Homemaking Fun (and Asparagus)

It's been a busy homemaking week  here at the castle.  From plum compote made with fruit plucked from my freezer

to smoked salmon-deviled eggs sandwich-ettes;

 from ice cream smothered with peanut butter then chocolate sauce (if you're a fan of p.butter/chocolate ice cream, you MUST try)

to orange poppy seed scones;

from a happy bday package to one of my favorite people :)

to  homemade blackberry jam, lid decorated with the cutest Gooseberry Patch scrapbook paper ever.  Yes indeed, it's been a mighty happy kitchen lately, with plenty of  good tastes and smells going on around here.

One of our favorites of the recent experiments?

This springtime asparagus dish.  Which, for reluctant vegetable eaters like us, is saying something.  Kahuna roasted theolive oil-coated spears on the bbq, then we poured over a  sesame oil, lemon juice, green onion marinade.  Outstanding.  Recipe from this fun little almanac.

DRESSED-UP ASPARAGUS
2 bunches asparagus, about 2 lbs.
1 T. olive oil
3 T. soy sauce
3 T. sesame oil
1/4 c. fresh lemon juice (or lime juice)
1 T. finely grated fresh ginger (I used the minced stuff from the jar)
1 lg. clove garlic, pressed
2 green onions, minced (use both green and white parts)
1 t. brown sugar

Rinse asparagus, and snap each stalk in two with your hands.  (They will snap at just the right point;  you will keep the spear part and throw away the tougher end part.)  Put asparagus in bowl and coat with oil.  (You have my permission to use your hands for this.)  In a separate bowl, mix up the rest of the ingredients and set aside.

Cook your asparagus, either barbecuing the stalks on the grill, a few minutes each side (turning with tongs when they look good and roasty).  Or, place asparagus spears on baking pan and  broil, four inches from  heat, for about eight minutes, shaking pan halfway through to turn asparagus.

When done cooking, put asparagus in bowl and pour over the dressing.  Serves four.