Savage Beatings Posted August 8, 2007 Share Posted August 8, 2007 We're grilling some steaks this weekend for some family friends. We decided to add asparagus to the menu, which I really like with steak, but the last time I tried to cook it was not so good. Any suggestions? Quote Link to comment Share on other sites More sharing options...
whoopazz Posted August 8, 2007 Share Posted August 8, 2007 Good on the grill, just brush with some italian dressing and let em rip. Steamed is also excellent, so long as you don't overcook em. I'm sure those in the know will be along shortly (there's a thread about this somewhere). Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted August 9, 2007 Share Posted August 9, 2007 Slighty blanced then grilled with evoo and s/p. Yummy. And yes there was a thread about this with some tasty ideas. Quote Link to comment Share on other sites More sharing options...
McNasty Posted August 9, 2007 Share Posted August 9, 2007 Best way I ever had asparagus was on the grill, wrapped in bacon. Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted August 9, 2007 Share Posted August 9, 2007 There isn't anything better than fresh spears on the grill! In a tin-foil tent, i drizzle them with olive oil, soy & sesame oil. Season with kosher salt, pepper, sesame seeds & a tbsp or two of butter depending on how many spears you're working with. Wrap up the foil with couple inch space above the veg, then drop right on a hot grill for about 7-10 minutes at the most. Shake them a couple times to coat after a minute when the butter melts. Dont over cook!! They'll be steamed with the flavors, but still Al Dente This also works great for squash, peppers, beets, carrots -- anything you like. TIme depends on how you dig em' Quote Link to comment Share on other sites More sharing options...
Big John Posted August 9, 2007 Share Posted August 9, 2007 And yes there was a thread about this with some tasty ideas. here Quote Link to comment Share on other sites More sharing options...
dmarc117 Posted August 9, 2007 Share Posted August 9, 2007 steam....then drip some olive oil over them and sprinkle some parmesan. than smell your pee in a few hours! Quote Link to comment Share on other sites More sharing options...
AFRO Posted August 9, 2007 Share Posted August 9, 2007 Strangely I dont care for asparagus, but when I worked in the kitchen, everyone always loved it when we made it with some balsalmic vinigerette. OK its been a while so bear with me.but if I remember right... in a blender mix; about 1/2 cup of balsalmic viniger, & some EVOO -probably a 1/2 cup- with fresh garlic (although I think a spoon from the "jar of garlic" will be just as nice with less prep involved ) Salt/Pepper (we would use white pepper, I think) 1 add viniger, throw in a clove of garlic, (or a tiny spoon of the jar stuff) and blend. 2 then slowly add the EVOO until it starts to thicken like itilian dressing once you shake it up only a touch thicker.. it will go from dark to lighter shade of brown, then once its nice and thick add the S&P to taste. 3 once your mix is finished dip the spears in and grill to your likeing, I would suggest keeping the vinigerette near the grill and as you turn the spears re-dip them as you cook them. the vinigrette will start to loosen up eventually, but you should be ok. and you can always re-blend Optionally: if you like, put the rest of the un-used vinigrette on a salad. suggestion: fresh mesculine -sp?- greens (they look like burgundy/red-ish leafs. should be with the other bags of lettus at your groc store) mixed with maybe romaine & leaf-lettus mix; garnish with cherry tomatoes and a slice of red onion add fresh bacon bits maybe fresh mushrooms.. Damn I may have to have some steaks this weekend too, only I'd have Broccoli as my veg. let me know if you use it and like it... Peace Mon, and enjoy them steaks.. Quote Link to comment Share on other sites More sharing options...
rajncajn Posted August 9, 2007 Share Posted August 9, 2007 Punch a couple of holes in the can, drain the juice, remove the label & throw the can in the boiler with your crawfish & seasonings....mmmm....mmmm.....tasty. Quote Link to comment Share on other sites More sharing options...
McNasty Posted August 9, 2007 Share Posted August 9, 2007 Punch a couple of holes in the can, drain the juice, remove the label & throw the can in the boiler with your crawfish & seasonings....mmmm....mmmm.....tasty. Don't they still use lead solder in tin cans? Quote Link to comment Share on other sites More sharing options...
rajncajn Posted August 9, 2007 Share Posted August 9, 2007 Don't they still use lead solder in tin cans? Lead....mmmm....mmmm....tasty! Um, yeah, they use lead to seal up a food product. Quote Link to comment Share on other sites More sharing options...
McNasty Posted August 9, 2007 Share Posted August 9, 2007 Lead....mmmm....mmmm....tasty! Um, yeah, they use lead to seal up a food product. Don't roll your eyes at me, Daniel-san, John Franklin and his men rolled their eyes at the idea, too. And look what happened to them. I guess they really haven't used lead solder since about 1912, though, so the rolleyes was kind of appropriate... dick. Quote Link to comment Share on other sites More sharing options...
rajncajn Posted August 9, 2007 Share Posted August 9, 2007 Don't roll your eyes at me, Daniel-san, John Franklin and his men rolled their eyes at the idea, too. And look what happened to them. I guess they really haven't used lead solder since about 1912, though, so the rolleyes was kind of appropriate... dick. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted August 9, 2007 Share Posted August 9, 2007 Best way I ever had asparagus was on the grill, wrapped in bacon. Yummmm. Just go ahead and wrap everything in bacon. Steaks. Bread. Plate. Spoon. Glass. Yummmmmm. Quote Link to comment Share on other sites More sharing options...
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