Weekend Eating: The Last of the Asparagus

Asparagus season has just finished up in the Midwest, but we found one more bunch of fat spears at the market last week. And did we savor those spears this weekend! Here's how we cooked this precious last bit of asparagus.

The easiest, most pleasurable way (in our opinion). We heated up a frying pan very hot with a little olive oil, then cooked the spears for barely two minutes - just until warmed through and still crisp. We dashed on some salt and pepper, and then in a moment of inspiration, draped them in the last bit of fresh, damp, and salty mozzarella we had in the fridge.

Lovely! They were crisp and juicy, and the mozzarella cheese didn't melt but the brine ran down and gave them a sweet and salty bite.

Are you still seeing fresh and local asparagus where you are? The season goes into July in some parts of the country, so you may be. If you are, here are a few good links:

• Quick Tip: How to Trim Asparagus
• Easter Brunch: Cold Asparagus Two Ways
• Seasonal Spotlight: Asparagus
• In Praise of Fat Asparagus
• How To: Blanch Asparagus
• Recipe: Zucchini and Asparagus Strata

(Image: Faith Hopler)

Comments (1)

I have one last bunch of asparagus in my fridge, to be eaten today. It's a bittersweet ending for me because I really just discovered asparagus this year, and I will miss it terribly.

I cook my asparagus in much the same way as you do, but I sprinkle some parmesan cheese on top. Or grate some fresh romano. Either way it's delicious.

posted by shabadeux on July 7th 2008 at 8:24am
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