Monday, June 01, 2020

Last of the asparagus

The guy we get our asparagus from at the Saturday market in Saint-Aignan told me that this was the last week for his asparagus. I'm glad we got some over these past few weeks; we nearly missed the season due to the coronavirus confinement. That afternoon, I prepared the kilo bundle that I bought by cutting off the tough bottoms, peeling the rest, and steaming it.

A kilo of white asparagus, trimmed, peeled, and steamed.

Ken added about half of the asparagus to an Asian-style cashew chicken recipe. He cut the steamed spears into smaller bites, stir-fried it with the chicken, and covered it all in a sweet and spicy sauce. I had grilled two boneless chicken breasts that he sliced in to strips for the stir-fry. Since the main ingredients were already cooked, making the dish was more assembly than cooking. It was delicious served with long rice. Best lunch I had on Sunday!


  1. vos recettes sont toujours inventives et ont l'air délicieuses !
    belle journée à vous deux, qu'allez-vous faire de bon ?
    plein de bonnes choses pour vous deux,

  2. That cashew chicken sounds delicious! Although I like aspartame’s, and it is very healthy, by the end of season, I’m usually over it anyway.

  3. We seem to have asparagus nearly year round in the supermarket which makes it an object of suspicion. Aspergus for me is a spring vegetable, a treat, to put away for the year when the summer arrives bringing its unique tastes like strawberries and watermelon.

  4. Congratulations to you both!

    Lunch sounds delicious.

  5. Yummy! What a fine celebratory dinner! Congratulations, Walt!

  6. christiane, merci ! Nous avons fait des "tacos," un plat typique du Mexique et du sud-ouest américain. Miam !

    mitch, I agree. As they say in France: Too much, c'est too much. lol.

    michael, agreed!

    bettyann, thanks!

    mary, merci !


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