A is for asparagus. In my youth, I detested this vile veggie – I thought it was a slimy and just plain yucky. Then one day….at a restaurant in Ghirardelli Square (San Fran) a miracle happened. As a side to the most spectacular quiche, I was served slightly crisp, perfectly seasoned asparagus. Hubby still had to do a little coaching to get me to try …I am the pickiest eater on the face of the earth, after all. Heaven.
The wonderfully generous chef shared…steam for 3 minutes and toss with a little butter, lemon juice, and basil – the end!
I’ve since ventured, as I tend to do…..by using balsamic vinegar (my number one choice is Fig) and lemon olive oil.
I love them grilled, roasted, and steamed. I love them with fresh lemon juice, lemon olive oil, or lemon salt. I love them with fresh basil, dried basil, or balsamic vinegar. Oh my, I feel like I’m at risk of sounding like a Dr. Seuss book….
So grateful for that chef….