I too love Joes way lololol ...here is how I make mine btw Im making mine tonight,
#1) boil asparagus in lightly salted water and then its up to you how you wish to serve it ..((((((sauce, oil and garlic, roasted in oven in aluminum foil or on the stove in a pan, together with speghetti)))))) .....
#2) serve it with a sauce or seasoning I brown my garlic with pure Olive Oil about enough oil to cover the pan.....and btw I love Garlic, I use I/2 of the clove for 1 bunch.... then pour over the asparagus or....
#3) use it in the preparation of another dish, for example a risotto, or chop up whatever asparagus you have left in scrambled eggs for breakfast...nothing gets wasted in my house

ah, but the point to baking it in foil in the oven is to skip that boil first step and if using the oven to roast something else to serve with it - it cooks at the same time as your other item/s and does not get all limp and soggy - use whatever oils, condiments, sauces on it you like and no messy pans to clean afterwards. We sure enjoy it. If I were younger, had a larger yard and could then put in a garden I would be growing a lot of my own produce including asparagus, beets, turnips, rutabega, sweet potatoes and LOTS more....ah, those were the days!
Anyone ever used a dehydrator? Would love to make my own veggie "chips"
Love, Betty Lou

Oh I forgot fried asparagus. Yummmm. I do it with bacon grease and some Hidden Valley powder sprinkled on. Yummmmmmy! Gotta go shopping now to find some. Have the bacon.

Has anyone tried dehydrating asparagus? Does it taste good that way? Would you cook it first (steam?) or do it raw?
Love, Betty Lou

I've never tried it. I didn't have much luck with freezing it as it became complete mush when I cooked it.

Had to put in my 1.5 cents on this one as we love that silly looking veggie

The way we usually make it is combined with cremini mushrooms (baby ports) and saute with some olive oil, minced garlic and a little thyme. I just heat up a little oil in the pan, throw in the asparagus, move it around to coat with the oil, then carefully put a couple tablespoons of water in the pan and cover for a minute or so (steams it a bit). Then we add the garlic and thyme and give it another minute, then add some sliced baby portabellas. Turn down the heat, cover and cook until the asparagus is still crisp, but easy to pierce or cut. We like to keep the mushrooms and the asparagus a little more on the firm side.

TM

Trail, I am officially going out to my asparagus patch and giving the plants gentle encouragement to simply ignore the 8" of snow on top of them and get busy!! That sounds wonderful.

Had to resurrect this thread when I got this in an email from Mrs. Wages Seasoning Mixes this morning.

Broiled Asparagus Rolls

30 slices deli-sliced ham
12 oz fresh mozzarella, cut into 1-inch x 3-inch pieces (30 pieces)
30 asparagus spears (about 1 lb), trimmed to 7-inch spears

Line a 15-in. x 10-in. x 1-in. baking pan with foil.
Pat ham dry. Place 1 piece of cheese onto slice of ham; center an asparagus spear on cheese so that both ends are exposed. Roll up each ham slice tightly; secure with toothpicks if needed.
Place spears into prepared pan. Broil on high for 6-8 minutes or until ham is crisp. Allow to cool 2 minutes before arranging on a serving platter.

That sounds really good, Drac!

That does sound good!

That does sound very good .. note to WOM .. we should try this too

This sounds yummy-delicious!!! Gotta try!! Thank you Drac!!