Nope, nope, and nope you still won't convince me to eat asparagus. I live on cauliflower, broccoli and even spinach, still trying to talk myself into brussels sprouts, lol.
Brussels sprouts: Cut the nibs off and then cut them in half. Place the cut-side down in a skillet of olive oil and add some garlic. Brown them in the skillet until the cut sides begin to brown. Add some Italian seasoning, and toss until they are soft. Good eating...bon apetit.
You know how we've tossed around the idea of having several geographical meetups when this is all over? Might I suggest that it be a potluck? Apparently we've got some damn good chefs on GAW.
agree with your suggestion completely...and i add a good balsamic to the skillet at the end of cooking...kinda carmelizes them...even the kids love them!
I don't think we have Italian seasoning here in Greece and I don't know what a "skillet" is. But I love sprouts so I'm sure that I can do something similar in a frying pan. But olive oil oxidises easily so it has to be used on a low heat.
Italian seasoning is generally a blend of oregano, basil, thyme, rosemary, and marjoram. Some cooks add other herbs and spices, like sage or garlic powder.
oven roast those little balls of brussels goodness and you'll never look at them the same again. I split them, douse them with olive oil, salt and pepper and roast on high heat [450] until they are browned [with blackened bits] , turning them over once to hit both sides. Even the grandkids eat my brussels sprouts without complaint.
Nice, could eat a bowl of them on my own. At Christmas we do them with crispy bacon and chestnuts (it is difficult to call it a vegetable by that point, but wow are they good).
They also come in jars. I always have them on hand (along with beets and artichoke hearts) so there are veggies for a meal when don't have fresh veggies.
SHUT UP!!! TAKE WHAT YOU SAID BACK! My family loves asparagus. We eat it 3 or 4 time a month, year round. If the DS finds out what you said they will ban it, or say it causes anal warts, or some shit. My hill to die on.
HOLLANDAISE!
Food of the ... well sauce of the... well, sauce of the happy eaters let's put it that way. Did you know you can make hollandaise in your Vita-Mix? Game changer. So good on asparagus, and for Eggs Benedict.
Funny, I kept thinking rhubarb yesterday when I read your post! Meanwhile, last night, I looked up some asparagus “baked-type” recipes. Had a good time taking my mind off serious things!
Wild asparagus grows all over southern lower Michigan along fence lines. We pick it and grill it every spring. I brush it lightly with Olive oil a couple times during cooking and sea salt to taste. Grill til soft and it begins to brown. Must be picked early or it gets extremely woody. Good stuff. Pairs well with last years salmon/this springs steelhead or a good venison steak.
Recipe time for those of you who don't like to cook or don't like asparagus:
-Trim the asparagus and put it into a bowl
-Drizzle olive oil over the asparagus and sprinkle a little pepper and a little salt.
-Work the oil and seasonings over all stalks with your hands.
-Lay them out on a tinfoil lined cookie sheet
-Sprinkle a light layer of grated parmesan cheese over the asparagus
-Cook for 14 minutes at 425F.
Takes two minutes to prep and even my son who doesn't like asparagus will tolerate this. It's one of the healthiest vegetables you can eat and as the OP smartly points out, it's a great anti Corona Virus food.
just came here to say, F... vegetables, fruits, carbohydrates, sugar and sugar substitutes, and F... Joe Biden. Carnivore all the way baby (just know where your meat comes from, buy local). Also, Let's Go Brandon! P.S. I want to be completely honest, before becoming Carnivore (lil bit of Keto (cuz I'm a fatty)), I was one who really enjoyed a good sauteed vegetable, I'm not one with a palette of an 8 year old REEEEEE-ing about "having to eat my vegetables."
I just love other boy parents like myself!
I also did this! Still working ...
My dad told me this when I was like 8. Several decades later and sometimes I can’t pass it in the store cuz it makes me laugh
yeah... that woulda worked on me as a kid, lol.
Me too. With salmon and tons of real budder
😂😂😂😂😂
That means it’s working!
Underrated comment
Exactly!
It's just the nitrites and sodium that is extracted from asparagus, that's all.
Light a match...Howls....
Only a special, select few humans have the gene that can allow us to smell asparagus pee. Count yourself lucky to be one of us!
Well I eh....I guess yay for me? 😖
Eat it standing in the sun and you'll get Vitamin D too.
Gobble up some HCQ caplets just before eating your asparagus under the sun, and you'll get some of that too!
Nice try, mom.
Drizzle with Olive Oil, pepper up and broil.
Mmmmmm
And finish with a sprinkle of fresh parmesan
Yes!
And/or lemon!
Grilled on the bbq, some canola spray, kosher salt, done
All mine fell through the grate with the beans.
I kek'd out loud to this one
Nope, nope, and nope you still won't convince me to eat asparagus. I live on cauliflower, broccoli and even spinach, still trying to talk myself into brussels sprouts, lol.
Brussels sprouts: Cut the nibs off and then cut them in half. Place the cut-side down in a skillet of olive oil and add some garlic. Brown them in the skillet until the cut sides begin to brown. Add some Italian seasoning, and toss until they are soft. Good eating...bon apetit.
You know how we've tossed around the idea of having several geographical meetups when this is all over? Might I suggest that it be a potluck? Apparently we've got some damn good chefs on GAW.
50 pedes bring asparagus......
Grapefruit rinds for dessert
I'll bring the peanut butter crackers with horse paste. Goes down smooth!
Pretty sure that everyone will have to have some horse paste just to get in the door.
Count me in on dat!! 🖐
agree with your suggestion completely...and i add a good balsamic to the skillet at the end of cooking...kinda carmelizes them...even the kids love them!
I don't think we have Italian seasoning here in Greece and I don't know what a "skillet" is. But I love sprouts so I'm sure that I can do something similar in a frying pan. But olive oil oxidises easily so it has to be used on a low heat.
A skillet's a frying pan.
Definition of skillet
1 chiefly British : a small kettle or pot usually having three or four often long feet and used for cooking on the hearth
2 : frying pan
https://www.merriam-webster.com/dictionary/skillet
Italian seasoning is generally a blend of oregano, basil, thyme, rosemary, and marjoram. Some cooks add other herbs and spices, like sage or garlic powder.
Balsamic! I always forget about that
That sounds delicious.
Love it!
Baby cabbages
oven roast those little balls of brussels goodness and you'll never look at them the same again. I split them, douse them with olive oil, salt and pepper and roast on high heat [450] until they are browned [with blackened bits] , turning them over once to hit both sides. Even the grandkids eat my brussels sprouts without complaint.
Nice, could eat a bowl of them on my own. At Christmas we do them with crispy bacon and chestnuts (it is difficult to call it a vegetable by that point, but wow are they good).
Now that's a recipe I would LOVE!
Ooooh chestnuts, I have to try that!
I would eat those without complaint too.
Brussels Sprouts, known throughout the UK military as "budgies' heads". Tell your grandchildren this and watch them titter.
Are we going to grandad's? Are we getting budgies' heads?
Grill or broil them both. Don't know what it does to the nutrition, but it sure does taste better!
When I hate a vegetable I put a little bit of it in my ultra sweet smoothies. Nigh undetectable and I’ll still get all the nutrients.
I don’t advise doing this with onions.
A very small amount of sugar greatly improves the flavor and smell of sprouts and cabbage. It reacts with the sulfur.
Unfortunately, I can't eat sugar. Keto diet. Pre-diabetic. (I misspent my youth eating quarter-pound bars of chocolate.)
We're talking a very small pinch here. Not nearly enough to taste. After it binds with the sulfur it won't be sugar any more anyway.
It's to improve the taste and especially the smell when cooking that keeps people from eating it, which reduces it to zero.
Well, if one loses their taste and sense of smell from the coof, then that should make it easier to eat the yucky veggies. 😝
Gymnema Sylvestre.
Sugar destroyer.
Nature's metformin.
Shame its out of season.
They also come in jars. I always have them on hand (along with beets and artichoke hearts) so there are veggies for a meal when don't have fresh veggies.
Yes! The jars are handy. And you can see what you’re buying!
And no PTFE from cans.
Midwest here...bought them last week...big fat beauties.
edited to add I'm still talking brussels from a convo further up...sorry. I haven't seen asparagus for a while.
Ugh, why couldn't it be rib-eye steaks or calzones that had everything needed to fight covid?
Berry flavonoids, quercetin. Found naturally in onions, berry fruits.
Elderberry (its extract) particularly good.
Nuts have a nice portfolio of minerals, including zinc.
We call them "spare guys" and everyone could use some spare guys.
We just call it Gus.
SHUT UP!!! TAKE WHAT YOU SAID BACK! My family loves asparagus. We eat it 3 or 4 time a month, year round. If the DS finds out what you said they will ban it, or say it causes anal warts, or some shit. My hill to die on.
Mmmmmm!!!! I love it.
HOLLANDAISE! Food of the ... well sauce of the... well, sauce of the happy eaters let's put it that way. Did you know you can make hollandaise in your Vita-Mix? Game changer. So good on asparagus, and for Eggs Benedict.
Is this real or are you bastards just trying to get me to eat Asparagus!?
Is her pie like a quiche, or what!
Thanks! Going to look up recipes!
LMAYO I enjoy asparagus, but asparagus pie sounds horrible!
Funny, I kept thinking rhubarb yesterday when I read your post! Meanwhile, last night, I looked up some asparagus “baked-type” recipes. Had a good time taking my mind off serious things!
Aaaaaaaaaaaannnddd it’s banned.
Drizzled in olive oil w salt pepper little onion flakes baked toss some parm on last few minutes...heaven Great for hardening of the arteries as well.
How about no
Food is medicine.
Wild asparagus grows all over southern lower Michigan along fence lines. We pick it and grill it every spring. I brush it lightly with Olive oil a couple times during cooking and sea salt to taste. Grill til soft and it begins to brown. Must be picked early or it gets extremely woody. Good stuff. Pairs well with last years salmon/this springs steelhead or a good venison steak.
We find it in the ditches in mid Michigan. My husband likes to go around looking for it in May even though we have a fairly large patch of it at home.
Of course the one veggie that’s my least fave. Time to add some cheese I guess to make it tolerable.🍴
I didn’t like it until recently. I had it crispy with steak seasoning. Life changing.
Bacon grease helps too!
It's also really good drizzled with olive oil and cooked on the grill with one of those grill baskets.
Try giving them a dip in Italian salad dressing first.
Thanks,I totally shall do that. I use Italian to marinate chicken all the time. Can't wait to try it on asparagus.
May have to try this.👍
Try rapping a couple of the stalks in bacon an baking @450 for 20 mins. Everything tastes better with bacon!
Yep, everything is better with bacon.
Char it on the grill then drizzle with OO and fresh garlic salt and pepper
AND asparagine to make your pee smell funny! What's not to like...
FDA or CDC will try to make asparagus illegal now...
Steam it and add butter and evaporated milk. Yum!
You just have to eat 3 tons a day.....! 🤪
WWG1WGA
Good luck finding organic spergies.
Concentrwation matters. Do the math on how much asparagus you'd need to eat to meet the protocol that utilizes Quercetin then get back to us.
Recipe time for those of you who don't like to cook or don't like asparagus:
-Trim the asparagus and put it into a bowl -Drizzle olive oil over the asparagus and sprinkle a little pepper and a little salt. -Work the oil and seasonings over all stalks with your hands. -Lay them out on a tinfoil lined cookie sheet -Sprinkle a light layer of grated parmesan cheese over the asparagus -Cook for 14 minutes at 425F.
Takes two minutes to prep and even my son who doesn't like asparagus will tolerate this. It's one of the healthiest vegetables you can eat and as the OP smartly points out, it's a great anti Corona Virus food.
I knew there was a reason I love asparagus!
I cuss you cuss we all cuss for asparagus
I'll still take all of that separately. Can't stand the smell or taste of assparagass. Can't stand the strings, either.
It’s not as stringy if you use a carrot peeler on it first (the same with celery) & if it gets over cooked it’s nasty.
I love canned asparagus. I much prefer it over the fresh stuff. My wife thinks I'm crazy lol
I guess this means we'll see the FDA trying to ban the sale of asparagus any day now.
It will be the first prescription-only veggie!
just came here to say, F... vegetables, fruits, carbohydrates, sugar and sugar substitutes, and F... Joe Biden. Carnivore all the way baby (just know where your meat comes from, buy local). Also, Let's Go Brandon! P.S. I want to be completely honest, before becoming Carnivore (lil bit of Keto (cuz I'm a fatty)), I was one who really enjoyed a good sauteed vegetable, I'm not one with a palette of an 8 year old REEEEEE-ing about "having to eat my vegetables."