Sunday, March 19, 2017

March Means Fresh Asparagus and Radish in the Garden


Asparagus with Garlic Butter
Every March I look forward to the appearance of the first stalk of asparagus.  Our family says my asparagus is the best they have ever tasted even without all the flourishes.  The recipe below is simple, delicious, and requires ingredients I generally have on hand.


2 bunches
Asparagus, trimmed of woody ends (thick spears)
4 Tbsp.
2 cloves
To taste

Garlic cloves
Salt and pepper
Parmesan cheese, freshly grated


Bring a pan of water to a boil. Drop the asparagus in and cook for two minutes. Plunge into ice water bath and then drain.
Melt the butter in a large frying pan over medium heat, add the garlic and cook for one minute, until fragrant.
Add the asparagus to the pan. Toss gently, seasoning with salt and pepper to taste. Plate and add freshly grated parmesan cheese. Serves 4.

Grassroots Horticulture