|
|
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
|
Posts:
97
|
Posted:
Feb 25, 2009 3:05 PM
|
It is great cook on the grill, put some evoo on it, salt and pepper, it don't take long to cook on the grill. Very yummy!
|
|
|
Posts:
2
|
Posted:
Feb 23, 2009 5:33 PM
|
I just fixed some asparagus the other night and I broke one off to see where the tender parts where and then cut the all the same. Then I heated a saute pan with some butter. When melted add some fresh or marinated garlic, and some sesame seeds, stir around for just a couple of seconds, then add the asparagus. I did wash mine too!! I added some salt and pepper and a little Nature's Seasoning!! That stuff is the bomb.
|
|
|
Posts:
66
|
Posted:
Feb 23, 2009 5:15 PM
|
> camnorton, do you cover them for a bit to allow them
> to steam just a tad???
I may add a little water if it looks like it's needed.
|
|
|
Posts:
939
|
Posted:
Feb 23, 2009 2:02 PM
|
I roast mine in a 450 degree oven with a bit of olive oil, balsamic (or lemon juice) and sometimes a splash of soy sauce (or a sprinkle of kosher salt). Takes only a few minutes and tastes fabulous.
|
|
|
Posts:
807
|
Posted:
Feb 23, 2009 7:44 AM
|
Welcome to the Message Boards.
I make steamed asparagus in my microwave. But, because of an unfortunate experience as a child with canned asparagus, I cannot get it near my mouth, but everyone else loves it prepared this way.
I first rinse about a pound of fresh asparagus under cold running water. I then snap off the tough ends by bending a spear holding the top and the stem and "folding" the two ends together. (The asparagus will break between the tough stem end and where it is tender.) I then tie the stalks together and stand them in a microwave save dish (I usually use my glass measuring cup) with an inch or so of water in the bottom. I wrap plastic wrap over the top of the spears and down to the cup sealing it most of the way being sure to leave a small vent open. I cook it on high for about two minutes. I always serve a cheese sauce with it, so I'm never sure if it's the sauce or the asparagus they really like. 
|
|
|
Posts:
869
|
Posted:
Feb 22, 2009 8:29 PM
|
camnorton, do you cover them for a bit to allow them to steam just a tad???
|
|
|
Posts:
66
|
Posted:
Feb 22, 2009 8:27 PM
|
You can also saute the spears in a skillet with a bit of butter or olive oil, salt, and pepper until tender (but still crisp).
|
|
|
Posts:
869
|
Posted:
Feb 22, 2009 8:14 PM
|
If it weren't so stupid cold and windy outside right now, I'd cut the tough ends, peel anything that seemed a bit NOT tender, roll them in some olive oil and salt & pepper and grill them.
BUT, since my grilling days are a month or two+ off, I do the same treatment but roast them on a sheet pan in a 450+ oven til browned and slightly crispy. LOVE asparagus, same goes for brussels sprouts... Love them both.
|
|
|
Posts:
1
|
Posted:
Feb 22, 2009 8:03 PM
|
How do you cook asparagus
|
|
|
|