Sunday, February 15, 2009

Aahhh Asparagus

I was born and raised, not just in The South, but in The Deep South. Deeper than deep. Central and southwest Louisiana Deep. I grew up with Southern Vegetables. Purple hull peas, butter beans, sweet corn, green beans, yellow crook-neck squash, green bell peppers, tomatoes and cucumbers. The only asparagus I was ever exposed to was the canned variety, which I thought Smelled. Bad. So I never ate asparagus of any type until just a couple of years ago. Just by chance I ordered a meal in a restaurant that came with grilled seasonal vegetables. Asparagus was the vegetable of the moment, and I became a convert. Not to cooking it, but to eating it. Not the canned variety, I still think it smells bad, and tastes worse. But beautiful fresh asparagus, cooked by other, more skilled hands. I had it grilled, steamed, and sauteed with butter and lemon juice. It was wonderful.

I started paying attention when my favorite cooking shows made anything with asparagus, but still I deferred. Finally my mom and I got brave. I told her I would buy it if she would help me cook it. We made it for a family dinner, lightly roasted in a convection oven, with a little olive oil, and some butter and lemon put on it at the end. It, too, was wonderful.

This weekend I finally broke down and cooked fresh asparagus, all by my big girl self. I used a little bit of olive oil, some kosher salt, a little lemon pepper seasoning, and little butter added right at the end.

I sauteed this about 5-6 minutes. The asparagus I had was really young (skinny) and tender, and I think--I know--I overcooked it a little waiting for the rolls to cook. But, even though the bud ends were a bit limp, it still tasted wonderful.

I paired it with pan-seared steak, sliced cucumbers, and crescent rolls. Not Gourmet, but delicious.

You may have been cooking asparagus for years, but maybe there's some other ingredient or dish that intimidates you. Break out of your comfort zone, and try something new and "exotic" to you.

For other recipes, check out the links at the Grocery Cart Challenge Recipe Swap.

Good cooking, and good eating!


  1. I love asparagus, being raised by a mother and father that grew it.

    I love that you did not try to make it into something exotic. You did a great job doing it simply. So many people try to pour all kinds of sauces over it.

    Great Job!!

  2. Thanks for the comment--I cooked the rest of this bundle the next night, the same way, just left it a little more crisp. It was sooo good-this is my new favorite vegetable.

  3. I like roasting it at 450 in oven with olive oil and kosher salt. :)