So today’s feature isn’t really anything new, I’m just renaming the ‘Recipe Roundup’ to Food in Focus. I’ll be sharing these posts more frequently, each focusing on a specific food. Today’s feature is all about asparagus. I’m so glad that this vegetable is back in season because it is one of my favorites. I’ve been able to buy this fairly inexpensively lately in comparison to winter months when it sells for $4+ per pound. Outrageous!
When selecting asparagus I suggest going with stalks of a medium girth. The thin ones get too thin once you cook them and I find that the thicker stalks are a little more woody. A solution for the fatter stalks is to use your vegetable peeler to remove the tough outer layers. One of my favorite ways to eat asparagus is simply roasted with olive oil, salt and pepper. But there are so many other great recipes that feature asparagus. Here are just a few: