What I Made: Asparagus

I’m not sure I ever are asparagus before the first week of my CSA.  I have to say, it’s not bad, especially smothered in cheese and béchamel sauce, as in this recipe for asparagus gratin by Closet Cooking.  I kept to the recipe pretty closely, except to add scallions to mine (another CSA item!).

My attempt is below.  Not as pretty as the Closet Cooking version, but tasty nonetheless.


(My awesome chicken baker was a gift.)


We also grilled some asparagus at a cookout.  They were tossed in olive oil and drizzled with balsamic vinegar.  No photos, but suffice it to say they got a little crispy.  Lesson learned: not much cooking time is needed!


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