Smorgasbord Health 2017 – Cook From Scratch with Sally and Carol – Asparagus

Wow..Doesn’t time fly when you are having fun, writing, cooking and eating…Oh, Yes! Post Numero 5 of Sally’s and Carol’s collaboration are you enjoying it??? Because we are and the response has been really great so thank you, everyone,, xxxx Lots more to come and so is Christmas so It’s time to start baking that Christmas Pudding and making that mincemeat … Just saying!

Smorgasbord Blog Magazine

Welcome to this week’s post where Carol Taylor and I combine forces and share not just the health benefits of foods but some recipes to showcase them in all their glory. I appreciate that these posts are longer than the average but we hope that you feel that you are getting value for your time…

My thanks to Carol for her hard work in the kitchen preparing these wonderful recipes.

Asparagus is a member of the lily family and the spears that we eat are shoots grown underground. The ancient Greeks used the word asparagus to describe any young tender shoots that were picked and eaten. It was cultivated over 2,000 years ago in that part of the Mediterranean and the Romans then picked up a liking for the delicacy eating fresh and dried out of season.

Asparagus became such a delicacy that the Romans went one…

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10 thoughts on “Smorgasbord Health 2017 – Cook From Scratch with Sally and Carol – Asparagus

  1. Rex Trulove

    Asparagus grows wild here along the river banks, but we have a patch of it growing, too. One of the ladies I do yardwork for has a large bed and gives me asparagus every spring. My wife and daughter love asparagus, especially steamed, with cheese on top.

    Liked by 1 person

    1. blondieaka Post author

      Lucky you, Rex that sounds lovely…I love asparagus…Not had wild asparagus is it thinner spears than cultivated asparagus…although you couldn’t get thinner than the asparagus here…lol

      Liked by 1 person

      1. Rex Trulove

        Yes, the spears of wild asparagus here are usually smaller around than a pencil, but often quite tall; a foot or more. Some of the last batch that we got from the lady I mentioned were over a centimeter and a half in diameter. Usually, when they get that big, I expect them to be corey, but these weren’t. They were nice and tender.

        Liked by 1 person

  2. Pingback: Sticky Jerk Chicken with Blood Oranges | Retired? No one told me!

  3. Pingback: Smorgasbord Health 2017 – Cook From Scratch with Sally and Carol – Asparagus – 24 Carrot Diet

  4. Kyla Matton Osborne

    Awesome post, Carol! I was really blown away by the ton of information and all the fabulous recipes. I reblogged this on 24 Carrot Diet 🙂

    Liked by 1 person


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