For the Fourth of July, I thought: What could be more picnic perfect than an asparagus dish. So I turned to my “Plenty” cookbook and discovered two delicious (and pretty simple) looking asparagus dishes on the same page! Asparagus Mimosa and Char-grilled Asparagus (pg. 182).
Both recipes were easy and called for minimal ingredients. The most “out-there” ingredient was capers (i.e. there were not any super difficult items to find). For the Char-grilled, I ended up using the feta, rather than the alternatively suggested ricotta, and thought it worked out great! The dishes were delicious and it was fun to compare the two styles. My boyfriend and I ended up liking the Char-grilled Asparagus better than the Asparagus Mimosa, preferring the roasted quality over the boiled method. The Char-grilled, as Chef mentioned, allowed the asparagus to “keep more of their original flavor” and the lemon zest and saltiness of the feta complimented and rounded out the flavors. We gave the Asparagus Mimosa 3 stars and the Char-grilled Asparagus 5 stars.
My Char-grilled with feta.
My asparagus Mimosa (Left) and Chef’s Asparagus Mimosa (pg. 183; Right).