Sunday, March 21, 2010

Spring Meals

Some ideas.
Asparagus has always been considered one of the most regal of vegetables. King Louis XVI of France loved the vegetable so much that he had his gardeners grow it in hothouses year-round. It's no wonder the asparagus had such a royal following, considering it's tall and slender with a crown-like tuft. Long praised for its taste and texture, asparagus can be cooked, boiled, baked or grilled, and it is equally versatile as the starring attraction of a menu, or when partnered up with a host of colourful veggies in a side dish. Tortino con gli asparagi is just the thing to serve for a spring dinner. In this dish, plump, fleshy asparagus spears are combined with eggs, whole milk, grated Pecorino cheese, butter, breadcrumbs, nutmeg, and salt. The end product is a wonderful flan that can be served as a main course or as a side platter.
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4 comments:

Matterhorn said...

Personally, I've never been too fond of asparagus- but I can see I'll have to reconsider that now, seeing as it comes so highly recommended:-)

Julygirl said...

When I was a child and detested all vegetables, Asparagus was the only veggie I liked.

tubbs said...

yuck yuck yuck yuck yuck - if 'spargers are the king of veggies, then call me a radical leveler, a jacobin, a commie even!

They can be edible only if they are (the skinny ones) either grilled, or sauteed with locatelli and olive oil.

Julygirl said...

Yes, Tubbs, I agree, only the skinny ones. Even though I am an Asparagus fan they have to be the skinny ones and only the top half, dispose of the bottom half. Even though you say yuck, yuck, you mentioned some good ways to eat them, so you see, you are not all those names you called yourself.