springtime asparagus with mayonnaise
Asparagus in springtime! After making your own delicious bowl of homemade mayonnaise, it’s time to cook some bright green asparagus to go with it, for a delicious, healthy, delightful finger food!
First, find some asparagus which still shows a tightly closed head, as in the picture above. If you can’t prepare it right away when you get home, you can set it in a glass of water in the refrigerator, like a bouquet of flowers…sometimes I leave them out on the counter, because they are so beautiful!
Then, rinse the asparagus, and snap off the hardest part of the stem, near the bottom….oftentimes, the bottom-most inch or two is very hard, almost like wood. As you take the asparagus in both hands, you can feel where there is a natural snapping point. Just start at the bottom & work your way up to where the stem snaps easily in two.
If the outer layer of the asparagus near the bottom of the stems looks tough & fibrous, then I just peel a bit off with a vegetable peeler…Usually it is just an inch or two near the bottom…
Then, lay the asparagus in a pan & just put enough water in the pan until the asparagus are almost covered. Cover the pan with a lid, & bring to a medium boil.
Boil several minutes until bright green & crispy-tender, then drain the water…
If they seem perfect when you taste them, you can rinse with cold water & drain, to stop the cooking process…otherwise just let them cool a bit & serve with homemade mayonnaise!
Enjoy!
love,
Clay Ball
