|Fresh asparagus and tomatoes. Photo: SXC.HU|
There are those few that linger at the bottom of the list, and I usually only eat them if they're covered in a creamy sauce or swimming in so much butter they're no longer considered a vegetable.
Asparagus fits in this group. I know I'm not alone when it comes to being a little shy around this stalky vegetable.
So, to kick off the Blogging from A to Z Challenge, I'm going to try to learn to love asparagus. I encourage my readers to be healthier and eat whole foods, so I need to practice what I preach!
I bought a fresh bunch of asparagus at the store and have committed to finding a way to make it tasty. After browsing my stacks of cookbooks, I decided to try preparing the veggie two ways: roasted in a hot oven and sauteed in olive oil.
The roasted asparagus had a wonderful, earthy flavor but was limp and kind of soggy. Maybe my oven wasn't hot enough or I used too much olive oil. The sauteed asparagus was much better. I lightly tossed it with fresh sliced mushrooms and onions before mixing it with pasta. The asparagus was still firm and reminded me of eating fresh green beans from the garden. Yum!
So, how do you like your asparagus? Please make my mouth water by leaving your ideas in the comments below!
Until Next Time,
Whole Foods Living
PS: This post is part of the Blogging from A to Z Challenge. Each day during April (excluding Sundays) my posts will relate to a specific letter of the alphabet. Stop back tomorrow, join this site with Google Friend Connect, or sign up for email reminders on the top, left side of this page to keep up with what I've got cooking! Thank you!