Asparagi

Yesterday I bought a bunch of asparagus. As I learn to know myself better, I decided to fix it right up and not wait: the better the asparagus and the lesser the guilt of having it sit in the Fridge for a few days without me having fixed it.

I did the right thing!

I did a quick web search for "best easy asparagus recipe," and this is what I found. Yum.

We used to have asparagus in our garden, from the people who owned this house before us. When we expanded the garden, though, the asparagus got tilled up. Not before it had seeded itself everywhere. We don't have an honest "patch," but we do have spears coming up under our dogwood in the front yard, and beside the fence in the backyard, and at random intervals here and there. Lucky us.

Asparagus Recipe
Cook time: 10 minutes

INGREDIENTS

1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind (since I didn't have a lemon, I used a clove of garlic, minced, and a splash of lemon juice at the end)
Salt and freshly ground black pepper

METHOD

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

Yield: Serves 4.

Happy day!