...excite your taste buds...

So many excellent cooks have contributed to this tasty dish. Thank you Kate and Mac!! The size of asparagus varies by season and location. This works well with green and white ones and you cannot miss the flavor this brings out from these delicate spears.


1 Hand full bunch of asparagus, thin or thick, your preference


This part can be any combination of your choice and degree of flavor as it is very flexible.


Extra virgin olive oil
Himalayan Pink Salt
White pepper, course ground
juice of one Lemon
Garlic powder, course chop fresh or pressed
Mix and brush on asparagus. Set aside for 10 min or longer is fine.

These look very large, but I am using my counter top convection oven for just the two of us. I always parchment line the pan my oven came with as it easily can be tossed when done and reduces cleanup. Some BBQ at this point, but with all the fire restrictions with this drought in Texas I am using this method. If you are lucky, BBQ them by all means!!


Set in a preheated broil setting for about 5 minutes, rolling them after 2. If thick ones are used you may have to add up to 2 minutes. I noticed in my oven and these thick ones I added the 2 minutes and still had a nice crisp outside and delicious inside.


We served this with basmati rice and small chicken in garlic pan fried.

Cut up three pieces of thigh boneless, skinless chicken. Drench with remaining asparagus marinade. Heat skillet set on medium high with a little olive oil. When hot, toss in chicken, allow to brown a bit before turning. Stir and cook for about 10 minutes depending upon your heat and allow for browning.

Serve hot, to do this start with the rice and when that is done then do the chicken and lastly the asparagus. Spring treat for the hungry two of you.

Finger potatoes, veggies, bison

Place only as much finger potatoes that fill the bottom of a small pan. Fill with water till just covered and cook on medium high heat. 

For as much as two people would eat clean and snap asparagus into pan with 1 inch of water. Include some branches of broccoli and set on medium high heat. When boiling set lid on pan and allow to steam for about 10 minutes or until spears pierced with fork tines are still crisp. Turn heat off, drain saving liquid and add a small pat of butter, return lid to pan and set aside.

Mix 1 pound of ground bison with fresh mushrooms, an egg and 1 tablespoon balsamic vinegar. Form into four patties. Place in cast iron skillet on medium heat till brown about 4 minutes per side just to brown well. Remove from heat. Add a handful of mushrooms and a pat of butter and cook on medium heat. Return meat to pan and add the drained veggy liquid and add enough stock to equal about 1 cup liquid total. Let simmer and reduce to very low.

Meat and mushrooms should look like this now.

Done! Using the assorted finger potatoes makes for a colorful dinner. Enough for dinner and leftovers for lunch the next day.