Garlic Ribbon Asparagus
Asparagus season...YUMMMMMMMMMMY!Tonight I realized I had two big bundles of asparagus that were going to go bad in the next few days if I didn't use them ASAP. The thought of it going bad was just making me all sad so it was time to use it up! Two confessions:
- I had never had asparagus in my life until....maybe 3-4 years ago. No lie. That is some crazytown right there!My kids? Asparagus is there favorite veggie...broccoli running a close second.
- Like artichokes...I was stumped on the "approach" when I first started using it. I remember thinking "How in the world do I cook this? It can't be good! It looks like a stick?!"
There ya have it...we all start our vegetable journey somewhere. Sometimes it just takes decades to figure a veggie out. At least I knew what "asparagus" was. Artichokes I am still trying to master (and I will one of these days!)
This is a super fast, crazy yummy way to enjoy it.
Asparagus (ribboned) 2-4 cloves of garlic, minced Tomatoes Red Onion to taste Fresh garden herbs Olive Oil (as much or as little as you would like) feta or Goat cheese Salt and pepper to taste
"Ribbon" the asparagus....sounds harder than it is. If you have a great vegetable peeler that will work, but I do not so I just use a knife and slice it thinner.
If you are like me...head out the door to the gardens and gather a bundle of fresh herbs! For this batch I picked a handful of rosemary, oregano, chives and dill.
Half the tomatoes, cut the herbs and onions and mince that garlic.....toss it in a pan with some olive oil.
Sautee them all together until they are a bit soft and a bit crisp....throw a bit of feta or goat cheese (if you want) YUM! And will be gone in short order ;-)
If you are like me and like a little crunch throw some almonds, chia seeds or walnut in there! Enjoy!