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!

6 comments:

  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,
    amicalement

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  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.

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  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.

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  4. Congratulations to you both!

    Lunch sounds delicious.

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

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  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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