Asparagus and sweet potato

1. 86

   Pcunixposted 13 years ago

   This has become one of our most favorite meals.
   
   Asparagus goes well with many foods - we like it with eggs, for example, but with well prepared (not drowning in butter) sweet potato, it almost seems like desert to me.
   
   My wife adds a light sprinkling of Parmesan to the asparagus - just one of the many reasons I love her dearly because I would not have thought of that nice extra touch.
   
   Unfortunately, we both have that gene that causes some stink later, but we just call it the price we have to pay for really good eating

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      Greek Oneposted 13 years agoin reply to this

      i love things drowned in butter
      
      Hell, you can get me a fresh turd off the farm... drown it in enough butter, and it's party time!

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         Pcunixposted 13 years agoin reply to this

         
         
         I think a little can add flavor. Too much ruins things.  I never liked sweet potato until my wife first served it to me because I had only eaten it in restaurants where they ALWAYS overdo the butter and the salt on everything and especially so on sweet potato.  They ruin it.

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            Pandoras Boxposted 13 years agoin reply to this

            I generally chop and roast mine with onion. You could probably add asparagus right in there.

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               Pcunixposted 13 years agoin reply to this

               Oh, that sounds good.  I will pass that on to The Boss.

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                  Pandoras Boxposted 13 years agoin reply to this

                  No, I think she's got it right. The mashed subtle paired with the strong-flavored and snappy seems right.
                  
                  
                  That said, the other way would be much less work! Which is probably why I do my sweet potatoes that way, lol.
                  
                  Truly your's sounds perfect. I'm considering it served with fish or chops.
                  
                  Then again, I'm also considering a nap right about now.

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      Pandoras Boxposted 13 years agoin reply to this

      I can actually see this working quite well. The subtle flavor of the sweet potato would be very nice paired with the strong taste of asparagus. What are you doing with the sweet potato? Mashing it sounds like, huh?

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      1. 86

         Pcunixposted 13 years agoin reply to this

         Ayup.  For this meal, anyway.
         
         The hard part is cutting up the little devils. Man, that is one tough tuber!

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            Pandoras Boxposted 13 years agoin reply to this

            Oh yeh. I wear a potholder for that, lol.

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      Seafarer Mamaposted 13 years agoin reply to this

      Sounds like a yummy mix. Sweet potato seasoned with thyme adds a lovely, cozy touch, too.

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         Pcunixposted 13 years agoin reply to this

         Thanks, I'll pass that one also.

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         Pandoras Boxposted 13 years agoin reply to this

         Or rosemary. One or the other. You just chop your taters -which is the hardest part- and onions, toss in a little olive oil, sprinkle with rosemary or thyme and roast for about an hour. I cover for the first part and uncover for the last.

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            habeeposted 13 years agoin reply to this

            At 350? Sounds yummy!

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               Pandoras Boxposted 13 years agoin reply to this

               Oh that question!
               
               Well, I was too lazy to get out of bed, so I looked it up, and there are a lot of versions, ranging between 325 and 425.
               
               So I got up and went and looked anyway, lol.
               
               My card says 325.but then I remembered -as I saw the card- that at thanksgiving just this last year and likely in the prior years as well compromised with other dishes cooking with it at 350 and that works fine. The recipe online most like mine said to chop the onions and potatoes into 1 inch chunks, and that reminds me to tell you not to do that, or if you do then to break the onion layers apart. You wouldn't think so perhaps, but the sweet potatoes cook faster than the onions. So I slice mine thick, and of course separate, and that makes them feel properly roasted. The first time I made these I followed a 1 inch chunks recipe for the potatoes and onions, and didn't really like the crunchiness of the onions that way.
               
               There were several other versions online just now that looked interesting too.
               
               My husband and one daughter dislike sweet potatoes sweet though, and mashed only on a Shepard,s pie like, so that's why I use this one. Nothing too sweet about it.
               
               The thyme and Rosemary both are nice, I go Rosemary for the holidays, and just a light coat of oil. You can add garlic too, I don't when my in-laws come. Just keep it light whatever you add, cuz the potatoes really soak in the flavoring. I've overdone it a couple times.

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      Tightwad Gourmandposted 13 years agoin reply to this

      Interesting! I love both asparagus and sweet potatoes, but it never occurred to me to combine them. Gotta try that. I bet they would be great together in tempura.

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2. 93

   habeeposted 13 years ago

   I can eat asparagus with NOTHING on it! Hubby brought home a big box of GA sweet taters, and we've been eating them just about every day. I like mine with butter, cinnamon, and a little Splenda.

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3. 0

   esatchelposted 13 years ago

   We love asparagus and sweet potatoes. And we roast almost all of our veggies, except in the summer when they are more likely to hit the grill. Well, except for the sweet potato - it'll hit the microwave first. THEN it can be sliced thick and grilled on each side. Can't get much healthier than these veggies! Hat's off to your wife for such good and flavorful choices!

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4. 87

   WryLiltposted 13 years ago

   I remember a local school pie drive that always used to have asparagus and corn pies. Mmmmm they were yummy!
   
   Haven't seen them for years. Should probably try and make my own!

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