April is for Asparagus

Spring-fresh asparagus is the vanguard for ranks of abundant produce to come. Be sure to get some and enjoy it now in the glory of its season. Asparagus is, interestingly enough, a perennial, which means that it comes back year after year without needing to be restarted from seed.

I bought some healthy-looking stalks recently, and we found a method of preparation that we particularly like.

Simple Asparagus
Wash asparagus; trim off any hard ends. Coat the bottom of a frying pan with olive oil and heat over medium-low. Add asparagus. Sprinkle with garlic powder and a little salt. Saute gently for a few minutes until the stalks are beginning to get tender but are still slightly crisp (you’ll have to eat a test stalk to determine this). That’s it.

When I was little, I used to be very proud of myself for liking asparagus; it seemed like such a “grown up” vegetable. I’m not sure how my Mom used to cook it, but I don’t think I ever tried it with garlic. May I recommend that you try it that way? I think you’ll find it’s rather delicious.