Sliced & Diced: Asparagus
Asparagus is one of those vegetables that I swore I hated. I mean, it is green and looks like a mini tree, what isn’t to hate? Then I had dinner at a friend’s house and they served salmon (also something I was sure I didn’t like) and asparagus and I was forced to be polite and eat my meal. Guess what? I liked it!
Notice, I didn’t say I loved it. I tried it, it didn’t make me sick, and I could even imagine eating it again. And then my friend Jamie gave me some helpful hints for how she roasted it. And I was in love.
I love the Spring and Fall seasons when it is in season. It especially like it roasted but still crispy. Mmm. I can eat them almost as I eat french fries, I love them that much.
And the restroom afterwards? Well, that is just all sorts of weird and mysterious after-wards isn’t it? Don’t know what I am talking about? Guess you will have to try some asparagus to find out!
The real point of this post is to point you in the direction of how much to purchase to yield the amount you need in once a month cooking recipes. So without further ado, here is what my research yielded:
Recipes Using Asparagus:
- Sauteed Vegetable Medley
- Parmesan Linguine with Asparagus, Zucchini & Snap Peas
- Fire Roasted Vegetable Pasta
Now it is your turn to share YOUR asparagus recipes. Just be kind and remember the Sliced & Diced rules: