22 responses

  1. April Harris
    April 6, 2010

    I love asparagus, and just got a beautiful big bag of it at the store so will definitely give this recipe a try. I can’t wait till our local asparagus comes in (soon!) but for the moment mine is from Peru!!

    Reply

  2. SnoWhite
    April 6, 2010

    Sounds refreshing and yummy!

    Reply

  3. Melinda
    April 6, 2010

    I’m jusy waiting for the first springs of asparagus to show up in my garden! I’m drooling just thinkin about them!

    Reply

  4. Blessedwithgrace
    April 6, 2010

    Looks good. I just bought some asparagus (don't have a garden like you) and I still have some of those boiled eggs! Thanks Tara.
    BTW, I linked to you twice in my TMTT post this week because you are just so awesome. πŸ™‚

    Reply

  5. Brenda
    April 6, 2010

    Another delicious way to make asparagus

    Reply

  6. Adrienne
    April 7, 2010

    I'm so scared to try asparagus. I'm not sure why…I'm working on it. I'll keep this in mind once I put on my big girl panties and stop acting like a baby.

    Reply

  7. shopannies
    April 7, 2010

    asparagus was something that my mother in law loved and my daughter loves as well I am not sure if they have tried it this way but I am going to mention it to them

    Reply

  8. FeelsLikeHomeBlog
    April 7, 2010

    It's not because I'm awesome. It's because you're awesome! πŸ˜‰ Thank you, Lisa!

    Reply

  9. FeelsLikeHomeBlog
    April 7, 2010

    Go check! We have some up already!

    Reply

  10. FeelsLikeHomeBlog
    April 7, 2010

    I adore it, especially roasted. When you do finally try it, make sure you roast it in the oven! πŸ™‚

    Reply

  11. lizhoosierhomemade
    April 7, 2010

    I lve asparagus! My Dad used to grow it, and I loved it fresh from the garden. I'm having a Leftover Ham/Egg Linky if you would like to join us!
    http://hoosierhomemade.com/sir-ham-a-lot-leftov
    [email protected]

    Reply

  12. Cheryl B.
    April 8, 2010

    Hi :-} I followed your 'link up' over from Jen's homemaking haven.

    I had to chuckle when I read that your asparagas is starting to spring up from the ground. We live in Michigan – which has two things. First off, snow is predicited for today. Secondly, New Era /Shelby Michigan are known as the largest asparagas producing areas in the world.

    Reply

  13. Natasha
    April 9, 2010

    YUM! What a delicious sounding recipe. I am sure that even though it is Autumn here in Australia that I will be able to find some decent Asparagus so I think I might give this a try. Thanks for sharing it!

    Best wishes,
    Natasha.

    Reply

  14. Allison
    April 9, 2010

    Sounds wonderful!

    Dropping by from The Inspired Room. Come see what has inspired me in Blog Land, and don't forget our giveaway ends Saturday night – so be sure to register at AtticMag!

    Allison

    Reply

  15. nicolefelicianmo
    April 10, 2010

    Perfect spring supper! Thanks for being a great contributor to Momtrends! Next month is food month and I've got lots of foodie ideas to share. Maybe you could even contribute a guset post! Stay tuned!

    And for any other commenters–join the fun every Friday at

    http://momtrends.blogspot.com/2010/04/stylish-b

    Reply

  16. Jen @ BigBinder
    April 10, 2010

    Hi! I just came over from TILT. And – I had an asparagus egg salad tonight, at the restaurant I professed my love for in my post. Just thought that was a funny coincidence πŸ™‚

    Reply

  17. Mrs. Jen B
    April 10, 2010

    Delicious! I do love asparagus – exactly what does one have to do to grow it successfully?

    Reply

  18. FeelsLikeHomeBlog
    April 10, 2010

    It's not difficult to grow at all, but it does take some time. Buy crowns that are 2-3 years old, plant them in a sunny spot at the bottom of a trench about 12 inches deep. Cover with about 6 inches of soil. As the plants grow, keep covering with a couple of inches of soil at a time until the soil is level with the rest of the ground.

    The year you plant, you can't pick any of the spears. The second year, you shouldn't pick any spears, either. That gives the roots a chance to grow and become healthy and established.

    The third year (and all subsequent years), you can pick any spears that are bigger around than a pencil. Let the smaller ones grow and continue to feed the roots. They'll make tall fronds that will die back in the fall. After they are brown and crunchy, cut the fronds off above the ground.

    There's a bit more to it (mulching, keeping weeds out, etc), but that's the gist. πŸ™‚ Good luck!

    Reply

  19. victoria
    March 27, 2018

    Hi…just found your site. the egg and asparagus are not listed in the ingredients… nor is the serving size for this dish…how many does this serve? how much couscous? hard boiled egg or fried? asparagus tips of the whole thing? sorry for all the questions… Thanks.

    Reply

    • Tara Ziegmont
      March 27, 2018

      That is very strange. I recently updated my recipe plugin, so it must have lost some of the ingredients. I fixed it now.
      1 pounds of asparagus. Use the whole spears but trim off the woody ends and cut into 2″ pieces.
      2 cups couscous.
      2 hard boiled eggs.
      I would say that it serves 4-6 depending on the size of your servings, if you add the couscous. If you don’t use couscous, it’s probably more like 2-3 servings.

      Reply

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