Timothy Schweitzer shows you how to cook a simple yet delicious Asparagus recipe in under 10 minutes. LocalCookingShow.com Facebook.com/LocalCookingShow @local_Cooking www.SchweitzerHabitude.com
Karol Edward There were a couple of things that bothered me, one being the mic too close to the pan, the other being the background music but the metal tongs scraping the pan was just too much.
Or, for better flavor and less fat: steam the asparagus first, but not cooked all the way. You can do it right there in the same pan you use to fry. Aid the oil after the water is steamed off. Use half as much oil as he uses, and add the garlic a minute or so before the asparagus is fully cooked . This way you don't burn the garlic. And never use a metal utensil with nonstick pans. This recipe can be used with snow peas and string beans too.
Years ago, after enduring a three day power outage, I bought an old fashioned percolator at a garage sale for $2. (I had a gas stove). On rare occasions, I actually had to use it for coffee. MOSTLY, I cooked asparagus in it. Standing up!!! It was great!
I'm learning to cook - from scratch. For years, I just put a pan on the burner, turn it on, put the oil in, then the food. I've been watching RU-vid videos due to lockdown. I'm learning that I'm suppose to warm the pan first, then put the oil. I then automatically put the food in. You're the first video in which you mentioned knowing when the oil is ready - by pulling from the edge. There were a few pointers you made that's new for me. I will need to re-watch and take notes when ready to do this. Thank you! .
First of all, it looks delicious. I adore asparagus. Fresh garlic can literally be eaten raw, so considering that, and the fact that it turns bitter when overcooked, add in the garlic for only the last minute of cooking. Also squeeze a little fresh lemon on it once on the plate.
The garlic in the video did look a bit burned towards the end of it. I once tried to make garlic chips in the oven, which turned out exactly like you'd expect. Never again lol!
Can you boil this instead of buying it you’re not allowed oil to the pan with some garlic salt too much can we buy it in a pan that does look very healthy okay thank you if you do this again thank you
I enjoy watching other people cook and learning recipes and techniques. One of the reasons I've started my own channel...! Food should make everyone Happy...!
This is the first vegetable I've ever cooked (aka I'm a complete beginner at cooking). The first try, my pan was too hot and I burned the garlic instantly. Second try worked out awesomely and I received so many compliments! Thank you for this helpful video :)
I bought fresh asparagus for the very first time. I came to RU-vid looking for a simple and easy recipe. I've found your recipe and OMG my asparagus came out AMAZINGLY DELICIOUS. *I removed all the garlic from the oil before adding the asparagus* 😉 🎉Thank you very much 😊
After reading all those critiques, I'm reminded to thank god every day I don't turn the key in another restaurant after 45 years. Hallelujah! Everybody is a gourmand these days. They've been watching too many "celebrity chefs" on TV. Return to the good ole days when Graham Kerr had his Galloping Gourmet show. No swearing, no shouting, just a good cooking show presented in an entertaining manner. It was fun. Today it's little more than a freak show. The guy did a good job on the asparagus but I agree he shouldn't be scraping Teflon™ of the pan. Thank you for reading :-)
Never in my life have I ever "cut" the ends of asparagus off, always snap the ends off. And never throw the ends away either. Place in a zip log bag and toss in freezer. Add onions, carrots, celery, fresh herbs past their prime, including stems of parsley and cilantro. Then make vegetable stock for future use. Once cooled, can also be stored in the freezer for soups, stews, etc. While I like the recipe, but the metal tongs on teflon is like fingernails on a chalkboard. The asparagus was a tad bit over done for my taste, but that's a personal preference. Otherwise a quick and easy preparation. If you wish to "fancy it up" - grate some fresh parmesan over the top and garnish with fresh minced parsley.
@@XyzXyz-mm9vq Thank you! I realize not everyone makes their own stock, just wanted to throw in a suggestion for those learning to cook. There are several more flaws in this preparation, but I knit picked enough. The gentleman means well. And if it succeeded in getting a few people to tackle cooking asparagus, it was well worth it. Thanks for commenting. 🌞
That's what I do with ALL my veggie scraps! I wash all my veggie first since I know I'm saving the scraps - carrot peels, ends of zucchini, onion peels, garlic peels, scraps from trimming cauliflower - you name it, I save it. I just made 4 1/2 qts of beautiful stock from a gallon freezer bag full of veggie scraps. (I save the rubber bands too)
@@MHarenArt That's awesome! I save the rubber bands too, always come in handy. I just did exactly the same as you did as I needed to make room in the freezer. They say we are a couple weeks away from a nationwide meat shortage. Meat here is scarce as it is, chicken, turkey, beef . . . It's a game show every time I need to buy food as you can have a list, yet chances are nothing on your list is available. Hence I am going to buy what I can that is affordable. I was taught waste not, want not. And I regrow onions from their roots as well, so many vegetables can be propagated with a little care. Thanks for commenting!
Very nice of you that you took the time to record this video, but I'd like to add a few things that would make this dish even better imo: 1. wash your veggies guys. 2. The Asparagus is perfectly cooked at around 5:19 where its still bright green and the stalks don't bend. Keep up the good work man, I'm pretty sure you've helped home cooks across the world! :)
@@lovelight...1940 ..there are many videos out there with a wondefully positive comments section. A wholly negative comments section is usually negative for a reason.. like the presenter repeatedly dragging his metal tongs across the non-stick surface of his pan.
i'm with you . you really have to take what you want from these videos.leave the mistakes behind . tried it with lemon juice and was good . as far as all the other comments, what's right is right . this lemon juice thing is a subjective matter . no harm , no foul.
Lemon, or any citrus works well if one doesn't care for vinegar. Just use what tastes good to you! There is no right or wrong, besides that's how recipes are born!
Well it’s a good thing that your tea is in your kitchen then because your asparagus would burn.. I don’t see though how the recipe knew where your tea was... because I know it don’t know where mine is.
So delicious. You're right about the vinegar, it adds the best touch of tang! Just made this and put it by a small bed of rice with some soy sauce drizzled on top. Loving it!
Make a stock of those stalks throw them in the freezer until you have enough of other off cuts to make a decent amount of stock. Use butter instead of oil gives a much deeper flavour.
because if you're wrong then you arent being helpful... most of the people who watch this video are trying to learn for themselves or to cook for someone else... and i would be extremely embarrassed if i were trying to cook for my girlfriend and impress her and then find out through her taste buds i've been taught wrong
@@luxuryqueen42 it has nothing to do with losing fat. you lose fat when you're at a caloric deficit... its about how many calories you eat, not what you eat. what you eat counts for how healthy you'll be
