A Taster's Journey is a newsletter on food, wine and travel. After 15 years of studying, tasting, teaching, and selling wine, I created this newsletter to not only share my passion about wine, but of food and travel as well. Each month I hope to share wines that I am drinking, food that is in season, restaurants that I have enjoyed, and places I have traveled. Enjoy!"

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Asparagus

May 28th, 2005

Fresh asparagus is so delicious this time of year, and it is really easy to prepare. I prefer medium size asparagus. I feel the really thin ones are very easy to overcook, and the very thick spears can taste woody. If you hold your asparagus near the bottom of the stem and snap it like you are breaking a pencil, you will end up with the best part of the stem. Now cut the spear into 1 1/2 – 2 inch segments. Preheat the oven to 400 degrees. Coat the asparagus with with olive oil and season liberally with salt and pepper. Roast for 10 minutes and serve.

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