We were even more thrilled that each plant produced flowers. We decided not to wait until the stems were woody before harvesting them.
We have been getting beautiful asparagus from the local farmers’ market (why yes, with the first batch of asparagus, we made Hollandaise Sauce…) and cannot stop eating it.
The other day, T roasted chicken thighs and we served them with mashed potatoes and perfectly steamed asparagus tossed with scapes that had been fried in olive oil. The scapes’ delicate garlic flavour was perfect!
Aside from having it with hollandaise sauce, these are a few of the other ways that we’ve been serving asparagus. Tonight, we’re going to have it with stir-fried ginger and oyster sauce. …oh!! We haven’t had asparagus risotto yet!
» Use ALL of the Asparagus for Asparagus Risotto (2012)
» Grilled Asparagus and Grape Tomatoes (2012)
» I love asparagus season…. (2011)
» It’s asparagus season at last! (2011)
» asparagus and baby red onions (real food) (2010)
» Steamed Asparagus with Butter and Lemon (2010)
» May I have some more asparagus please? (2010)
» Stir-fried Asparagus (WHB#191: black beans and ginger) (2009)
» eggs fauxrentine revisited – asparagus rules! (WHB#187: chives) (2009)
» asparagus omelette (2009)
» Yay! It’s asparagus season (2009)
» scapes (WHB#40: garlic) (2006)
» local asparagus at last! (2006)
» asparagus (2004)
» porkchops, asparagus, pasta with sage (2004)