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!
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..
Hope you're inspired for the weekend! Simple fresh produce, big rewards for your tastebuds. Have fun!
..........gone to the beach...