Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Wednesday, February 18, 2009

Roasted Asparagus

In February we yearn for spring and what dish says spring better than fresh asparagus. We like it done simply -- roasted with a drizzle of olive oil and a sprinkle of kosher salt and pepper. Served warm.

You can gild the lily by serving it with a hollandaise.

It's a time saver if you have a big crowd for you can make it in advance and serve it at room temperature with a lemon vinaigrette poured over and shreds of lemon to decorate.
But mostly we like it plain and hot. To bring a bit of elegance to the February table, we serve it in a silver dish. And for a bit of fun, we eat it using our individual silver asparagus tongs.

We never look at asparagus as an expensive vegetable but rather our favorite vegetable.

1 comment:

Pamela Terry and Edward said...

You are making me so hungry with these recent postings!!