Thursday, April 1, 2010


Perhaps like me, you are hosting Easter this year or maybe you are just looking for a quick and easy vegetable to serve during the weeknight rush.  Well, look no further than asparagus.  While it's available much of the year now, it's true season is in the spring.  I love the versatility of this vegetable; grilled, sauteed, boiled or roasted it stands up to them all.  Great in soups, salads, pastas and risottos as well as on it's own, asparagus is a perfect addition to your arsenal of quick and easy side dishes.
Asparagus is available in pencil thin, standard and jumbo sizes and all are great, just make sure you choose stalks that are firm and have tight tips.  It's also important to make sure they aren't dried out!
My favourite quick and easy way to have asparagus is to grill them.  Simple and delicious.
Grilled Asparagus
Asparagus (1/2 - 1 bunch depending on number of people)
olive oil
freshly grated parmesan cheese
Preheat your barbeque.  Coat asparagus spears in olive oil and season with salt and pepper.  Grill over high heat until just tender, turning occasionally.  Sprinkle with parmesan and serve warm. Perfect.

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