Vegetables. As promised.
Look at these little lovelies!
I’m one of those people who enjoys eating vegetables but I’m not a fanatic. Every January I roll out my typical “eat more vegetables” “get healthy” yada, yada, yada then life kinda gets in the way because I let it and my first thought when I’m running out the door is not “I should grab a carrot.”
I also don’t think to grab a stalk of asparagus when in a rush out the door but when I am in a rush to get dinner on the table it’s on my list of fast and easy side dishes. When I see the cost drop at the grocery store I am ready!
If you’ve never worked with asparagus it is very simple. I think I said that already. My cold medicine must be kicking in.
Pick asparagus that has a uniform color and the tips are closed and kinda fluffy. You can tell from mine that they spent a couple days in the refrigerator before I cooked them so the color started to fade a bit. To trim the asparagus pick one up and snap the end off. I let that gauge where I trim the others with my chefs knife.
You can steam it, saute it, and, my personal favorite, roast it.