Spring Awakening
I've got garden-fresh asparagus! Seriously, look at them. Dirt is still clinging to these bad boys. After a very successful, productive meeting for the nonprofit I'm on the board of, Veggie U, we lucky board members were given some uber-fresh spring asparagus to take home. And I don't care what else happens today (ten pages? what?) I'm cooking those pretty green spears for dinner tonight. Question is, how? I love asparagus raw in salads, grilled over an open flame, oven-roasted with olive oil, drizzled with balsamic vengar. Considering how new and tender this batch is, though, I could go the fast and easy route and just steam them. They don't need a lot of gussying up, but I made mayonnaise last week, which has got to be the most perfect dipping sauce. Especially if I maybe swirled in a little extra lemon and garlic for an impromptu aioli. Deborah Madison, my vegetable guru, recommends cooking fresh asparagus in a skillet of boiling water, just until the spears turn an even brighter green. I've always steamed asparagus in a basket over boiling water, so I'll be interested to see if I can tell the difference. I agree with Deb, though, the main thing is not to overdo it. Take them off the heat before they're done--they'll keep cooking for a few minutes after they're out of the pot. I'll let you know how it turns out.
What's your favorite way to cook asparagus?
I usually roast them in the oven with salt, garlic, lemon and olive oil OR do them on the grill in a big foil pouch with either the same accompaniments or butter. LOVE!
Kristen Painter said... May 4, 2009 at 2:22 PM
Like Kristen, I like to roast them in the oven with some garlic and olive oil. They also do great on the grill. Only problem is I like it crispy and my kids like it on the soggy side. What's wrong with them?
Maria Geraci said... May 4, 2009 at 6:01 PM
My favorite way is in a cream soup my Big Guy makes. (its actually low fat. made with soy milk and yogurt if you can believe it.)
But otherwise, steamed, butter and salt.
hey - if you're in asparagus season, I'm sure to be right behind. (in Wisconsin)
eggggcellent.
December said... May 4, 2009 at 10:33 PM
So I ended up baking the asparagus with brown butter and parmesan. It was amazing! I took pics, but can't figure out how to post them in the comment field. Poop.
Louisa Edwards said... May 5, 2009 at 12:43 PM
Have brought in blanched asparagus with homemade lemon mayo for lunch the last two days. Heaven.
Meg Blocker said... May 7, 2009 at 4:08 PM
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