A perfect recipe for the very first asparagus

With wild ramp cream pasta still on my mind, I moved on to the asparagus.

First asparagus of the season

Miles helped wash it and stuffed at least three raw spears into his mouth. I had forgotten how succulent and delicious the very first asparagus of the season can be. Crisp, tender, and sweet with a hint of earthiness.

It was a miracle, but I happened to have every single ingredient for this 101 Cookbooks recipe, Ten Minute Tasty Asparagus and Brown Rice.

You must go out and buy asparagus today and make it.

Three notes:

1. The prep time is more than 10 minutes (maybe 25 minutes with frequent toddler interruptions?), but it’s true that the actual cooking time is 10 minutes or less.

2. I’ve found good tahini makes or breaks a meal; it’s worth it to spend more on one of the organic brands that come in a glass jar.

3. I let the chickpeas simmer for more than 5 minutes, making them a bit crispy on the outside and soft on the inside.

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2 thoughts on “A perfect recipe for the very first asparagus

  1. Adam has a few little asparagus popping up in the back yard and we finally get to pick them! I think this is just what I’ll make with them. Love 101 cookbooks, too.

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