Ooh, another veggie one for the Columbo cookbook.  This is a super easy, but very nice way of perking up asparagus.  

Seen here beside the very last recipe I needed to test for the book, Laurence Harvey’s Chicken Pie.  


I’ve done it!  It was a gargantuan effort, and I’ve been piling on the pounds, but the core 60 recipes are all cooked – whoop whoop.  Post on the pie is coming soon, but for now, here’s Ed’s way of zooshing up asparagus.

1 pound asparagus, tough stem ends removed

4 teaspoons fresh lemon juice

2 teaspoons extra-virgin olive oil

2 teaspoons orange juice

Cayenne pepper, to taste

Salt and black pepper, to taste

Cut asparagus into three inch pieces, steam until crisp-tender.  Set aside.  Meanwhile, in a small bowl, blend lemon juice, olive oil, orange juice, cayenne pepper, salt and black pepper.  To serve, arrange asparagus on platter, then drizzle with dressing.

PS – eagle-eyed Columbo fans may wonder why I have 60 key recipes and not 69 (there are 69 episodes), the answer is request letters.  There are a few co-stars in the later episodes I need to write to, asking for a favourite recipe.  Keep your fingers crossed for me!


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