IT'S ALMOST SPRING AND IF YOU, AS I, LIKE TO EAT SEASONALLY, you know it's getting to look a lot like asparagus season. As the first daffodils start to poke up, so too are asparagus now coming into their own. Right now, this minute, on the double.
So what's a girl who's asked to bring finger food to a grand gathering cocktail supper this evening to do but to think of asparagus. Today, even as I think about the falling dollar, blow-up of the Middle East, ceasing federal funding of abortion---our country's longest running bailout--- and assorted other things, I'm knee deep into cooking asparagus perfectly---3-4 minutes--chilling them quickly, wrapping in mock hollandaise sauce and prosciutto then putting them on a silver platter. Truth be told, I could eat dozens myself, I like them so much. Always try to take food I can eat, since I don't eat sugar or much flour. However, I do love a glass of dry red wine. Below an interesting presentation which is not what I'm doing, but appealing nonetheless.