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The Ten Most Recent Comments By mariacee

From Recipes

Snapshots From Italy: Hammer Your Spears

I think BaHA needs to relax a little...sounds like you missed the entire point of the article because of one harmless phrase

mariacee at 9:09AM on 04/09/08

Responses to Comments by mariacee

From Recipes

Snapshots From Italy: Hammer Your Spears

I won't "hammer" any vegetable and especially asparagus that for me, must be tender-crisp. Over-cooked asparagus is soft and shreds into long unappetizing lengths - very poor 'mouth feel'. Grilled asparagus aren't 'hammered' on my grill but just heated through and succulent with a glistening anointment of of olive oil. Over-cooking any vegetable is a sacrilege.

Raki5 at 7:44AM on 04/15/08

From Recipes

Snapshots From Italy: Hammer Your Spears

I'm tryin' this. Here's why: it allows you to bring hot, evidently delicious asparagus to the table without last-minute preparation.

To me, one major key to successful dinners with guests is to have only 1 item requiring last-minute attention. So, I love finding good dishes that are flexible enough to be served whenever my risotto decides to be perfectly done!

Thanks!

learyblaine at 2:55PM on 04/09/08

From Recipes

Snapshots From Italy: Hammer Your Spears

I marinate my asparagus in a zip lock bag with a healthy amount of extra virgin olive oil, minced garlic, kosher salt and freshly ground black pepper for about an hour on my counter top. Then I toss them on my outdoor grill until well-browned. (Just be careful they don't fall through the slats.) The asparagus come out crunchy and delicious. My family asks for them as a snack. It's our favorite finger food. Even though they retain their crunch, they don't have that raw taste that I detest in the current "tender-crisp" vegetable fad.

Josdean at 9:42AM on 04/09/08