Asparagus

Asparagus are one of my favorite vegetables. They have been since I discovered them. When I was little all I had access to was Green Giant cans. And, since I didn’t know any better, I liked them. Then, I got to meet Buz. He could get USA fresh asparagus at the commissary and I was hooked forever. Then we lived in Philadelphia and went to Delaware and Maryland to visit Tommy’s mom. Both were Asparagus growing areas. I couldn’t get enough.

Green asparagus with butter and Parmesan

About

LOOK FOR: Straight stalks with closed, compact tips, good green color almost entire length (the white area at the end is tough and must be discarded.

TO STORE: Refrigerate in crisper or wrapped, use within 1 to 2 days.

TO PREPARE: Hold base of stalk firmly and bend stalk, and will break off at spot where it becomes too tough to eat. Discard ends, trim scales if stalks are gritty.

TO COOK: In large skillet, over medium heat, in 1 inch of boiling, salted water, heat stalks to boiling; cover and cook whole asparagus about 5 minutes. (Asparagus that are cut up : 3-5 minutes.)

I have been steaming mine for years now. They are so much better. I prep them, then drop them in salted water for a little while. I take them out of the water and put them in the steamer over the stove until I feel they are ready.

SEASONING TO COOK WITH: Allspice, mustard, coriander, lemon, salt & pepper.

TO SERVE: Serve hot or cold, with or without sauce; use in recipes foer soup, main dish, salads.

I prefer to serve them with just salt and pepper, a little butter and parmesan cheese.

You can add toasted blanced almonds, lemon juice, Hollandaise sauce.