Fresh green asparagus
is back in season and appearing in Community Supported Agriculture boxes from farms such Full Belly Farm
in Guinda, California.
Asparagus is one of the simplest vegetables to enjoy, especially now at the peak of its freshness. Julia Child instructs us to peel thicker stalks before steaming - something we confess we've never done. We like to sauté the thinner stalks in hot oil just until barely tender, then splash on some soy sauce and eat with our fingers. The classic preparation of course is to serve the stalks steamed with hollandaise sauce.We like the sound of this Asparagus Risotto as well as this Seared Asparagus with Lemon Zest and Chives. Green Asparagus and Parmesan Rolled in Parma Ham would make an elegant appetizer.
There's also Deep Fried Asparagus over at Seriously Good, which looks novel and strangely appealing.
How do you like your asparagus? Steamed, sautéed, blanched? Fried or grilled?
(Photo credit: Heirloom Vegetable Seeds)