April is, without contest, my least favorite weather month. Yes, April is the gateway to warmth and summer. Trees and flowers are practically exploding with life, adding color to an otherwise brown and bleak landscape. Bunnies are hopping about getting ready to bring their offspring into the world and chipmunks are scurrying about. Birds are singing out their enjoyment. I know about 325 people with April birthdays to celebrate. It's time once again to eat asparagus. I enjoy all of this. It's the in-between temperatures, indecisive skies and defeating winds that get me down. A teaser of a 65 degree sun-filled sky day is followed by several 40 degree, rainy, windy ones. As I mentioned, though, there is asparagus, so let's just focus on that.
I've made this recipe twice already this month and planning to make it again while asparagus is still in season locally. As I prepared it, I was so pleased by my own efficiency in trimming the bottoms by snapping them off instead of cutting them. Then, I just watched this video and learned how wasteful that is.
Cooks Illustrated Asparagus Video
This is worth watching. It's informative and also quite funny. You can find out what kind of person you are regarding asparagus smell. I am an MS. After watching this I am eager to try the braising method and peeling the stalks. The truth is, I'll probably still snap the bottoms since I think it's faster. At least my wasted parts are going into the compost so I can feel a bit better about it.
Here's the link to the original recipe I used for this dish. I've never added the egg. I think it's a good idea, and I'd enjoy the flavor, but haven't found it necessary based on what it was accompanying.
I hope this makes your April more tolerable. :) (I fully realize I'm in the minority with my 4th month annoyances.)
Asparagus
1-2 bunches of trimmed asparagus
1 tblspn olive oil
salt and pepper
lemon juice
1/4 cup toasted slivered almonds (less is ok)
Sauce
1 cup plain Greek yogurt
2 tblspns lemon juice
1 tspn paprika
1 small clove minced garlic or big drizzle of garlic infused olive oil
1/4 tspn salt
1. Toast almonds in the toaster oven until lightly browned. Set aside.
2. Whisk together all sauce ingredients in a small mixing bowl. Spread 1/2 cup onto the surface of a serving platter.
3. In a large skillet heat the olive oil over medium high heat. Place the spears in the pan, laying half in one direction, and half in the opposite direction so they fit nicely. Cover and cook for 3-5 minutes depending on thickness (5 minutes if they are fatter).
4. Uncover, turn the heat to high and season with salt and pepper.
5. Sauté, turning with thongs until they are all browned on 1-2 sides, 5-7 minutes. Turn of heat and squeeze lemon juice on top.
6. Place on yogurt smeared platter. If you want, drizzle with olive oil and more lemon juice. Then with a spoon drizzle more of the yogurt dressing. Serve and enjoy!
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