So easy! Steam green and white asparagus until tender, cut into short bite-size lengths, toss with rucola, shaved parmigiano, and season with evoo, sea salt and freshly ground black pepper. Drizzle with balsamic vinegar and top with prosciutto.
Obligations for each weekend this month hasn’t allowed us any chance of checking out local asparagus festivals, so what do we do? We celebrate asparagus at home. Serve this outside on a warm sunny day and follow with grilled fish or roasted chicken. A bottle of chilled white wine is not optional!
And if you happen to find yourself with more asparagus than you know what to do with
When I’m feeling vegetarian, I make this asparagus lasagne with ricotta, soy milk bechamel (purchased from a health food store) and mushrooms in between the layers.
It is a versatile vegetable in asian dishes and stir-fries
Still, my favorite way to eat it is with fried eggs, butter, and grated parmigiano.