Constance
Master Chef
I have an asparagus bed, so we are blessed with all the fresh asparagus we can eat for about a month each spring. To pick, I just snap it off where it is tender, then wash and store it in a jar of water, like an asparagus bouquet, in the fridge or any place cool, until I'm ready to cook it.
Here's my favorite method:
For one pound of asparagus...
Sweat a little minced garlic in a couple tablespoons of olive oil in non-stick skillet for a few minutes, then add asparagus. Season with S&P and let cook a few minutes more, tossing the asparagus to coat with oil.
Squeeze half a lemon over the top, cover, reduce heat, and let steam until tender.
The very fresh tips are also delicious raw! Good in a salad, as a crudite, or munched right out of the garden.
Here's my favorite method:
For one pound of asparagus...
Sweat a little minced garlic in a couple tablespoons of olive oil in non-stick skillet for a few minutes, then add asparagus. Season with S&P and let cook a few minutes more, tossing the asparagus to coat with oil.
Squeeze half a lemon over the top, cover, reduce heat, and let steam until tender.
The very fresh tips are also delicious raw! Good in a salad, as a crudite, or munched right out of the garden.