Wow..Doesn’t time fly when you are having fun, writing, cooking and eating…Oh, Yes! Post Numero 5 of Sally’s and Carol’s collaboration are you enjoying it??? Because we are and the response has been really great so thank you, everyone,, xxxx Lots more to come and so is Christmas so It’s time to start baking that Christmas Pudding and making that mincemeat … Just saying!
Welcome to this week’s post where Carol Taylor and I combine forces and share not just the health benefits of foods but some recipes to showcase them in all their glory. I appreciate that these posts are longer than the average but we hope that you feel that you are getting value for your time…
My thanks to Carol for her hard work in the kitchen preparing these wonderful recipes.
HISTORY OF ASPARAGUS
Asparagus is a member of the lily family and the spears that we eat are shoots grown underground. The ancient Greeks used the word asparagus to describe any young tender shoots that were picked and eaten. It was cultivated over 2,000 years ago in that part of the Mediterranean and the Romans then picked up a liking for the delicacy eating fresh and dried out of season.
Asparagus became such a delicacy that the Romans went one…
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