An Ode to Asparagus
by Kate Weiser
Before this summer with Chefanie, I would have refused to eat the stalky vegetable for which I am now confessing my boundless love. Over the last 2 months, I learned this vegetable simply requires the right preparation to be delicious. And now that I am all the Weiser, I can ask myself only, what’s not to like about this pale green delicacy? Here I share my 6 favorite ways to prepare it.
Simply roasted with olive oil, salt and pepper, asparagus is amazing alone or alongside a fancy filet mignon. In the last 10 minutes of roasting, I love to sprinkle on some almonds.
2. Von Bismarck.
Aka with a poached egg on top, as the indulgent Austrian royal would have had it.
3. Cylindrical Salad.
Asparagus cut and placed in a round ring-mold topped with warm & melty parmesan
Enjoy some gorgeous asparagus shoots cooked in a farm fresh egg frittata - with or without peas! for breakfast, lunch, or dinner!
In summertime, chilled asparagus soup is a divine treat…