I have that recipe for hockey puck steak! I think my mother passed it on to me. It wasn’t considered cooked till it was charcoal black.
I’ve just done a season of asparagus recipes as I love it so. I think this is my favourite way, as the asparagus is best the less you do to it.
I love asparagus, but usually I stir-fy them the Malaysian way, that is, with pungent ingredients such as shrimp paste and dried shrimp–the after smell is sure to win me “The Stinkiest House” in my own neighborhood, but hey, it’s darn good and very addictive…one you have had it, there is no turning back. Bwahahahahha. 😛
You are very patient with your asparagus. I usually just stir-fry them or even lazier, blanch them :O
And I did say lazy me, isn’t it ? Even my slow-cooking is assisted with “touch of a button” technique (if it’s even a technique).
Off topic. . . Geraldson Community Farm CSA is just getting off the ground, and it looks like this summer will be its first season with fresh, local produce. Thought you’d be interested. . . I’m hoping to take my boys out there for the community workday in a couple of weeks.
Ooh, this looks glorious. I hope there’s asparagus at the next farmer’s market. I feel like spring has been fleeting this year (stone fruits started showing up three weeks ago!), but in California who knows?
My favorite way to cook asparagus is on the grill, tossed beforehand with a bit of sea salt, pepper and olive oil. It’s the complete opposite of slow cooking — because I’m not a very patient cook! Your asparagus does look absolutely delicious, so maybe I’ll try to slow down….