Comments on: How To Properly Prep Asparagus + Sauteed Recipe http://freeculinaryschool.com/how-to-properly-prep-asparagus-sauteed-recipe/ Culinary School For The Rest Of Us Fri, 12 Mar 2010 21:42:01 -0800 http://wordpress.org/?v=2.9.1 hourly 1 By: Amber http://freeculinaryschool.com/how-to-properly-prep-asparagus-sauteed-recipe/comment-page-1/#comment-1195 Amber Tue, 05 May 2009 03:43:56 +0000 http://freeculinaryschool.com/?p=740#comment-1195 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! 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!

]]> By: Jacob http://freeculinaryschool.com/how-to-properly-prep-asparagus-sauteed-recipe/comment-page-1/#comment-1192 Jacob Mon, 04 May 2009 16:58:37 +0000 http://freeculinaryschool.com/?p=740#comment-1192 @ 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. @ 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.

]]> By: Michael http://freeculinaryschool.com/how-to-properly-prep-asparagus-sauteed-recipe/comment-page-1/#comment-1190 Michael Mon, 04 May 2009 16:05:27 +0000 http://freeculinaryschool.com/?p=740#comment-1190 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? 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?

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