May 6th, 2017
Food

Spears of Love

Image © Karsten Moran for The New York Times

Asparagus is one of my all-time favorite veggies—peeled and grilled, please.  I stumbled across this fantastic article in The New York Times that has lots of great recipes and a guide to the proper way to choose, store, and prep— ’tis the season of the green stalk.

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  • I love asparagus and we have it roasted in a cast iron skillet several times a week. There’s a restaurant in NY that has a white asparagus appetizer with a poached egg on it – so good! Great article, and I’ve also wanted a Majolica asparagus dish for a long time!

    KathyMay 6th, 2017  12:34 PM

     
  • Grilled and served sprinkled with coarse sea-salt!!!

    Claude RemainsMay 6th, 2017  6:26 PM

     
  • Love it with parmesan cheese

    That's Not My AgeMay 7th, 2017  6:45 AM

     
  • Gosh Preston
    You aren’t wrong- a brilliant article! I’ve saved it…
    Ruth

    RuthMay 7th, 2017  11:15 AM

     
  • Thanks for the article.

    Shaved asparagus pizza is a delicious and easy change of pace, too.

    April

    AprilMay 7th, 2017  1:35 PM

     
  • Grilled asparagus and ramps tossed in olive oil, maldon sea salt and fresh ground pepper was part of my dinner yesterday and delicious!

    TracyMay 9th, 2017  12:52 PM

     

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