Anyone have any recipes/suggestions?
Thanks,
Tracy

I just marinate for an hour or so in a ziplock with olive oil, lemon juice and crushed garlic. Sometimes I switch out soy sauce for the lemon. Good stuff.

Make sure nad break off the woody end. Not good eats. Also a little hollaindaise sauce is great to dip them in.

I like to wrap mine in bacon...4-5 stalks per slice of bacon, then cook till the bacon is done!!

Sprinkle with olive oil and black pepper. Wrap bunches with thick bacon. Secure with a couple of toothpicks and grill.

Save up those woody ends and make Cream of Asparagus soup.(You can freeze em till you have enough.)

In large pot, saute woody ends with butter and a couple of cloves garlic until tender. Add a cup of chicken stock and simmer a while longer. Place in blender and puree until extra smooth. Strain back into pot. Add 3 more cups of stock, 1/4 cup of half & half and pinch or two white pepper. Salt to taste.

Waste not, want not!

Just plain ole olive oil, kosher salt, and fresh cracked pepper. Cant beat that for siplicity or taste. Dont be afraid to cook over high flame. The charring helps impart a nutty flavor. Bigger ones are better on the grill as the pencil size are harder to char without over cooking.

Wrap them in very thinly sliced Prosciutto and cook till they give when you try to bend them. This is good with a citrus sauce, but that�s not necessary.

I never like asparagus till I had some in N.O.

Kinda like blackening. heat a cast iron skillet very hot, add a couple pats of butter, asparagus, season with Tony Chessire (sp) or cajun seasoning.doesnt take long, and leave them somewhat firm..

I use Mrs Dash, Olive oil, steak shake. Watch your pee tomorrow.

What Markk said except add green onions(tops left on)

Marinade for 10 or more minutes in Lawry's Garlic and Herb marinade and then grill. Also, a good tip is to put two toothpics perpendicular through about three or four of them. It makes flipping them easier.

Sound like all good calls. Any way is far better than the canned mush.

Sometimes there aren't much in the way of woody ends. Sometimes you can peel those ends, and they'll eat just fine.

You can simmer briefly in a covered skillet with a little butter and white wine and/or chicken stock. Mighty fine.

The people on here who enjoy good food like this ought to consider getting together for a little pot luck sometime.

I did some grilled asparagus along with some grilled asian chick thighs when were tailgating at the recent Buffet concert in Frisco. Talk about your haute cuisine...