Asparagus for a Crowd
| September 21, 2011
In Coffee and Convo, Kitchen Basics
Featured Recipe: Julie's Best Baked Asparagus
Now that my daughters have "places of their own" (OK, I'm paying for it, but it's not a dorm room any longer) they are really enjoying cooking for their friends. Rachel told me about an upcoming dinner she was planning and asked me how she should prepare the asparagus.
"Well," I said, "When you are going to have so many other dishes you are trying to finish at the last moment and you're cooking for a crowd, you can't go wrong with Julie's Best Baked Asparagus.
"Yes!" she exclaimed. "That's the great asparagus recipe from when I was little, the one we used to have all the time, right? Can you send it over, Mom?"
Even though it appears in two of our books, Desperation Dinners to serve 4 and Desperation Entertaining to serve 8, I told her I'd post it on the site as soon as possible. She'd rather cook from her computer than a book, anyway.
So here's an old-time favorite that we first printed in the Desperation Dinners column, then variations appeared in our first two books. It's a worthy one to print again here. Really, when you are cooking for a crowd, it's the perfect way to cook 2 pounds of asparagus at the same time and it come out perfect when you're ready to serve. Enjoy! And Rachel, you'll have to let us know how the dinner party goes....
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What you're saying..
I started reading Desperation Dinners along about the time I became a "stay-at-home" mom (what an oxymoron!) and needed both intellectual stimulation and something different - ANYTHING different - for dinner.
In those early days, I cooked strictly by the rule book, no deviations. But over the years, you two have given me the confidence to try rotini instead of penne, to substitute, experiment, become confident. Thank you!!
Honestly - - all three of my DD books are stained, tattered, splattered, and loved. I've given DD as gifts to new moms, to new wives, and to young friends just out of college. Can't think of a more practical, useful present.
I appreciate all the recipes, but really like the bulk-cooking ideas.
Thanks for everything!!
-- Karen Gamble of Raleigh, NC
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