Sarah Henning’s “Asparagus Adds Tender Touch to Spring” made me begin to think of the many ways I use the abundance of asparagus harvested from the thirty-year old bed near the garden. Preservation has never been an option as it is best fresh.
I do have several more involved recipes. However, simple one or two ingredient dishes served as the main course are most often our choice. In additional to grilling as in the comments in the article, listed below are my suggestions on ways to fix the fresh asparagus purchased at the farmers market or cut from your own bed this morning.
Grill or stir fry asparagus in butter or olive oil for one to two minutes depending on size and seasoned with lemon pepper. Do not overcook—must be crispy. Mix or add at the last minute with:
Rice – real butter is the best here
Scrambled eggs and bacon
Mac and cheese
Potatoes slowly fried in olive oil
Fresh tomatoes lightly steamed and seasoned with basil
Broccoli, cauliflower, stir fried and steamed in beer
Don’t forget eating it raw--
Marinate whole stock in a good Italian dressing all day and eat as a finger food
Marinate cut up pieces in Italian dressing and throw on any fresh greens or pasta salad