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I have an asparagus bed in my garden that's 10 years old... producing delicious, juicy asparagus every Spring.
I generally get half a dozen at a time so I chop them up for omelettes or fritters & totally enjoy the delicious, fresh taste! The asparagus start in April and grow well into mid summer.


Green Asparagus

Asparagus can be purchased thin 'pencil sized', medium &  fat...& are purple, green and white.


Roasted and grilled asparagus have a much more concentrated flavor. I like to grill with no marinade or oil so there are no flare ups from the oil dripping onto the fire.


Asparagus are great shaved, raw in salads, steamed, boiled or sauteed as a side vegetable.


and great on pizzas!



Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 portions


Ingredients      

20 ea.         Asparagus, fresh   

                     Kosher Salt for boiling                                    

3  oz.          Olive oil   

3 cloves    Garlic, peeled                             

1/2 tsp      Kosher Salt                                       

t.t.             Black pepper     

                         

                         


How to cook Asparagus

Step 1

Rinse the asparagus in cool water, snap near the bottom to see where the tender part of the aparagus is. Then cut the harder, bottom inch or so where the asparagus snapped and reserve for fritters or compost.

If the asparagus are thick, peel the stems.

Step 2

Optional: Blanch the asparagus (bottom section) by simply placing a bundle of tied asparagus into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil the stems section until tender, about 3 minutes. 

Step 3

Plunge the blanched asparagus into a larger pot of boiling salted, water and cook the entire aspargus. The blanched bottom cooks in about the same time as the raw top so it's evenly cooked.







Cook for about 4 minutes, strain and enjoy as is, with melted butter or Hollandaise Sauce.

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