Here is a quick video on how to properly prep asparagus; plus a quick recipe for sauteed asparagus with caramelized onions.
Quick note: The chicken shown in this video was simply seasoned with salt and fresh cracked black pepper and roasted in a 375 degree F oven for an hour and ten minutes. The oven is then turned off and and the chicken is allowed to rest inside for about 15-30 minutes (perfect amount of time for putting together the asparagus recipe shown in this video).
{ 3 comments… read them below or add one }
Jacob,
I just finish watching your video, and went out to find that my wife had picked some asparagus from our garden. I’m not sure if it is a different variety, but the stuff we get from our garden is a purple green vs. what you find in the store.
Presumably, I should be able to skip snapping off the woody end as she picks it by snapping it off where it breaks naturally? Like any produce, the asparagus that comes right from the garden is so much more tender and succulent than you can find in the store. Would you change any other aspects of your prep or how you might prepare it given the supple nature of this garden product vs. store bought product?
@ Michael,
If you wife picks the asparagus by snapping it off naturally, then you don’t have to repeat that step. If the asparagus is very thin, I would probably just steam it since its fresh from the garden. Other then that, you still prep the asparagus as shown in the video. Also, oven roasting with a little bit of olive oil, salt and pepper is a really nice way to go.
This vid couldn’t have come at a better time for me! I’m planning to grill some bacon wrapped asparagus this weekend (a replication of my favorite dish at Disneyland), and haven’t had much experience with cooking asparagus at all. Thanks Jacob!