Mmm…asparagus season is here. What are you all doing with your stalks? Ideas?
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I love asparagus in olive oil and salt with a dash of pepper flakes. Simple and delicious.
I second Maids, but definitely have a soft-boiled egg with it. The yolk needs to be still fluid. (In addition to your egg collection)
Steamed until done, but still firm, and pickled overnight in a light, rice wine vinaigrette. Be sure to include a good dollop of Dijon and a nice fat pinch of white pepper.
Serve cold with a good, dry white wine (I like a sauv. blanc, or nice white Bordeaux), and wonder what the poor folk are doin’!