Asparagus is plentiful right now and fairly inexpensive - and we almost always have it for Easter Dinner...
Julia says not to use a vegetable peeler - because it won't go deep enough - I used mine and just made more than one pass...
...15 minutes or so later you'll have a peeled stack of asparagus...
...trim the tough ends off...
...divide the trimmed aspargus into bundles...
...and tie twice with twine...
...keep one stalk separate to test for doneness - Julia thinks of everything...
...lay the bundles in rapidly boiling salted water - and boil uncovered 12-15 minutes...
...lift out with 2 forks to a cloth covered plate...
We added Hollandaise sauce to ours - it's a really simple dish - and so good and fresh and tender...
For some reason, even though asparagus is easy to grow here, it is an expensive item to buy.
ReplyDeleteI would never have thought of using a potato peeler and the spare to see if it's done - genius!
When I went to live in New Zealand in the 70's I was amazed to see it being sold from great heaps BY THE POUND! And it was so cheap!
NZ is so fertile that fences made with unseasoned wookd actually grow, true! The fruit and vegetables there were varied and lovely. The cabbages grew to massive balls and were so sweet they could be eaten as salad.