This time of the year markets and vegetable stalls are awash with Asparagus, all produced locally. Every day on the school run I drive by a field and see the farmers collecting fresh batches for the shops. I love Asparagus, both white and green. The difference in color (and taste!) is not due to different varieties but depends on the timing and method of the harvest. All Asparagus starts off white, but when left to grow above the soil, they turn green. To harvest the white, they need to be dug out of the ground, whereas the green ones simply get cut.
straight from the field to the greengrocers.
And from there into my kitchen for a quick little meal. Virgin and cold pressed olive oil adds a beautiful glistening and brings out colors and taste.
Or place a soft boiled egg on top for a delicious variation
The following recipe was given to me by a dear friend, thank you J !
Wash the asparagus and cut the ends off. Marinate in olive oil and sprinkle with rock salt, feta cheese, and pine kernels. Roast in a preheated oven (160/180 degrees) until cooked.
This looks so fresh I can practically taste it from here. I will prepare it like this very soon. It looks delicious.
ReplyDeleteMerci BM :-) bon appetit!
ReplyDeleteYou are so luck to live at that corner of europe. Thanks for sharing this light and healthy meal.
ReplyDeleteThank you my dear! Very lucky indeed.. as the german saying goes, 'Leben wie Gott in Frankreich' ;-)
ReplyDeleteMaiTai, I cooked this today... yummy, even my teen enjoyed it! Rose
ReplyDeleteDearest Rose, bon appetit across the pond. DS only liked one part of it.. the parmeggiano. xx
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