Cookin' With Leo
By
Leocthasme
Italian Asparagus
And no, she didn't drop by; so don't even mention her name. This just happens to be an old recipe I remember from my school days. I grew up in a small town in northern Illinois where Asparagus grew wild and you could pick enough for a quick veggie fix anytime. And yes, I was a Boy Scout too, and earned a Cooking Merit Badge, of course that was easy in a rural community. After all a Saturday hike in the woods combined with a cook out, using only what you could find taught me this tasty way to make Asparagus. The only reason I called it Italian was just to make you set up and take notice, whatever. Well, there is a sprinkle of Italian in there somewhere.
I know you ain't gonna' run out in the woods somewhere and hunt up a bunch of Asparagus, so I guess we will have to get a bundle from the super.
So, while you're there pick up these items too:
1 pound or 1 bundled bunch of fresh Asparagus spears.
1 Roma (Italian) tomato chopped up
A couple of chopped green onions, and use the green tops too.
¼ teaspoon ground Oregano
¼ teaspoon Thyme
¼ teaspoon coarse ground Black Pepper.
Grated Parmesan Cheese, shake it on freely as you like it.
1 pat of Butter
And here is how ya' do what ya' gotta' do to do it.
Trim the bottom of the Asparagus spears so that you have only the tender top spears. Usually have to cut an inch or two off the bottom. But don't toss the trimmins' out, they make good soup. But that's another recipe. Use a vegetable steamer, or if you don't have that use a sieve to hold the Asparagus and steam them for about 5 minutes or until nice and tender. Lay out the Asparagus on a nice warm serving platter, and keep them warm, until ready to serve. Let the pat of butter melt on top while you finish up the garnish.
Combine the tomato, onions, oregano, thyme, and pepper, and spoon the mixture over the warm Asparagus, and sprinkle with Parmesan Cheese. If not quite ready to serve you can warm the prepared dish in the Microwave, this will also melt the cheese over the top of the Asparagus spears.
And, about those bottoms ya' trimmed, save them for Cream of Asparagus Soup, but that's another recipe, an' I only do one a month. Contract terms ya' know, my Business Agent likes me to spread my work out so as when new negotiations come up, his 2 cents worth amounts to somethin', whatever.
Ya'll have fun on your Summer Campouts an' such, ya'heah.
|
