"Gather ye rose-buds while ye may." Robert Herrick

"Gather ye rose-buds while ye may." Robert Herrick

Hello Friends!

Friends, Romans, countrymen...y'all. Foodies, gardeners, artists and collectors - let's gather together to share and possibly learn a thing or two in the mix.

Donna Baker

Thursday, April 15, 2010


It's that time again! There is an old belief that eating the first asparagus of spring will bring good luck. Yesterday, I did gather a handful of spears and fixed them for supper. I didn't Julia Child it, nor use my silver asparagus tongs. I simply tossed the spears with olive oil, 2 cloves of sliced garlic and a sprinkling of salt. Then, I grated a Spanish Parmesan cheese on top (this cheese is less salty and a little softer than parmesano reggiano). Here's the good part. I did all this on a paper plate and covered it with another one and cooked it in the microwave for 1 minute and 45 seconds. Atop a pile of sticky sprouted brown rice, it was so good, and easy. I'll have to see if the luck legend pans out. I need all I can get right now. However, on the other hand, I guess if I'm still kicking, then perhaps that is luck enough... Anyway, asparagus grows so fast that I'm going to be freezing lots of it in the coming days. Anybody have a good recipe out there?


  1. Oooh yum!
    I've never been much of an asparagus eater, but lately seems to be my vegetable of choice.

  2. That sounds really good and they look really good too!

  3. I adore asparagus. I don't think I've ever seen any quite as fresh as your newly picked!

  4. Hey Donna! I love asparagus, but I'm the only one in the family... and I just prefer it steamed with lemon, sea salt and butter... not too fancy but really yummy!

    what! no Blue Bonnets?! Have you ever planted them there? We didn't have many on our homeplace property this year... you just never know where they're going to pop up!

  5. I fix my asparagus pretty much the same as you do, with olive oil and garlic. I lightly steam the asparagus, not the microwave, and drizzle the olive oil. I use a garnulated roasted garlic and sprinkle that on. If I use cheese, I use Romano or Asiago, (I'll look for the Spanish you mention, sounds good and I've never tried it).
    Anyway, I use asparagus on pizza. Yes, a thin crust, drizzled with olive oil, asparagus tips, sun dried tomatoes and chevre, (I've also used fresh ricotta), just dropped on in dollups here and there, Oh, and garlic cloves, sliced thin, some freshly ground black pepper.


  6. I remember a delish cream of asparagus soup from the old moosewood cookbook. Google it...you'll be happy you did!

    Lucky you...fresh asparagus. Yum!


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