Asparagus Side Dish

I've been asked to prepare an aspargus side dish next week for a gathering of 20. Asparagus is out of season in New England, so I will bemaking due with designing a dish with the pencil thin variety. I'll be traveling with the dish ( 1/2 hrs.) and was thinking Ina's may work, , but if anyone can help me elevate this out of season veggie to new heights please let know. They will be serving Rotissiere BBQ roast chicken,



Pegeen September 15, 2012
You might have had your fiesta already, but the "Absurdly Addictive Asparagus" recipe on this site was great barely warm, using pencil asparagus and as leftovers. And if you can persuade your host that you must bring something other than asparagus, Amanda's "Squash Gratin with Salsa Verde" is just as great a day or two later - easily made ahead and in large quantities. Tastes great room temp. But I used only about half the oil that it called for, was generous with the herbs, and didn't include the pepper to be sure it wasn't a problem for anyone. I thought it kept very well.
Sam1148 September 15, 2012
I second the Absurdly Addictive Asparagus.

It was great..and we served at room temp. Leftovers where not a problem.
HalfPint September 12, 2012
This is a bit pricey, but I once had blanched asparagus spears wrapped in a little bit of thinly sliced prosciutto (like 1/3 of a slice per spear). The asparagus spears were then drizzled with a little bit of good extra virgin olive oil and plated on a long platter. It's more of an appetizer, but I can't see that it wouldn't work at a side.
hardlikearmour September 12, 2012
This asparagus salad by Anne Burrell is fantastic, and would work perfectly. It's served at room temperature, and needs about an hour of time hanging out before serving. It works best with "pencil" asparagus, and I think it would be a great side for BBQ chicken.
savorthis September 12, 2012
I like them grilled with a brown butter, soy, balsamic drizzle.
sexyLAMBCHOPx September 12, 2012
I agree with room temp. Thinking of marinating in OO & some lemon juice before roasting amd then adding amazing finishing parma cheese. Will be looking at Keller's recipe now.
sexyLAMBCHOPx September 12, 2012
Thank you so much for an snswer. I'll be traveling with the dish for 1 1/2 hrs (not 1/2 hr.)
ChefJune September 12, 2012
I'm not a big fan of reheated asparagus, so I'd recommend something to serve cold (room temp) such as the Keller dish mentioned above. It's a clasic and so delicious.
prandial September 12, 2012
I love Ina's recipe -- the asparagus is caramelized and nutty. If you're looking for something more involved (and portable), try Thomas Keller's asparagus recipe from Bouchon --

Have fun!
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