Brussels sprouts, I like em! Cut in half, saute in a pan with a little olive oil, salt and pepper, that's it! Pan frying them like that kills most of the bitterness. Also good oven roasted with potatoes, carrots, parsnips, turnips, or whatever other root vegetables you can dig up.
Asparagus:
For grilling I prefer the thin stalks that come from female asparagus plants, just coat with oil and sprinkle a dash of salt.
For the fat (male) stalks, chop to 2" lengths, lightly blanch and drain. In a fry pan heat vegetable oil, add 2-3 cloves of garlic (don't peel them, just give each one a nice hard whack with the side of a chef's knife or cleaver), after about 30 seconds, add the asparagus and toss several times to coat with the garlicky oil, cook for an additional minute or so. remove from heat and add 3-4 Tbsp of oyster sauce, toss or stir to coat, plate and serve.
Asparagus:
For grilling I prefer the thin stalks that come from female asparagus plants, just coat with oil and sprinkle a dash of salt.
For the fat (male) stalks, chop to 2" lengths, lightly blanch and drain. In a fry pan heat vegetable oil, add 2-3 cloves of garlic (don't peel them, just give each one a nice hard whack with the side of a chef's knife or cleaver), after about 30 seconds, add the asparagus and toss several times to coat with the garlicky oil, cook for an additional minute or so. remove from heat and add 3-4 Tbsp of oyster sauce, toss or stir to coat, plate and serve.
