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Farmers market spring asparagus

by on April 7, 2012

It is fun living in a new climate because some vegetables and fruits which did not grow in Houston, and thus were not available at the farmers market, are able to grow here. Like asparagus!

I almost ate a couple of spears raw, right out of my shopping basket. I resisted long enough to sweat them lightly in butter with black pepper and salt. I was going to fry some eggs to go with them, but the asparagus was eaten long before the eggs were finished. Consequently, I had a two course brunch.

FYI: Asparagus is also a vegetable which is negatively affected by ethylene gas, as it becomes tough through the process of lignification (the asparagus makes lignin). So keep it away from the usual suspects which produce ethylene. (see here)

From → Ingredients, photos

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