tag:blogger.com,1999:blog-11944565.post2989903050903809596..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: Party Asparagus with Aioli ♥ Two Classic RecipesAlanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-11944565.post-52793210234756126602013-06-23T07:43:23.200-05:002013-06-23T07:43:23.200-05:00So aioli is really just garlic-infused mayonnaise,...So aioli is really just garlic-infused mayonnaise, pretty much?? Ha! You learn something new...<br /><br />I'm going to try this quick, this week, before the asparagus is gone. It sounds delicious!Ilonanoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-29168985434166564432013-05-04T08:57:06.871-05:002013-05-04T08:57:06.871-05:00I have congestive heart failure. After my diagnos...I have congestive heart failure. After my diagnosis (hold on, this will surprise you) my cardiologist told me he didn't care what I ate or how much salt I used in cooking or at the table as long as I avoided processed foods. I'm a RN; most of my friends are RNs. One of them is a case manager for people with CHF. She told me my doctor was trying to kill me. I followed my doctor's advice It's been well over 7 years and I'm doing fine. The only time I have trouble is when I eat processed foods, including food from fast food restaurants and most chain restaurants. So I avoid them. That's certainly not punishment.<br /><br />I feel about salt like Michael Pollan speaks about sugar: there's no way I'd add as much as food manufacturers do. <br /><br />The only convenience products I buy are canned tomatoes and occasionally canned beans and stock. I make my own bread, including tortillas and pita bread, salad dressings, barbecue sauce, and so on. <br /><br />I don't think I've used that much salt when cooking asparagus, but it makes sense. Kind of like cooking pasta; when you're cooking it is the time to season it. <br /><br />Since you like asparagus with aioli, have you tried Le Grande Aioli? I saw this mentioned earlier this year at The Wednesday Chef and did more research. It's become a favorite and I can see it, or some variation, being consumed frequently during the summer. This is the most descriptive recipe I found: http://www.forloveofthetable.com/2011/07/le-grand-aioli-sauce-aioli-and.htmlSallynoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-46575672491479012362013-05-03T22:15:12.403-05:002013-05-03T22:15:12.403-05:00Just another support for your comments about salt....Just another support for your comments about salt. I actually have high blood pressure so my family harangues me about the little bit of sea salt I sprinkle on my food. But I never never never by processed foods -not even canned goods and bread. Look at the sodium content of commercial tortillas. shocking.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-34685486086444210092008-05-25T13:37:00.000-05:002008-05-25T13:37:00.000-05:00I love asparagus and love garlic...yummmmm. My CS...I love asparagus and love garlic...yummmmm. My CSA share starts in two weeks. I can't wait to start venturing into some new recipes and I will be searching yours regularly I am sure!Amyhttps://www.blogger.com/profile/11291258651393180791noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-70296250620141290502008-05-07T19:00:00.000-05:002008-05-07T19:00:00.000-05:00oh good, so this is not a low fat Ailoioh good, so this is not a low fat AiloiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-83742058941582375382008-05-05T12:13:00.000-05:002008-05-05T12:13:00.000-05:00Thanks for the informative post! Especially becaus...Thanks for the informative post! Especially because I'm always looking for tips about party food that can be prepared in advance and even served at room temp. You can't do everything at the last minute before a party!Lisa (Show Me Vegan)https://www.blogger.com/profile/06222499189852950447noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-32062777685336741992008-05-05T11:22:00.000-05:002008-05-05T11:22:00.000-05:00Oh, salt is a very good thing in my world, and I'm...Oh, salt is a very good thing in my world, and I'm grateful for that. I tend to sometimes have a heavy hand, but, indeed I do avoid high sodium products from the grocer, so my occasional over salting doesn't do me that much harm.<BR/><BR/>I particularly love my blend of Schezwan Pepper Salt, ground together in my mortar, which adds a complex salty and peppery blend to most everything. I first learned about it in my cookbook "New Moon China Bistro." The Chef said if she were stranded on a desert island, this is the spice blend she'd most want to have, and that was good enough for me to order sea salt and the Schezwan peppercorns straight away.Katehttps://www.blogger.com/profile/07190714048807464134noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-86051628122245272322008-05-04T22:05:00.000-05:002008-05-04T22:05:00.000-05:00You have such good common sense in your comments. ...You have such good common sense in your comments. Not only salt -- sugar, fats too -- could be enjoyed in good conscience when we cut out the commercial abominations! (That's good fats, of course.) I recently tried roasting asparagus: very good, but not so much better that I want to burn oven fuel just for that. Better when something else is in the oven too.Susan Ghttps://www.blogger.com/profile/07206614560216060161noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-34056745294080731782008-05-04T18:32:00.000-05:002008-05-04T18:32:00.000-05:00Looks yummy, Alanna! But I have the asparagus nood...Looks yummy, Alanna! But I have the asparagus noodles recipe printed, so this one has to wait.<BR/><BR/>My blood pressure goes up if I don't watch my salt--but I agree with you. Cutting out the commercial foods makes the biggest difference. I bake all of my own bread because I couldn't find a low-sodium commercial bread that didn't taste like cardboard--but I can make one! With that change, I freed up a lot of milligrams of sodium to use in other cooking.Joyhttps://www.blogger.com/profile/14414405931825593371noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-29283116643805128712008-05-04T14:33:00.000-05:002008-05-04T14:33:00.000-05:00SALT: A very good thing in my world. Silver lini...SALT: A very good thing in my world. <BR/> <BR/>Silver lining for me: I have a med condition that makes me lose salt each time I ... you know. So, in addition to taking a pill to retain salt, I am encouraged to eat plenty of salt.<BR/><BR/>I think you are spot on with your theory that we could be liberal with the use of salt in our home preparations if we reduced the processed foods we eat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-19933619330304830642008-05-04T11:40:00.000-05:002008-05-04T11:40:00.000-05:00Regarding salt issues: My fiance and I are 20-some...Regarding salt issues: My fiance and I are 20-something and in good health, so we don't even _ask_ our doctor about such things. However, I agree with your proposal to avoid processed foods out & about and to reward oneself at home by going wild in the kitchen. Plus, we should all remember that although kosher salt is tasty, we should cook with at least a little iodized salt -- it's usually the only source of iodide in our diets. My 2 cents!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-19750856332357033792008-05-04T08:04:00.000-05:002008-05-04T08:04:00.000-05:00OH, Alanna, you must stop tempting me with all tho...OH, Alanna, you must stop tempting me with all those asparagus recipes! Still another 10 days or so to go until I can get any local spears, you see!<BR/>Beautiful recipe, of course!<BR/>(PS One month tomorrow! Very exciting!!!)Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.com