To suggest at the beginning of the English asparagus season, which opens in early May, that you might cook and eat this silky, green delicacy, long awaited through winter and spring, any other way than quickly boiled or steamed until just tender, and then served warm, dressed in nothing more than a little good oil or butter and lemon juice, would be seen by some as sacrilege. But once the asparagus season is in full swing, the shops are full of it, and it is so easy to get carried away, buy too much, and then find it a few days later looking somewhat fridge-worn. This is a good recipe for such times.
Make the filling first. Melt
Halve the amount of asparagus, and substitute
© 1995 Frances Bissell. All rights reserved.