We cut asparagus today and ate it for lunch. Our very first harvest from the garden. Reveling in the idea of free food (assuming you don’t include the necessary purchase of the house).
Our favorite way to prepare asparagus is to saute it in olive oil over high heat sprinkled with lots of salt and pepper. The salt and heat cause the surface to bubble and brown nicely.
What’s your favorite way to cook asparagus?
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We do it that way too, only on the grill on aluminum foil. And we grate some cheese on it – asiago.
— Cathy9 May, 2011 at 5:49 pm
I do on the grill or we roast it in the oven. My kids love roasted asparagus and roasted broccoli.
I place the spears on a baking sheet and spray olive oil over it (I have a refillable pump spray for my oils) then sprinkle greek seasoning and red pepper flakes. I roast at 400 degrees for about 10 minutes.
— Dana9 May, 2011 at 7:03 pm
Sounds great!
Dana – What’s in your greek seasoning? Do you mix it yourself, or is it a particular company’s?
— A9 May, 2011 at 9:02 pm
I use to get Cavendar’s but too much MSG causes a migraine. So I found a recipe online that is great. Store it in an airtight container for up to 6 months.
1 1/2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried minced onion (or powdered)
1/4 teaspoon dried minced garlic (or powdered)
— Dana9 May, 2011 at 10:06 pm
Oh – add salt as needed
— Dana9 May, 2011 at 10:07 pm
I like it basic. Just like you.
— Julia9 May, 2011 at 10:17 pm
Coated in oil and salt and pepper and grilled over high heat..
Roasting is a good second choice though.
— CJA10 May, 2011 at 3:03 pm
Roasted asparagus is the BEST!! It practically turns into candy.
Dana’s seasonings sound spectacular, but I like to keep it super-simple: Drizzle or toss the spears in olive oil, sprinkle generously with sea salt, and roast at 400, turning occasionally, until they are beautifully blistered with some char. Serve with a fried egg and you got yourself the perfect spring meal.
(PS, This is my first time posting on your blog, but I have been lurking awhile and love your writing!)
— Emily12 May, 2011 at 9:59 pm
Emily – We’re really excited to hear from you (and learn of your existence)! And the asparagus just keeps coming (like magic!) so we’ll definitely try it roasted, too.
— A12 May, 2011 at 10:54 pm
Oh, that is huge! Congratulations! And so very “Animal Vegetable Miracle”
— Nicola @ Which Name?16 May, 2011 at 6:38 pm
Wow. Not sure you need another recipe for asparagus.
This is by far my favorite.
Cut a pound of asparagus into 2-3″ pieces.
Warm a skillet.
Add a tbsp of olive oil and the asparagus.
Toss over high heat for couple of minutes.
Add at least a tbsp of grated fresh ginger and salt to taste.
Stir for another couple of minutes.
Add a couple of spoons of water, cover
and cook over low heat until tender.
Season with fresh lemon juice or rice vinegar.
— Mike Abbott19 May, 2011 at 10:51 pm
Mike – awesome. we go on ginger kicks, and never thought about combining it with asparagus… will do!
— A20 May, 2011 at 8:12 am