Test cook KSB in Michigan rustled up some asparagus Ed Begley Jr. style and sent me some great feedback.  She said, “I shared it with my daughter and we both agreed that it was a little tart but had a great flavor. We even wondered how it would be as a salad dressing. One thing we would suggest trying is to roast the asparagus instead and see how that would be with the dressing.”

What a nice idea!  Yes, I think that roasting the asparagus first is an excellent idea!  Here’s Ed’s recipe.  He’s in two episodes of Columbo – briefly in How To Dial a Murder, then later as the villain in Undercover.

Ed Begley’s Citrus Dressed 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 a platter, then drizzle with dressing.

The Cooking With Columbo book launch date less than a week away – eek!  Excitement is mounting and I’ve been getting lots of great photos of the Johnny Cash Chili people all around the world are making for the Columbo Bowl cook-along.  So much fun!

There is still time to cook up a batch of Johnny’s chili and be in with a chance to win this finger puppet and many other prizes!  Here’s a link to the recipe – both veggie and meat versions – join us!

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