Sautéed Asparagus with Chives; Life Off-Line

It’s been a long day… But more about that later.

We finally have asparagus.

We’ve checked at our favorite farm for the last few weeks and, finally, om Friday, we were rewarded.

She wasn’t actually set up for business yet but there was a wheelbarrow full of asparagus sitting by the door.

I asked if we could buy some.

Bien sur! Of course!

She went into the barn, looking for a sack and a scale.

Eventually, she found a bag but no scale.

She asked how much we wanted. Mon mari said two kilos (he’s rather fond of asparagus).

She repeated that she couldn’t find the scale.

I told her not to worry, close would be good.

She ‘measured’ out four handfuls of 500 grams each and told me to weigh it when I got home.

I had almost three kilos – I’ll pay her for the overage next week.

For now, it’s asparagus every day – and it’s wonderful.

For the first asparagus of the season, simplest is best….

Sautéed Asparagus with Chives

Total time: 15 minutes


  • 8oz (240gr) asparagus 
  • 1 tbs olive oil
  • 1 tbs fresh snipped chives
  • sea salt

Fried Asparagus with Chives


  • Snap off ends of asparagus.  If white use vegetable peeler and peel the bottom half of stalk. 
  • Heat oil in a nonstick skillet just big enough to easily hold the asparagus without cutting. 
  • Add asparagus and sauté over medium heat until they start to brown and blister, 8 – 10 minutes.  
  • Sprinkle with salt and chives, roll around to coat, remove and serve.

Print Recipe

We had great plans this morning.

Mon mari had his annual doc appointment in Bordeaux. We were going to run a few errands, go to the Asian supermarket to do some serious shopping, then have a a decadent lunch at the huge buffet at the Asian market.

This blog post was rudely interrupted at this point on Monday by my internet crashing. After two days of being offline let me summarize briefly. The rest of my pithy post was lost and I’ve lost the thoughts.

Monday: About 10 minutes from Bordeaux there was a ‘bouchon’ (cork) or traffic jam. We sat for 90 minutes without moving. By the time we finally got to Bordeaux there wasn’t enough time to run the errands or go to the Asian market or have anything but a fast food lunch.

After we got home I started this post with a witty recap of our day. When I hit publish I was informed that I no longer had an internet connection. I managed to save some of it….

Tuesday: I did the usual – plug and unplug, boot and reboot, swap all the cables…. nothing.

I called the technical people, we discussed it, they concluded that I had a problem.

Ahhh. such wisdom……

Today Yesterday / Wednesday: The technician came. He tested and retested, went to all the ‘points’ and tested some more.

The conclusion:

  • The line to the house (the phone company line) is working correctly.
  • The router (their equipment) is working correctly.
  • The line (our line) from the entry point to the router is not the right type of line for ADSL. It needs to be replaced – by us.

The technician kindly did some ‘patches’ to get us back on line until the problem can be properly corrected – by mon mari.

So….. If I disappear again you’ll know why.

I leave you with a photo of Guapa, at dawn, doing her first bunny patrol of the perimeter.

Dawn PatrolBonnie was doing the other side of the yard.

I feel so safe.

Update: Thursday: When I hit ‘Publish’ for this post on Wednesday night I discovered my server was down…. So, I was online but my blog was not. Some 15 hours and much head banging later I am now publishing this post – quickly, before it all goes to hell again


6 thoughts on “Sautéed Asparagus with Chives; Life Off-Line”

  1. I did wonder why I got the message offline from Firefox. One wonders why a wire is good one day and not the next for the same type of service. Some things are just mysteries. Glad you’re back.

  2. I am about to post my blog on computer issues so I really feel for you, you have my total sympathy !!! I also have dogs on patrol but for possums !!

  3. I have nowhere local to buy really fresh asparagus, I have to get it from the grocery. I went this morning hoping what I bought would look okay (it’s on sale! for $1.50 a pound) and though it ‘looks’ fine, the trays were bone dry. I bought four pounds and immediately plopped it into a bucket when I got home. I just hope it’s still good by Sunday. But my chives aren’t ready yet so I’ll roast it with a bit of breadcrumbs, butter and lemon juice. Your recipe will unfortunately have to wait until my chives can clear the snow…

  4. Phoenicia, I think it’s the mice…. no one else does.

    Tanna, asparagus is always good, Being off-line…. No.

    Brassfrog, awwww, thanks. Nice to know someone notices.

    Kate, dogs do such good jobs patrolling…. If only computers were so easy.

    nightsmusic, we are lucky with this local farm. We know it’s freshly picked and it’s only 5 minutes away. They have strawberries, too. My chives are already starting to blossom 😉

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