Stop Blogging and Cook

DAILY POST MAR 5th:  EARLY SPRING BEGINS THE ASPARAGUS SEASON
RELATED POST  MAR 19th:  MARCH MADNESS

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Butter

GREEN MARKET
Asparagus
Lemon

T I M I N G

SERVES 1
PREPARATION TIME: 5 min
COOKING TIME:  2 min

C O O K  /  P R E P A R E

INGREDIENTS
1/3 – 1/2 lb asparagus
1 tsp butter
Squirt of lemon juice

COOKING:  Steaming

1. Bring enough water to boil to just cover the bottom of  a stainless steel frying pan with a steaming grate.
2. Put stalks in, cover & steam for about 2-3 minutes, depending upon diameter of stalks.  Remove immediately when done.
3. Cooked stalks should be bright green & are better under- than over-cooked.  If you’re concerned about overcooking, turn off the heat & leave the lid on.  They will continue to cook slower.  If you can smell the asparagus, that means it’s overcooked.

COOKING:  Roasting

1. Preheat oven to 400ºF.
2. Brush cleaned, dry stalks w/olive oil & arrange on broiler pan.
3. Roast until tender without turning.  Remove immediately from pan.

S E R V E

Serve stalks whole with a little butter &/or lemon juice.  Perfection with any fish, chicken or meat dish, or vegetarian meal.  Hollandaise sauce is great on asparagus.

W O R K P L A C E   L U N C H

Asparagus is so good, I’d be surprised if there was any left over for lunch the next day.  On the other hand, you can put stalks in a little water in the microwave to cook lightly & serve w/a little butter.