Hi there! If your not an asparagus fan, remember there is a whole category of Waiting-for-Payday recipes over there on the right.
I’m ever so glad you could join me today. Grab a fresh cup of coffee and a warm cappuccino muffin.
I was walking around the garden looking for signs of returning perennials and it occurred to me that those of you in the more southern climates, probably are ready to harvest some young, tender asparagus.
Now remember, if you just planted your asparagus patch this year, no harvesting yet, so the roots have a chance to develop. Year two, you may harvest ever so lightly. Year three, harvest away until about the end of June or Early July
Today I have an old recipe courtesy of the USDA from way back in the ’30s.
Asparagus on Toast
Thoroughly rinse the asparagus.
With a nice, sharp knife, scrape off the little scales.
Break of the lower, fibrous end. Usually it will naturally snap it just the right place.
Now either leave the remaining stalks as is or cut into 2 inch pieces.
Drop however much you are going to use in lightly salted boiling water and simmer for…oh…about 15 to 20 minutes.
After you drain it, arrange the asparagus on a piece of buttered toast. Sprinkle with salt and pepper, “pour melted butter or other fat over the top” and serve immediately.
Okay, so they were a different generation. Can you just feel your arteries clog?
My non-heart-attack variation:
Make a roux. (look up “roux” in my search bar on the top right ) Oh you know, 2 T butter and 2 T of flour heated and stirred ’til the starchy smell goes
Add about 3/4 cup of whatever white wine you might have laying around. Stir until thickened. Then pour it over the unbuttered toast. Sprinkle with salt, pepper, chives, and perhaps a touch of dill.
Cheapest non-heart clogging variation:
Butter the toast with your favorite “spread.” Then add salt, pepper, chives and dill to taste.
If I was feeling particularly naughty, I might make a cheese sauce to top this.