Comments on: Blanched Asparagus with Almonds, Shallots & Lemon

By: celebstyle foods

celebstyle foods — Wed, 25 Aug 2010 04:34:05 +0000

Then, if you do believe what they say, most people will be unwilling to put it into action.

By: Charlotte Barry

Charlotte Barry — Fri, 14 May 2010 12:12:10 +0000

The Camel Community Supported Agriculture website is http://camel-csa.org.uk. Have a look at what we do!

By: Charlotte Barry

Charlotte Barry — Fri, 14 May 2010 12:11:13 +0000

I have recommended this recipe on our website – Camel Community Supported Agriculture in Cornwall, UK. The Cornish asparagus season has just begun! A bunch of freshly-picked Cornish asparagus bought at the farm gate is £2.50 as a matter of interest. (More in the shops and supermarkets of course.) See http://www.cornish-asparagus.co.uk/

By: bobbinis-kitchen.com

bobbinis-kitchen.com — Thu, 13 May 2010 15:47:19 +0000

I like your recipe.
Especially how the juices of the asparagus become light sweet.

Greetings from Germany!

By: Roasted Asparagus Soup | recipe from FatFree Vegan Kitchen

Roasted Asparagus Soup | recipe from FatFree Vegan Kitchen — Tue, 11 May 2010 20:47:32 +0000

[...] Blanched Asparagus with Almonds, Shallots & Lemon from Not Eating Out in New York Asparagus Quinoa Sushi with a Lemon-Ginger Dipping Sauce from Vegan Eats Asparagus Tapenade from A Veggie Venture Asparagus Pesto Pasta Salad (from yours truly) [...]

By: cathy

cathy — Tue, 11 May 2010 20:37:32 +0000

Thanks all! Ani, good call about the pistachios. Whoops! I just edited to reflect your wise words.

By: Exude Beauty

Exude Beauty — Tue, 11 May 2010 13:57:15 +0000

Looks really yummy!

By: Leslie

Leslie — Tue, 11 May 2010 10:47:11 +0000

Asparagus is my fave! Have to try this one!

Some delicious Asian-inflected goodies here http://www.doublecrown-nyc.com/expeditioneast/

By: Ani

Ani — Sun, 09 May 2010 18:11:20 +0000

Hey Cathy, I’m a huge admirer of your blog and eating ethos. I’m also from NYC, and I really hope that I can cut down my restaurant trips to just the really special ones and start cooking more!
I also love asparagus and this recipe looks great. I must say though, that if you want a stronger asparagus flavor, then don’t blanch them. Blanching asparagus can actually produce that watery flavor you are talking about. Their flavor, in addition to some important nutrients, are absorbed into the water that they are cooked in, and are therefore lost. I normally saute asparagus for a very short amount of time. The Times Dining section just ran a great article on one chef’s take on perfectly cooking asparagus to maximize their flavor.
Also, pistachios are actually the nuts with the lowest amount of fat. 1 oz of pistachios contains so many more nuts than 1 oz of almonds, so it can just seem like they’re even in stats. In any case, keep up the good writing and the great experiments!

By: geek+nerd

geek+nerd — Sat, 08 May 2010 11:26:43 +0000

So simple and delicious! I love it!