Home Cooking

Asparagus virgin...


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Home Cooking

Asparagus virgin...

chelleyd01 | | Apr 8, 2007 10:09 AM

So, I know I disliked asparagus as a kid. However, I am having some foodies for dinner on Tuesday and as I wandered through the store last night at 10pm in search of Easter dinner inspiration, the asparagus looked lovely and it was on sale, so I bought 2 bunches. As of the minute, I have it standing upright in my juice pitcher in about 3 inches of water in the fridge. Is that right?

Secondly, I haven't a damn clue what to do with it. My menu for Tuesday is:

Strip steaks, lightly seasoned and grilled with a balsamic drizzle
Roasted tomato cream pasta with shaved fontinella
Red leaf lettuce salad with grape tomatoes, craisins, almonds, gorgonzola and white balsamic viniagrette.
Bruscetta, but unsure of the topping yet.

Can I roast it? Blanch it first? Grill it? What sauce or seasoning should I do? I know I have to snap off the woody ends and that's about all I know.

Thanks in advance, Hounds. (and I am making my first potato gratin as we speak...pray for me)

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