Text 6615, 98 rader
Skriven 2011-02-03 06:19:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Asparagus
=================
JIM WELLER Said to DAVE DRUM about soup weather

JW>  JW> it was $2.29, but the week before and after it
JW>  JW> was at the regular price of $6.99. $2.99 is fine but no way
JW>  JW> will I pay $6.99, especially when it goes on special about once
JW>  JW> a month or every six weeks.

JW>  DD> IOW about the time it reaches its "sell it or bin it" date.
JW>  DD> Bv\=

JW> Not really. It is advertized in the national flyer and they ship in
JW> extra cases of it to meet the high demand. It doesn't make sense to
JW> me unless they have a fresh crop in California every 5 weeks and
JW> don't stagger their harvests.

I dunno how they'd do that. Asparagus is the fresh shoots of a perennial 
grass that appear every (local) spring and continue for about four to 
five weeks. There may be a way to fool the roots - but, I certainly 
don't know what it is. Around here asparagus season begins early in May 
and is done by the middle of June. Then, if you are smart you let the 
plants go to a fern-like state and produce berries which will re-seed 
for new growth. It's possible to grow an asparagus bed from these 
berries. But, you will get aw'fly impatient waiting the five or more 
years for useful produce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Trout W/Lemony Roasted Asparagus
 Categories: Seafood, Vegetables, Citrus
      Yield: 2 servings
 
           Olive oil or butter
      1 sm Bunch asparagus; trimmed or
           - snapped off at the ends
    1/2 c  Thin sliced sweet onion
           Salt & pepper
      1 lb Butterflied whole trout or
           - filets
    1/3 c  Panko breadcrumbs or more
      1 tb Butter; in tiny pieces +
           - more to grease the pan
      1 sm Organic lemon
 
  Serve with long-grain rice. This recipe can be easily
  doubled to serve 4, but you will need a large pan to
  accommodate two bunches of asparagus. Trout varies in
  size, but 6-8 ounces of fish per serving is plenty.
  
  Preheat the oven to 450ø/230øC and place racks in the bottom
  and top thirds of the oven.
  
  Lightly coat a baking pan with butter or vegetable oil.
  Place the asparagus on the pan in one layer, top with the
  onions and season with salt and pepper. Drizzle with a
  little more olive oil. Place in on the bottom rack of the
  oven and roast until crisp-tender, 15-20 minutes, depending
  on the thickness of the asparagus. Stir once during cooking.
  
  Lightly grease a second pan with butter or olive oil. Remove
  the heads and tails from the whole trouts, if using, then
  open up and place skin-side down on the pan. Season the
  flesh well with salt and pepper, then evenly sprinkle with
  the breadcrumbs. Dot with the butter. Place the trout in the
  top rack of the oven and roast until the thick part of the
  flesh is opaque, 5-8 minutes.
  
  Increase heat to broil and cook until the fish is lightly
  golden and crisp on top, 2-3 minutes. If the asparagus isn't
  done yet, it's OK to leave it in the oven. You might want to
  finish it right under the broiler to crisp it up; just watch
  to make sure the onion doesn't burn.
  
  While the fish cooks, zest the lemon until you get about 1
  teaspoon, then chop the lemon into wedges.
  
  Divide the trout into 2 servings and serve immediately with
  the asparagus. Sprinkle the zest on the asparagus and serve
  the trout with the lemon wedges.
  
  Serves 2
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 23 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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