2WaysForFreshAsparagus

2 WAYS TO SERVE FRESH ASPARAGUS

With Parmesan/lemon

    * 1 bunch of medium sized asparagus, about 1 lb
    * 2 Tbsp of the very best extra virgin olive oil
    * 2 Tbsp freshly grated Parmesan cheese
    * 1 teaspoon freshly grated lemon rind
    * Salt and freshly ground black pepper

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

With Lemon/tarragon

1 1/4 lbs fresh asparagus, trimmed
1 1/2 teaspoons very good virgin olive oil
1 tablespoon freshly grated lemon rind
1 tablespoon fresh tarragon, minced
1 tablespoon lemon juice
1 pinch sugar

In a large skillet, cook asparagus with tips all facing one way in 1 inch of boiling water until just crisp-tender, about 3-5 minutes; drain.

Place asparagus on a serving plate, but keep warm.

In a small skillet, heat olive oil. Stir in lemon zest, tarragon, lemon juice and sugar.
Spoon over asparagus. Serve warm or at room temperature.

For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE