Reminiscing with Asparagi

Mystery author Riley Adams is also a cook and she is part of a cook-book collective. I dipped into a few of their recipes yesterday and followed her advice to become reacquainted with asparagus. Don't miss this recipe - it's delicious. Jim I relished every bite for supper last night. Liked it so much that Jim wants me to make another batch for the annual Labor Day pot luck with our church group.

My next experiment is going to be the fried zucchini.

Now I did not really have to get re-acquainted with asparagus. I buy and cook it often. Its easy, dresses up a meal and I love it. But - the change is nice and it shows a new side to the taste. I am so known to love asparagus, especially the slender, baby spears, that Jim's mother used to stock the refrigerator and have the bright green bundles waiting for me on our visits to California. I have eaten it for breakfast, lunch and supper. Asparagus as a side with scrambled eggs - ambrosia.

Growing up Mama bought canned asparagus at the Big Star on Central Avenue when she wanted to dress up a special meal - you know, the fat, muddy green, soggy spears. She would put them on a platter with a huge dollop of creamy Duke's mayonnaise - maybe some red tomato slices -as a side dish. Even then I liked them - mostly because they were supposed to be a special treat.

I don't remember the exact time or place I discovered fresh cooked asparagus but after that moment there was no going back.

It might have been about the time I discovered that green beans did not have to be cooked with fat-back until they were black - although that is the way I like them best and will feast until I am full on the memories of my grandmother's house on East Seventh Street.