We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner. To send any questions to Ask Aunt Nettie an/or get her cooking advice, .
As an example of Aunt Nettie's impressive, penny-pinching ability to save, she still has some depression glass dishes and bowls in the cupboard--they're the real thing and she still treasures them. In future issues of Vegetarians in Paradise, Aunt Nettie and her niece Zel will offer more money-saving recipes for the most extreme skinflints along with suggestions to help bargain-hunter foodies seek out cheap fare that still brings good cheer to the table.
Howdy there darlin's,
Well, it's turnin' out ta be a mighty fine spring with such nice weather and a heap o' deeelicious vegetables poppin' up in the garden. An' this time o' year, ain't nothin' better'n fresh asparagus fer good darned eatin'.
They's beautiful ta look at all nice an' bright green and lookin' perky as kin be, an' they's even better when ya pick 'em or buy ''em fresh an git ta taste that first crop o' the year.
Most o' the time I don't even do anything more than steam 'em fer only 'bout 3 minutes and they's just as nice as they kin be fer dinner or supper. When they's fresh, why they don't need nothin' added.
Sometimes, I even warsh 'em up an' cut 'em into pieces an' add 'em to a nice fresh salad. Fresh an' raw--cain't be easier'n that. But if'n yer lookin' ta turn them nice plump asparagus inta somethin' speshul, why yer jes gonna love my easy recipe fer roastin' 'em with some mighty fine tastin' spices.
Y'all might want ta buy more'n one pound of fresh asparagus when they's come ta market at good prices this time o' year. An' yer probably gonna notice they even taste better this time o' year--that's 'cause asparagus is a vegetable that takes a long snooze most o' the year and comes alive in the spring fer 'bout two ta three months.
Now you let me know how y'all like this mighty easy recipe. I think it jes might put a smile on yer face.
Yer ever lovin' Aunt Nettie
Yield: about 3 servings
1 tablespoon vegetable oil
1 pound (453g) fresh asparagus, tough ends snapped off
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them. Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.
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