This week I’m continuing my celebration of spring with one of my very favorite spring vegetables, Asparagus.
My husband came up with the name for this post when he saw me taking pictures of my plate of asparagus and asked if the photos were for my blog. There you are, Amore Mio! Your adoration for this dish is now immortalized.
My earliest memory of asparagus wasn’t pleasant. My grandmother was an excellent cook, so this story should in no way reflect on her culinary skills. We were young when she presented us with the mysterious vegetable, and Chris and I, ever trusting, took big bites. I remember so clearly little Chris saying “it tastes like cow food,” and thinking that she had it just about right. We weren’t picky eaters, but the mushy green stuff was just too much to bear. The fact that it grew on ditch banks, I think, was additional evidence to us that it really was meant to be bovine cuisine. Looking back, I suspect Grandma was serving canned asparagus, which, along with canned green peas should simply never be attempted. It was many years before I tried asparagus again.
This is not my grandma’s asparagus, though I’m very sure she would approve. With fresh spring vegetables I’ve found that the simpler you can keep the recipe the more the flavor pops. This recipe is just about as simple as it gets. The little squeeze of lemon on top makes it taste like a little bit of sunshine.