Asparagus is plentiful right at the moment, and fairly inexpensive. Tis the season!!!
It is so very good for you. I know it is an acquired taste - but you might give it a try AGAIN!
I wanted nothing to do with it as a kid, and now I can't get enough.
Here's a recipe to shake it up a bit.
2 Tbsp. olive oil
4 cloves garlic, minced
1/8 tsp. red paper flakes
1 lb. asparagus - chopped
4 tomatoes - peeled, seeded, and chopped
1 C chicken broth
1/3 C fresh basil, chopped
salt and pepper to taste
8 oz. penne pasta, cooked
2/3 C grated parmesan cheese
Heat oil in 12" skillet; saute' garlic and red pepper flakes for 2 minutes. Add asparagus, tomatoes, chicken broth and basil; heat, covered, about 8 minutes. Season with salt and pepper. Spoon pasta, sprinkle with cheese.
Makes 4 - 6 servings.
This would be a good dish for Easter dinner.
Our Easter dinner will totally from what we have here at home. I am buying nothing special. I can come up with a good menu from our pantry.
**Asparagus is also very good raw. Many people don't realize that. It has a mild taste. We like it with dip on a veggie platter.
I am sorry I didn't get to "the edible yard" this week. That will be a post at the first of the week.
Talk to you Sunday!