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Article: Gilding the lily; Asparagus, the lovely vegetable herald of spring, has many devotees who delight in its unadorned flavor. But as the season progresses it's nice to have a few recipes that add an extra note or two.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- April 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Asparagus is a seasonal joy. One day there isn't any to speak of, then it's here in all its glory, and then it's gone again, a fading but delightful memory.
When it first shows up in markets, in late February or early March, people who love it - and there are many - usually want it served with nothing by way of complication. Plain asparagus is what they crave, maybe with salt and pepper, and perhaps a little butter or lemon juice, but any attempt to gussy it up, lend other flavors to it or bring its flavor to other dishes is rejected out-of-hand.
But now that the first spears of spring are history, at least some of us are finding that the prospect of a ...