I bought some asparagus for the first time today never made it before. How do you make your asparagus? Thanks

I usually just steam or grill it with some olive oil and/or garlic. You want to cook it until its BRIGHT green and still a little stiff. Also, make sure you cut the "flat" ends off.

Asparagus is one of my favorites (and that's saying a lot from a person who used to hate vegetables). I usually roast my asparagus. I coat it in a little olive oil, sprinkle on some dried onions, salt, and pepper...pop in the oven on 350 until the edges start to brown and voila.

Definitely make sure you cut the bottom inch or two off.

thanks

Bend each stalk until it snaps - the bottoms are very woody, and each one will have a different breaking point. However you cook it, don't overcook it, as it looses all of its goodness.

I like it stir fried, steamed, or roasted. If I'm in a hurry, or only making asparagus for myself, I will wrap a bunch in wet paper towel and microwave a few minutes until tender (I do this for broccoli and sweet corn on the cob also).

I love this recipe. Let me know if you try it and like it.

LOW-CARB HAM AND ASPARAGUS ROLLS

24 stalks asparagus
6 slices boiled ham

Cook fresh asparagus until tender. Drain.
Lay 4 stalks on a slice of ham, roll and fasten with toothpicks. Repeat with remaining stalks and slices.

Brush with melted butter. Broil for 15 minutes on high heat.

Serves 6.

Per serving: 7g carbs, 25g protein.

I love asparagus!! We have it every week.

I like it roasted- with a little evoo and either garlic or a spicey mix I have... depends on my mood...

Watch them because aspargus roasts quickly like 10-15 minutes... if your doing a lot of veggies add the asparagus right at the end... I do this a lot-

Definately bend the stalk till it breaks off... Racheal Ray told me this on TV.... he he he

yum, so good! snap the ends off (they will break off naturally where they need to). then i like to diagonally slice it in about 1-2" pieces and saute it in a bit of olive oil, lemon juice and salt and pepper. i also sometimes add slivered almonds to the mix.

Ooh, asparagus I think I'm gonna have to grab some when I experiment with sushi rolling at some point this week.

I usually just roast mine, but it also works beautifully in stir fries or in pasta. I made a Rachael Ray recipe for a creamy asparagus pasta once that I modified to be lower cal and it was awesome.