I've always steamed asparagus, 3-5 minutes depending on thickness. Then drain water, throw in a little butter and put the asparagus back in the pan to get buttery. Simple easy and good!
These are no asparagus, silly. Asparagus are white . AAA perfect in all kinds of dinners. French muscat with it. But what do Americans know about food? Nothing,
I love read the comments on these chef channels. Everyone and there Uncle thinks they are a chef ( doctors, chiropractor, scientist, etc ) and comments like they know what they are talking about. But all they do is watch a few videos then think they know everything about the subject ! LMFAO ! ROFL 🤣😂 !
The comment about never boiling is interesting. Thomas Keller has a video class where he explains how to blanch vegetables like asparagus in a large pot of boiling water and lots of salt. You get a similar vibrant color and great texture. Maybe he just means don't boil it for too long but blanching is OK?
What you say it’s not true for the wild asparagus, the method of breaking the asparagus where they break it comes from the wild ones not this fake asparagus. Michelin asparagus it’s a fake asparagus good to know
I just half and chuck the lot in pan with a bit of beef dripping to get to some colour on medium high heat season with salt. I never eat steak without asparagus. God tier food, I love asparagus I will try this but it look is way to extra
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Hey! And where is the fourth stick at the end???
I made an asparagus souffe, wonderful until the gout attack happened. Love it but no longer eat it.
Either really small hands or those are some giant asparagus.
I've always steamed asparagus, 3-5 minutes depending on thickness. Then drain water, throw in a little butter and put the asparagus back in the pan to get buttery. Simple easy and good!
These are no asparagus, silly. Asparagus are white . AAA perfect in all kinds of dinners. French muscat with it.
But what do Americans know about food? Nothing,
I love read the comments on these chef channels. Everyone and there Uncle thinks they are a chef ( doctors, chiropractor, scientist, etc ) and comments like they know what they are talking about. But all they do is watch a few videos then think they know everything about the subject ! LMFAO ! ROFL 🤣😂 !
I adore asparagus. It and Broccoli are probably my two favorite green vegetables
Why not use a potato peeler
That's too much work
Uncle Roger disapproves
Asparadih
Well, they aren't all the same length now are they. So we shouldn't pretend.
that salt bouncing off the asparagus was pretty rad
Where the hell you get that asparagus
How about oven roasting the asparagus? Is that going to be okay? Or no, it's better not to do that
The comment about never boiling is interesting. Thomas Keller has a video class where he explains how to blanch vegetables like asparagus in a large pot of boiling water and lots of salt. You get a similar vibrant color and great texture.
Maybe he just means don't boil it for too long but blanching is OK?
I just eat them straight out the ground is that so wrong.
I just nuke mine 4 mins
Thank you. 😊Just in time for asparagus season.
I feel like a pencil sharpener would make that peeling section far quicker lol
Just use a peeler
Mmmmm. Asparagus, fish and chocolate sauce
The only place asparagus belongs is at the bottom of a garbage bin
I’d rather snap mine as I don’t fancy chewing on wood
good thing there’s better tasting vegetables than asparagus
😂ceo from some junk food company likes this for once
This is the most bland looking food versus any asian cooking. Its just salted paper
Doesn't boiling for a few mins in very salty water maintain the nutrients due to osmosis?
I refuse to believe anyone would bother doing this including chefs
What you say it’s not true for the wild asparagus, the method of breaking the asparagus where they break it comes from the wild ones not this fake asparagus. Michelin asparagus it’s a fake asparagus good to know
"Its own natural water"
Ok what you save in wastage does not even cover the labor costs to go through all that bs.
It will still be woody in the middle and what you save in terms of quantity you lose in time spent (which would be a lot for a restaurant).
this actually pisses me off
After 3 hours you’re finally ready to cook the sides that go with your asparagus
Sooo we don’t blanch??? That doesn’t sound right, elaborate?
you vs the asparagus she told you not to worry about
I just half and chuck the lot in pan with a bit of beef dripping to get to some colour on medium high heat season with salt. I never eat steak without asparagus.
God tier food, I love asparagus I will try this but it look is way to extra
Yeah a good peeler works just fine for anyone not running up the clock
Thats lot of work mate 😂,
"That will be $129.99 for your meal, sir."