Ciao, ragazzi!
This week is our long-overdue vacation… we are heading down to the Amalfi Coast for some time on the beach and in the nature preserve. No internet, I don’t even know if our phones will work. I will be back with you next week.
In exciting (to me, anyway) news here in Rome, asparagus has shown up in the markets full force! Young, tender shoots just begging to be eaten. We have been complying, and this delicious marker of summer days to come has been gracing our dinner plates each night for the last three nights. Concurrently, juicy, ripe, strawberries are also here- and we’ve been eating a lot of those, too!
Compliments of one of my favorite cookbooks, here is my absolute number one way to prepare asparagus. Enjoy!
Sauteed Asparagus with lemon and garlic
1 lb asparagus, *trimmed, and cut into 2 inch lengths
1-2 T olive oil
2 garlic cloves, pressed
1-2 T fresh lemon juice
1/2 t salt
*tip from my Dad on trimming asparagus: take a hold of either end of the asparagus and bend. It will break off at exactly the right point to rid the asparagus of the tough bottom!
Heat olive oil in a large skillet with garlic. Warming until garlic is fragrant (about 30 seconds). Add asparagus and saute until crunchy-tender, about 5 minutes. Add lemon juice and salt, cooking for a minute or so more. Enjoy immediately!
April 21st, 2008 at 3:58 pm
Have a wonderful vacation!
We just got asparagus and lemons today, so we might try your recipe tonight. We usually do our asparagus broiled or grilled with balsamic vinegar. The break-off way of trimming the asparagus is a great way to keep kids occupied in the kitchen.
April 21st, 2008 at 6:16 pm
Oh lucky! Asparagus season my favourite!
April 21st, 2008 at 9:56 pm
I adore the Amalfi coast. have an amazing trip…
April 21st, 2008 at 9:59 pm
Miss you already! Ciao! Have a lovely time at the beach. I hope that your phones really don’t work that sounds lovely to me.
April 22nd, 2008 at 7:11 am
have a great trip, that asparagus recipe sounds gorgeous!
April 22nd, 2008 at 8:59 am
Oh. have a great trip! And I hope you get some relaxing in. Isn’t it nice to go where cell phones and computers don’t work? Thanks for the asparagus recipe! I’m so jealous of the European markets, wish the states would start doing that year round. I think our farmer’s markets start in May.
April 23rd, 2008 at 3:50 am
Have a fabby holiday, you wonderful inspiring woman!
April 23rd, 2008 at 10:06 am
Have a great trip! And thanks for this yummy and simple way to prepare asparagus. Usually I only see the big nasty ones at the grocery but every once in a while there is a tender young bunch and I indulge. Looking forward to the produce from our new CSA. Maybe we’ll have real, tender asparagus in one of our boxes!
April 23rd, 2008 at 11:40 pm
Looking forward to reading all about your trip!
April 27th, 2008 at 12:33 pm
Nona, I got the book a couple of days ago and am having a hard time putting it down! It’s great. Thank you so much!
April 28th, 2008 at 5:58 pm
Thanks for the recipe. I’m all about asparagus when it’s in season! Sounds yummy…
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