Asparagus Time

Though it is near freezing, (yesterday it was 80 degrees), with rivers of rain, hail and tornadoes, it is asparagus time again. The first vegetable to arrive in the spring,  I am plucking handfuls and faced with what to do with it all.  I have quite a lot of it left from last spring.  It's in the freezer.  But, I don't really like frozen asparagus; it is the texture I presume. Pickling it would turn it to mush like freezing.  My husband won't eat it.  So, I guess I will have to start marinating it, roasting it and eating lots of it.  That, and  giving it away to my cooking daughter.  

SPRING GARDENING

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?