It’s asparagus season. Yes, exciting, I know. I only recently began to like asparagus, I think those sexy spring asparagus displays at Whole Foods reeled me in. At any rate, with this next recipe, I really began to love it. Generally I prepared asparagus either roasted with olive oil, salt and pepper, or steamed. Pretty standard, really.
I had checked out a recent Cooking Light issue that featured information on the green machine. I watched an asparagus demo on the website (an asparagus demo? Really? It’s true) and it showed a recipe at the end for raw asparagus with cherry tomatoes and goat cheese.
I was skeptical of the raw asparagus, but the dish was amaaaazingly delicious. I paired it with crab cakes and that was meal enough for us. Husbo loved it and ate all the leftovers that night.
It was so good I may:
a) make it again
b) attempt other “new” uses for asparagus
c) explore other strange veggie vids on Cooking Light
d) all of the above.
