Asparagus

I was just reminded that I had asparagus for dinner last night. What's up with that?
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What's That Smell?

Every year around Easter time, asparagus comes in season. I am vegetable-averse, but I just LOVE asparagus!

Selecting the best asparagus is quite simple. The tips should be full, the stalks slender for tenderness, and not dry. Most stores have them standing in water. This is important to keep it fresh and I suggest you place them upright in a glass of water in the fridge when you get them home. Kinda like a Christmas tree. Cut one to two inches off the tough bottom before cooking.

If you steam the asparagus spears, that gives you the extra joy of eating them with hollandaise sauce. I make mine from a packet. Make sure you get the kind that requires that you add milk, not water, since that turns out richer.

Asparagus can also be grilled and eaten sans sauce. Just get long skewers (like long toothpicks) and make a "raft" out of them with a skewer at the top and one at the bottom. Brush with butter or olive oil, give a shake of salt and pepper or your favorite seasoning, and put them on the grill. Regardless of how you cook them, they should be firm — don't overcook them!

From my kitchen to yours. And beware of the smell the following day!
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