It’s May, it’s May – the merry month of asparagus! (And so far, rain and cold, but never mind.)
When I made the vegetable loaf recipe, I had a handful of extra asparagus. Even after several green spears posed on my drawing table for collaging, I was able that night to nestle them next to potatoes to be roasted and enjoy (olive oil and salt and pepper, 400° till tender).
The next day I remembered this by Heidi Swanson:
so added the roasted asparagus to the avocado I’d slathered onto some bread for lunch (avocado being my most favorite sandwich these days). “Avocado on Garlic Rubbed Toast” http://www.digginfood.com/ is Willi Galloway’s more elegant version.
And, to add a third real food blogger to this asparagus day, another Heidi – this one a young Alaska woman who cooks so well. In this post she tells how to simply and perfectly roast asparagus:
These cooks say it all, so enjoy! Enjoy spring!