I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.
Tuesday, March 29, 2011
It's almost time...mmm asparagus
"Asparagus group from Miss Gatchell's pageant. Lee Co." Date: April 16, 1925.
Apparently, I'm not the only one excited about the upcoming asparagus season. Up until now I mistakenly thought that asparagus queens and parades were a "Michigan thing". All over the US from Alabama to California, and internationally in Europe, people celebrate one of the first vegetables to kick off spring.
My fork is anxiously awaiting in anticipation of this tender, herbaceous perennial. I usually like to keep the preparation simple by blanching or steaming the spears and rolling them around in butter. When I'm feeling all fancy-pants I may grill or saute them, wrap them in prosciutto, and drizzle them with a thick reduced balsamic vinaigrette topped with a little shaved Parmesan. Come to think of it, drowning the spears French style with a delectable Hollandaise sauce is pretty wicked good too.