One of the most anticipated veggie to grow in our garden is the asparagus. We wait all year long for this spring veggie to arrive. There are so many way to enjoy asparagus (boiling/steaming them to mush is not an option, sorry mom!) and this recipe is one of our favorites. I love to incorporate other spring time veggies into recipes, this one adds the chives that are also popping up in the garden. Fresh from the garden is best and makes for one fantastic dish.
2 lb. Asparagus
2 tbsp Lemon Juice, freahly squeezed
4 tbsp Olive Oil
1/2 tsp of Salt (i like pink, course ground)
Ground Black Pepper
A small bunch of Chives or 2 Blossoms
Clean and rim your asparagus spears, steam until just tender. Drain well and arrange on platter.
Combine lemon juice and olive oil and whisk or shake vigorously, pour over asparagus. Sprinkle with salt and pepper. Chop chives and pluck blossoms scatter over them all. Serve and Enjoy!
My Green Cauldron 