I can't get enough of this salad

http://cooking.nytimes.com/recipes/1012582-sugar-snap-pea-salad-with-radishes-mint-and-ricotta-salata

Asparagus suggestion reminded me of an event in a nice hotel that we went to several years ago - during dinner service everyone was served asparagus as a side so when I went to a ladies room later it smelled so strong of the "asparagus pee" - that was funny indeed: several hundred people having asparagus pee at the same time - the ultimate revenge of the "evil chef"

Needless to say I no longer serve asparagus to anybody besides the immediate family )

Green beans sautéed with browned butter and garlic

Anonymous wrote:

Asparagus is in season and classy.

+1

Oh ffs.

Specific vegetables are not intrinsically "classy."

Roasted fennel -- slice thin, shred parmesan on top, and drizzle with olive oil. Different and very yummy.

If using the grill, I would cook yellow and green squash, asparagus, onions with garlic and olive oil.

I would do a salad and corn on the cob. Vegtables IMO require exact timing to taste good (I hate mushy overlooked) and if I was you I would get distracted talking to my guests.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think roasted asparagus is nicer for company. Jazz it up with some breadcrumbs and cheese.

new poster here. sometimes my asparagus gets too overdone looking, even if it tastes good. about how long do you roast yours and at what temp?

10 minutes at 350 degrees.

Thanks!!

NP here. I usually roast asparagus at 400 because I am usually cooking other veggies with it. I set the timer for 5 min, stir, and then 1-2 more minutes for thin spears, maybe an extra minute or two if they are thicker. I try to remove while still slightly undercooked because they continue to cook after you remove them from the oven.

PP who asked about amount of time. Thanks for these cooking tips! I'll try these next time--wasn't thinking about the fact they would continue cooking a little.

I prefer to do the very thin asparagus, so you can saute them without pre-cooking. If they're not very thin, then you have to pre-steam, shock then in ice to stop cooking, and then saute. That's easy enough and gets good results, but it's even easier if you can skip that step.

Last time DW bought the super-thick ones, so I roasted. They were OK but kind of mushy and overdone. I forgot to take them out while they were still a little underdone to let them finish while resting.

Asparagus is in season and classy.

+1