I was a weird kid. Yes, I know I’m also a weird adult but my point is that it started years ago. It was just a hobby then. Now I have it down to an art form. But moving on. I was a weird kid. I never turned up my nose at things like spinach, brussel sprouts or asparagus. On the contrary, I inhaled them. Which was great until the one time that asparagus spear got stuck up my nose upon inhaling…
What? You really expected me to make it through a paragraph without a bad one liner? You must be new to my blog.
But I really did love all of them. No inhaling involved *insert bad Bill Clinton joke here* Mind you, the spinach and asparagus I had a kid were always canned. Sad as it is, I didn’t have fresh of either until I was well into my 30′s. For the longest time, I preferred the canned versions because they were familiar. The fresh tasted funny to me. But they grew on me. No really. They did. Makes wearing a skirt interesting.
I’d lie and tell you that I’ll stop now but you’d know and I’d know that I was lying so why bother?
“It was the dawning of the Age of Asparagus, age of asparagus”
Ahem. Yeah. Again; moving on. Loved them, ate them, wore them. Ok, I think that catches us up now.
As an adult (if one wants to stretch the definition and call me an adult that is) I eat all of the above frequently. They were the only thing that made my short bout with vegetarianism bearable. I still love them canned ( Sparegrass and Spinach that is. Did ya ever notice that brussell sprouts can’t be canned? I looked that up once. Something about they would be pure mush and an unappetizing gray color) but fresh wins hands down. My favorite way for the sprouts and sparegrass is roasted or pan roasted if I don’t feel like turning the oven on. But I also enjoy trying new things with them when they are in season and inexpensive.
I saw this recipe for Marinated Asparagus in a store flyer we got in the mail. I immediately bought some asparagus to try it out. I wasn’t disappointed. This is awesome and would be, yet again, another good recipe (not to mention easy as all git out) for an Easter meal or any Spring meal/ It’s sweet and tangy and a little bit spicy from the red pepper flakes (you could probably omit those if heat averse but I have the feeling the end result would suffer)
So go find an asparagus sale. I assure you that somewhere near you, there is some on sale right now. It’s a big seller for Easter. Make this. Thank me later. Or just send me money or lots of fresh asparagus. Either way works.
- 2 pounds fresh asparagus (sparegrass ), tough ends chopped off
- 3/4 cup good olive oil (this is a main component of the flavor; use good oil)
- 1 tablespoon sugar (I used a touch more cause I love that sweet/hot/tangy flavor)
- 1/2 cup white balsamic vinegar
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (I probably used about 2 teaspoons)
- Boil asparagus for three minutes or until crisp tender.
- Immediately plunge asparagus into an ice bath to stop cooking. Drain and arrange in a single layer in a 13×9 inch dish (or just a dish big enough to hold it. Who cares about technicalities?)
- Whisk together the rest of the ingredients until well blended.
- Pour over the asparagus.
- Cover and chill for about 6 to 8 hours. Drain before serving. Eat. Enjoy.
A man went to his dentist because he feels something wrong in his mouth. The dentist examines him and says, “that new upper plate I put in for you six months ago is eroding. What have you been eating?”
The man replies, “all I can think of is that about four months ago my wife made some asparagus and put some stuff on it that was delicious…Hollandaise sauce. I loved it so much I now put it on everything — meat, toast, fish, vegetables, everything.”
“Well,” says the dentist, “that’s probably the problem. Hollandaise sauce is made with lots of lemon juice, which is highly corrosive. It’s eaten away your upper plate. I’ll make you a new plate, and this time use chrome.” “Why chrome?” asks the patient.
To which the dentist replies, “It’s simple. Everyone knows that there’s no plate like chrome for the Hollandaise!”