S/O Asparagus serving (when you have three colors of Asparagus)

[Anonymous]

OK, so I'm planning a party and purchased three types of Asparagus: Red/Purple, White and Green. Should everyone get the same amount of each color or should I just do random assortment?

[Anonymous]

This again!

Now next level!

Yes!

[Anonymous]

I don't understand. Do you plate other people's food?

[Anonymous]

Anonymous wrote:I don't understand. Do you plate other people's food?

NP: when you have a non-buffet party, do you not?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don't understand. Do you plate other people's food?

NP: when you have a non-buffet party, do you not?

No. People serve themselves family style from plates and bowls on the table.

[Anonymous]

Anonymous wrote:OK, so I'm planning a party and purchased three types of Asparagus: Red/Purple, White and Green. Should everyone get the same amount of each color or should I just do random assortment?

You're not creating a new classic thread. Sorry.

[Anonymous]

Yeah, there's not enough room for TWO dumb asparagus threads.

[Anonymous]

Agree that you can't re-create the magic.

However, if you're really serving this for a party and just want the answer, you create 3-spear bundles: one of each color, tied together with a thin strip of bacon and then roasted just until the bacon is done and the spears are tender but not wilted.
(Experiment first to get this right--if the asparagus wilts before the bacon is done, you may need to adjust the oven temp or the size of the bacon tie. If the bacon gets crisp before the asparagus is done, you may need to parboil the asparagus.)

Guests can decide for themselves how many bundles they want.

[Anonymous]

So people don't plate dinners for a small (4-6) dinner party?

If I'm making something discrete -- like stuffed chicken breasts, where each person gets one -- I usually plate that with the starch and veg and only pass things like bread and sauces/extras at the table. I like putting full, pretty plates in front my guests.

[Anonymous]

Anonymous wrote:So people don't plate dinners for a small (4-6) dinner party?

If I'm making something discrete -- like stuffed chicken breasts, where each person gets one -- I usually plate that with the starch and veg and only pass things like bread and sauces/extras at the table. I like putting full, pretty plates in front my guests.

I don't. Because I can't cook around people's religious restrictions, allergies, and intolerances. Family style is much more thoughtful for those types of issues.

[Anonymous]

Anonymous wrote:Agree that you can't re-create the magic.

However, if you're really serving this for a party and just want the answer, you create 3-spear bundles: one of each color, tied together with a thin strip of bacon and then roasted just until the bacon is done and the spears are tender but not wilted.
(Experiment first to get this right--if the asparagus wilts before the bacon is done, you may need to adjust the oven temp or the size of the bacon tie. If the bacon gets crisp before the asparagus is done, you may need to parboil the asparagus.)

Guests can decide for themselves how many bundles they want.

I want to eat this. Right now.