On Saturday, May 9, 2015 at 1:31:56 PM UTC-4, Boron Elgar wrote:
> On Sat, 9 May 2015 09:16:32 -0700 (PDT),
> wrote:
>
> >Buried in fresh-from-the-garden asparagus I am!
> >
> >Last night's dinner:
> >
> ><http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0224_1_zpsetjm6e35.jpg>
>
>
> The asparagus has been coming in like gangbusters....the spring
> equivalent of zucchini. We have been giving a lot of it away just to
> keep up.

Oh, yeah. Same here!

> Our favorite prep method is roasting with a bit of olive oil, salt and
> pepper. Nothing else is needed.
>
> Last night we made some ribs in the oven. When the ribs came out and
> were resting, I tossed a bunch of asparagus in the drippings in the
> bottom of the rib pan and roasted them there. Wow.

Sounds awesome.

So far, we've eaten it plain steamed, in an crab-and-asparagus quiche,
sliced raw with sweet onions and a vinaigrette as a salad, and chopped
with a little red bell pepper in scrambled eggs. Tonight or
tomorrow will be cream of asparagus soup. Mixed grilled veggies
is on the list.

(And the afore-photo'd asparagus and hard-boiled eggs in crepes,
with Hollandaise sauce, right out of my 1976 Crepe Cookery cookbook
and photographed with light like they must have used in the cookbook
photo back in the day.)

--
Silvar Beitel