Vegetables--Blech!

May I just say up front, that my relationship with vegetables of any sort is tenuous at best.  As a child, I remember swallowing green peas one by one like aspirin just to get them down.  I fed broccoli to an unsuspecting blind and mentally challenged, older than dirt pooch under the dinner table.  I was unsuccessful.  My mother would put creamed corn on my plate and it was all I could do to not heave right there at the table. Brussel sprouts—yuck.  Even the odor was enough to keep me sequestered in my 3^rd floor bedroom.

Then, I had children of my own.  NOW what?  I had to feed them vegetables, no matter how I felt about them!  Those tiny baby food jars filled with peas, carrots and the like filled my shelves.  It was a baby step, when I felt the sheer joy at the thought of putting fresh vegetables into their growing tummies.  Perhaps the tides were turning.

Fast forward to 1994. My daughter is three years old and I have a Weber grill.  It’s a whole new world!  Clambakes, ribs, BBQ chicken and yes, even vegetables! Grilled zucchini, peppers, mushrooms and eggplant.  I don’t love it all, but I’m embracing change.  The girls have grown and embraced the same change as they broaden their horizons and enjoy new flavors.  The following is a recipe I made last night and was told by the foodies at my dinner table, that it was “awesome.”  PS—I liked it too.  Forward progress!

 I’m sharing this recipe courtesy of the Philadelphia Inquirer, Food section, Thursday, 4/14/2011.  (I cut the recipe by a third for our family—enjoy!)

Asparagus With Chopped Cashews

Makes 12 servings

3 pounds asparagus

3 tablespoons butter

 1/2 cup unsalted chopped cashews

 1/4 teaspoon salt

1.   Snap tough ends off asparagus spears, rinse well in a large bowl of water, and set aside.

2.   Using a vegetable peeler, remove outer layer from lower end of each asparagus spear.

3.   Lay tough ends in a large pot with two inches of water. These ends will form a scaffolding for steaming the delicate asparagus, and will be discarded when the cooking is complete.

4.   Lay trimmed asparagus on top of the tough ends. Cover pot and bring water to a boil. Steam for 4 to 5 minutes, being careful not to overcook.

5.   With tongs, remove spears from the pot, drain off water, and place asparagus on the serving dish.

6.   Discard the tough ends.

7.   Melt margarine and add cashews and salt to the melted margarine. Pour margarine mixture over asparagus and serve.

Note: Using the tough ends as a support for the tender asparagus spears during the steaming process prevents the spears from becoming overcooked and soggy.

Per serving: 91 calories, 4 grams protein, 7 grams carbohydrates, 3 grams sugar, 7 grams fat, no cholesterol, 85 milligrams sodium, 3 grams  fiber.