Like one person said, cut the bottoms off. Then toss them on a pan with some olive oil, salt, pepper, garlic, and crushed red pepper. Throw them in a really hot oven for no more than 5 minutes. Toss again when you pull them out. Serve immediately. You are welcome.
Grill some corn and tomatoes and make a salad with them. Salt, pepper, a little olive oil, maybe some citrus and whatever fresh herbs you like. It's usually a good idea just to trim off the bottom third, then peel the stalks so that they're a uniform width. Then blanch them and shock 'em in cold water. Someone also mentioned roasting them, that works well too.
I bought a bunch of asparagus at the Farmers market so I've been eating it every day this weak. The trick I do is to snap off the bottom woody end since it will break at the transition. I really like putting them on the grill doused with olive oil, sea salt black pepper and then spritzed with lemon juice. I like to mine a little charred but if you want to keep them firm just cook them until they turn a bright green and take off the heat right away. Another vegetable that I've been grilling a lot of this summer is carrots. you can either cut them in in long diagonal cuts or sticks, douse them in olive oil or sesame oil and sea salt and grill. I let them char a little and they get very sweet and their insides turn slightly creamy when they are grilled.
I've been grilling carrots this summer myself. My kids call them carrot fries and will thats the only way I can get my son to eat carrots. I also take large new potatos and boil them until the just start to turn soft then cut them in half and smash them down just a little the put them on the grill and brush them with olive oil minced garlic and rosemary. I'll post photos of them tomorrow if I get a chance. They freaking rock!!!!
throw in a bunch of the vegetables mentioned above (asparagus, red/green peppers, mushrooms, beans etc..) and saute with butter. perfect and balanced side dish to steak.
LOL. As a life-long beef eating carnivore I most wholeheartedly agree. Aside from that the old standards corn, potatoes, and beans are all good. I like to make a salad with red onion, cherry tomatoes, bell pepper(green, red or both), cucumbers(if you like them), and put italian dressing on it. Also goes great with chicken. For all the asparagus affectionados I have a question. I've tried it frozen, and market fresh, but it seems that the canned grocery store brands have 5 times the flavor as either fresh, or frozen. Which is strange to me because usually frozen veggies have the most flavor imo. But with asparagus it's either canned, or no thanks for me. Anyone else think that canned asparagus has the most flavor?
