Enjoying the asparagus season...

[wiseheart]

... as long as it lasts. Unfortunately, it's a very short one, so I have to put it to good use.

Last week I cooked:
- asparagus soup
- asparagus ragout with mushrooms
- a Quiche Lorraine, filled with asparagus and ham
- rolls of chicken breast, filled with asparagus, ham and cheese

And for such newcomers to my LJ who like Bilbo Baggins and are fond of book-true Hobbits, I even have a story, inspired by asparagus: Elf-Root.

Tomorrow will be an asparagus-free day as I'm going to Vienna with my favourite colleague, the art teacher (she's really a wonderful person), but after that, I still have dozens of new recipes to try.

And the best thing is, asparagus is really low on calories. The only side effect is the tennis arm you develop while peeling it. *g*

Comments

[ithilwen.livejournal.com]

Asparagus season is all the more enjoyable for its brevity!

[wiseheart.livejournal.com]

And for the tennis arm you develop from peeling the little buggers all the time.:)

[ithilwen.livejournal.com]

I've never actually peeled asparagus. I just eat it skin and all.

[wiseheart.livejournal.com]

That's green asparagus, I presume. I always buy the white one.

[ithilwen.livejournal.com]

I've never tried white asparagus, only green. How does the taste of the two colors compare?

[wiseheart.livejournal.com]

I can't really tell. I only ate green asparagus once, in a restaurant, and it was so fancily seasoned that not much of the original taste was left. But I love white asparagus very much.

[lhun-dweller.livejournal.com]

Mmmm... asparagus. Something The Beloved introduced me to. We try to enjoy it a couple times in season.

[wiseheart.livejournal.com]

It is a noble dish indeed. :)