wayne,
in a pinch, i keep a box of frozen spears in the freezer.
when the recipe calls for adding asparagus to the dish, (casserole) i
use them.



--

mr. bush just never quits!
http://www.commondreams.org/headlines05/0824-07.htm



"Wayne Boatwright" > wrote in message
...
> Does anyone actually eat this stuff? The first time I ever opened a
can, I
> thought the contents were already spoiled and threw it out. When I
learned
> that it was supposed to be that way, I never bought it again. IMHO,
canned
> asparagus is one of the most vile foods available. Color, texture,
and
> flavor are all "unnatural".
>
> I absolutely love fresh asparagus, any variety, any size. Our local
ranch
> market currently has large purple asparagus and smaller than pencil
thin
> green asparagus, both for 99 cents per pound. I bought an obscene 6
pounds
> of it, 3 of each type, and have been eating most of it either lightly
> steamed with a bit of butter or grilled quickly with olive oil, both
with a
> spritz of lemon juice here and there.
>
> I was paging through an old Bon Appetit this evening and came across
the
> following recipe of which I made half for dinner. It was reallyi
> delicious!
>
> Roasted Asparagus with Goat Cheese and Bacon
>
> 2 pounds asparagus stalks, washed and trimmed
> 2 tablespoons plus 2 teaspoons extra-virgin olive oil
> Coarse kosher salt
> Coarsely ground black pepper
> 1 (3 1/2- to 4-ounce) log soft fresh goat cheese, crumbled
> 2 teaspoons fresh lemon juice
> 1 teaspoon grated lemon peel
>
> Cook bacon in heavy large skillet over medium heat until brown and
crisp.
> Transfer to paper towels and drain. Crumble bacon; set aside.
>
> Position rack in center of oven and preheat to 500 degrees F. Arrange
> asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons
olive
> oil and turn asparagus to coat well. Sprinkle generously with salt and
> pepper. Roast asparagus until crisp-tender when pierced with knife,
about 7
> minutes.
>
> Remove from heat and arrange asparagus in single layer on platter.
Sprinkle
> with goat cheese, then bacon. Drizzle with lemon juice and remaining 2
> teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1
hour
> ahead. Cover with plastic wrap. Let stand at room temperature.)
>
> Makes 6 servings.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.