Thread: How many spears...

Wayne Boatwright <[email protected]> wrote:

>...of asparagus would you consider a serving?

We're dead in the middle of asparagus season, and on this
subject I prefer to quote James Beard:

"Some people would tell you that 1/2 pound of asparagus
is ample for 1 person. Actually most people can easily
consume 3/4 pound. If the asparagus has a great amount
of white, tough stalk which must be discarded, then even
a pound per serving may be needed."

I am counting about 22 spears per pound in some asparagus
I bought early saturday. So I guess the answer is... 15 to 20
spears.

Steve

On Sun 21 Mar 2010 02:16:55a, Steve Pope told us...

> Wayne Boatwright <[email protected]> wrote:
>
>>...of asparagus would you consider a serving?
>
> We're dead in the middle of asparagus season, and on this
> subject I prefer to quote James Beard:
>
> "Some people would tell you that 1/2 pound of asparagus
> is ample for 1 person. Actually most people can easily
> consume 3/4 pound. If the asparagus has a great amount
> of white, tough stalk which must be discarded, then even
> a pound per serving may be needed."
>
> I am counting about 22 spears per pound in some asparagus
> I bought early saturday. So I guess the answer is... 15 to 20
> spears.
>
> Steve
>

Thanks, Steve. That's in line with my thinking, too. I bought 3 pounds of
asparagus yesterday. Each pound had 19-20 spears as they were a bit
thicker. Tonight I had a grilled veal chop, baked potato, and 10 spears of
asparagus. I could have eaten more, but I'm a pig for asparagus. Given
that, I was curious what others might serve to family or guests. I think I
could easily eat a pound. :-)

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Wayne Boatwright <[email protected]> wrote:

> ...of asparagus would you consider a serving?
>
> Assuming whole asparagus spears, steamed, dressed with a simple lemon
> butter, served with a starch such as a baked potato, and a meat.
>
> Thin spears?
>
> Thick spears?


Three fat ones!

Pencils asparagus lack flavor. Being so thin, moisture evaporates too
fast, taking flavor with it.

Andy

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.247...
> ...of asparagus would you consider a serving?
>
> Assuming whole asparagus spears, steamed, dressed with a simple lemon
> butter,
> served with a starch such as a baked potato, and a meat.
>
> Thin spears?
>
> Thick spears?
>
>
6 thin spears
4 thick spears
3/4 lb is far too much

In article <[email protected] 7>,
Wayne Boatwright <[email protected]> wrote:

> ...of asparagus would you consider a serving?
>
> Assuming whole asparagus spears, steamed, dressed with a simple lemon butter,
> served with a starch such as a baked potato, and a meat.
>
> Thin spears?
>
> Thick spears?

Thin spears. I've found that the woody part is a lot smaller, providing
you don't intend to snap them off. Serving them with plain lemon butter
is one of my favorite ways to serve them. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article <[email protected] 7>,
Wayne Boatwright <[email protected]> wrote:

> On Sun 21 Mar 2010 02:16:55a, Steve Pope told us...
>
> > Wayne Boatwright <[email protected]> wrote:
> >
> >>...of asparagus would you consider a serving?
> >
> > We're dead in the middle of asparagus season, and on this
> > subject I prefer to quote James Beard:
> >
> > "Some people would tell you that 1/2 pound of asparagus
> > is ample for 1 person. Actually most people can easily
> > consume 3/4 pound. If the asparagus has a great amount
> > of white, tough stalk which must be discarded, then even
> > a pound per serving may be needed."
> >
> > I am counting about 22 spears per pound in some asparagus
> > I bought early saturday. So I guess the answer is... 15 to 20
> > spears.
> >
> > Steve
> >
>
> Thanks, Steve. That's in line with my thinking, too. I bought 3 pounds of
> asparagus yesterday. Each pound had 19-20 spears as they were a bit
> thicker. Tonight I had a grilled veal chop, baked potato, and 10 spears of
> asparagus. I could have eaten more, but I'm a pig for asparagus. Given
> that, I was curious what others might serve to family or guests. I think I
> could easily eat a pound. :-)

I know I sure can. :-) I just took more of my frozen $1.50 per lb.
asparagus out of the freezer yesterday and am making spring rolls with
it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

Omelet wrote on Sun, 21 Mar 2010 05:39:06 -0600:

>> ...of asparagus would you consider a serving?
>>
>> Assuming whole asparagus spears, steamed, dressed with a
>> simple lemon butter, served with a starch such as a baked
>> potato, and a meat.
>>
>> Thin spears?
>>
>> Thick spears?

> Thin spears. I've found that the woody part is a lot smaller,
> providing you don't intend to snap them off. Serving them
> with plain lemon butter is one of my favorite ways to serve
> them. :-) --
> Peace! Om

Based on current purchases, I would say about 1/3lb per person before
snapping off the inedible parts by feel. I know you can peel the tips
and get a little more to eat but that's a pain. This means roughly 1
dozen pencil-thin spears and 6 to 8 half inch spears. I much prefer
thinner asparagus. The local "gourmet" store sometimes has extra thick
spears at a very premium price but I've never been tempted.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Omelet <[email protected]> wrote:

> I know I sure can. :-) I just took more of my frozen $1.50 per lb.
> asparagus out of the freezer yesterday and am making spring rolls with
> it.


Om,

For years, we've read your "I'm on a diet" posts.

And you feed rfc your sausage making and other fat food posts!

You actually think we don't know you're lying???

Andy

In article <ho51s8$fvk$[email protected]>,
"James Silverton" <[email protected]> wrote:

> Omelet wrote on Sun, 21 Mar 2010 05:39:06 -0600:
>
> >> ...of asparagus would you consider a serving?
> >>
> >> Assuming whole asparagus spears, steamed, dressed with a
> >> simple lemon butter, served with a starch such as a baked
> >> potato, and a meat.
> >>
> >> Thin spears?
> >>
> >> Thick spears?
>
> > Thin spears. I've found that the woody part is a lot smaller,
> > providing you don't intend to snap them off. Serving them
> > with plain lemon butter is one of my favorite ways to serve
> > them. :-) --
> > Peace! Om
>
> Based on current purchases, I would say about 1/3lb per person before
> snapping off the inedible parts by feel. I know you can peel the tips
> and get a little more to eat but that's a pain. This means roughly 1
> dozen pencil-thin spears and 6 to 8 half inch spears. I much prefer
> thinner asparagus. The local "gourmet" store sometimes has extra thick
> spears at a very premium price but I've never been tempted.

Central Market had some enormous asparagus spears a few weeks back but
as you pointed out, the price was too high to try them. All I can see
is a LOT more waste with thicker spears even tho' I toss those woody
ends into the freezer to make soup.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

> In article <[email protected] 7>,
> Wayne Boatwright <[email protected]> wrote:
>
> > ...of asparagus would you consider a serving?

All of them.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Gumbo 3-11-2010

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.247...
> ...of asparagus would you consider a serving?
>
> Assuming whole asparagus spears, steamed, dressed with a simple lemon
> butter,
> served with a starch such as a baked potato, and a meat.
>
> Thin spears?
>
> Thick spears?

for whom? Man, woman? child? teeth? no teeth? for Lunch? Dinner?

Just kidding

go by weight not spears..

I would say 3 to 4 ounces for a large eater 1 to 2 ounces for a light eater.
--
Dimitri

Soon

http://kitchenguide.wordpress.com.

Melba's Jammin' <[email protected]> wrote:
>>
>> > ...of asparagus would you consider a serving?
>
>All of them.

You're a pisser... and we don't care that it stinks! LOL

This is good, and easy peasy... I like that it contains no dairy, I
detest cream-of zoops:


Crema di Asparagi Allo Zafferano
Gourmet | April 1998

Asparagus Soup with Saffron

4 1/2 to 5 cups vegetable or chicken broth
1/4 teaspoon crumbled saffron threads
1/3 cup shelled natural pistachios or pine nuts
3 1/2 pounds asparagus (about 3 large bunches)
1 large russet (baking) potato
1/4 cup margarine
1/2 cup packed fresh flat-leafed parsley leaves
freshly ground black pepper

In a small saucepan bring 1/2 cup broth to a boil and remove pan from
heat. Stir saffron into hot broth and steep, stirring occasionally, 15
minutes.

In a dry heavy skillet toast nuts over moderate heat, stirring, until
fragrant. Chop nuts.

Trim asparagus and cut into 2-inch pieces, reserving tips separately.
Have ready a large bowl of ice and cold water. In a large saucepan of
boiling salted water blanch tips 2 minutes, or until crisp-tender, and
transfer with a slotted spoon to ice water to stop cooking. Drain tips
well and pat dry.

Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups.
In a 4-quart kettle cook asparagus stalks in margarine over moderate
heat, stirring, 3 minutes. Stir in potato, saffron infusion, and 4
cups broth and simmer, covered, until vegetables are very tender but
not falling apart, about 20 minutes.

In a blender or food processor purée mixture in batches until smooth
(use caution when blending hot liquids). In kettle stir together purée
and enough of remaining broth to reach desired consistency. Add half
of asparagus tips and bring soup to a simmer. While soup is heating,
chop parsley. Season soup with pepper and salt.

Ladle soup into bowls and top with remaining asparagus tips, nuts, and
parsley.

On Sun, 21 Mar 2010 07:16:48 -0500, Andy wrote:

> Omelet <[email protected]> wrote:
>
>> I know I sure can. :-) I just took more of my frozen $1.50 per lb.
>> asparagus out of the freezer yesterday and am making spring rolls with
>> it.
>
> Om,
>
> For years, we've read your "I'm on a diet" posts.
>
> And you feed rfc your sausage making and other fat food posts!
>
> You actually think we don't know you're lying???
>
> Andy

yay! andy's having another psychotic break!

blake

On Sun, 21 Mar 2010 07:45:09 -0500, Melba's Jammin' wrote:

>> In article <[email protected] 7>,
>> Wayne Boatwright <[email protected]> wrote:
>>
>>> ...of asparagus would you consider a serving?
>
> All of them.

<snort>

your pal,
blake

On Sun, 21 Mar 2010 05:39:06 -0600, Omelet wrote:

> In article <[email protected] 7>,
> Wayne Boatwright <[email protected]> wrote:
>
>> ...of asparagus would you consider a serving?
>>
>> Assuming whole asparagus spears, steamed, dressed with a simple lemon butter,
>> served with a starch such as a baked potato, and a meat.
>>
>> Thin spears?
>>
>> Thick spears?
>
> Thin spears. I've found that the woody part is a lot smaller, providing
> you don't intend to snap them off. Serving them with plain lemon butter
> is one of my favorite ways to serve them. :-)

i stiil like them sautéed in butter with a little teriaki sauce at the end,
cooked until a little thick and sticky.

your pal,
blake

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.247...
> ...of asparagus would you consider a serving?
>
> Assuming whole asparagus spears, steamed, dressed with a simple lemon
> butter,
> served with a starch such as a baked potato, and a meat.
>
> Thin spears?
>
> Thick spears?
>
snip
>
> Wayne Boatwright
It's asparagus. . .all rules are off!! Asparagus is the main part of the
meal, right???
Janet

On Mar 21, 6:54 am, brooklyn1 <gravesen...@verizon.net> wrote:
>
> This is good, and easy peasy... I like that it contains no dairy, I
> detest cream-of zoops:
>
> Crema di Asparagi Allo Zafferano
> Gourmet | April 1998
>
> Asparagus Soup with Saffron
[snip recipe]

This does look good. Nowadays the soup can probably be puréed with a
stick blender though you might have to fish out a few strings. Rather
than adding the parsley garnish to each bowl I'd serve it on the side
for those who want it (I wouldn't). I'd also offer lemon wedges for
those (like me) who didn't worry about overpowering the saffron. -
aem

On Mar 21, 1:08 am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
wrote:
> ...of asparagus would you consider a serving?
> [snip]

Avoid the numerical hangup by serving cold asparagus salad and letting
people take as much as they like. From a 1999 post:

Cold Asparagus Salad, Chinese style

Rinse 1 lb. asparagus, cut or break off ends, slice into
bite-sized lengths on the diagonal. Bring a big pot of water to
boil. Put some ice cubes in a bowl and fill with cold water.
Mix together:

2 TB light soy sauce
1 TB sesame oil
1/4 tsp sugar
1 large (2 small) clove(s) garlic, minced very fine

Drop asparagus into boiling water. Boil one (1) minute. Okay,
up to two minutes if the asparagus is really fat. But do NOT
cook it till soft. Drain, and put immediately into the ice
water. Mix it around to cool as quickly as possible. Drain
well. Put in serving bowl, pour the sauce over, mix. Serve
cold. -aem

Wayne Boatwright wrote:
> ...of asparagus would you consider a serving?
>
> Assuming whole asparagus spears, steamed, dressed with a simple lemon butter,
> served with a starch such as a baked potato, and a meat.
>
> Thin spears?
>
> Thick spears?

How many can you eat in one sitting?

Myself? i find a half dozen thin or 2 - 3 thick to be sufficient. The
ER (elderly relative) can happily eat a pound or more.

I recently cut some up into bite sized pieces and used them in a
compound dish, a casserole, and thought they were much better as an
ingredient that flavored the entire dish, than they are on their own.

One of my favorite ways of serving asparagus is in a crab and asparagus
soup.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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