Spring is here: Asparagus!
I love asparagus. In fact, I’ve always loved asparagus. I was one of those weird kids who loved most things green- green beans and asparagus were among my favorites. I’m not sure where this love came from but I’m assuming my grandfather’s garden in Wisconsin had something to do with it.
My mom is from a small town called Osseo where her father was the town baker. In the summers, their entire side yard was a massive garden that my grandfather used to sit by and watch over in the late afternoons through the summer. Unfortunately, my grandfather passed away before my first birthday so I’ve only seen pictures of the infamous garden (which was also turned into the town ice skating rink in the winters).
The one thing that continued to grow year after year after he passed was the asparagus. I’m not sure if it kept growing on it’s own (can asparagus do that?) or if the town planted it along the edges of my grandparents property but, either way, it was there. All I remember is visiting Osseo with my family as a young girl and my sister and I would go outside and pick the asparagus that was growing along the side walk.
My grandmother has since passed away and we have sold that house on Main St in Osseo but I will always remember picking the asparagus from the yard and bringing it inside for my grandma to cook.
I posted a picture Thursday night of the creamer potatoes I made for dinner at my parents. This is such a simple side dish and this is an inexpensive way to make a meal look extra fancy. When my mom and I were at the Dekalb Farmer’s Market Thursday afternoon, I stumbled upon a medley of small potatoes. I am a firm believer that you eat with your eyes first and, therefore, anything you can do to make your food look pretty will also help it taste better! I noticed some tiny red and white creamer potatoes sitting next to some long, thin, purple fingerlings. I grabbed about a 1/2 pound of each. All of them cost less than a dollar per pound!
When I got home, I went straight to prepping them. Here’s what to do:
Preheat the oven to 400 degrees or turn your grill on to medium high heat.
Wash and scrub your potatoes to get rid of any excess dirt. Make sure to dry them completely.
Cut the potatoes so that they are all roughly the same size. Put all the potatoes in a large zip lock bag. Add roughly 1 tbsp of oil to the bag. You may need a little more. All the potatoes should have a nice coating of oil on them.
Finely chop the fresh rosemary and add to the bag.
Add salt and pepper.
Shake vigorously until the rosemary, salt and pepper evenly coat the potatoes.
Gently pour the potatoes onto a sheet of tin foil (the sheet should be long enough for all the potatoes to lay flat and have about 2 inches of extra foil around all the edges). Top the potatoes with another sheet of foil and fold the sides over to make a little packet of potatoes.
Place the foil packet directly on the oven rack or on the lower level of your grill. Check after 30 minutes (could take up to 45). The potatoes should be tender but not falling apart.
WW Points: 4 points/serving (1/6 of whole dish)