Skillet Asparagus with Grapefruit

Gorgeous asparagus can be found in virtually every small town grocery store this time of year, for a great price. I get so excited when I see those thin, green stalks go on sale – because I know that Spring is finally here!

This recipe comes from the Lee brother’s new cookbook “Charleston Kitchen”. I purchased it in Charleston, and had an opportunity to talk to the brothers for a few minutes. They are just as warm and welcoming as you’d imagine! It was definitely one of the highlights of my trip. I was planning to make shrimp & grits as the first recipe I’d try out of the cookbook – but when I saw that asparagus was on sale this week, and grapefruits too – I couldn’t help but move this recipe to the forefront.

It was so delicious, and so different! The sweet earthiness of the asparagus, paired with the bite and tang from the grapefruit was out of this world. And the vinaigrette? Lord have mercy. I’ve had a batch in the fridge at all times since then. To-die-for on a watercress and arugula salad. And aren’t those grapefruit segments so pretty? I used a standard “red” grapefruit to cut up for the salad, but then sliced into one of the Texas Rio Star’s I’ve been hoarding to see the color difference (I used it in the background so you can see the difference for yourself). Wowza, totally see what all the fuss is about now. So much redder, sweeter, and larger – they were about 3x the size of a standard grapefruit. I’ll have to cut a deal with Shawnda to ship me some next year, because I had a hell of a time finding them up here!

So if you’re looking to put a few fun, fresh twists on your Easter table this year – I’d highly recommend this asparagus. It’s super-duper easy and quick, delicious, and special.  Thanks to the Lee Brothers for another new family favorite in our home!