This week: Asparagus!
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-JT
When I was a little girl I used to go hunting for it along country roads or we'd watch for on family outings in the country. It had to be springtime though; it matures and gets tough, then goes to seed. I found some, not very many, and took them back to my grandmother who cooked them. That was before there was so much weed spraying. What a happy memory that is!
I guess you make regular white sauce and incorporate the cooking broth the asparagus formed. It's very simple but I would love to hear if people do that any more. I remember some kids hated creamed vegetables. I think it was a way of making them go further to feed the family.
Not bad on the barbie, brushed w/olive oil, salt and parmesan.
It’s a little early for asparagus. I expect maybe next month. I generally roast them. Since I’ve started making quiches from scratch, I might put them in when they come in season.
Toss with Italian dressing.
Spread on a cookie sheet and roast at 400 degrees until asparagus is tender (About 15 minutes)
After during the last five minutes sprinkle three or four chopped scallions over the vegetables and let them roast. Do not put them in earlier because they will burn.
Take out and sprinkle with a some Parmesan cheese.
Eat.
We had this for supper. Must have been good because despite the fact that I made a double batch to have some to use as a omelet filling tomorrow but I am going to have to come up with some other idea for breakfast
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