| Fresh Asparagus with Nutmeg Butter As a child I was introduced to asparagus, not just the eating, but the actual harvest. Asparagus grew in an area of peat dirt than ran for miles, near the city of Stockton, in the San Joaquin delta area of the San Joaquin Valley in California. 12 - 16 spears fresh asparagus salt & butter 3 tbls butter juice of ½ lemon 1/8 tsp nutmeg, freshly grated 1. Line up the asparagus side by side on a flat surface. Using a heavy knife cut off the tough bottoms of the asparagus. Discard the bottoms. 2. Using a swivel-bladed vegetable scraper, scrape the sides of the asparagus spears, starting about 2 inches from the tips. Rinse and drain if necessary. 3. Bring enough water to a boil in a skillet to cover the asparagus when added. Add salt to taste, then the asparagus. Cook 2-4 minutes, depending on the size of the asparagus, until tender when pierced with the tip of a sharp knife. Do not overcook; the asparagus will continue to cook even when drained. 4. Meanwhile, heat the butter in a saucepan and add the lemon juice, nutmeg and salt & pepper to taste. Remove the saucepan from the heat and swirl the sauce around to blend it. 5. Drain the asparagus well, pour over the nutmeg butter sauce and serve hot. Serves 4. |
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