Blog.EmealsForYou

(From the Vegetables  Collection at www.emealsforyou.com)

Flame-roasted asparagus

For those of you who have been readers of this post for a while this may sound like deja vu; but I am a really big fan of asparagus, especially peeled asparagus.  I feel vindicated, as most people think I am insane when I suggest peeling the asparagus.  That is until they try it.  My wife was watching a program on PBS on Saturday about Thomas Jefferson and his garden.  A chef was presenting the ways Jefferson had his food prepared and said he always had his asparagus peeled and then roasted; sometimes serving it as an appetizer on toast with butter.

Asparagus is one of those veggies that even kids seem to like.  For some reason they don’t “fight” eating it like most vegetables.  Besides finding a veggie that the kids eat, think about the positive side of peeling, no more looking through all the asparagus in the grocery  for the really thin ones.  Just walk up and grab the big stuff, trust me on this, you will be amazed at the taste and how tender it is once you have peeled it.  Roasting, either on the grill, in the oven or even in a pan will enhance the taste.

I have one more suggestion when preparing asparagus.  Instead of breaking it to take off the white part, try cutting it just where the green begins.  Peel it, the green part and then cut about (3) 1/2 inch pieces off the bottom.  Put these in a baggie and freeze them.  Sometime in the future when you can’t figure out what to have for a Saturday lunch, pull out the pieces of asparagus, add them to 2 cans of chicken broth, some fresh cracked black pepper and some cream, half and half or even a 1/3 cup of instant potatoes for a great quick soap.

For the first 10 readers who sign up for www.emealsforyou.com using the Sponsoring Identifier PEELER-37 not only will you get $5 off the membership price but I will send you an asparagus peeler for free.

asparagus peeler

Flame Roasted Asparagus

Cut bottom 1 -1 1/2 inch off of stem. Peel, yes I said peel the asparagus. Place in bowl, add oil and salt and pepper. Toss, retain bowl.
On a very hot grill, place asparagus crosswise to grill. Grill for 3 minutes. Remove and place back in bowl, toss with oil remaining in bowl. With a vegetable peeler shave the Romano cheese over the top and serve.

Can be made in grill pan on stove top, cook for 4 minutes.