Comments on: Delicious Roasted Asparagus (and other weird vegetables)

By: Christy Jordan

Christy Jordan — Tue, 23 Apr 2013 14:47:43 +0000

Oh, that is a much better way to coat them! Thanks for the tip Larry!

By: Christy Jordan

Christy Jordan — Tue, 23 Apr 2013 14:46:29 +0000

What a great idea Mary Jo, thank you so much for sharing!!

By: Mary Jo

Mary Jo — Mon, 22 Apr 2013 18:15:14 +0000

Love asparagus. My Mom use to take the ends you snap off and save them to make soup. You would be surprised how much is still edible on what you snapped off. You take a knife and just slice the stem until it gets really tough. She would chop up some celery, onions, garlic and a can of tomatoes. Also a couple of strips of bacon for the smokiness it added. Simmer this awhile and then add the chopped asparagus ends and a hand full of noodles.

By: Larry

Larry — Mon, 22 Apr 2013 17:42:02 +0000

When my wife (a caterer) fixes it for clients she does the same as you except she also adds ground black pepper and garlic powder. She also pours the olive oil on the pan and “rolls” the asparagus spears back and forth to coat them will with oil.

By: alice

alice — Mon, 22 Apr 2013 16:44:02 +0000

Suzie, You need to try Okra fried. I recently found a recipe for fried okra patties on facebook. My grandson loves fried okra and he loved the okra patties

By: Karen

Karen — Mon, 22 Apr 2013 16:38:28 +0000

I’m with you on artichokes. I love them but have never purchased a fresh one and would not know what to do with it.
I buy canned artichoke hearts or artichoke bottoms and add them to spinach casserole or pasta salad. Delicious.

By: Christy Jordan

Christy Jordan — Mon, 01 Apr 2013 13:28:01 +0000

Oh my goodness, I have to try this! Thank you so much for sharing!!

By: Margaret

Margaret — Fri, 29 Mar 2013 21:44:10 +0000

My husband never had asparagus until we married, and now he absolutely loves it, as do our children! Roasting it is really one of my favorite ways to prepare it, but this marinated version is also very good. One thing I love about preparing asparagus this way is it will keep very well, making it the perfect vegetable to complement a meal you’re taking to someone when reaching out due to illness, surgery, loss of a loved one, or to celebrate a new baby, etc. (I always struggle when choosing a vegetable to take with a meal since most veggies, in my opinion, are best consumed right after cooking! But not so with asparagus prepared this way!)

1 1/2 lb fresh asparagus
3/4 c chopped pecans (I omit most of the time but they’re a nice *fancy* touch!)
2 T vegetable oil
1/4 c low sodium soy sauce
1/4 c cider vinegar
Pepper to taste
Snap ends off asparagus and wash. Place in skillet, cover with water and cook until bright green and *just* fork tender/crisp, taking care not to overcook. Remove using tongs to a dish with sides, pour marinade over. May refrigerate to serve later or serve at room temperature within a few minutes. The taste permeates the asparagus pretty quickly. Try it, you’ll love it!

By: Christy Jordan

Christy Jordan — Fri, 08 Mar 2013 17:19:38 +0000

I hope you enjoy it Jan, what wonderful childhood memories!!

By: Jan

Jan — Fri, 08 Mar 2013 02:39:24 +0000

I need to confess that I was raised as one of those lucky California Kids, given every vegetable known to man! My Mom cooked asparagus all summer long, every which way but upside down! Since I don’t cook asparagus very often, I love the way I can just log onto Southern Plate and find recipes that can be made right now, knowing that they are “Christy developed and tested.” Thanks for a great, simple way to cook this wonderful vegetable.