Now it's asparagus time in Bodrum. This is a very brief season, 10-15 days
tops. But oh so good. Normally I steam them but this year I tried something
different. Heat the oven to 220 degree C or 425 degrees F. Bend each
asparagus spear so that the tip breaks off from the woody stem. (If the
spears are all about the same thickness, you can snap one and use that as a
template to cut the rest with a knife.) Rinse and dry. Finely mince about
5-6 cloves of garlic. In a glass or ceramic ovenproof dish toss the
asparagus together with the garlic and some olive oil, salt, and pepper.
Bake until tender. They're done when a thin knife pierces the thickest stem
easily. For me this takes about 15 minutes but I like a crunchy asparagus so
you may want another 5-10 minutes. Before serving drizzle on a little lemon
juice or balsamic vinegar.
This is good hot, warm, or cold.
Don't throw away the stems. They can be used to make a neat cream of
asparagus soup.
Simmer the stems together with some leaks or onions together with a clove or
two of garlic in chicken or veal stock. When tender, zap with a "boat motor"
(blender stick) season to taste and add cream to get the right consistency.
Isn't low-carb wonderful?
Oh, and are you one of the lucky 40%? (Or is it 60%?)
http://www.studentbmj.com/back_issues/0800/education/277.html