Asparagus Schmaragus

It has taken me some time to come around to ASPARAGUS!

As a kid, my Mom and Dad would hover over their Creamed Asparagus on Toast like it was the most precious and delectable meal known to man.
My sister and I just didn’t get it.

But, there is reward for persistence!  I have really come to enjoy it over the last few years.

For me, it really came down to 2 things…
1.  impatience at waiting for good, local food (after a  loooong winter of imported veggies)
2. experimenting with recipes–reaching outside of that “steam your asparagus” box.

Here’s my best recipe…developed about 7 years ago and a family favourite ever since!

Asparagus Schmaragus

1 pound of Asparagus (woody ends snapped off, and cut on an angle into 2 inch pieces)
1-2 cloves garlic minced
2 green onions chopped roughly
1/2 cup sliced almonds or walnut pieces
zest of one lemon (and a good squeeze of juice)
pepper to taste
1/4 cup feta crumbled.

Saute asparagus  in a little butter until they become tender crisp ( about 5 minutes).

Add minced garlic, green onions, nuts, lemon zest and lemon juice, saute for one minute.  Take off heat, add feta and cracked pepper, toss and serve immediately.