In early Spring, you can go for walks by the Connecticut River in Hadley, Massachusetts and pick the wild asparagus shooting up through the long blades of glass. Hadley is famous for it’s asparagus production and the asparagus in our region is commonly known as “Hadley grass”. Fresh asparagus doesn’t need much cooking to make it delicious. Here is one of my favorite quick ways to prepare it.
For something a little bit more Cretan, here is one of our Mediterranean Diet recipes for asparagus soup from Koula Barydakis
Lemony Asparagus With Garlic
- 1 bunch asparagus
- 1/4 cup extra virgin olive oil
- 2 tbsp water
- 1/2 lemon, juiced
- 1/2 lemon, cut into wedges
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Heat oil and water in a frying pan on medium heat.
Once the oil/water mixture begins to boil, add asparagus and stir until all asparagus is coated. Bring back to a boil. Salt and pepper, to taste.
Cover and simmer for about 2 minutes.
Uncover, add garlic and squeezed lemon juice.
Cook uncovered until asparagus begins to get tender, but is still crisp.
Remove from heat. Serve immediately with lemon wedges.
Calories: 151kcalCarbohydrates: 7gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 4mgPotassium: 2