Friday, May 16, 2008
One of my favorite vegetables is asparagus. Fresh only, please; no canned or frozen asparagus for me. This is exactly the right season for it, too, of course. I stumbled upon this way of cooking asparatus many years ago, and my husband balks at eating it any other way.
In a skillet, melt 1/2 stick butter. Cut asparagus diagonally in 1" long pieces, discarding only the witish sections or the last 1/2" of the stalk. Add 1/4 tsp. salt and 1 tsp. freshly ground pepper to the melted butter, then stir the asparagus into it. Saute on medium low heat for 5 to 7 minutes, until tender.
It's not original, but it is great, and wastes much less of the asparagus than other cooking methods.
Now, my law school daughter wanted suits and none of the skirts fit her. I have definitive proof of size inflation, because my size 5 skirts and suits from 1983 fit her perfectly (yes, she is and I was 5'4" and 112 lbs, hardly underweight or anorexic). Of course, she doesn't want my suits, but at least I know I'm not nuts. So, I bought her 3 blazers last night, and I fear we are sewing this weekend.