April: Asparagus

Posted By: Adam 6 Comments

This months reach into the grab-bag of scary foods was another of opportunity, again at Susan & Ed's house, at my own (shared) birthday party, for heaven's sake! I'm beginning to think they are planning these things in a sick sort of premeditated spontaneity intended to see how far they can push me before I vomit. I know they take pleasure in watching me squirm because Susan is actually advocating trying things I didn't like again later… Ok, maybe not quite that sick, but I just sort of think of this stuff 2-3 words ahead of the cursor, so cut me a break.

Preparation:

  1. Break the root-end off (possibly only to make them fit into the plastic bag?)
  2. Place in a plastic bag with a little bit of vegetable oil, salt, and pepper; do the shake-n-bake thing, only without the baking.
  3. Cook in an open pan on medium to high heat for a couple of minutes.

Thoughts:

Despite assurances I would love it, I didn't. Several people, some of them in attendance, have told me it has a sort of nutty flavor, and I recognized that. To put it plainly, I had 2 bite-size pieces on my plate, and I gave the second to Megan. For the record, I ate the pointy end — what I would normally call the "scary" end.

I'm told that this batch sat cooling too long after cooking — that I should try it again when it's piping hot, out of the pan, practically; and I probably will — but I don't believe it's going to change my opinion of the stuff.

Sorry, but I guess my pee is going to have to go on smelling like it already does.

6 responses to “April: Asparagus”

  1. We have asparagus with fish a lot - and we tend to cook Salmon or Talapia (from Wal-Mart) every few weeks.

    A good preparation, in my opinion, is on the grill. Marinate in a butter/garlic salt mixture for however long you feel like it should take (or if you're feeling experimental you can tin-foil the asparagus with the garlic salt and butter and throw it right on the grill!) and grill directly over the flame. It goes well with rice, and of course with things that rice goes well with. It gives the asparagus a salty, less nutty flavor and is my personally preferred way of preparation.

    justinT

    justinT ~ Apr 22, 2009 at 10:17 AM

  2. You probably won't like everything you try, but at least you're trying. That in itself is a good thing.

    I agree, asparagus is better piping hot. Most vegtables are. I hate cold green beens, cold mashed potatoes and gravy, etc.

    GranDad

    GranDad ~ Apr 22, 2009 at 10:38 AM

  3. I'm not a villian... just a mom!!

    And, yes, there is more of a reason to snap off the bottom of the asperagus - it is dried out and very fiberous and not pleasant to eat. On second thought - maybe that's the end you should try! ;-)

    Susan

    Susan ~ Apr 23, 2009 at 6:35 AM

  4. yet another post i missed. hrrrmmmphhh.

    I agree with the *ick* vote.

    MomT

    MomT ~ Apr 24, 2009 at 10:35 AM

  5. Yeah these are not very good. While I find them edible there are just too many other vegetables that are much more appetizing. The one end is a rock and the other is just mushy, ew!

    Pepp

    Pepp ~ May 5, 2009 at 4:10 PM

  6. @Pepp, at least I know I'm not alone! :)

    Adam

    Adam ~ May 6, 2009 at 9:52 AM

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