Asparagus is springing up! And though a lot of people have the perception that the skinny asparagus is preferable — wrong! The fatties are much better in flavor. The first is coming on the market right now from California.<\/p>\n
Tasty asparagus has been a mainstay at fine restaurants forever. You see it on almost every grand steakhouse’s menu as a side dish — slathered in hollandaise. And, really, who doesn\u2019t love that little splurge!<\/p>\n
An equally delicious way to serve up this local short-season wonder is in a scrumptious A.M. dish just perfect for Easter morning brunch — Asparagus, Shrimp & Boursin Breakfast Scramble. This medley of flavors melds beautifully — the garlicky herby Boursin giving it its final yum factor.<\/p>\n
Another popular way to prepare fresh asparagus is grilled on a BBQ and served with a great dip. Hot off the grill, warm or even chilled, the grill adds a nice smoky character to the \u201cgrass.<\/p>\n
But alas, no hollandaise or boursin cheese for me. I have been on a low fat eating plan for the last 6 months –so last night I made a very flavorful and low cal saute. First I cooked sliced sweet onion with shitake mushrooms for a few minutes in a non-stick pan and then added fresh asparagus spears, trimmed and broken in half. I added some fresh garlic and about 1\/2 a cup of some brewed red chai tea and a splash of tamari. Then covered the pan for about a minute to get the asparagus steaming. I then removed the lid and continued to cook till the asparagus was tender and the tea was reduced. Yum!<\/p>\n
So get your spring on with some fresh asparagus!<\/p>\n
Asparagus, Shrimp & Boursin Breakfast Scramble<\/strong><\/p>\n Makes about 4 servings<\/p>\n 8 eggs In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.<\/p>\n At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.<\/p>\n Copyright 2000 by Kathy Casey<\/p>\n","protected":false},"excerpt":{"rendered":" Asparagus is springing up! And though a lot of people have the perception that the skinny asparagus is preferable — wrong! The fatties are much better in flavor. The first is coming on the market right now from California. Tasty asparagus has been a mainstay at fine restaurants forever. You see it on almost every […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,11748,13,1,4],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
\n2 tablespoons water
\nsalt & pepper to taste
\n1 1\/2 teaspoons olive oil
\n1 cup bias-cut fresh asparagus
\n4 oz. wt. (1\/2 cup) bay shrimp, drained well (you can also use crab meat)
\n1\/2 cup Boursin cheese (garlic and herb)
\nchopped parsley for garnish if desiredIn a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.<\/p>\n