Monday, May 4, 2009

Ingredient: Asparagus

n. [uh-spar-uh-guhs] the shoot of a native Eurasian plant of the lily family; eaten as a vegetable; known for its dietary and medicinal properties

Now that the weather is finally warming up, I am all about the asparagus. Most folks steam their asparagus, but it can be eaten raw, grilled or roasted. I love to grill mine in the spring + summer. Just toss with some olive oil, salt + pepper, then grill on a pan over med-high heat until the asparagus is tender and browning in spots. Use it for salads, sides or wrap with prosciutto for a light main course or appetizer. Delish.

When choosing asparagus, look for tightly closed buds and uniform stalks. When you get them home, wash gently and pat dry. You can wrap them a moist paper towel and saran wrap or place them upright in a glass with few inches of water. Use within 2-3 days.

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