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Naked
Asparagus
Photo: Asparagus
bunches - David MacTavish, Hutchinson Farm
Store, Burlington, ON, May 29 2018.
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Asparagus can be cooked a
gazillion ways, heck you don't even need to cook
it, raw is delicious too.
Grilled, pan seared, boiled, steamed, baked,
microwaved, I bet there's even an asparagus ice
cream.
Plain, or with a bit of butter, drizzled with
olive oil, a touch of garlic, more than a touch
of cheese, add a bit of smoked salmon, in a
pasta cream sauce...all deliciously wonderful!
BUT...
...this recipe is Naked Asparagus: the pure
taste of spring, capturing the essence of
asparagus.
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- Ingredients
Asparagus
Purchasing tips: Find a farm that sells
asparagus (like ours). Make sure they are open
every day (like ours). Get there early in the
morning for asparagus that was fresh picked at
dawn. When you get home, put your asparagus in
cold water.
- Method
To prepare your asparagus, wash well to remove any
sand, and snap off the base (the asparagus snaps at
the tender point).
Place it gently in a pot of cold water. You want
just enough water to barely cover the asparagus. Put
the pot on your stove, and set your burner to
maximum. Don't go away, you need to watch this pot.
No more than 1 minute after the water has come to a
boil, remove from heat, and take the asparagus out
of the water.
Serve and enjoy
- Ingredients
grown at Hutchinson Farm
Asparagus
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