Hard boiled eggs, cheddar cheese sauce, asparagus on toast
We steamed asparagus, smothered it with goat's cheese sauce (with a little cheddar added for colour) and served it with sliced hard boiled eggs on toasted soda bread. Oh my.
We garnished the dish with chives and a viola from the garden.
Stir-fried asparagus with black bean chili peanut sauce made by combining black bean chili and peanut chili sauces.
This is a variation of broccoli with black bean sauce.
Stirfried Asparagus with fermented black beans and garlic
We served the asparagus with plenty of rice, pork and peanuts and garnished it all with coriander leaf.
Another time, we served the asparagus with Singapore-style rice vermicelli noodles and grilled yellow and orange peppers.
Asparagus is fabulous simply drizzled with olive oil and cooked in the barbecue wok.
This is an attempt at taking the photo without the flash to show the glowing charcoal.
Serve the asparagus with a grilled pork chop, chicken or steak.
First barbecue wok the asparagus with olive oil.
Next, serve the asparagus with garlic and ginger that has been sauteed and caramelized in olive oil. We had this with barbecued chicken livers and oven-roasted potatoes garnished with lemon thyme from the garden. (See asparagus barbecue wokked with baby red onions.)
Oven roasted potatoes are wonderful with mayonnaise laced with grainy mustard and garnished with mustard sprouts.
Closer view of the mayonnaise
May 2012: We added some grape tomatoes to the asparagus in the wok, afterwards drizzling with caramelized garlic and ginger. They were brilliant served with grilled butt chop and oven roasted potatoes.
I filled a tube bird-feeder with soil (too many feral cats and too many pigeons were attracted to our garden) and put tarragon, lemon thyme, silver thyme and purple sage into the holes. I also filled the bottom saucer with soil and am using it for sprouts. The tray is separated into three sections – I planted radish, arugula and brown mustard seeds. Amazingly, the only seeds that have come up so far are the brown mustard seeds. Amazing because those seeds are from our spice shelves. The other seeds were from packets I purchased at the garden center! Go figure.
Which is more thrilling? Asparagus being in season, or lilacs in bloom beneath the open screened window? This furry black creature has NO difficulty deciding....
We used to bend asparagus and allow it to break at its natural point, theorizing that this is where the tender part starts. But because of the way the asparagus is pretrimmed at the vegetable store, there's a LOT of waste that way. We learned the following method from watching Laura Calder's TV show "French Cooking at Home": Use a very sharp knife and hit from above to find where the asparagus is no longer tough.