I done tol’ you what “speargrass” means: It means “asparagus.” They keep having it at the grocery, and I keep buying it. So we’ve been eating a lot of it lately. Mmmm, so good!
Here’s one thing we had.
I cooked the mushrooms in a skillet with vegan margarine and salt and onions. I drizzled the asparagus spears with oil and salt and baked them at 450F for about ten minutes, turning them often. Put the spears on bread, topped ’em with mushrooms, and topped that with shredded mixed Italian cheeses. If I could get vegan Italian “cheese,” I could have used that.
If I make this again, I’ll parboil the asparagus first, because the butt ends didn’t want to be bitten through. It was amusing to see one’s lunch partner with an asparagus spear that had pulled free of the sandwich dangling down his face. Not so amusing when he saw his partner in the same fix, although he seemed to think so.
I’m posting at Fatal Foodies today about yet another fixin’ of speargrass.
A WRITING PROMPT BASED ON MY POST: Write about an embarrassment over lunch.