Spare Me

Damn. My friends' moms grow the grooviest gardens. Look at this handsome handful of asparagus that came my way last week.After admiring these slim jim dandies, I reached for my veggie bible, Good Housekeeping's Book of Vegetables [to tempt the most reluctant appetites] (c)'58, in search of a spiritual experience.

I didn't quite find it. But I did find an excuse to prep these greenies with cheese and a side of sauteed mushrooms. You see, here's all the GH staff had to offer on the topic of asparagus:

"...Slice fresh asparagus on the bias...or leave it whole. Then cook it quickly in a large covered skillet, with a little butter or margarine, boiling water, and salt. Sprinkle with toasted almonds, crisp bacon bits, grated cheese, lemon juice, sauteed mushroom slices, a little nutmeg [wtf?], or snipped parsley. Or pour on Easy Holandaise, Easy Cheese Sauce or Vinaigrette Sauce or bottled mustard sauce, seasoned commercial sour cream, etc."

Wow. I never would have thought of that. Um, thanks.