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:
(Image: Faith Hopler)