Well, the 2011 Chesterhill Produce Auction is about to start, so I thought you might like a recipe musing something you could get there next week (May 12). As you may have noticed, it's been a bit wet for planting, so the selection may be a bit limited, but we're sure to find some asparagus and rhubarb,as well as lot's of bedding plants, crafts, tomato stakes, and good company!
So, what to do with the asparagus? I tend to think some of the simplest recipes are the best. This one is about as simple as it gets!
Steamed Asparagus
Ingredients:
Asparagus, as many servings as you like.
Directions:
- Gather a sauce pot with lid, and a steam cage or basket
- Wash the asparagus
- Trim the bottoms from the asparagus
- Bring water to boil in pot, below the basket/cage level
- place asparagus in pot and re-cover
- Steam about 4-5 minutes, 'til al dente
- Remove and serve
- Serving suggestions are; with a pat of butter, a dash of salt, and/or a light sprinkle of Balsamic Vinegar. I like Balsamic for it's combination of sweet and tart, that enhances the flavor!
- ENJOY
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