Cooking For Engineers

[MissFabulous]

I like to saute mine with the juice and zest of an orange, salt, pepper and garlic. A little tarragon wouldn't hurt anything either

[alison - uk]

I'm of the mind that for fresh locally picked (in season - not imported) asparagus, less is more, it's perfect when simply steamed & dipped into a soft-boiled egg for brunch.

For a more formal meal steamed with hollandaise sauce knapped over is good, griddled in a ridged pan with EVOO & black pepper served with shaved parmesan works too. Celebrate it for what it is, it needs very little adornment.

[pbone]

Um...dare I mention....butter?)))))
Salt and pepper and butter is fab, with a little squeeze of fresh lemon, if you don't want to go whole hog and make hollandaise...

[alison - uk]

Susan, you're absolutely right! I can't believe I missed it out from my post. Must have had my cheffy hat on that day!!!