We had a few weeks of summery weather and now the tides have changed. I'm wrapped in a blanket shivering at my computer and sipping hot tea because, understandably, our building turned off the heat in April. So I will do my best to evoke the essence of Spring even though I'm feeling like winter today.
My apartment may be frigid, but the farmer's market is filling up with produce! I waited and waited and finally asparagus, rhubarb, chives, green garlic all have arrived and strawberries are promised for next week! I've been buying three pounds of asparagus a week since I know it won't last long. I'm experimenting with pizzas, quiches, poached eggs and polenta, but today I want to share with you an incredibly easy way to prepare asparagus that's bright and springy.
Asparagus with Chives and Lemon Zest
(This is a perfect side dish for any time of day. Leftovers are delicious cold with a little vinaigrette or lemon juice overtop.)
What You'll Need:
1 lb Asparagus with the ends snapped off
Zest of 1 Lemon
Juice of 1 Lemon
2-3 Tablespoons Chives
Salt and Pepper to taste
Set a frying pan over a medium high heat. Add a splash of olive oil. When the oil shimmers, toss in the asparagus. Pour the lemon juice over top and a bit of salt and pepper. Cook, while occasionally moving around the asparagus, until the asparagus is al dente. About 5 minutes.
Remove the asparagus from the heat and top with lemon zest and chives. Serve it on a nice platter and savor the fresh taste of Spring.Approximate Cost:
Cost per Meal: Expect 3-4 servings
This Time Last Year: Chicken Sausage with Sauteed Spinach and Farro Noodles