Farm Ta­ble

From side dishes to sal­ads, green spears her­ald a return to warm-weather din­ners.

Farm & Ranch Living - - CONTENTS -

Fresh as­para­gus recipes and lessons from first-time as­para­gus farm­ers.

Tar­ragon As­para­gus

I grow pur­ple as­para­gus, so I’m al­ways look­ing for new ways to pre­pare it. Re­cently, my hus­band and I dis­cov­ered how won­der­ful any color of as­para­gus tastes when it’s grilled. SUE GRONHOLZ BEAVER DAM, WIS­CON­SIN

TAKES: 15 min. MAKES: 8 serv­ings

2 pounds fresh as­para­gus, trimmed 2 ta­ble­spoons olive oil 1 tea­spoon salt

½ tea­spoon pep­per

¼ cup honey

2-4 ta­ble­spoons minced fresh tar­ragon


On a large plate, toss as­para­gus with oil, salt and pep­per. Grill, cov­ered, over medium heat 6-8 min­utes or un­til crisp-ten­der, turn­ing oc­ca­sion­ally and bast­ing fre­quently with honey dur­ing the last 3 min­utes. Sprin­kle with tar­ragon.


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