Tuesday, May 22, 2012
Thought this would be a timely tasty recipe considering the season.
Silvana of Tuscany's Ti penso sempre Asparagus
Don't even ask what Uncle William and his camel Mr. Thirsty were doing in the middle of Cadibona Pass/Apennines Mountains in the wilds of northern Italy, he says he was visiting with the beautiful Italian Duchess Silvana of Tuscany whom he met and fell in love with years ago and said it was a wonderful opportunity to pick the some wild asparagus with her-what was Mr. Thirsty doing all the while-mountain cameling ? The Duchess gave him one of her grandmother's favorite recipes, which in turn he blessed us with; we'll call these Silvana of Tuscany's Ti penso sempre Asparagus.
1 pound of tender medium sized asparagus
2 Tablespoons extra virgin olive oil
2 and a half Tablespoons freshly grated Parmesan cheese
1 freshly grated lemon rind
Sea salt (ground) and freshly ground black pepper
Rinse the asparagus thoroughly, break off any tough, white bottoms and discard. Cut into 1.5-inch sections, slicing the asparagus at a slight diagonal.
Fill a medium sized saucepan half way with water, bring to a boil, add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
Sherwood Forest Bed and Breakfast
Saugatuck/Douglas, Michigan 49406
Almost pool time