Jen here! We just enjoyed our first signs of spring here – several pounds of inexpensive asparagus. It’s the perfect food – easy to prepare, easy to eat, and the kids love it!!!
(Sorry, no photos – you can go enjoy the California Asparagus Commission website for further enlightenment there.)
All I did was snap off the tough ends of the stalks (no knife needed), put them in a sauté pan of boiling salted water, just enough to cover the asparagus, and cook them for a few minutes, until bright green and crisp tender. Then I drained them, put in them in a serving container with a little bit of ice (dinner was already on the table and I needed to serve them fast), and salted them. That’s it. There was universal asparagus love around the table.
We’re not a dipping family, but in “Learning to Cook with Marion Cunningham,” Marion Cunningham recommends a sauce with mayonnaise and splash of sesame oil. Cooked asparagus can be used in a frittata (like this one from Alton Brown) or salads.
Another way we enjoy asparagus is tossed with olive oil, salt and pepper, and thrown on the grill for a few minutes. Just make sure you put it cross-ways on the grill or it will slip through, and you don’t want to waste a single spear. Simplicity really allows the asparagus to shine, and what better way to enjoy this spring vegetable. We’ll be eating the leftovers, cold from the fridge, one spear at a time, every time we stop by.