We are coming up on asparagus season; April in most areas. Although now, it is grown year round and fresh green asparagus can be found almost any time at the market. This is a quick and oh so easy way to prepare asparagus. Even the kids will love it.Fresh Asparagus with Ginger Marinade
1 bunch green asparagus
1/2 cup Paul Newman Ginger Dressing
1 Tbs extra virgin olive oil
Wash and trim the ends off of fresh asparagus. If the stalks are thick (thicker than a pencil) scrape off the tougher outside part.
Marinate the stalks in the ginger dressing for 20-30 minutes in the fridge. Heat the oil in a skillet, add the asparagus and cook until tender. The stalks will still be a pretty bright green and slightly crunchy.
The traditional platter of asparagus with hollandaise sauce is yummy, but high in fat. (Yes, even at WhistleStop we have to count calories!) I do love white spargel with hollandischer sauce~ a very traditional german way of eating asparagus.
This is a very light and tasty compliment to most dinners. If you have never liked asparagus, or have eaten it canned rather than fresh... give this a try.
Y'all will love it!
Sandi
9 comments:
I just purchased at the farmers market fresh asparagus. And the Newman's dressing is a wonderful marinade. I was going to put my asparagus in a salad now I'm torn.
What to do!!!
Everyone is blogging about asparagus this week... I can't wait to get my hands on some fresh asparagus. This looks like a great recipe!
Never thought to use the Newman's dressing as a marinade. Perfect recipe for this time of year. Thanks!
Asparagus is such a welcome rite of spring! The marinade has my mouth watering!
I am a big asparagus fan. Your recipe sounds so exotic, especially with the Asian Newman on the picture.
Its funny to hear from so many asparagus fans. I'll have to check out some of the asparagus blogs! Thanks for the tip.
I love asparagus. This looks so easy and so delicious. Definitely beats my standard of putting just olive oil and salt on them.
Hi Sandi...
Thank you so much for dropping by the back porch. I enjoyed stopping at the Whistlestop Cafe, this morning.
I found some nice looking asapargus at the grocery store, yesterday. Planning to cook it today!
Just from the short look I've had at your blog, I can see, your cooking is our kind of cooking.
Stop by the back porch anytime. You're always welcome!
This sounds so delicious! And I just purchased some asparagus yesterday! This will be a fun way to prepare it. We usually just steam it, then put it on toast with butter, salt & pepper. Is that I New England thing I wonder, or is that common. I've never had it with hollandaise (which also sounds YUMMY)! AH! Just remembered, I did have it with Welse Rarebit in London once. =)
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