Few things say “Springtime!” more than a bouquet of fresh, green asparagus.

For years, I resisted this vegetable on the basis that it was just too weird-looking. (Let’s face it—when they were giving out awards for prettiest members of the flora family, asparagus wasn’t in the running.)

Plus, when I was growing up, my only experience with the vegetable was the canned variety, which in addition to being grey rather than green in color was overly cooked and overly salted.

It wasn’t until I was adult and living in England, where bunches of the stuff could be found growing in the wild in some parts of the countryside, that I became aware of just how delicious asparagus is and how wonderfully simple it is to make.

Another thing I like is that it is possible to eat the entire stalk. (Some people only eat the tips, but the stalks are just as good—if not better. The trick is to trim and peel any woody ends with a vegetable peeler, much like a carrot.)

Plus, when it comes to preparation, few things are easier to prepare. If you can boil water, you can make asparagus.

Below is my favorite way to prepare it. Since it’s in season, grab a bunch or two and get to work.

This is great as a side or as a light snack. (If you’re leaning towards the latter and want a bit more of a meal, hummus makes a great accompaniment!)

 

Ingredients:

1 bunch of asparagus with ends trimmed and peel

1/2 teaspoon of sea salt

For the dipping sauce:

1/4 cup of extra virgin olive oil

1-2 cloves of crushed garlic

1 teaspoon of balsamic vinegar

 

1. Boil 1 cup of water in a saucepan.

2. Add salt

3. Add asparagus and cook until tender but still firm. (For best results, test with a fork.)

4. Once cooked to desired tenderness, remove from heat and drain off the water.

5. Let cool.

6. While cooling, make the dipping sauce by combining all the ingredients in a small bowl.

7. To serve, place asparagus on a plate and dip in the sauce!

 

 

Author: Kimberly Lo

Editor: Emily Bartran

Photo: Skånska Matupplevelser/Flickr

 

Facebook is in talks with major corporate media about pulling their content into FB, leaving other sites to wither or pay up if we want to connect with you, our readers. Want to stay connected before the curtain drops? Get our curated, quality newsletters below!