Anna June is thankful, and like most Americans, she has been asked at school to write about what she is thankful for. I realize this scan isn't the clearest, so I will tell you what she chose to write on these feathers:
That kid loves asparagus. I'm not even sure I knew what asparagus was when I was a kid.
A big hats off to Rusty for this. Before he started cooking it
regularly for our extended family, I didn't really have a lot of
experience with the vegetable at all. It maybe showed up in can form
(yuck!) in some kind of potluck salads, but it is safe to say that it
wasn't served routinely in our childhood home. Mostly, that's because back then,
our grocery stores didn't carry fresh produce when it was not in season.
We get it from Mexico and Peru now, evidently. I
learned from reading Barbara Kingsolver's Animal, Vegetable, Miracle
that asparagus is available for a brief period in the early spring in
the Southeast. That's it. We recently looked it up and found that it is acceptable to eat as a finger food, so AJ and Ben are quite pleased with themselves that they've been doing it right all along, even though I still use knife and fork.
Anyway, Rusty taught me how to make it, so it makes an appearance almost
weekly, especially when I ask AJ for input on Meatless Mondays.
Here's how I make it:
Step 1: Wash it.
Step 2: Snap it. (Take the flat end, bend it until it snaps off)
Step 3: Drizzle it with olive oil,
Step 4: Sprinkle it with kosher salt and freshly ground pepper.
Step 5: Bake it. I usually do it at about 400 degrees for about 8-10 minutes, but if I'm making something else (like frozen rolls) I just cook it along with whatever else I am making, watching it to make sure it gets tender but doesn't burn.
Easy, mostly healthy, and a green veggie my kid will eat? No wonder we make it all the time! I'm thankful for apsaragus, too.
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