Tuesday, April 12, 2011


I love asparagus.  It's also one of the many things on my husband's do not eat list.  Nonetheless, when I saw bunches of them at the entrance of our grocery store, I grabbed a nice looking bunch.  I made them last night, alongside a tasty but not very photogenic meal from Cook's Country magazine, and served them to the boys and me.

Astonishingly, I didn't have any regular lemons on hand, but did have some Meyer lemons around, so I used them.

This was so simple, so light and fresh and delicious.

Lemon-Parsley Asparagus Food Network Magazine May 2011
Also found here
Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.

1 comment:

Alisa said...

I love asparagus.I even use it as a topping when I make pizza.I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this asparagus widget at the end of this post so we could add you in our list of food bloggers who blogged about asparagus,Thanks!

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