I'd forgotten what real asparagus looks like until a box of the California stalks arrived. Growing up, we had asparagus that came back every year. My mother loved it. Being a dumb kid, I didn't. The last asparagus I cooked was about as thick as a pencil. This was more like a tree. It's "rested" in the sink after I soaked it in ice water upon arrival (as directed on the package).
Asparagus is naturally low in calories and sodium. It was popular with the acient Romans for it's delicate flavor and elegant appearance (I guess the Romans like these "trees" as much as I did). There are 20 edible varieties of the 300 known ones. Handle asparagus like fresh flowers; trim stems.
The recipe I tried was Sweet and Spicy Szechwan Asparagus (below) and it was a hit. Look for it in the 7-Day Menu Planner this summer.
This asparagus was sent to me by the California Asparagus Commission.
Please email me: www.menuplanner.com
Posted by: Susan | 06/23/2011 at 02:07 PM
I cut out your recipes out of the Roanoke Times Sunday paper and have enjoyed many dishes. My daughter and I now have to go on a gluten free diet. I hope you could add 1 gluten free dish to your weekly menu (or a substitute ingredients) I am trying to adjust some of your previous recipes now- very hard for beginners to gluten free cooking! Maybe one of your meal themes could be gluten free meal. Just a thought- thanks for the great recipes (many family of 4 sure appreciates it)
Posted by: jules n do noke | 06/19/2011 at 03:27 PM