When I pan cook asparagus, sans zukes, of course, since I've never made them together, I use a similar method, olive oil and all.
The parm depended if I had any, but once upon a time, I nearly always had it in the house, and the rinds in my freezer for adding to sauces and soups.
Yes, they are excellent with a dressing to dip! At one time, back when Ds lived at home, that was a big part of holiday dinners, especially Easter, since they were in season then.
Okay, now I'm hungry!
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