The other day I saw a post by one of my friends on Facebook and he was making an Asparagus Risotto using fresh asparagus that he had picked at a farm in upstate New York. How fabulous! I can't imagine anything better than picking your own asparagus and cooking it!
I didn't pick my own asparagus, but when these stalks of spring are in season I make them as often as my family will let me. Tonight I decided to cook these and make them into a salad.
My sister Michele and I always have a small debate on which are better, the thin spears, or the big fat ones! I like the big ones! Let's Food Crawl with some fresh asparagus!
I cut off about two inches from the bottom of the stalk, and with a vegetable peeler I take off the outer layer of skin on the bottom about 2 - 3 inches up. For tonight's salad I am going to poach the asparagus in water with slivers of fresh garlic.
I bring the water to a boil, and then remove the asparagus from the heat. I rinsed them with cold water to stop the cooking process.
I seasoned the asparagus with extra virgin olive oil, fresh squeezed lemon juice, kosher salt, and fresh ground black pepper. Toss the asparagus, I like to use tongs to move them around in the dish to make sure they are all evenly coated with the olive oil and other seasoning.
I then arranged them on a dish. Tonight I was in the mood for hearts of palm and artichoke hearts.
I drizzled some balsamic blaze over the asparagus, and topped it with sliced hearts of palm.
Enjoy!
Buon Appetito
xoxoxo
Lorraine
I didn't pick my own asparagus, but when these stalks of spring are in season I make them as often as my family will let me. Tonight I decided to cook these and make them into a salad.
My sister Michele and I always have a small debate on which are better, the thin spears, or the big fat ones! I like the big ones! Let's Food Crawl with some fresh asparagus!
I cut off about two inches from the bottom of the stalk, and with a vegetable peeler I take off the outer layer of skin on the bottom about 2 - 3 inches up. For tonight's salad I am going to poach the asparagus in water with slivers of fresh garlic.
I seasoned the asparagus with extra virgin olive oil, fresh squeezed lemon juice, kosher salt, and fresh ground black pepper. Toss the asparagus, I like to use tongs to move them around in the dish to make sure they are all evenly coated with the olive oil and other seasoning.
I drizzled some balsamic blaze over the asparagus, and topped it with sliced hearts of palm.
Buon Appetito
xoxoxo
Lorraine
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