Today is the first day of summer.  I will always remember this, because, along with being the solstice, it is also our wedding anniversary.  Three years ago today, Eric and I got hitched.  If you don’t recall the weather in New England back in June 2009, well, let me paint you a picture:  it was very, very wet.  It rained day after day after day. And to make it even worse, it was cold.  Like, sweatshirt cold.  It wasn’t anything like this sunny, 90 degree weather we’re getting here this week.

New England weather can be a bit fickle though, so I hoped things might change.  We watched the news each night and frequently checked our computers for updates. Eventually, I started to give up on the fact that things would be in our favor for the big event.

But the night before our wedding, just as the guests arrived for the rehearsal dinner, the weather got a little brighter.  The rain went from downpour to drizzle, until, eventually, the skies began to clear.  And, for the next 24 hours, everything was exactly how we wanted it.  Eric and I were able to take photos on the beach and we had our pre-ceremony cocktail hour in the yard behind the venue (yes, that’s right… we had drinks BEFORE we got married.  It helped loosen us up a bit), and we did our clambake outside, just as we had planned.

The night went on and we drank and danced and ate cake.  Really, we couldn’t have asked for a more picture-perfect day.  The next morning, we woke up to find clouds in the sky.  It rained the rest of the day and continued through the following week.

I’ll never forget that day.  It’s hard to believe that three years have gone by.  Eric likes to joke that it feels like an eternity.  But it really does feel like forever.  My memories from before we got together become fainter as time goes on.  He’s with me in every moment, every story.  I’m looking forward to many more years together.  This is just the beginning.

A group of pie-loving food bloggers, Shauna AhernJustin SchwartzGarrett McCord and Ashley Baron Rodriguez, came up with Pie Party 2012, where bloggers could share their pie posts 0n an official Facebook page. I’ve just submitted this Summer Fruit Kuchen, but there are tons of other wonderful recipes you should go check out!

And if this wasn’t enough, I also have a guest post up over at With Style and Grace, a blog that I have been following for quite some time and that I absolutely adore.  I can’t wait to give Lisa a great big hug again when I see her next month!

View full post »

  • June 20, 2012 - 1:32 am

    Rosa - A beautiful Kuchen! It looks really divine.



  • June 20, 2012 - 8:03 am

    Jamie - Can I tell you two things, Brian, sweetheart? The summer JP and I got married it rained and rained. We married the 23rd of July and it was rainy, drizzly and cold every single day until the 23rd when the sun broke through the clouds, it dried up and was warm and beautiful. I love thinking that it happened like that for you guys, too. Second – I have always wanted to make a fruit kuchen!! And now seeing yours even more! Happy anniversary to you both and Happy Pie Day!ReplyCancel

  • June 20, 2012 - 8:29 am

    Cara - The pie looks delicious! But more important – congrats on your anniversary! Hope you’re doing something special (like eating pie?).ReplyCancel

  • June 20, 2012 - 8:59 am

    Meeta - Congrats on your anniversary – hope you will celebrate many more! Love the look and flavors of this pie!ReplyCancel

  • June 20, 2012 - 9:12 am

    Winnie - This is just gorgeous Brian. Happy HAPPY Anniversary!ReplyCancel

  • June 20, 2012 - 9:33 am

    Sanjeeta KK - Congrats on your anniversary, here is wishing many-many years of togetherness for both! Love the rainy description of your D day..and the pie is just perfect to celebrate the moments.ReplyCancel

  • June 20, 2012 - 9:58 am

    Carolyn - Congrats on three years, Eric and Brian. And although I don’t remember that June specifically, I can believe it. Weird weather we get here in New England!ReplyCancel

  • June 20, 2012 - 10:03 am

    Jen @ My Kitchen Addiction - Happy anniversary to you both! And, what a gorgeous looking pie… I do believe it is the perfect way to celebrate!ReplyCancel

  • June 20, 2012 - 10:10 am

    TidyMom - This is just gorgeous Brian! and Happy 3 years to you and Eric! Here’s to many many more!!ReplyCancel

  • June 20, 2012 - 10:15 am

    Caryl S - This recipe looks wonderful and I loved the story about your wedding day. I have a question about peaches that I’m hoping you can answer. What is the best way to get peaches away from the pit without smushing the fruit? Thanks.ReplyCancel

  • June 20, 2012 - 10:22 am

    GlutenFree Strawberry Cream Puff Pie - » - […] Summer Fruit Kuchen […]ReplyCancel

  • June 20, 2012 - 10:27 am

    Alison @ Ingredients, Inc. - oh this looks heavenly! Bookmarked!ReplyCancel

  • June 20, 2012 - 10:46 am

    Rachel @ Baked by Rachel - Happy anniversary Brian!! What a wonderful story. And really… what’s a little rain? I say that from experiencing downpours on my own wedding day 😉 It’s suppose to be good luck anyway, right?ReplyCancel

  • June 20, 2012 - 12:54 pm

    Georgie - It was meant to be… the skys parted and you two were blessed with sunshine, happiness and love. Happy Anniversary… happy pie party… & happy first day of summer.ReplyCancel

  • June 20, 2012 - 12:55 pm

    Michelle - Congrats on your anniversary! Thanks for sharing such a cute story. Too sweet that the sun shined down just for your special day that week :)
    Here’s to another great year with your hubby!ReplyCancel

  • June 20, 2012 - 1:01 pm

    abby dodge - Happy Anniversary Brian!
    ps.. I just love kutchen and yours looks fab.ReplyCancel

  • June 20, 2012 - 1:16 pm

    Laura@MotherWouldKnow - Can’t decide what is more beautiful – your description of the wedding or the pics you linked. Love the kuchen too, but really when it comes to love, even a gorgeous pie has to take a backseat. Wish you guys many more years of happiness and clouds parting in your path.ReplyCancel

  • June 20, 2012 - 1:58 pm

    Sweet Remedy » Lemon Meringue Pie for Pie Party 2012 - […] Thought for Food – Summer Fruit Kuchen Posted by Samantha on June 20, 2012 1 Comment »   You Might Also […]ReplyCancel

  • June 20, 2012 - 2:11 pm

    Andrew Frishman - Mnnn. . . I LOVES me some Kuchen, especially when it ain’t got no ümlaut.

    Cuando llega el verano y el clima es cálido, entonces es el momento de cosechar el flaumen y hornear flaumen kuchen.ReplyCancel

  • June 20, 2012 - 3:38 pm

    Eileen - What a beautiful pie! Pie pie pie pie pie. Have a great anniversary!ReplyCancel

  • June 20, 2012 - 4:09 pm

    Jen @ Savory Simple - I’ll never forget my special day either. Happy anniversary!ReplyCancel

  • June 20, 2012 - 4:19 pm

    Chef Dennis - Happy Anniversary to you and Eric my friend, I wish you many more years of happiness together! And when Eric says it seems like an eternity, and if he’s like me, he means it seems like forever because he can’t imagine one minute without you….I know that’s how I feel about Lisa..and an eternity just doesn’t seem long enough…..sigh

    Thanks for taking the time out of your special day to post that delicious Kuchen, and what a perfect entry for the pie celebration!

  • June 20, 2012 - 4:58 pm

    Sylvie @ Gourmande in the Kitchen - Congrats on three years and here’s to many more blissful years! I love your wedding photos, looks like it was an incredible day!ReplyCancel

  • June 20, 2012 - 5:27 pm

    Helene - Congrats for three years! It’s a special day for me also, it’s my birthday. Love the new banner.ReplyCancel

  • June 20, 2012 - 7:19 pm

    Jeanette - Happy Anniversary! Funny, I remember our wedding day having similar weather. Rainy, and then amazingly, the sun came out. How glorious!ReplyCancel

  • June 21, 2012 - 2:33 am

    Jacqueline @How to be a Gourmand - Happy Anniversary – long may your happy life continue. I firmly believe your wedding day is the best day of your life.
    I’ve never heard of a kuchen before – I wonder where it’s origins lie…. Thanks for sharing.ReplyCancel

  • June 21, 2012 - 8:40 am

    Sommer@ASpicyPerspective - A perfect pie for a perfect day! Happy Anniversary!!ReplyCancel

  • June 21, 2012 - 11:10 am

    Monet - Smile. Smile. Smile. Love to read these memories Brian. Isn’t it funny that you and I got married a little over a month apart? Three years later and we’re both still in love. And this is such a delicious pie. One of my favorites. Hugs and love.ReplyCancel

  • June 21, 2012 - 3:50 pm

    Leanne - Happy anniversary! What a wonderful time of year for a wedding– and what a delicious looking treat.ReplyCancel

  • June 21, 2012 - 6:36 pm

    Riley - I’ll be so as when good rhubar is gone. I should make this while it is still available at the market!ReplyCancel

  • June 22, 2012 - 8:07 am

    Kate @ Kate from Scratch - Happy Anniversary! This pie looks delightful. I’ll be sure to check out that fb page too, sounds like a great idea. Congrats on the Top 9!ReplyCancel

  • June 22, 2012 - 8:15 am

    Joanne - Happy anniversary, my dear! I’d say it was pretty much fate and a truly good omen that the skies cleared for your big day. A sign of such beautiful things to come.

    This kuchen sounds absolutely glorious. A combination of summer’s best fruit. So delicious.ReplyCancel

  • June 22, 2012 - 10:43 am

    Adrienne : Boysenberries - WOW – this looks amazing! Love peaches. I will make this when they are in season here in Ontario (last August)ReplyCancel

  • June 22, 2012 - 3:28 pm

    CJ at Food Stories - Congratulations on your foodbuzz top 9, today!ReplyCancel

  • June 22, 2012 - 3:37 pm

    Janice - I loved your story. It was our wedding anniversary on 19th June, it was a bit drizzly on our wedding day, but that is only to be expected in Scotland! We got some photos outside but then had to retreat indoors. That was 31 years ago in 1981, it was dry on the 19th this year, but has been raining ever since. I may be making your kuchen this weekend, it’s just the thing.ReplyCancel

  • June 22, 2012 - 8:29 pm

    Christina @ The Hungry Australian - A lovely post. I enjoyed hearing aout your wedding and this tasty pie. May I wish you all the best for many more years.ReplyCancel

  • June 23, 2012 - 4:35 pm

    Rosie @ Sweetapolita - What a sentimental post, Brian. I love getting a glimpse into your world, and I just adore those wedding photos. Happy Anniversary! And, I should also mention how delightful your summer fruit kuchen looks! xoReplyCancel

  • June 23, 2012 - 6:21 pm

    jnaet - Sweet & Beautiful!ReplyCancel

  • June 24, 2012 - 3:26 pm

    Christina @ Sweet Pea's Kitchen - Happy anniversary! This kuchen looks like a wonderful way to celebrate! :)ReplyCancel

  • June 24, 2012 - 6:54 pm

    Liren - Happy Anniversary, you guys! Brian, I hope you and Eric had a wonderful celebration last week :) May each year grow sweeter and sweeter.

    This kuchen is just perfect for all the goodies I hauled from the market yesterday!ReplyCancel

  • June 25, 2012 - 2:19 am

    Pie Party Review | Lesser Homes & Gardens - […] Summer Fruit Kuchen by A Thought for Food […]ReplyCancel

  • June 29, 2012 - 12:44 pm

    amelia from z tasty life - your memories of you special day sound so romantic. And this pie looks perfect and so laden with ripe summer fruit.ReplyCancel

  • June 29, 2012 - 4:36 pm

    Restaurant supply gal - There is no better fruit for summertime than peaches. Thanks for sharing this!ReplyCancel

  • June 30, 2012 - 3:14 am

    MikeVFMK - First off, happy belated anniversary. I think that’s amazing. Also that kuchen looks briliant! Mouth watering here.ReplyCancel

For a lot of people, food can be divisive.  Some people like cilantro, some folks loathe it.  Olives, too, fall into the love-hate category (and then there’s Eric who loves them, but doesn’t like them cooked). I have a running list of things that friends and family members have mentioned in passing: mushrooms, green pepper, celery, truffles, white chocolate, dark chocolate, milk chocolate, potent cheeses (I’m talking about you, Dad), onions (yes, even cooked), lima beans, ginger, mayonnaise, sour cream, eggs.  I’m sure I could fill at least a page if I was given some time to think about it.

I bring this up because I am not in the least bit like this.  There is nothing that I flat out won’t eat.  I do have dishes, like bone marrow or beef tongue, that I’ve tried and am not the biggest fan of.  However, if someone told me that there’s a restaurant that has the best bone marrow or tongue in the world, well, I’d give it a try.  I don’t dislike the flavor.  I’m just not impressed.

Over the years, I’ve heard from a number of people that one thing they avoid are anchovies.  I know a lot of people who don’t like fish (I’m fairly certain that these individuals just haven’t had it cooked properly), but these things freak people out more than most seafood and I really don’t understand why.  I’m not sure I’ll be able to get the most staunch opponent of anchovies to make a dish that includes them, but I’m pretty certain that if you served this to them without telling them what the dish contained, they might actually enjoy it (yes, I did just tell you to sneak it in their food, because I’m evil).

View full post »

  • June 17, 2012 - 12:08 am

    Jess - I can’t stand fish for the most part (or seafood) and I’ve had it all kinds of ways – I’m just a weirdo. But I have to say that I do put anchovy paste in my puttanesca sauce because there is no other way to get that smokiness that it just MUST have. But I don’t know…fillets? Yup, freaked out by that.ReplyCancel

  • June 17, 2012 - 1:48 am

    Jacqueline @How to be a Gourmand - I love the fact that anchovies melt in the pan when you fry them giving way to a rich intense salty flavour. A dish I often cook is Linguine Puttanesca also containing equally divisive ingredients of olives and capers which but put them together with oil, garlic and roasted tomato over pasta and it makes a winning recipe!

    I would have to say I am not a big fan of tripe.In my experience it smells exactly how it tastes!ReplyCancel

  • June 17, 2012 - 7:25 am

    Sprigs of Rosemary - Olives (any color), fish (any type), cilantro — love ’em all. I made an olive topped bread last evening and a friend who really does eat just about anything said that he didn’t like olives. Please try, this, I begged. He did. He’s cured.ReplyCancel

  • June 17, 2012 - 8:49 am

    Ken┃hungry rabbit - Anchovies are my favorite and go-to ingredient to add flavor. I often make this pasta dish because it’s easy and straight from the pantry.ReplyCancel

  • June 17, 2012 - 8:54 am

    thyme (Sarah) - Anchovies = like category. Beets = hate category. Just can’t get the taste buds to accept them…although I made beet chips the other day…LIKE!ReplyCancel

  • June 17, 2012 - 10:30 am

    jean | Lemons and Anchovies - This is my kind of go-to weeknight meal. With anchovies in the ingredient list, you don’t need much else. I wish more people would try it. You said it best in your last sentence–not the “I’m evil” part, LOL–people would enjoy the dish if they weren’t told anchovies were in it. :)

    Me? For some reason, I lost the taste for raw mushrooms a few years ago. Hubs loves them in salads so I add them for him, I omit. I love, love them cooked, though.ReplyCancel

  • June 17, 2012 - 11:10 am

    Jamie - I don’t like anchovies per se, I hate them whole on pizzas and such but I have come to love the flavor they add when they are melted into a sauce like you have done. This is a really beautiful recipe and one I would love to try! Thanks for sharing, baby!ReplyCancel

  • June 17, 2012 - 4:07 pm

    Bianca @ Confessions of a Chocoholic - I love anchovies, especially in pasta. I’ve never tried them with red onions though, it sounds great1ReplyCancel

  • June 17, 2012 - 5:31 pm

    Kath - 3 cans of anchovies! This sounds spectacular to me!!ReplyCancel

  • June 17, 2012 - 10:11 pm

    KBL - jean | Lemons and Anchovies on her FB page posted a link to this. I love most anything. Somethings I am just not fond of (french fries & restaurant pizza for the most part for example)…. Most food cooked well & properly I will eat. I’m not a huge fan of foods so hot all I taste is heat. I prefer flavors & heat isn’t one of them, IMHO…. I look forward to trying this sometime. My roomie is allergic to fish so not sure when I’ll have a chance to try it out. I love the flavor anchovies give to pasta dishes & how they dissolve into nothingness upon cooking. :)ReplyCancel

  • June 17, 2012 - 10:32 pm

    Alison @ Ingredients, Inc. - wow Brian! Love this creative flavor combination!ReplyCancel

  • June 18, 2012 - 8:02 am

    Carolyn - Your pictures might be enough to win me over to sardines. Might. Can’t say for sure 😉ReplyCancel

  • June 18, 2012 - 8:02 am

    Daisy - I am the same way as you! And it drives me crazy when people, particularly those with a well rounded palette have certain strange aversions. I’ve heard it all! My boyfriend doesn’t like rosemary, tomatoes, avocado, goat cheese and capers and that small list of all things i love makes me a little nutty! Though he will eat anchovies!ReplyCancel

  • June 18, 2012 - 8:20 am

    Joanne - The only ingredient I really can’t stand is celery and I can taste it from a mile away. It’s so funny how some people don’t think it has a taste at all but to me, it tastes SO STRONG. I’ve definitely snuck anchovies into people’s food before…it’s one of those ingredients that no one seems to like when they know it’s there, but that they LOVE once it’s invisible. 😛 This pasta sounds so delicious!ReplyCancel

  • June 18, 2012 - 9:19 am

    naomi - Ha! I sneak stuff in all the time. I’m much like I will eat and try anything. Matt not so much-I constantly sneak stuff in by pureeing it or by outright omission when asked “what’s in the dish”.

    I love anchovies, so naturally i’m a fan of this recipe. :)ReplyCancel

  • June 18, 2012 - 9:49 am

    Sommer@ASpicyPerspective - Ya know, I try to sneak anchovies in a recipe whenever possible. They offer such rich potent flavor, and no one can ever figure out what it is.

    Love this recipe!ReplyCancel

  • June 18, 2012 - 10:41 am

    Shaina - “I know a lot of people who don’t like fish (I’m fairly certain that these individuals just haven’t had it cooked properly)…” My husband says the exact same thing. After a dinner date with our neighbors a few months ago we stopped by a local wine and cheese shop that also has its fair share of imported items, from fancy mustard to caviar to perfectly packed anchovies. They still tease us for picking up the anchovies, but they make the best Caesar salads. If only they knew.

    The pasta looks glorious, and I will have to give it a whirl for our next pasta night.ReplyCancel

  • June 18, 2012 - 11:43 am

    Andrew Frishman - Mnn. . . I LOVES me some fish, expetially when they are small and salty.

    Nunca asuma que un pequeño grupo de pescado salado no se puede cambiar el mundo, de hecho es lo único que lo ha logrado.ReplyCancel

  • June 18, 2012 - 1:12 pm

    sippitysup - I think you should give tongue another go. It really is amazing. You have to be a meat eater of course. If you don’t eat meat you won’t like tongue. But if you are a meat eater and like steak. You like tongue. It’s like super beefy, satisfyingly chewy steak. GREGReplyCancel

  • June 18, 2012 - 1:32 pm

    Diane {Created by Diane} - looks wonderful and I can’t wait to try this delicious sauce!ReplyCancel

  • June 18, 2012 - 3:15 pm

    Healthy Living Val - I’m really loving the simple, straightforward flavors here and while anchovies are definitely divisive, it’s hard to get that umami richness elsewhere. Anchovy paste is the way to go!ReplyCancel

  • June 18, 2012 - 3:48 pm

    Jen @ Savory Simple - Anchovies have this weird stigma and I’m convinced it has to do with the fact that the first time we hear about them is as a topping on pizza. Most children will squirm at the thought of fish on pizza and that’s that! A first impression based on opinion rather than flavor. I’m sure many of the adults who dislike anchovies would be surprised to find out how often they’re included in restaurant sauces and stews.

    My only mild aversion is ginger. I can’t do pickled ginger. But I’m fine with it being a subtle ingredient.

    This recipe looks wonderful!ReplyCancel

  • June 18, 2012 - 7:10 pm

    JulieD - Wow, this sounds and looks amazing, Brian!!ReplyCancel

  • June 18, 2012 - 8:30 pm

    Jeanette - I happen to be an anchovy lover. This reminds of a simple pasta dish I used to make when I would come home late from work.ReplyCancel

  • June 19, 2012 - 7:25 am

    Sneh | Cook Republic - I love that a beautiful dish of pasta requires the bare minimum to taste like a million bucks! I love the flavours happening here in your dish .. lovely!ReplyCancel

  • June 19, 2012 - 9:01 am

    Cookin' Canuck - In our family, my husband detests mushrooms and olives, but the kids and I can’t get enough of them. The only thing I won’t touch is custard. But if you’re talking anchovies then my questions is, “When should I be there?” This looks fantastic, Brian.ReplyCancel

  • June 19, 2012 - 9:44 am

    Monet - Honey. You can cook me anything and I’d eat it. I’ve always been a bit squemish about anchovies, but then I had the most amazing anchovie based salad dressing. I changed my tune quick! This looks beautiful and delicious. A lovely summer meal. I can’t wait to see you! Email me soon about our rendevouz in Boston!ReplyCancel

  • June 21, 2012 - 1:44 pm

    Deanna - I love anchovies. Especially the marinated kind. I know people who claim they don’t like anchovies but love my Caesar salad dressing…I don’t like to tell them its the extra anchovies that make it taste good.ReplyCancel

  • June 24, 2012 - 6:32 pm - I love anchovy. My family says they don’t like them, but little do they know, I use them in a lot of my dishes. Thanks for sharing.ReplyCancel

  • June 26, 2012 - 3:24 pm

    greyson - Anchovy. The one thing that my husband loves. The one thing I am learning to love. The one thing I never cook. This recipe is so enticing. It is totally gonna rock the house! Thanks!ReplyCancel

  • July 1, 2012 - 5:52 pm

    Shelly - I am like you when it comes to food. Beef tongue and bone marrow are on my list of least preferred meats, as are sweet breads. However, anchovies are divine in my book! I just made a Tilapia filets with lemon anchovy sauce last night and it was delicious. I’ll give this recipe a go for sure!

    PS: To all anchovy haters: Don’t diss the fish, it’s in a lot. Many chefs use it as a salty agent in different forms. One example is Caesar salad. That nice saltiness….that’s anchovy 😉ReplyCancel

  • September 4, 2012 - 1:47 pm

    Danielle - Sneaking any ingredient into a recipe is very dangerous….for people with food allergies it can be deadly!ReplyCancel

  • December 16, 2012 - 4:59 pm

    Rob - Hi Brian,

    Found your site – thought it was great!

    We are newbies to the foodie blogging scene. Although nothing is unique these days our blog is about the memories in food.

    We think nearly everyone has a ‘great food memory’ and often those stories are just as inspiring as the food.
    Our aim is to collect & curate these ‘love in food’ stories and share them with others to read.

    We were hoping that you could join us with your own ‘love in food’ story as well? You may have already created one on your own blog?
    Either way we are hoping you would share a meal with us?

    Look forward to hearing back from you.

    Best wishes Rob & AmandaReplyCancel


That sound instantly brings me back to my childhood.  I’m standing over the kitchen sink, my mom guiding me as I pick up a piece of asparagus.  The window over us lets in a single dramatic ray of light, hitting, in its path, the colander in front of me.  “Would you like me to show you how to trim it?”  She smiles down at me and I, in return, smile back, anxiously awaiting her next move.  Gently, she takes the asparagus from my hand and points to the stem.  “This is where it will naturally break off.”


“Did you see that?”

I did.  She hands me another spear and I demonstrate what I’ve just learned.  Lesson one of my culinary education: completed.

This would be the first of many things that my mom taught me about asparagus.  How it grew (straight up, out of the ground, in fact). How to pick out the best bunch at the store (avoid woody stems and discolored, wilted spears). I even learned that it could make your pee smell (I’ll just direct you to a link about that).  Most importantly, however, was how to cook it. Roasted, grilled, steamed. Lemon and butter or cream sauce or simply dressed with a bit of balsamic vinegar and fresh herbs.

Asparagus remains to be one of my favorite vegetables.  And with this being the height of its season, I’m enjoying as much of it as I can get.

Oh, and speaking of seasonal ingredients, I have a wonderful giveaway to share with all of you!  When I first saw these beautifully constructed produce calendars, I was blown away.  Russell, of Chasing Delicious, has a tremendous eye for design and he uses it to create posters that would be perfect in any foodie’s kitchen.

So, Russell has been kind enough to provide a complete set of his 8″ x 10″ “When Are They In Season?” calendars to one very lucky A Thought For Food reader.

To enter, leave a comment telling me your favorite way to cook asparagus or another springtime ingredient.

For additional entries, do any of the following (and come back here and leave a comment telling us you’ve completed each task):

Like Chasing Delicious on Facebook

Follow Chasing Delicious on Twitter

Like A Thought For Food on Facebook

Follow A Thought For Food on Twitter 

Tweet the following:

“Enter to win some awesome posters by @rvank over at @myfoodthoughts – #giveaway”

Official Rules: No purchase necessary. Open to US residents only . Giveaway will end on June 15th 2012 at 12:00 pm EST. One winner with a valid entry will be selected at random using Winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.

  • June 12, 2012 - 1:43 am

    Kathy - Panini Happy - What a lovely sandwich! I actually might have all the ingredients on hand to make it too – nice! Roasting and grilling are how I most often do asparagus – olive oil, salt, pepper, lemon.ReplyCancel

  • June 12, 2012 - 2:12 am

    Jacqueline @How to be a Gourmand - I love asparagus roasted with some lemon and olive oil. It’s such a pity it’s only in season for about 6 weeks of the year in the UK.ReplyCancel

  • June 12, 2012 - 3:29 am

    Jamie - I don’t even think I ever saw much less ate an asparagus until I was in college in Philadelphia. And they were so expensive and supposed to be so chic that some guy tried to woo me by inviting me to his house for dinner and serving me asparagus! My favorite way to eat them must still be the traditional Milan dish of gently steamed asparagus with a sunny side up egg on top, yolk runny, and dusted generously with parmesan cheese. But I am so loving your sandwich!ReplyCancel

  • June 12, 2012 - 7:28 am

    Katrina @ Warm Vanilla Sugar - For me asparagus is one of those beautiful vegetables that I like to roast. I love it with a splash of balsamic and olive oil….and sometimes add some feta on there!ReplyCancel

  • June 12, 2012 - 8:09 am

    Cassie - roasted asparagus w/ some olive oil & parm cheese. I eat them like french friesReplyCancel

  • June 12, 2012 - 8:22 am

    Amanda - THIS is my new favorite way! That looks amazing. I cant wait to try it! Thanks to you and Russel for an awesome giveaway!ReplyCancel

  • June 12, 2012 - 8:36 am

    Kathy - I love to roast asparagus with chickpeas. It’s perfect that way!ReplyCancel

  • June 12, 2012 - 8:36 am

    kathy - I followed Chasing Delicious on twitter.ReplyCancel

  • June 12, 2012 - 8:37 am

    Simon - I love asparagus roasted, served with an olive oil fried egg and some shavings of pecorino, and plenty of coarse black pepper.ReplyCancel

  • June 12, 2012 - 8:37 am

    Kathy - Followed Chasing Delicious on FB.ReplyCancel

  • June 12, 2012 - 8:39 am

    kathy - I already follow you on twitter.ReplyCancel

  • June 12, 2012 - 8:39 am

    Aggie - Oh I am all over this sandwich! I love love lov asparagus. I think grilled might be my favorite, roasted a close second.

    Cool charts!!ReplyCancel

  • June 12, 2012 - 8:39 am

    Kathy - I already follow you on FB.ReplyCancel

  • June 12, 2012 - 8:41 am

    kathy - Tweeted it out. Also – this is seriously the best calendar. EVER.ReplyCancel

  • June 12, 2012 - 8:42 am

    Alison @ Ingredients, Inc. - I am loving this sandwich! Great photo!!ReplyCancel

  • June 12, 2012 - 8:42 am

    Alison @ Ingredients, Inc. - I follow you on twitter and FacebookReplyCancel

  • June 12, 2012 - 8:43 am

    Alison @ Ingredients, Inc. - I follow chasing delicious on Facebook and twitterReplyCancel

  • June 12, 2012 - 9:10 am

    Loretta - I love it grilled with olive oil and Parmesan cheese!ReplyCancel

  • June 12, 2012 - 9:13 am

    naomi - Love those calendars. I need all of them. You are right, Russell has such an eye for designReplyCancel

  • June 12, 2012 - 9:24 am

    Diana - We love ours drizzled with a little olive oil and sprinkled with sea salt and pepper and grilled till tender.ReplyCancel

  • June 12, 2012 - 9:45 am

    Bev @ Bev Cooks - GORGEOUS sandwich. And I love those calendars!ReplyCancel

  • June 12, 2012 - 9:46 am

    Beth - My favorite way to cook asparagus is to wrap it in prosciutto and roast it in the oven on a cooling rack over a sheet pan. The prosciutto gets crispy and flavors the asparagus. It’s perfect alongside a plate of fruits, cheeses, and baguette.ReplyCancel

  • June 12, 2012 - 9:52 am

    Lee Hughes - My fave way to cook asparagus is to give it a light coating of olive oil, wrap it in slices of proscuitto, then broil it. Second fave is to saute it with pancetta.ReplyCancel

  • June 12, 2012 - 9:53 am

    Lee Hughes - Already “like” you on Facebook!ReplyCancel

  • June 12, 2012 - 10:07 am
  • June 12, 2012 - 10:07 am

    Heather - Garden bounty sandwiches are by far my favorite sandwiches evahhhh! Probably why I choose the hottest months of the year to constantly bake bread.

    But I digress. My favorite way to cook asparagus is quite like this sandwich. Olive oil, salt & pepper and throw on a grill pan on the grill for about 5-10 min. Perfection!ReplyCancel

  • June 12, 2012 - 10:09 am

    Heather - I already like you. On facebook too!ReplyCancel

  • June 12, 2012 - 10:12 am

    Heather - I also already follow you. Around town without your knowledge. And on Twitter…ReplyCancel

  • June 12, 2012 - 10:14 am

    Heather - Now following Chasing Delicious. But not in that same stalky way…ReplyCancel

  • June 12, 2012 - 10:15 am

    Heike - Nice giveaway. :) I like my green asparagus roasted with olive oil and sea salt. I love white asparagus also and am bummed that I can’t find it here in the US. :(ReplyCancel

  • June 12, 2012 - 10:17 am

    Karie - I liked Chasing Delicious on FB….ReplyCancel

  • June 12, 2012 - 10:18 am

    Heather - I also liked Chasing Delicious on facebook. I am out of goofy cleverness however.ReplyCancel

  • June 12, 2012 - 10:18 am

    Karie - Already a A Thought For Food fan on FB and also follow your blog! So yummy!ReplyCancel

  • June 12, 2012 - 10:18 am

    Karie - Already a A Thought For Food fan on FB and also follow your blog! So yummy!ReplyCancel

  • June 12, 2012 - 10:23 am

    Karie - Years ago when I was little I spent a lot of time with my grandparents….My grandpa happen to grow asparagus….When I was a kid I was always afraid to try it….Well one day I got brave and that was all it took! Huge fan!!!! I love asparagus plain, I love asparagus with Prosciutto, as a side or as a meal like you have done with the sandwiches! Anyways I wish now as an adult I had my grandpa around to grow and pick it again and yes to have the unlimited access to such a wonderful food!

    Thanks for the fun giveaway! Enjoy your day!ReplyCancel

  • June 12, 2012 - 10:32 am

    RavieNomNoms - I am already following both of you AND have liked both your pages 😉

    I did tweet the give away though!

    I think my favorite way to cook asparagus is with a little olive oil, pepper, lemon juice, and lemon zest on the grill. It is so refreshing for a cookout.

    I think I might be in love with this sandwich. Looks sooooo AH-mazing!ReplyCancel

  • June 12, 2012 - 11:02 am

    heather - Summertime grilling of asparagus is imperative, but our favorite recipe remains roasted asparagus tossed with a balsamic browned butter, salt and lots of black pepper. Crave-worthy, without a doubt.ReplyCancel

  • June 12, 2012 - 11:03 am

    heather - Following Chasing Delicious on Twitter.ReplyCancel

  • June 12, 2012 - 11:03 am

    heather - Following A Thought for Food on Twitter already as well.ReplyCancel

  • June 12, 2012 - 11:03 am

    heather - Tweeted the giveaway.ReplyCancel

  • June 12, 2012 - 11:04 am

    heather - Like Chasing Delicious on FB.ReplyCancel

  • June 12, 2012 - 11:04 am

    heather - Like A Thought for Food on FB as well!ReplyCancel

  • June 12, 2012 - 11:15 am

    Jan - I love asparagus cooked all ways, but I’m partial to roasting it, tossed with a little olive oil and minced garlic and served with salt, pepper and a little lemon juice.ReplyCancel

  • June 12, 2012 - 11:18 am

    Leah - I love these charts! They look like they would be very helpful. I love asparagus too, it is definitely one of my favorite springtime vegetables.ReplyCancel

  • June 12, 2012 - 11:36 am

    Babs - I roast most all of my vegetables with olive oil and salt, pepper and garlic. Splash with a little lemon juice and sprinkle of lemon zest. Yum!ReplyCancel

  • June 12, 2012 - 11:54 am

    Mary Ellen @ Pâte à Chew - BEAUTIFUL sandwich, and gorgeous pictures. I would eat that every day for lunch!ReplyCancel

  • June 12, 2012 - 12:21 pm

    Michelle Wright - Steam it and then make an omelette. Divine.ReplyCancel

  • June 12, 2012 - 12:44 pm

    jessica w - I love broiling asparagus!ReplyCancel

  • June 12, 2012 - 12:45 pm

    jessica w - I Like Chasing Delicious on FacebookReplyCancel

  • June 12, 2012 - 12:45 pm

    jessica w - I Follow Chasing Delicious on TwitterReplyCancel

  • June 12, 2012 - 12:46 pm

    jessica w - I Like A Thought For Food on FacebookReplyCancel

  • June 12, 2012 - 12:46 pm

    jessica w - I Follow A Thought For Food on TwitterReplyCancel

  • June 12, 2012 - 1:10 pm

    Liz Barrett - Wow – beautiful blog. Saw your post on Twitter. I’ve been a friend of asparagus ever since I can remember. My favorite way to eat it lately is oven-roasted, topped with a poached egg and a few shavings of good Parm and black pepper. Adore!ReplyCancel

  • June 12, 2012 - 1:19 pm

    Daisy - great giveaway (and sandwich.) Roasting or pan searing asparagus are my favorite ways to prepare it.ReplyCancel

  • June 12, 2012 - 1:19 pm

    Daisy - I follow you on twitter and tweeted about the giveaway.ReplyCancel

  • June 12, 2012 - 1:20 pm

    Daisy - I like A Though For Food on FacebookReplyCancel

  • June 12, 2012 - 1:34 pm

    Heather - grilled with lemon and butterReplyCancel

  • June 12, 2012 - 1:38 pm

    Sarah H.P. - One of my favorite ways to cook asparagus is lightly sauteed with onions and garlic as the base for a silky pasta dish!ReplyCancel

  • June 12, 2012 - 1:40 pm

    Deb - My favorite way to cook asparagus is simply roated with a splash of olive oil and salt & pepper.ReplyCancel

  • June 12, 2012 - 1:44 pm

    Gwen @SimplyHealthyFamily - Funny what little things bring back nostalgic memories. My kids love to cook with me too. I remember squeezing lemons all summer long from our many lemon trees. Lemons today still bring back that memory for me.
    adore asparagus and can’t wait to eat this for a summer picnic.ReplyCancel

  • June 12, 2012 - 2:01 pm

    Carmen - is there any other (good) way to cook asparagus other than roasting?! Yum!ReplyCancel

  • June 12, 2012 - 2:42 pm

    Holly G. - I love it roasted with lemon and herbs, or on a simple tart with gruyere cheese.ReplyCancel

  • June 12, 2012 - 3:34 pm

    Sarah - Grilled… A little olive oil, salt and pepper :)ReplyCancel

  • June 12, 2012 - 3:42 pm

    Diane {Created by Diane} - I’m coming right over for a bite of that sandwich, I lOVE asparagus!ReplyCancel

  • June 12, 2012 - 3:42 pm

    Marnely Rodriguez - Love asparagus tossed with balsamic oil and then roasted!ReplyCancel

  • June 12, 2012 - 4:14 pm

    Rachel @ Baked by Rachel - Beautiful and fun post. You’re lucky to have grown up with someone who was knowledgeable in the kitchen!ReplyCancel

  • June 12, 2012 - 4:29 pm

    Holly G. - Liked on Facebook!ReplyCancel

  • June 12, 2012 - 5:00 pm

    Liren - Two of my favorite things – asparagus and those gorgeous charts from Russell! What a wonderful idea and giveaway, Brian! :) My memories of asparagus lead to my mother, too – she grew it in her garden! Loved it any way, and that sandwich is no exception.ReplyCancel

  • June 12, 2012 - 5:21 pm

    Deborah H - Asparagus is so very delicious that it doesn’t need a lot of “help”. I love to grill it after lightly dressing it with olive oil… so simple :)ReplyCancel

  • June 12, 2012 - 5:31 pm

    Elizabeth Rodkey - LOVE asparagus
    pan sauted with garlic, salt and pepper. or steamed in the microwave with dijon and veggie broth, salt and pepper
    really want to try this sandwich!!ReplyCancel

  • June 12, 2012 - 6:55 pm

    Stephanie - I was always afraid to snap off too much! So I normally just trim off the bottoms now. =)ReplyCancel

  • June 12, 2012 - 7:37 pm

    Becca from It's Yummilicious - Asparagus is, hands down, my favorite veggie! I love it most in it’s purest form… blanched and shocked, then sprinkled with a little lemon and sea salt. I could eat it like candy!ReplyCancel

  • June 12, 2012 - 7:38 pm

    Becca from It's Yummilicious - Of COURSE I “like” you on Facebook! :)ReplyCancel

  • June 12, 2012 - 7:38 pm

    Becca from It's Yummilicious - You + me + Twitter = LIKE THIS…. <3ReplyCancel

  • June 12, 2012 - 10:02 pm

    Beth {local milk} - Fat, purple grilled asparagus on a pizza.ReplyCancel

  • June 12, 2012 - 10:03 pm

    Beth {local milk} - Chasing Delicous long stands followed on Twitter!ReplyCancel

  • June 12, 2012 - 11:13 pm

    Sylvie @ Gourmande in the Kitchen - I like to eat asparagus lightly steamed or raw and shaved.ReplyCancel

  • June 12, 2012 - 11:54 pm

    Marina@ Picnic at Marina - I love asparagus fresh and crunchy with lime dressing, my next favorite would be grilled asparagus.ReplyCancel

  • June 12, 2012 - 11:58 pm

    Kristen M. - Your sandwich recipe looks delicious. I love asparagus but I’m afraid I’m not too adventurous in the preparation. I especially love roasted asparagus with olive oil.ReplyCancel

  • June 12, 2012 - 11:59 pm

    Kristen M. - I follow Chasing Delicious on twitter.ReplyCancel

  • June 13, 2012 - 12:00 am

    Kristen M. - I follow A Food for Thought on twitter.ReplyCancel

  • June 13, 2012 - 12:06 am

    Beth {local milk} - A Thought For Food stands followed on twitterReplyCancel

  • June 13, 2012 - 12:09 am

    Beth {local milk} - Aaand A Thought for Food is well liked on FB.ReplyCancel

  • June 13, 2012 - 12:10 am

    Beth {local milk} - Last but not least, Chasing Delicious is now well liked on FB. Whew. Want.. posters… for.. office!!ReplyCancel

  • June 13, 2012 - 2:24 am

    Rob - I love to add asparagus to my carbonara!ReplyCancel

  • June 13, 2012 - 2:44 am

    Mary - I love to grill my asparagus. Thanks for the chance to win.ReplyCancel

  • June 13, 2012 - 2:45 am

    Mary - I “liked” CD on facebook.ReplyCancel

  • June 13, 2012 - 4:23 am

    Kerry Patrick @ Yum and Yummer - Everything about this sandwich is ridiculously delicious. When I was a kid I would hound my parents to buy asparagus. CANNED asparagus. And then I would eat it straight from the can while watching TV or owning my friends at Goldeneye 64.

    My canned vegetable days are long gone, but my new favorite way to eat asparagus is in an asparagus and brie souffle. Creamy, savory, and you still get the satisfaction of day-after asparagus pee. Win/win.ReplyCancel

  • June 13, 2012 - 7:00 am

    Amy @ fragrantvanillacake - I love to grill asparagus with just a little olive oil and sea salt!ReplyCancel

  • June 13, 2012 - 7:01 am

    Amy @ fragrantvanillacake - I follow chasing delicious on FB!ReplyCancel

  • June 13, 2012 - 7:02 am

    Amy @ fragrantvanillacake - I follow Chasing Delicious on Twitter!ReplyCancel

  • June 13, 2012 - 7:02 am

    Amy @ fragrantvanillacake - I follow A Thought For Food on facebook!ReplyCancel

  • June 13, 2012 - 7:03 am

    Amy @ fragrantvanillacake - I follow A Thought For Food on Twitter!ReplyCancel

  • June 13, 2012 - 9:12 am

    Lora @cakeduchess - I really enjoy asparagus when they are in the height of the season. Wonderful and bright sandwich that is perfect to eat right now.:) Russell’s posters are lots of fun:)ReplyCancel

  • June 13, 2012 - 9:20 am

    Andrew Frishman - Mmnn. . . I LOVES me some asparagus, especially the post-ingestion urination olfaction.

    ¿Son símbolos fálicos espárragos? y si es así, ¿qué significa eso?ReplyCancel

  • June 13, 2012 - 10:25 am

    Kristen Johnson - I’m a simple girl, asparagus with balsamic, olive oil, cracked pepper, and garlic thrown on the grill and eaten with your fingers.ReplyCancel

  • June 13, 2012 - 10:26 am

    Kristen Johnson - I wish there was a “love” button, but I guess I’ll have to make do with “liking” A Thought for Food on FBReplyCancel

  • June 13, 2012 - 10:28 am

    Kristen Johnson - I’m now following A Thought for Food on Twitter.ReplyCancel

  • June 13, 2012 - 10:29 am

    Kristen Johnson - I’ve “liked” Chasing Delicious on FB. However, those posters are deserving of a like all their own. So COOL!ReplyCancel

  • June 13, 2012 - 10:29 am

    Kristen Johnson - I’m following Chasing Delicious on Twitter.ReplyCancel

  • June 13, 2012 - 10:53 am

    Shannon - roasted asparagus, for sure. also good in so many other ways, but this is the one that I tend to do :) beautiful calendars!!ReplyCancel

  • June 13, 2012 - 11:11 am

    Kristen Johnson - Even though it may alert others to this fantastic contest, and lesson my chances of winning…I have tweeted the contest.ReplyCancel

  • June 13, 2012 - 11:22 am

    Jeanne @ CookSister! - What gorgeous pics! It seems everybody is cooking with asparagus this week – I got my hands on some gorgeous white asparagus in Paris last week & they were divine.ReplyCancel

  • June 13, 2012 - 12:16 pm

    Jennie - I love oven roasted asparagus with a bit of olive oil and salt & pepper.ReplyCancel

  • June 13, 2012 - 1:37 pm

    brighteyedbaker - I like asparagus pretty much any way it’s served. Grilled asparagus is always fresh and simple :)ReplyCancel

  • June 13, 2012 - 1:39 pm

    brighteyedbaker - I follow Chasing Delicious on Twitter.ReplyCancel

  • June 13, 2012 - 1:40 pm

    brighteyedbaker - I’m now following A Thought For Food on Twitter.ReplyCancel

  • June 13, 2012 - 1:40 pm

    brighteyedbaker - I’ve liked Chasing Delicious on Facebook.ReplyCancel

  • June 13, 2012 - 1:41 pm

    brighteyedbaker - I also like A Food for Thought on Facebook. By the way, the sandwich looks sublime :)ReplyCancel

  • June 13, 2012 - 1:44 pm

    brighteyedbaker - Just tweeted about the giveaway. I’d like to win myself, but decided to spread the word anyway!ReplyCancel

  • June 13, 2012 - 1:53 pm

    Cayla - I love this blog – and those posters!

    (I just “liked” and “followed” both A Thought for Food and Chasing Delicious on Facebook and Twitter!)

    My favorite asparagus preparation is grilled with olive oil, fresh-squeezed lemon juice and cracked black pepper. Slice the spears diagonally and toss with grated Parmesan cheese after they are done on the grill. Serve over a bed of arugula, sheared zucchini and snow peas! Such a great green summer salad!

    Cayla (Boston-based food-fanatic)ReplyCancel

  • June 13, 2012 - 2:12 pm

    Lynette - I love to drizzle asparagus with balsamic vinegar and put it in the oven. There are a lot of good ideas in these comments!ReplyCancel

  • June 13, 2012 - 2:13 pm

    Lynette - I follow Chasing Delicious on twitter!ReplyCancel

  • June 13, 2012 - 2:43 pm

    Lindsey - Simply! Roasted in the oven with olive oil, salt and pepper.ReplyCancel

  • June 13, 2012 - 4:20 pm

    Jen @ Savory Simple - I’ve been on a huge asparagus kick recently! My favorite preparation at the moment is very simple: steamed and dipped in a soft boiled egg. Maybe with a bit off truffle salt or oil.ReplyCancel

  • June 13, 2012 - 6:48 pm

    RecipeNewZ - I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) –

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)ReplyCancel

  • June 13, 2012 - 8:07 pm

    Liz - I enjoy asparagus roasted with salt, olive oil, and lemon.ReplyCancel

  • June 13, 2012 - 8:20 pm

    Jen @ My Kitchen Addiction - Lovely post, Brian… I can’t wait to give that sandwich a try! My favorite way to make asparagus is to grill it and have it on a salad with some gorgonzola and candied walnuts.ReplyCancel

  • June 13, 2012 - 8:58 pm

    jacquie - baked in the oven w/ a top of celery, carrots, breadcrumbs and parm cheese. delicious.ReplyCancel

  • June 14, 2012 - 7:31 am

    Joanne - I can’t say my mother played any part in my love of asparagus, but I really do adore it. Any and ever way. But smothered in-between two sides of a good roll along with cheese and tomatoes? That’s bound to be a new favorite.ReplyCancel

  • June 14, 2012 - 8:36 am

    Allison - I love it roasted and chopped into a lemon pasta dish with squash and onions or possibly the best, grilled with some balsamic vinaigrette!ReplyCancel

  • June 14, 2012 - 9:57 am

    Monet - Smile. What a wonderful memory. Aren’t the best lessons learned as we sit and work by those we love? Thank you for sharing sweet friend. I would love one of those calanders. My favorite way to cook asparagus is to grill it…and then smother it in garlic butter. So healthy, I know.ReplyCancel

  • June 14, 2012 - 11:43 am

    Kari - I love, love, love grilling asparagus and then chopping and adding it to salads and pasta dishes. But my all time fav was introducing asparagus to my 2 year old, we steamed it, s&p and then wrapped it in prosciutto. It has been her fav veg ever since! As for the cherry tomatoes, I have a lizzano tomato plant for the first time this year and have “harvested” three times already! Love it! And now I have a new recipe to try with it, thank you!ReplyCancel

  • June 14, 2012 - 11:45 am

    Kari - And I just “liked” you on FB!ReplyCancel

  • June 14, 2012 - 1:41 pm

    hena tayeb - I love roasted asparagusReplyCancel

  • June 14, 2012 - 4:26 pm

    Jane S. - That sandwich looks amazing. My husband loves asparagus…I usually just grill them with a little olive oil, salt and pepper.ReplyCancel

  • June 14, 2012 - 5:07 pm

    Diana - Hi! Asparagus is excellent on it’s own, roasted or grilled, of course, and I’m partial to drizzling balsamic on it. But one of my favorite uses is in risotto with mushrooms and white wine and freshly shaved parmesan. It just looks so beautiful. So glad to have happened upon your site! I’ve also liked both sites on facebook.ReplyCancel

  • June 14, 2012 - 8:03 pm

    Danielle L. Green - Actually I don’t have a favorite way to cook asparagus. One experience with canned asparagus as a kid put me off of it. But I’m itching to re-experience it fresh now that I’m an adult.ReplyCancel

  • June 14, 2012 - 8:58 pm

    Thomas Gibbons - I tweeted “Enter to win some awesome posters by @rvank over at @myfoodthoughts – #giveaway”” and would love to give these posters to my sister for her new apartment in Utah! I live in NJ, so shes a little lonely!ReplyCancel

  • June 15, 2012 - 1:10 am

    Angie McClain - I’m a sucker for portabella mushrooms and asparagus lightly oiled with kosher salt and cracked black pepper – a simple roast on the grill this time of year. Add a glass of sweet white wine and I am all set!ReplyCancel

  • June 15, 2012 - 7:33 am

    Maria - Love the sandwich! I love grilled asparagus! And Russell is just awesome! Great giveaway!ReplyCancel

  • June 15, 2012 - 9:01 am

    Friday Favorites – Episode 136 | my kitchen addiction - […] is one of my favorite veggies, so I can’t get this Roasted Asparagus and Cherry Tomato Sandwich from A Thought for Food out of my head. I’m always excited for new meatless meal ideas, and I know this one will be […]ReplyCancel

  • June 15, 2012 - 10:30 am

    Julie {Bananas for Bourbon} - I love asparagus any way, as long as it’s with an egg. Ha! :) Baked eggs and asparagus is awesome!ReplyCancel

  • June 15, 2012 - 10:30 am

    Julie {Bananas for Bourbon} - I follow chasing delicious on twitterReplyCancel

  • June 15, 2012 - 10:31 am

    Julie {Bananas for Bourbon} - I like chasing delicious on facebookReplyCancel

  • June 15, 2012 - 10:32 am

    Julie {Bananas for Bourbon} - I like a food for thought on facebookReplyCancel

  • June 15, 2012 - 10:33 am

    Julie {Bananas for Bourbon} - I follow a food for thought on facebookReplyCancel

  • June 15, 2012 - 10:33 am

    Julie {Bananas for Bourbon} - Oops I meant I follow you on twitter!ReplyCancel

  • June 15, 2012 - 10:34 am

    julie {Bananas for Bourbon} - I tweeted this giveaway!ReplyCancel

  • June 15, 2012 - 10:51 am

    frank mentesana - we made asparagus soup this week.ReplyCancel

  • June 15, 2012 - 11:51 am

    Samantha - My favorite way to cook asparagus is by roasting. Maybe next would be grilling.ReplyCancel

  • June 15, 2012 - 11:51 am

    Samantha - I tweeted about the giveaway!ReplyCancel

  • June 15, 2012 - 11:58 am

    Samantha - I liked Chasing Delicious on FacebookReplyCancel

  • June 15, 2012 - 11:59 am

    Samantha - I liked A Thought For Food on FacebookReplyCancel

  • June 15, 2012 - 3:01 pm

    Restaurant supply gal - Asparagus is in season now and is especially delicious when it is locally grown and fresh! It is one of the best vegetables for your health.ReplyCancel

  • June 15, 2012 - 8:46 pm

    marianne owens - I steam asparagus (not too much) cut in pieces about 2″ long and add to olive oil that has salt and garlic lightly sauteing. Cook linguine in separate pot and when done add to pan with asparagus.
    Mix. Enjoy.ReplyCancel

  • June 15, 2012 - 9:36 pm

    Alyssa - I love to make asparagus fries!ReplyCancel

  • June 16, 2012 - 7:47 am

    Hotly Spiced - Asparagus is one if my most favourite vegetables too and when it’s in season I just can’t get enough of it. And yes, it does make your pee smell – as an ex-nurse I can attest to that! I can’t enter the giveaway as I’m not in the USA!ReplyCancel

  • June 16, 2012 - 12:47 pm

    Jeanette - What a beautiful sandwich – Russell is such a talent as are you! Roasting is one of my favorite ways to prepare veggies.ReplyCancel

  • June 16, 2012 - 4:22 pm

    Caralyn @ glutenfreehappytummy - looks amazing! i love roasted asparagus!ReplyCancel

  • June 17, 2012 - 6:58 pm

    Jess - My favorite way to cook asparagus – a very quick simmer, a la the 101 cookbooks pasta saladReplyCancel

  • June 22, 2012 - 8:03 pm

    Carolyn Atkinson - I absolutely love to grill asparagus on the barbecue along with nice freshly caught NC shrimp…then they go on a french roll with Cambazola cheese and caramelized onions. That with a nice glass of wine and I am in heavenReplyCancel

  • July 16, 2012 - 3:20 pm

    Sheryl Kilbourn - I will definitely be trying this recipe,love asparagus! I saute a fresh boneless chicken breast half, spread dijon mustard over the top, then fresh blanched asparagus spears, a slice of fresh tomato, and a slice of provolone or mozzarella cheese and broil til cheese melts. I also add a few spears to my eggs benedict, so yummy with lemony hollandaise! I could go on and on with asparagus ideas!ReplyCancel

  • February 5, 2013 - 10:07 pm

    Maggie Naylon - I love it marinated in Italian dressing and then grilled over charcoal… so tasty!ReplyCancel