A is for Absolutely Adoring Asparagus....

It wasn't love at first sight.
In fact, if truth be told when I first laid my eyes upon it I was skeptical. Asparagus did not sweep me off my feet with passionate promises of what it could do to my taste buds. Instead it lay in unassuming piles, a little snootier than the rest of the vegetables, a little pricier, and it knew it.
I think that's what put me off for so many years, regular folks like myself didn't eat asparagus, fancy pants folks who served "h'ordeuves" instead of snacks ate asparagus. People who thought they were too good for broccoli ate asparagus next to their piles of caviar smoking illegal cigars that cost more than my entire wardrobe and sipping on a brand of whiskey that only rich people's tongues can palate.
I have an imagination, it's true, imagination does not equal accuracy.
In fact my wild and rampant mind wanderings in the exotic and exclusive world of asparagus had left me blinded to the simple tastiness of this vegetable for YEARS now. There are family feuds that have resolved quicker than my asparagus skepticism.
I am embarrassed to now admit, humbly so, that it was not asparagus who was being snobby but me....
But I have made up for it in spades and have consumed so much asparagus in the last 3 weeks that I am sure the asparagus Over Lords, sitting on their piles of asparagus money are wondering why they suddenly need an extra truck load of asparagus delivered to my local store. They are right this minute with their noses buried in lists and numbers and facts and trying to figure out what has changed.
It's me.
I like asparagus. In fact, it may be more than that. I might have a wee bit of a crush on my new best, edible, friend. First thing into the cart at the grocery store and first veggy that pops into my mind when preparing a meal these days.
There is no need to ask what's for supper in this household, at least for a little while, because the answer, always said with the same breathy laugh that is so indicative of new love that's still in the honeymoon stages, will always be the same, "Asparagus."
I'm like that.
It's a damn good thing there are no children, besides the plastic 5 dollar cheapy toy kind that we haul out for holiday photos to make the parents feel *grand*, in this house. Because I am guilty of playing favorites. If I like something, like say a fancy schmancy veggy that had never crossed my lips for the first 30 years of my life, then so long broccoli, screw you squash you can kiss my Ass-paragus goodbye. When I am with a vegetable I am only with that vegetable for the duration my interest lasts. And even when the weight of nutritional facts starts weighing heavy on my conscience, poking and prodding reminding me that vegetables are good but one shouldn't eat only one vegetable from now until eternity runs outta tape, I cheat.
My husband, who loves asparagus too but perhaps not to the all inclusive 3 week binge of it that I do breathes an obvious sigh of relief after tentatively inquiring as to what I had in mind for supper, and I promptly answer, "French Fries!"
His relief is palpable, one can only wax poetic about stalks of green for so long and listen to one's wife moan about 30 years lost in a haze of anti-vegetable ignorance for so long.
What? Have I gone crazy you ask? Did I not just wear my fingers to the nubbins tippity tapping away about how awesome asparagus is and now I'm gonna prance off with the lowly potato? Am I that easily swayed? While I do tend towards the "love 'em and leave 'em" favoritism queen-esque attitude in the food world, let me let you in on a little secret.
I had asparagus WITH my french fries.
I have married the two and they are living happily ever after in oven frizzled, slightly roasted, salty bliss. Are they a match made in heaven these two vegetables? No they were a match made in my kitchen as a way to sneak some more asparagus into the meal because it is as yet still my favorite of the week.
We have tried them long length like fries themselves, divine. We have chopped them smaller in to little chunks which my husband actually prefers, divine-er. All the sauces that go so lovely with french fries goes just fine with asparagus. Which in our home means, bar-b-q sauce, vegenaise and lots of salt! MmmmMMMmmmMmmmmm.
The way that I go about cooking the 2 together is I start a batch of oven fries the way I normally would, only about 5 to 10 minutes away from being done I pull the pan of oily fries out of the oven and sprinkle my chopped up asparagus all over it, returning it to bake for another 5 to 10 minutes until everything is golden and delicious and making one hop about anxiously in front of the oven door with a rumbling belly and a desperate *must have it* gleam in one's eye. A sprinkle of garlic, pile it all high on a plate, supper is served and once again asparagus steals the lime light away as I shove french fries aside to get at the golden tinged nuggets of green goodness.
And is that all?
HA!
Ha I say, stomach full of one of the best salads I have ever had the pleasure to devour, this month at least. Next month I may be eying up squash or getting the skinny on string beans but while my asparagus lust is still sizzling I have also been making creamy lemon dill asparagus salads. HOT salad, as in temperature not spice.
I enjoy the textures and temperatures of pouring hot saucy vegetables over a really hearty lettuce like endive. Yummmm. Not only yummmm, but easssssssy.
Frizzle up chopped asparagus and olive oil with salt and black pepper in a pan until tender and bright green and they're cooked just to the point where you start risking burned finger tips so you can nip pieces of asparagus out and pop them into your mouth to the dual delight and horror of your tongue. It's worth the burn.
Add a dollop of sour cream and another of vegenaise, turn the heat off and add chopped garlic and fresh dill, sprinkle some fresh lemon zest in there too. Stir it up with a couple of healthy squeezes of lemon juice and and ohhhhhhhhh you have no idea how happy it makes your asparagus. A few chopped heirloom tomatoes not only add flavor but pretty color as well.
Chop a little cheese of your choice and sprinkle it over a bowl of hearty endive and then pour the steaming, oh so dilly fragrant and creamy, lemony asparagus over top. You will hear a sigh, that's to be expected, endive enjoys a warm bath as much as the rest of us. Then you will hear another sigh, that's most likely you.
I do not know how long my love affair with asparagus will last, though I suppose it will never really end, it will just move to the side as I meet a new vegetable or fruit who will grab all of my attention for a while as asparagus becomes part of the background of my meals. Playing favorites is a delicious way to live life, exploring the possibilities of a particular food item.
And if the others, past favorite foods, get jealous....you can eat 'em to shut them up.