[Beth]

Originally Posted by livius drusus

I've got to vote for MsTirus' roasting method, even though I too love asparagus simply steamed. That just looks too delicious to pass up.

Gosh, yes. Baked in the oven the way she described is wonderful. I also like sauteeing it in some butter or olive oil and minced garlic and almond slivers. Cook the asparagus till it is just cooked and still has some bitey crunch to it, sprinkle with a little salt and pepper...yum! Not low fat food though. But yummy and good for you if cooked with olive oil versus the butter.

I'm afraid I have no comment on the filet issue as that kind of thing is not really my bag, baby.

Well, same here, kinda. When I make it for dinner guests, I brush it with a melted, salted, garlic butter and broil it on a broiling pan in the oven. I also liberally pepper it. I cook it until well done, though. I only serve well done meats and never offer the option of a rarer meat.

The best meat I ever had served fillet mignon style was little bites of venison tenderloin,wrapped in bacon, grilled over a hickory flame. Hubby and about six guys had to coax me several minutes to try it, when I did, oh gosh! It was absolutely wonderful!