When I get asparagus from the market, it comes in one-kilo bunches. That's a lot of spears. Consequently, there are always often leftovers. What to do? Last week, I grilled them. These had already been peeled and steamed, so a quick turn on the grill was all it took. We served them as a first course with Ken's home-made ranch dressing. Delish!
Grilled white asparagus, locally grown.
Today should be a nice day, weather wise. Tomorrow looks wet. Well, we need the rain.
I love grilled asparagus. I'm still wishing for rain here. Not a drop in April.
ReplyDeleteI stood for a moment in the vegetable section of the store, yesterday, wondering if I might spy some white asparagus, but... nope.
ReplyDeletemitch, I hope you get some rain soon. Every little bit helps.
ReplyDeletejudy, green is definitely more common in the US. It's getting more popular here, but it's not abundant.