Oven or Micro?
May 15, 2010 12:38 pm
Updated: May 19, 2010 3:57 am
I just had a bit of a chuckle, but having never put asparagus in the oven, perhaps should keep my trap shut until I have tried it... Apologies, should I offend anyone, but here's my "point."
Some yrs ago I picked up an extremely old micro cookbook, which has become my "go-to" for QUICK. Not being a chef, just self taught, cooking only for home, I began steaming veggies in the micro at least 10yrs ago. Anyway, just looked at some older AR newsletters I had never gotton to, when a rec caught my eye for "Superfast Asparagus." Intrigued, I clicked... Trim ends, place on baking sheet, spray with cooking spray... BAKE FOR 10-15MINS! My method: Trim ends, lay spears on shallow glass pan, splash of water, sprinkle of salt, cover with plastic, 2-3mins in micro. Now I ask, while my method is obviously faster, does baking it give it a different texture? Guess I began steaming in this way, to (hopefully) retain more nutrients of all of our veggies, including broccoli, cauliflower, carrots... the list goes on! I haven't boiled ANY veggies (except spuds) in years, but do, however, "roast" root veggies when I have the "big oven" heated up, and sometimes in the "small oven," when I don't! (toaster oven...) Now the rec in question was posted last year, I think, at least the reviews I read were... Perhaps there are still a few folk who don't have microwaves? I find steaming them leaves them crisp tender, as I like them, but now that I'm into this blurb, a good friend likes to grill asparagus, guess that would be similar to baking/roasting...
Well, just wanted to put my thoughts out there regarding FAST... more later, stay crazy (will keep the neighbors wondering what you're up to all the time!)