For the first spring asparagus, there is really nothing better (or more decadent) than this.
Take 2 slices of fresh brown bread, toasted and buttered.
Top with steamed asparagus.
Ladle with cheese cream sauce.
Enjoy! Yum.... well, asparagus risotto is pretty good too.
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2 comments:
The latest isue of COOKS ILLUSTRATED has a fantastic receipe for asparagus:
1 tbls butter
1 tbls olive oil
melt butter into olive oil over med-high heat in skillet. when melted add in aspargus in two layers - cover - cook for 5 min.
uncover - cook for 7 min - moving aspargus on bottom to top when browned on one side with tongs.
season with salt and/or 1/2 lemon and serve
perfection...
MMM... Thanks, I hadn't seen that one! I'll have to try it next time.
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