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Just the tip or the whole thing?

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By *obilebottom OP   Man
21 weeks ago

All over

I have lots of asparagus. Do you just use the tip or the whole thing? Do you use the snap technique? If you go for the tip only, what do you do with the rest? I know I could make soup but don't fancy that.

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By (user no longer on site)
21 weeks ago

Just the tip… tricking the naive for decades.

🤣

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By *ucketList42Couple
21 weeks ago

Yarm

Snap because it breaks at the natural stage for eating i put mine in the oven with garlic and olive oil, tasty

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By *he Silver FuxMan
21 weeks ago

Uttoxeter

You don’t fool me, you’re using smutty innuendo to engage interest.

I smother mine with butter and slip the entire length in

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By *obilebottom OP   Man
21 weeks ago

All over


"You don’t fool me, you’re using smutty innuendo to engage interest.

I smother mine with butter and slip the entire length in"

Alright Marlon

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By *ose-tinted GlassesMan
21 weeks ago

Glasgow / London

You use about 7" of the asparagus. (And not a Fab 7", either. A real 7".) For good texture and flavour you should be cutting the asparagus at ground level when it’s that tall - not letting it grow taller and then using the tip.

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By *ust of the LibertineMan
21 weeks ago

Maesteg

I use the tips whole. But the shaved shaft is good raw in salads lol

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By *eeliciouschaosWoman
21 weeks ago

Wherever

Tip and snap, and as much as I hate food waste, I don’t think the rest is edible in a way I’d enjoy it eating.

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By *obilebottom OP   Man
21 weeks ago

All over


"Snap because it breaks at the natural stage for eating i put mine in the oven with garlic and olive oil, tasty"

you mean uou do that with the rest of it or just how you eat the tips

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By *ose-tinted GlassesMan
21 weeks ago

Glasgow / London

Where do you live MB? Asparagus season in the UK ended ages ago …

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By *eliWoman
21 weeks ago

.

I wouldn't be enjoying the tip or the whole thing at this time of year - tend to keep it for the earlier months so I can really enjoy the whole thing.

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By *obilebottom OP   Man
21 weeks ago

All over


"I wouldn't be enjoying the tip or the whole thing at this time of year - tend to keep it for the earlier months so I can really enjoy the whole thing."

You are right as best time is April/May but here we are. Gift horse in tbe mouth so to speak

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By *obilebottom OP   Man
21 weeks ago

All over


"Where do you live MB? Asparagus season in the UK ended ages ago …"

I kniw that's why is a bit woody

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By *ucketList42Couple
21 weeks ago

Yarm


"Snap because it breaks at the natural stage for eating i put mine in the oven with garlic and olive oil, tasty

you mean uou do that with the rest of it or just how you eat the tips "
it snaps further down from the tip, only do tips when teasing

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By (user no longer on site)
21 weeks ago

Pfffttt what a TEASE

Tip please

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By *ose-tinted GlassesMan
21 weeks ago

Glasgow / London


"I kniw that's why is a bit woody "

No need to bring Woody into this! Poor guy.

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By *obilebottom OP   Man
21 weeks ago

All over

Well I have been googling and can't really do much else with them apart from soup or use them in stew. So I snapped them and going for esparragos con jamón with the tios and freezing the to use as and when

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By *avinaTVTV/TS
21 weeks ago

Transsexual Transylvania

You need the length down to where it ceases to be edible.

Cook them until they're soft. Pop them inside a layer of ham rolled in a pancake, and drench with cheese sauce. Sprinkle with salt and black pepper.

Yum.

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By *ozzybear1981Man
21 weeks ago

preston

The snap method then boil and ice bath.

Then griddle pan with olive oil, butter, garlic and salt to add to the flavour and give it some charred lines

If no griddle pan just roll and char with a chef’s torch instead.

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By *obilebottom OP   Man
21 weeks ago

All over


"The snap method then boil and ice bath.

Then griddle pan with olive oil, butter, garlic and salt to add to the flavour and give it some charred lines

If no griddle pan just roll and char with a chef’s torch instead."

Yes, I have done them this amd similar ways before. Going to wrap then un serano this time. My dilema was what to do with the resf but I think will freeze and ise to make soup another time

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By *ozzybear1981Man
21 weeks ago

preston


"The snap method then boil and ice bath.

Then griddle pan with olive oil, butter, garlic and salt to add to the flavour and give it some charred lines

If no griddle pan just roll and char with a chef’s torch instead.

Yes, I have done them this amd similar ways before. Going to wrap then un serano this time. My dilema was what to do with the resf but I think will freeze and ise to make soup another time "

The rest is great if you do a roast and put them in with the meat to cook also, they add a nice delicate bit to the stock for the gravy too 😊

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By *obilebottom OP   Man
21 weeks ago

All over


"The snap method then boil and ice bath.

Then griddle pan with olive oil, butter, garlic and salt to add to the flavour and give it some charred lines

If no griddle pan just roll and char with a chef’s torch instead.

Yes, I have done them this amd similar ways before. Going to wrap then un serano this time. My dilema was what to do with the resf but I think will freeze and ise to make soup another time

The rest is great if you do a roast and put them in with the meat to cook also, they add a nice delicate bit to the stock for the gravy too 😊"

Cheers, good tip.

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