In article
>,
aem > wrote:

> On Dec 13, 10:06*am, Sheldon > wrote:
> > [snips]
> > I think a little dusting of parm would be okay... but I'd be cautious
> > using strong cheese with asparagus. *I'd probably saute asparagus in
> > butter with a wee bit of garlic and forget the cheese unless served
> > atop pasta for a buffer... a toasted orzo pilaf would work.
>
> I use garlic with asparagus most of the time. This time, since we
> hadn't had asparagus for months, I wanted to leave it unadorned. Then
> at the last minute I noticed the microplane and succumbed to the
> parmesan temptation. Just a light sprinkle.
> >
> > Where are you that local asparagus are in season in mid December?
>
> Real asparagus season is still a ways off here in Southern
> California. I suspect this batch came from Mexico, but I don't know
> that for sure. It was just an unexpected pleasant surprise and there
> probably won't be any more next time I hit that market. -aem

Huh. If it's coming from Mehico, I'll have to watch for it around here
then.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama