Asparagus season has finally come to my neighborhood co-op, and I couldn't be more excited! One of best things about eating with the seasons is that you can take the time to fully savor and appreciate every fruit and vegetable when they are at their peak. I'm sure by the time asparagus season winds down, DR and I will be completely sick of it, because we've been eating it several times a week...but by the time asparagus comes around next year, we'll be craving it all over again. This particular asparagus recipe is one of our current favorites: the asparagus spears are roasted in the oven with a bit of salt and pepper, then drizzled with a sweet and tangy mixture of balsamic vinegar, soy sauce, and butter that's been slightly browned on the stove top. The balsamic-butter sauce would be delicious on just about any vegetable you can think of...cauliflower, broccoli, and carrots would all be excellent candidates. For now, though, I can't imagine eating it with anything but asparagus, since it's availability is so fleeting. Stay tuned for more asparagus posts to come - we're not sick of it yet!
Welcome to Cooking in Cathedral Hill, a place where I organize and share my favorite recipes. Most recipes you find here are "from scratch", and use as many fresh ingredients as possible. Many are healthy, but there are some indulgences thrown in here and there too. All recipes have been tested and approved by me and my friends and family.
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