So, around here we think asparagus is pretty amazing, obviously. But I have talked to many who aren’t sure what to do with it. So we decided to list some of our favorites for ideas.
Grilled Asparagus–the BEST way
This is best with the medium-sized spears. After breaking off the white ends, lightly coat the asparagus in oil (olive oil is best). Pile them on a grill or large griddle (we have done up to 4 or 5 lbs at a time) and we like to cover it in Montreal steak seasoning. Cover with the BBQ or a lid/pan over your griddle and let it steam on medium-high heat. Add some water after a few minutes for more steam. You can turn them every once in a while to cook them more evenly from top to bottom. When they are done, the outside will be crispy and the inside soft–about 15 minutes. Delicious!
You can also try Creamy Asparagus soup. Use a base of water, diced potatoes and onions, and asparagus cut into 2 inch pieces. Boil until soft. Blend. If you like it to still be chunky, don’t blend all of your boiled mixture, or only blend it partway. Add garlic if desired, and salt and pepper. Also add cheese and milk until it is the desired consistency. If you like spicy food, try some crushed red peppers or hot sauce. Try it out!!
If you have wondered what to do with rhubarb as well, one of our followers on Facebook shared these links.