Sunday, September 23, 2007

Asparagus from the farm..

Why does everything from 'the farm', taste so good!?
Is it the love with which, it was grown, and picked, and finally given?
The weather is warm enough to eat outside now..
The kind of weather, that encourages you to linger some time, after the last mouthful is gone..
Bunch of asparagus, ends trimmed, chopped in half
Juice of 1 lemon
Olive oil (about equal to the lemon juice)
Sea salt
1.Steam asparagus, really lightly, so it's just tender under a fork, but still has a little crunch.
2.Remove, and plunge in a bowl of cold water.
3.Drain stems, and place in bowl.
4.Pour olive oil and lemon juice over stems, adding salt, and stir well to coat!

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