May 10, 2011: Asparagus-French Style

May 10, 2011

The best thing about Spring is that asparagus is in season! Love it! As an hors d’oeuvre, in a soup, as a side, it’s just delicious! I’ll be posting asparagus recipes until I run out of them, because I get to eat the leftovers from the shoot!

Here’s a French style recipe: Lop of the end stalks of asparagus (usually about 1″ from the end) and discard (or use for stock.) Wash, drain, and grill asparagus on a grill pan (or better on a grill) in vegetable oil, over medium heat for about 10 minutes. Rotate often. Grilling adds a smoky flavor to the asparagus and leaves it with a nice “snap” that steaming and boiling can’t quite get right. Top with toasted slivered almonds, half melted butter, half lemon juice. Finish with ground sal de mer and paprika. Simple, easy, fast, healthy. I’ll never tire of this dish!



  1. Lordy that looks good! I love asparagus, and will try this method. I think I’ll have to adjust the butter to lemon ratio unfortch, to restrain on the calories. What do you think I could get away with, and have it still retain a good balance? 1/4 butter, 3/4 lemon?

    • Hi Lisa,
      I would keep the balance of butter/lemon close to this proportion. You want to balance the fat/acid combination. Too much lemon will make it too acidic (unless your taste runs this way) but, there’s no reason you can’t use less of the mixture which would give less calories. As for your protein question: long story short, adults get all the protein they need from veggies alone, [look at me…my eating solely veggies gives me plenty of protein for lifting weights, running and kayaking] so sure, it’s fine for you, but maybe not enough for Harry. Without doing more research, I can’t recommend just veggies alone, for a developing child. This asparagus recipe does compliment fish dishes quite well, and both would go well with a white wine.

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