- 1 pound Asparagus
- 1 squeeze Lemon
- optional Butter
- to taste Salt
- to taste Pepper
My earliest memory of asparagus wasn’t pleasant. My grandmother was an excellent cook, so this story should in no way reflect on her culinary skills.
We were young when she presented us with the mysterious vegetable, and Chris and I, ever trusting, took big bites. I remember so clearly little Chris saying “it tastes like cow food,” and thinking she had it just about right.
We weren’t picky eaters, but the mushy green stuff was just too much to bear. The fact that it grew on ditch banks, I think, was additional evidence to us that it really was meant to be bovine cuisine.
Looking back, I suspect Grandma was serving canned asparagus, which, along with canned green peas should simply never be attempted.
This is not my grandma’s asparagus, though I’m very sure she would approve. With fresh spring vegetables, I’ve found that the simpler you can keep the recipe the more the natural flavor can take center stage.
Wash 1 pound fresh asparagus spears in cool water.
Break the ends off just above the pale, tough part of the stock (they usually naturally break at this spot easily).
Place in a steamer basket or in about 1 inch of water, cover, and steam for 15 minutes or until they reach your preferred tenderness. Add a little bit more water if longer cooking time makes it necessary.
Drain the asparagus and serve with a little bit of butter (optional - not included in nutrition information), a squeeze of lemon, and salt and pepper to taste.
It really is just that easy.