English Peas, Spring Onions and Roasted Almonds
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...
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Asparagus Raw or Steamed
Fresh and quick, serve raw or cooked asparagus in salads or as a side dish during spring.
Cut fresh raw asparagus into one-inch lengths with the kitchen scissors. Then add them to the greens salad to add a bit of substance. Choose firm, plump, straight, round asparagus spears with tips that are tight and compact. Give the asparagus bunch a squeeze; if it squeaks, it’s fresh.
Steam asparagus for a side dish. Place the asparagus in a vegetable steamer over simmering water and steam, covered, until crunchy tender, about 5 minutes. Remove the asparagus and run under cold water to stop further cooking. Place on a kitchen towel to drain.
Here is a recipe for Provençal mayonnaise to serve with the steamed asparagus. Prepare the mayonnaise in advance.
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Asparagus Serving Suggestions
Asparagus has an intense rich flavor that is nearly impossible to describe. It is a universally favored vegetable that has been coming to the table for thousands of years. It is said that Julius Caesar simply like to eat asparagus with melted butter.
Here are some suggestions for how you can serve asparagus:
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Asparagus
When asparagus comes to your farm market, you know that spring has arrived.
Asparagus made its debut this year at the San Francisco farmers’ market this past weekend.
Asparagus plants produce young edible shoots—called “spears”” for about six weeks each spring just as the days begin to lengthen and winter fades. The season for asparagus is late February through June—the season’s peak depends upon where you live.
What’s the best way to appreciate the subtle sweet grassy taste of asparagus? Well, you can eat it raw, parboiled, steamed, boiled, braised, baked, roasted, and grilled.
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