Comments on: Asparagus-palooza

By: Marusya

Marusya — Thu, 31 May 2007 16:52:03 +0000

Susan, that’s an absolutely bizarre thing to do with asparagus! :)

Shuna, yum, asparagus souffle!

and yes there is a plan to head to the Bay area in early October to do readings. Any suggestions as to venues?

By: shuna fish lydon

shuna fish lydon — Thu, 31 May 2007 06:10:22 +0000

the best asparagus thing I ate recently was individual asparagus souffles. I think there’s a recipe in one of the Chez Panisse books. it has the shape of a “muffin” but’s as light and as flavourful as a souffle. extraordinary.

after tat I’m sorta plain jane. i like mine well cooked (not raw or blanched, but actually cooked) with a squeeze of Meyer lemon juice.

will you be popping int SF as part of the book tour?

By: Susan

Susan — Sat, 19 May 2007 17:51:25 +0000

Asparagus Hands

2 white plates
4 asparagus per plate
plus one cut down to half-size
as a thumb
arrange and cover with white cheese sauce
butter, flour, cream, pepper
wisk don’t burn
paprika over top
and arrange parsley over “wrist”
it looks hilarious
I did it once and now I never can resist
celery can be a wedding ring
other ornaments carrots radishes
shallots
try it

By: Aza

Aza — Fri, 04 May 2007 19:22:49 +0000

My favourite thing about asparagus is that it’s perfectly socially acceptable to eat it with your fingers. I love being out for dinner at a restaurant and being able to just pick it up off my plate…

By: ann

ann — Fri, 04 May 2007 12:22:18 +0000

i just found this recipe on a blog I read often: http://kitchenography.typepad.com/my_weblog/2007/05/salad_of_mche_w.html and I think it’s genius! thinly sliced raw asparagus is something i’ve never tried before.
I have two bunches lurking in my fridge. I hope I might finally get the chance to cook some tonight. I’m thinking sauteed with garlic and served over cheesy polenta with a poached egg on top. Delish!