From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.
Even still, what I’m here to talk about this week is: asparagus. Firm and crunchy, they smell and taste like spring.
And stinky pee be damned, I consume the stuff in great quantities when they’re in season! From what I can tell, the green sticks are going for about $4/lb at the markets right now — and if you’re cooking for more than one person you’ll likely need two bunches — so budget and plan your market trip accordingly.
Before I give you five wonderful recipes to try, I’m going to arm you with an essential tip: how to properly trim asparagus. If you’re lazy and don’t want to click through to the tip, here it goes:
“… take the end of the asparagus between your thumb and forefinger and bend until it breaks.”
Oh *snap* (ha! I couldn’t resist!) that was easy. Now, what to make with all that asparagus you’re going to procure this weekend.
- This asparagus and cheese tart that The Bitten Word boys tried from Food Network Magazine is the perfect appetizer or party snack.
- My spring risotto with asparagus and leeks is amped up by lemon zest!
- Spring greens and asparagus are topped with a fried egg in this Not Derby Pie vegetarian friendly dish. (When in doubt, put an egg on it.)
- I like my asparagus done simply, like Mango Tomato does with her pan roasted asparagus with queso fresco.
- Carbs with my asparagus? Yes, please! Spring panzanella with asparagus! Done!
What’s your favorite asparagus recipe? OR, maybe I should ask: what restaurant has your favorite asparagus dish?
Happy eating, Borderstanis! Don’t forget, you can always ask me questions on Twitterabout the markets, food, cooking and more!