Over the summer when I was staying with my family in Connecticut, my sister and I would always get hungry at the same time every afternoon. The women in my family share uncanny similarities in cravings and body type: for example, each one from my grandmother to my sister (myself included) craves ice-cold water first thing in the morning. Strange how certain things can be passed down.
Anyway, I’d been interested in cooking with asparagus, and decided to try it one July afternoon. Because it wasn’t asparagus season anymore, we added red peppers to counteract the bitterness of the asparagus. The best asparagus is harvested around April. It’s a good idea to stock up on locally grown, pesticide-free asparagus in April and freeze it right away. It will keep, and if you use frozen asparagus, you can snap the spears into pieces and throw them right into the pan; you don’t have to worry about letting them thaw!
May is a great time of year for this dish because it welcomes summer in a great way as a before-dinner snack or a meal’s side dish (try pairing it with chicken or another light meat, and remember, meat should be treated as a side dish rather than the main course.) Of course, during this time of year, there’s no better way to greet an Indian summer!
Recipe after the jump…
Lesbian In The Kitchen 