The lingering chilly spring has extended the asparagus season this year. Something good has come from all that dreary rain.
The farmers market bunches are funny! Thin as a grass stem, thick as your thumb! But just harvested and oh so sweet.
My family loves asparagus. It's great with grilled steaks or BBQed chicken breasts, so while it is in season we have it often.
Easy and delicious:
roasted in the oven, I sometimes peel the very ends. Toss with a bit of olive and smidge of butter, some lemon pepper.
Roast in oven[or on grill] at 400* for about 20 minutes. Sprinkle on some freshly grated parm and Yum!
enjoy....
I also experimented with white asparagus. Exotic [to me] veggie finds are part of the fun of the farmers market.
Who knew they have to be meticulously peeled! Or that they take longer to steam than the green kind.
I made a brown butter lemon vinaigrette, with fresh lemon juice and tarragon sprigs.
Favorite new summer seasoning. Very fragrant and summery, very versatile. It was a trial package, I plan to order more.
Served room temp..
My kids loved it with grilled tuna and avocado. [I forgot to take a photo, I have to ask the kids if they have a shot on their phones....]
Hope you're inspired for the weekend! Simple fresh produce, big rewards for your tastebuds. Have fun!
love
lizzy
..........gone to the beach...
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Yum.
ReplyDeleteI was in France in 1983 when white asparagus season started, and most of the sidewalk restaurants were heavily promoting it. Absolutely delicious. I haven't had any since. Funny that the highlight of my trip was the vegetable!!!
ReplyDeleteWanda517
ReplyDeleteMelodyJune 29, 2013 at 3:49 PM
I'm not a big fan of asparagus- although I'd rather eat it fresh and roasted than canned! - but I think I'd stay clear of one that had to be peeled! One of my neighbors used to have a big patch, but the son that inherited the house hasn't kept it up. :(
Don't you think the green asparagus looks a little bit like a snake?
ReplyDeleteeeeew! No!
ReplyDelete