Asparagus
Asparagus season is pretty much over (mid April to mid June usually) but lucky for me I still found some that was a decent price and a quality product. I love asparugus and my husband HATES it so whenever I make it I get to eat it all, good thing its healthy. I like to keep it simple when I make this vegetable because I really like to flavor so this recipe isn’t much but it tastes great. The real reason I wrote this post was for the tip I learned. Chef Tip: When you store asparagus cut off the tough ends and place them in a glass or jar of water like you would flowers. This prevents the ends from becoming woody ie gross. A few other interesting facts about asparagus are:
*Early American Indians dried asparagus for medicinal uses. It was used as a natural diuretic and for kidney/bladder problem.
*Asparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.
*Asparagus is an excellent source of vitamins A and C. It’s also a good source of potassium, phosphorus, and some iron.
Sauteed Asparagus and Snap Peas
2 lbs asparagus
1 1/2 lbs sugar snap peas
2 Tbsp olive oil
Adam’s Dream Seasoning (my favorite seasoning salt, you can sub kosher salt)Freshly ground black pepper Red pepper flakes
Cut off the tough ends of the asparagus and slice diagonally into 2 inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable. Warm the olive oil in a large saute pan over medium high heat and add the vegetables. Sprinkle with salt, pepper, and pepper flakes. Cook approximately 10 min. or until vegetables are crisp-tender.
June 17th, 2009 at 11:42 am
Oh my gosh! I wish my husband would buy me bouquets of asparagus! I love asparagus.
June 24th, 2009 at 2:36 pm
I think i’ve seen this somewhere before…but it’s not bad at all