Friday, September 01, 2006
Oh well, I took a chance
Asparagus with Garlic and Parsley
500 3-Ingredient Recipes Copyright 2004
1 tablespoon minced garlic
2 tablespoons minced parsley
4 tablespoons butter I used about 2 tablespoon, you could probably get away with even less
1 pound asparagus
Mix the garlic, parsley and butter in a small pan and melt over low heat. Set aside.
Trim the asparagus, either by peeling the stalk at the woody end, or by snapping the stalks off at the point where they seem to want to snap. Heat 1 to 2 inches water in a pan or skillet large enough to accommodate the asparagus in one layer. Salt the water, and when it comes to a boil, put the asparagus in the pan. Cook for 2 to 3 minutes, until the asparagus is tender but still crisp. Drain the asparagus and toss lightly with the butter mixture, until it has coated the asparagus.
Yield: 4 servings
Well, I should know better than to buy asparagus out of season, but for a buck, I took a chance. Sometimes I'm pleasantly surprised by out of season produce, but not this time. It wasn't inedible, just certainly not as flavorful as asparagus at it's peak. It might have been less obvious had I roasted it, which is really how I prefer to cook asparagus.
The combination of garlic, parsley and butter was nice, though. It would probably be good tossed with some boiled potatoes and/or steamed green beans too. A little bit of lemon juice might have brightened this up a bit too.
It looks like that bastard Ernesto will be keeping me from the auction tonight. The price of the strawberries in the grocery store was double what it is at the auction and they didn't look as good either. I passed by almost all of the produce last night, hoping the rain would hold off until late this evening but the sky is rather menacing already.
Question of the Day: Is Ernesto disrupting your weekend plans?