But these seem to be an entirely different creature: slender young stalks, making up nearly twice as many in a bundle of the same thickness. Just right for tossing quickly in a hot pan before adding cooked pasta and then, immediately after the heat is switched off, tearing in pieces of smoked salmon and a quick shake of freshly ground black pepper. Grated Parmesan over the top if you like, but the fish and pepper are all the flavour that most would need.
Sunday, November 27, 2011
My prior experience of asparagus has tended a little too far to the side of "like miniature tree trunks, a little greener but just as fibrous". Chewing like a beaver when you don't have the teeth for it gets old very fast. For this reason, I hadn't bought asparagus for over a year.