, for instance.