At last it’s barbecue season. And I love how it coincides with asparagus season. Of course, Ontario asparagus has just started arriving. It is a tiny bit early. But I’m not complaining!! It’s such beautiful asparagus.
Our initial plan was to serve the first of this year’s Ontario asparagus with Hollandaise sauce. But then reason prevailed (not to mention trousers that have shrunk over the winter) and we decided to grill the asparagus in the wok on the barbecue.
When we were at the vegetable store to get the asparagus, I lost my mind and got sucked into getting TWO containers of grape tomatoes as well. They looked so beautiful! I pretended not to notice that they had come all the way from California.
We imagined that we were going to have the tomatoes in a salad but then we each tasted one. NOoooooooo!!! Blech! They were so dull and flavour-free. The only things they had going for them was that they were brightly coloured and firm.
Happily, they improved dramatically by being barbecued along with the asparagus in the wok. And then when they were drizzled with just a little olive oil and caramelized ginger and garlic, they were quite wonderful. Yes. They were brilliant served with a grilled butt chop and oven roasted potatoes.
There were still lots of tomatoes left over. T made a fantastic spaghetti sauce with them for the next night. Too bad I didn’t take photos….
But. Remind Me Not To Buy California Tomatoes. Unless I’m in California during tomato season. Then I’ll happily buy California tomatoes galore. They must be fabulous there….
I know I’m repeating myself, but it bears repeating….
To trim the asparagus, rather than breaking it in half, use a sharp knife to cut away the tough part of the asparagus. Starting at the blunt end of the asparagus spear, gently tap against the spear with the sharp part of the blade until the knife wants to cut through. I hope that made sense!! (We learned this from Laura Calder’s TV show “French Food at Home” and are forever indebted to her because now we get to eat more of the asparagus that we buy.)
edit 28 May 2012: I finally posted about the amazing and wonderful asparagus risotto we had not too long ago.
» It’s asparagus season at last!
» asparagus and baby red onions (real food)
» Steamed Asparagus with Butter and Lemon
» May I have some more asparagus please?
» Eggs Fauxrentine revisited (asparagus rules!)
» Stir-fried Asparagus (WHB#191: black beans and ginger)
» local asparagus at last!