This morning on CBS, Martha Stewart had a food segment where she prepared steamed asparagus and then created a classic tea sandwich with softened cream cheese on thinly sliced white bread. Crusts trimmed. The piece was about the renewed popularity of tea time and while I do enjoy tea, the sandwich got my attention…but def not a fan of Wonder bread-ish loaves. Maybe super soft marbled rye.
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Asparagus season will end over the next week or so, in southwestern Ontario. I picked up one of my last bunches of local asparagus yesterday.
His soft-boiled egg with avocado, chorizo and asparagus over a socca flatbread is so good.
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Today I got the last (we think) of Tamales Hernandez’s fresh asparagus tamales. Two for dinner, a few for this week, and the rest frozen. Man these are good, James Beard good.
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asparagus, jalapeño and pepper jack cheese tamales
Yowza.
Another seasonal asparagus preparation - simple, but good!
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At one time I made various tamales, I loved the roasted poblanos with goat cheese the most.
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So I started with this recipe that someone had posted in WFD https://www.rickbayless.com/recipe/grilled-asparagus-with-creamy-pasilla-chile/ but I added pinto beans. And then I realized my cream was green. So I made this recipe but just kept the onions etc all together and not puréed. Asparagus oven roasted in 2 inch pieces. Beans simmered briefly in the pan that the chiles had toasted in with a bit of water to deglaze. Pretty good - leftovers will be served with a dollop of crema
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A large handful of asparagus, cut into coins and sauteed with some fresh chives and a little bit of double smoked pork loin made the base for a lovely lunch frittata.
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I love white asparagus! Already had quite a few servings over the past weeks. As I have been busy at work and don’t have a lot of time and motivation to cook, I just make use of a ready made (but artisanal) sauce bearnaise which I buy at a restaurant grocer.
Cook/blanch the asparagus 6-7 minutes and drizzle with the sauce. Two weeks ago I bought a nice piece of bavette steak which I then also enjoyed with the bearnaise sauce. See below link for inspiration.
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White asparagus season has begun in Germany, so every single restaurant has an asparagus menu for the next 7 to 8 weeks. I usually don’t get asparagus soup, as that is how we use up the peels, but it seemed like the perfect thing to get after a very long travel day.
Cream of asparagus with grilled shrimp.
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Asparagus quesadillas!
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Nice! I could see a Gruyère with that 
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The pea guac made waves when he introduced it 
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I think you may be thinking of the NY Times pea guacamole mishegas.
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Texas’s reaction to a JG dish didn’t really bother anyone in nyc (also – Texas claims guac? haha)
The pea guac was very popular at ABC Cocina for as long as it was open.
I didn’t realise it came with a back story 
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I can see why people might get annoyed. Why not just call it a pea and avocado dip? I find it a bit aggravating when any dip with a hint of chickpea in it is called hummus. Supermarkets here sell at least 20 varieties of dip labelled ‘this, that and the other hummus’.
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