Eat It How?
Posted by Arwen Mosher in Food on Friday, March 12, 2010 5:59 PM
Back when I had more free time, I loved reading archived columns by Miss Manners online. Much of my own behavior is not “painfully correct” but I enjoyed the etiquette maven’s quick wit and I learned a lot, too.
My favorite pieces of manners trivia are the ones that make me go, “Who knew?” because they’re archaic or contrary to our instincts about what the rules *should* be.
For example, do you know a proper way to eat a stalk of asparagus?
Pick it up and take a bite. Hold it with your fingers. Chomp a piece right off the tip. Basically, eat it the way you’re always telling your kids NOT to eat at the dinner table. How fun is that?
The chance to eat part of my meal with my hands is just one of the reasons I like asparagus. The pretty, green spring vegetable cheers me because it begins the parade of fresh seasonal produce. I find it delicious. It’s simple to prepare, and at spring sale prices, fresh asparagus is inexpensive while still feeling fancy.
Lightly blanched asparagus is great on a salad, but my favorite way to prepare it is by roasting. Five minutes of prep, ten minutes of cooking time, and I have my perfect side dish: easy, cheap, impressive, nutritious finger food.
Roasted Asparagus
bunch fresh asparagus
olive oil
kosher salt
freshly ground black pepper
Preheat oven to 400°F. Clean the asparagus, break off the tough bottoms of the stalks, and arrange them in a single layer on a baking sheet. Drizzle with a couple tablespoons of olive oil, then toss to coat. Sprinkle with salt and pepper to taste. Roast for about 8-10 minutes, until tender and beginning to brown. Serve hot and enjoy!
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