Sparrow Grass à la Bambi

CHICOPEE, Mass. (Mass Appeal) Asparagus is popping up all over and Sparrow Grass à la Bambi is a great way to cook it.  Tinky Weisblat, Writer of showed us how.

Sparrow Grass à la Bambi
In centuries gone by, the ancient plant now known as asparagus was often called “Sparrow Grass.” Asparagus is in full season here in the Pioneer Valley, once the asparagus capital of the world, and this dish is a quick way to consume this delectable food. It comes from Bambi Miller of Charlemont

Servings: 2 to 4
Preparation Time: 5 minutes
Cook Time (minutes): about 5


  • 1 pound fresh asparagus
  • LOTS of garlic—about 5 cloves, slivered or minced
  • olive oil as needed
  • 1/4 pound feta cheese
  • freshly ground pepper
  • chives for garnish (optional but good)

Cooking Directions:

  • Blanch/steam the asparagus for a minute in its own pan with a little salt.  Coat a frying pan with olive oil and then add some more—a big splash.  Heat to high but don’t burn.  Sizzle the garlic in the olive oil.  Add the asparagus and quickly sear.
  • Remove it from the pan.  Place the asparagus on a serving dish.  Put the garlic on top.  Crumble feta cheese on top.  Pour the remaining oil on top.  Grind fresh pepper and chop the chives over all.

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