I love asparagus. It’s expensive, except briefly each year, when it’s more affordably expensive. I usually buy some then, having it once or twice a year. One of the kids eats some, but basically it’s exclusive to me. All the less incentive to buy it much.
It was on sale at Hannaford for $1.99/lb in time for Easter, so I got two of the standard bunches, super fresh.
Normally I steam it. When I was young, there was no steaming. You put veggies in water and boiled them into submission. I might still be doing that if my uncle hadn’t gifted me a small steamer pan some sixteen years ago. Asparagus can also be roasted/grilled, or can be sauteed/stir fried. I tried the frying pan with lots of butter and some seasoning method last year. It was good, though could have stood some improvement.
I started out planning simply to steam it, going medium-old school. Then I had an idea!
I put half the asparagus from one bunch into the steamer basket. I sprinkled that semi-liberally with tarragon, dill and celery seeds. I added the other half of the asparagus. I topped that with smaller amounts more of dill and tarragon, plus some black pepper and a little salt. Steamed until done as normal.
The asparagus smelled great cooking as a result of the herbs. Might not have hurt that it was exceptional asparagus, not at all bitter. Better still, it was fantastic! Normally I would slather asparagus with butter, maybe some salt and pepper, but it stood by itself, infused with seasoning in the cooking.
The choice of herbs was purely what sounded right to me, not a recipe or something I’d read. Your mileage and herb choices may vary. I mean, not everyone has tarragon or dill on hand! I’m blessed with a crazy big collection of seasonings. The tarragon was part of a gift pack of Penzey’s herbs, or I might never have bought any even now. I’ve found limited uses for it. I can be good on eggs, obviously with certain veggies, and the best thing I’ve done with it before the asparagus, in making potato soup. The dill I use more regularly. I am not a fan of dill or sour pickles. Sweet for me! However, it’s good in certain gravy applications. I make something I call faux Stroganoff, or a scrambled hamburger flavored the same, and dill is an important component. The sub for it, which I actually used before I had any dill, was a tiny amount of caraway seeds. I found those imparted a robustness to the gravy flavor. But I digress.
Highly recommended. I used the same method for the second batch of asparagus I made, but less heavily seasoned, and that’s a different experiment and post…