day 6: sunshine all the time + anytime asparagus

This lovely side always brings a little sunshine to a cold, dreary day. Though I can’t take credit for this one … After all, I always thought asparagus was a my way or the highway type veggie. Grilled. Steamed. Boiled and grey. Anne Burrell gave me some inspiration and taught me a trick or two. The key here is to remember that green should stay GREEN. Do not serve your guests, your children or your worst enemy overcooked vegetables (they will resent you for it – as they should). Oh, and in this case salt is most certainly your ally.

Serve this as a side dish, an add-on to your favorite salad (mine is baby kale with pickled beets & goat cheese), or all alone (with a sprinkle of fresh reggiano). You won’t regret adding this one to your arsenal. Mark my words!

Something new to do for asparagus

Something new to do for asparagus

What you’ll need:

  • Fresh asparagus spears
  • A juicy lemon
  • Quality red wine vinegar
  • Quality olive oil
  • A healthy amount of kosher salt (more than you’d think you’d want or need)

What you’ll do:

  1. Bring 1 quart of well salted water to rolling boil
  2. Prepare a salted icebath
  3. Snap the ends from your asparagus spears (they’ll “tell” you where they need to be cut, just apply a little pressure)
  4. Drop spears into boiling water and allow to return to boil. Spears should be bright green (think fresh spring grass)
  5. Remove spears and place immediately into icebath
  6. Drain once cooled (just a few minutes). Spears should be tender yet crisp
  7. Cut into diagonal 1.5 inch pieces or leave whole (your choice)
  8. Drizzle with olive oil, red wine vinegar and finish with a squeeze of fresh lemon
  9. Enjoy!

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