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My favorite response to something I don't care for is "you just have never had it cooked right". Oh yes I have (and don't tell me what I have had and what I have NOT had) and I STILL don't care for it. But that pertains to salmon, not asparagus...which I adore. I'll eat ANYTHING green. Only thing better than asparagas would be artichokes.

Schuarta wrote:How can you hate something like this:




Charlie Palmer Steak House, Grand Sierra Resort, Reno.

Called the FLAT IRON. Marinated Skirt Steak. Not sure what's underneath. Featured in a Reno dining magazine. I haven't been there (yet) to eat it.

That picture captures everything I hate about asparagus.

Any quesses as to what the round things are under the steak?

Heart of palm? Squash?

Schuarta wrote:Any quesses as to what the round things are under the steak?

Looks like scallops to me.

Or yucca or baked plantains.

Maybe pineapple?

Called the FLAT IRON. Marinated Skirt Steak... I haven't been there (yet) to eat it.

Stop reading this thread and go there right now. If it's what they say it is, it (should be) a cut of meat from the shoulder, called a "flat iron steak". Scrape off all the foo-foo and enjoy the steak.

I recently sampled this cut in a country steakhouse up in Union City, TN. Something about a restaurant out in the middle of nowhere -- with a parking lot full of trucks -- screamed "dining adventure" to me. The marinaded and grilled steak I enjoyed didn't look as pretty as the picture you shared, but it was just as the friendly proprietor promised: tender and packed full of flavor.

Has anyone here (BR/NOLA) run into that cut on a local menu?

My guess is Yukon Gold potatoes.
I don't like stacked foods either, but I certainly could live with this entree without a problem.

Love asparagus, btw, any kind!

I never liked asparagus until I had it grilled properly at Bull's Corner.

I like most veggies raw or cooked but still crisp.