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The common treatmeant is to bend and break an aparagus at some point, then cut the rest at that length. Or just bend and break them all. Be sure to look out for ones where the head has gone all mushy; those are a treat for the compost. Pat them dry. Then grate parmesan cheese to cover, maybe add some salt and pepper, and cook in a pre-heated oven to 420F for about 10 to 13 minutes. Maybe sprinkle with some lemon juice afterwards.
Pre-ground parmesan cheese is not very good; the clumps are too thick for good spreading onto and melting into the asparagus. Avoid it if you can.
Standing the asparagus in some water in a pot is rumored to help rehydrate them, if they have dried out. Many plants are a series of tubes...
Decapitated asparagus, or where someone has only cut just the heads off to use in their soup (their cooking skills never were leveled up much) can be put to service as a sauce of sorts; spread it on bread to be broiled or use it elsewhere.
A food processor only made a bigger mess to clean up, maybe a good kitchen knife will make shorter work of the asparagus, unless you are dealing with an industrial scale? Boil the aparagus in water with the lid ajar until reduced, I forget how long that took. Transfer mixture to a blender (ideally one of those heat-proof ones) add the olive oil and vinegar, and process until chunky or smooth, as you like.
Mostly you'll get the flavor of the asparagus and the olive oil.