(click on image for larger view) We have been feasting on asparagus. For dinner, we prefer it served simply: steamed til just tender and drizzled with a little butter and lemon juice.
We toyed with the idea of making Hollandaise but decided to wait til the artichokes come into season. So instead, we decided to make cheese sauce and had an extravagant breakfast of sliced hardboiled eggs, asparagus spears and cheese sauce on toast. Delicious!
But we made too much cheese sauce. So we had to have it again the next day (Goodness how sad! ) with a little ham under the egg slices. Delicious again!!
I love asparagus season.
We froze the asparagus ends and plan to make asparagus veloute from a recipe in one of Patricia Wells’ cookbooks. I’ll let you know how it goes.
edit 15 June 2006 @ 00:03: For many more asparagus recipes, take a look at Kevin Weeks’ (Seriously Good) Asparagus Aspirations event (scroll down to the bottom of the linked page to the round ups).