Asparagus and Peonies are two of the first things to pop up out of the ground at my house in the spring! I love the look and smell of the Peonies. Whether outside or cut and in a vase inside they are truly a feast for the senses!
Feasting on asparagus is also something I enjoy this time of year. The first year I harvested my asparagus I tried as many cooking methods as I could: grilling, roasting, steaming, dipping in tempura and frying, wrapping in bacon and grilling, steamed and topped with boiled eggs and white sauce, Asparagus Quiche and Asparagus Panzanella Salad. Of every method I tried I must say that my favorite is grilling.
Grilled Asparagus Serves 4- Toss 20 washed & trimmed asparagus spears in 1 Tbs. olive oil
- Sprinkle with coarse ground pepper, kosher salt and oregano.
- Grill until tender. (about 20 minutes)
- So easy, so nutritious, so delicious!
