A recipe by Andrea Watman
I have to admit it – I love asparagus. Growing up we rarely had asparagus – they were expensive and difficult to cook. My mother finally came up with the idea of cooking them in our white 12 cup corning percolator. She would stand them in the coffee pot – add water, put the cover on and boil them until they were done – actually over done! Then she would drain them by pouring the water out – and the cooked asparagus were served.
This procedure always led to a fight, my father, Nathan, loved hot strong coffee and felt that his favorite coffee pot should be reserved for brewing coffee. My mother, Pearl, felt asparagus were elegant and that there was nothing wrong with multi tasking.
Working at Zabar’s she certainly could have purchased as asparagus steamer. But, our kitchen was small, storage space was an issue, and she really enjoyed the fight over the corning coffee pot. Both my parents are gone – but the corning coffee pot has survived – so, I guess my mom was right. Sorry dad.
There are such beautiful green asparagus in the market – I hope you’ll give this recipe a try. Enjoy!