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eG Cook-Off #77: Asparagus, the Spear of Spring

David Ross

By David Ross
in Cooking

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kayb

kayb

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I think one of my favorite preps is roasted with olive oil and lemon zest, then topped with diced fresh mozzarella and cantaloupe, the whole thing drizzled with balsamic glaze.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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heidih

heidih

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26 minutes ago, kayb said:

I think one of my favorite preps is roasted with olive oil and lemon zest, then topped with diced fresh mozzarella and cantaloupe, the whole thing drizzled with balsamic glaze.

That is super interesting with cantaloupe twist. How did you come upon that?

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blue_dolphin

blue_dolphin

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3 minutes ago, heidih said:

That is super interesting with cantaloupe twist. How did you come upon that?

 

It is very interesting, isn't it?  Can't say I'll get to try it as by the time our local cantaloupes turn up, the asparagus is long gone!

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kayb

kayb

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My daughter’s mother-in-law served it at a birthday dinner. Don’t know where she got the recipe from. Yes, if you wait until you can get decent local cantaloupe, you have to use non-local asparagus. I don’t recommend the other way around.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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