We're going on our fourth week of asparagus and I'm starting to run out of new ways to cook it. Judging from the look on Amelia's face, you would think she loves asparagus, but that's not the case. Early on in the season Fischer said he didn't like asparagus and guess what?, neither does Amelia. If Fischer would have said he likes it, she probably would too. Whatever her big brother does, she does it too.
We've eaten asparagus raw on salads, steamed it , grilled it , made cream of asparagus soup (definitely not a hit with the kids), we've had it on pizza with morel mushrooms, in pastas (my favorite, fettucini alfredo with morels and asparagus) , in quiche with oyster mushrooms (wow, very rich and yummy), and one of my favorite ways was sauted in olive oil with garlic and loads of parmesan cheese! Last night I was wondering if I could make fritters with it. I think I'll try that tonight, along with some of my applesauce I made last year. The applesauce will probably be the only part the kids will eat, but it's worth a try. I thought for sure the kids wouldn't eat the quiche, especially Fischer, since he doesn't like mushrooms and of course he doesn't like the asparagus, but I had him try it anyways and he loved it! He ended up eating 2 helpings! It's hard having an abundance of a vegetable that the kids don't like. Luckily we can only harvest it for another week or two and then we have to let it grow.
I had wanted to do this collage last year during asparagus season but never got around to it. Once I quit cutting the asparagus, I forgot all about it. So this year when the asparagus starting popping up, I was reminded again of how beautiful the purple on green was and how I had wanted to do a painting of it. The asparagus is made of painted coffee filters. I had the hardest time though figuring out a background for it, the asparagus kept getting lost, so in the end I kept it simple (which is something I need to remind myself about for many things).
I hope everyone had a wonderful extended weekend!
3 comments:
I love your asparagus collage--so beautiful on that background!! have you tried roasting the asparagus in the oven? Coat with olive oil and teriaki-roast at 400 for about 30 minutes or so until done. Yummy!
Thanks Janet, I forgot all about roasting! and with the teriaki, that sounds great.
I have a recipe for a chicken and asparagus stir-fry that I'm going to try this week. That reminds me, I'd better get out to our asparagus patch this weekend to see what's left there.
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