Steamed Asparagus Pungo Prairie
1 Pound Fresh Asparagus
1/4 Cup Olive Oil
1/4 Fresh Squeezed Lime Juice
1 Or 2 Cloves Fresh Garlic
1/4 Teaspoon Coarse or Margarita Salt
1 Cup Cherry or Grape Tomatoes
1/3 Cup Feta Cheese Crumbled
Fresh Grouned Pepper To Taste
Note: For a really fabulous meal,
include Smoked Wild Salmon
slices to be served with the
Wash and drain the asparagus. Break or cut off the tough base of the asparagus spears. Here's a little tip. If you pinch around the base of
the spear, just above the whitish part, the spear will practically tell you,
by the ease of the break, where the tough part ends, and the tender part begins.
Pour the olive oil into a small bowl or ramakin. Add the lime juice,
minced garlic, and 1/4 teaspoon of coarse or margarita salt. Place in
microwave for 20-30 seconds. Place heated oil mixture on the counter
and allow to "steep".
Bring some water to boil in the bottom of a pan, that perferably, you can place a wire rack in to lay the asparagus spears on while they steam. I have an asparagus steamer. It is a vertical pot with a wire basket and glass
lid that holds the asparagus in a verticle position for steaming. Steam
the asparagus for 3 to 5 minutes until it just begins to get tender.
Do Not Overcook. You want the asparagus to be a little on the crisp side.
Place the steamed asparagus, while hot, on a platter.
Pour the olive oil mixture over the asparagus and gently toss it into the spears with a pair of tongs. Add in the tomatoes and feta cheese and
toss again. Sprinkle on a little more of the salt and the the fresh ground pepper to taste. This dish can be served either warm or cold
One pound of aspargus will allow for approximatley 4 servings as a side