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Asparagus

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David Hess:
Nobody likes asparagus, so I shot Gus.

DrG:

--- Quote from: David Hess on June 21, 2021, 12:53:27 am ---Nobody likes asparagus, so I shot Gus.

--- End quote ---

In an attempt to make sense of your post, which I considered was some sort of quote from somewhere, I searched on your content. Still don't know what you are talking about, but I did find an interesting article that strongly discourages the natural break point snap method.

https://www.oregonlive.com/cooking/2016/03/why_snapping_asparagus_stalks.html

I am likely to continue my method rather than their cited reduction of 30% waste from 50% waste through peeling and cutting because I have already tried that method with limited success (although I may have to look deeper into the cited testing/recipes). They did make a good point though; freshness of the product may be a big factor.

David Hess:

--- Quote from: DrG on June 21, 2021, 02:19:12 pm ---
--- Quote from: David Hess on June 21, 2021, 12:53:27 am ---Nobody likes asparagus, so I shot Gus.
--- End quote ---

In an attempt to make sense of your post, which I considered was some sort of quote from somewhere, I searched on your content. Still don't know what you are talking about, but I did find an interesting article that strongly discourages the natural break point snap method.
--- End quote ---

It is a line from a campfire skit filled with puns.  It is pre-internet and I have not been able to find it online.

coppercone2:
i blanch it for 3-4 minutes then grill with garlic spice (i.e. garlic pepper, garlic salt, or other) or pan fry with fresh garlic

and if you grill you can serve with aoli to include fresh garlic in the dish, which I feel is a good combo with asparagus, or garlic butter after its off the grill.. I feel like trying to get garlic on the grill is too hard

telliz:
Interesting advices, thanks.

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