Horrors, I discovered this afternoon that asparagus is for sale and I didn't know about it. I will have to try and go early in the morning.
Went bowling today, had 2 fairly good games, we only play 2 games these days unless it is a league day. Cheaper and not so tiring.
Talking of tiring, for some reason I am having trouble staying awake this evening, so not much of a blog this time.
Here's a nice simple asparagus salad. One thing I am determine to try this year is making my own pickled asparagus.
Asian Asparagus Salad
1 1/2 lb young fresh asparagus
4 tsp soy sauce
1 tsp Sugar
2 tsp sesame oil
1. Cut asparagus into 1 1/2 inch lengths of the tender portions only. Should be 3 cups. The recipe book suggests a method of cutting the stalks on a slant, then rolling the spear a quarter turn and slice it again on a slant and therefore you get interesting shapes of the cut ends. Have a large pot of water boiling and blanch boil the asparagus for 1 minute. Then either run them under cold water of plunge into ice bath. This will set the color. Then place them on a towel and dry them.
2. In a small bowl mix the dressing ingredients until the sugar is all dissolved. Then mix the asparagus with the dressing and chill in a refrigerator for 2 hours and serve as a vegetable part of a meal.
Servings: 4
Source: WW Recipes
Have a great day
Went bowling today, had 2 fairly good games, we only play 2 games these days unless it is a league day. Cheaper and not so tiring.
Talking of tiring, for some reason I am having trouble staying awake this evening, so not much of a blog this time.
Here's a nice simple asparagus salad. One thing I am determine to try this year is making my own pickled asparagus.
Asian Asparagus Salad
1 1/2 lb young fresh asparagus
4 tsp soy sauce
1 tsp Sugar
2 tsp sesame oil
1. Cut asparagus into 1 1/2 inch lengths of the tender portions only. Should be 3 cups. The recipe book suggests a method of cutting the stalks on a slant, then rolling the spear a quarter turn and slice it again on a slant and therefore you get interesting shapes of the cut ends. Have a large pot of water boiling and blanch boil the asparagus for 1 minute. Then either run them under cold water of plunge into ice bath. This will set the color. Then place them on a towel and dry them.
2. In a small bowl mix the dressing ingredients until the sugar is all dissolved. Then mix the asparagus with the dressing and chill in a refrigerator for 2 hours and serve as a vegetable part of a meal.
Servings: 4
Source: WW Recipes
Have a great day
I suppose you will now be in an asparagus coma, lol.
ReplyDeleteAsparagus, asparagus, asparagus!
DeleteWhat coma Denise?
I love asparagus!
ReplyDeleteMe too Maggie. Your season is probably different from ours. Right now I would think it would be too hot???
DeleteLucky you about the asparagus. All we have here at the moment is imported and so not very nice. I enlarged my bed last year and want to put in some more so at least when it's in season next year I can harvest a decent amount fresh. We used to be able to get fresh local supplies from a nearby store but they've closed so it means a round trip of 2 ½ - 3 hours and for some reason my husband isn't that enthused by that especially as he's not all that found of asparagus. Weird, hey.
ReplyDeleteYou are going into winter though are you not Helen? I used to have an asparagus bed in England. I do miss it. Even I wouldn't be happy with a round trip that long.
DeleteWe are going into winter, Jo, not that you’d have known today when the temperature reached an unseasonal 32.7 C.
DeleteI would find that too hot in the middle of summer Helen.
DeleteI could totally make that asparagus recipe! YUM! I'm surprised it's regular sugar and not brown sugar.
ReplyDeleteYou're right, I hadn't thought of that JoJo.
DeleteMy mom loved asparagus...as you know, I did not inherit that:)
ReplyDeleteMy mom loved eels, I did not inherit that Birgit!!
Delete