Asparagus
If you look at the calendar, spring is here. If you look out the window, not so much. We were treated to several inches of heavy snow on top of ice last Saturday, and today (Wednesday) the first of what is supposed to be four more inches has started to fall. But it's going to feel like spring eventually, and with it comes asparagus. Martha and I make a reasonable effort at eating with the seasons and asparagus may be what we do best in that way. We pretty much refuse it for 11 months and binge eat it for one.
There are two terms I have started to use for recipes/foods that I feel really hit the mark. One is "flavor-blasted." I have co-opted that term and given it it's rightful place in my food lexicon with no apologies to Goldfish. I don't want to know how Goldfish become "flavor-blasted." The other term I like is "the bomb." You will find that attached to some of my other recipes.
This flavor-blasted dish is here thanks to Madison chef Tory Miller. I heard him interviewed on local radio when he was asked to share his favorite asparagus recipe, and he was able to fully describe it in about five sentences. With some fleshing out by me, here you go...
If the asparagus is thin, snap off the bottom. If it's thicker, trim about 1/4" off the bottom then use a vegetable peeler to remove the tough outer skin of the lower 1/3. (This is not something I made up. Jacques Pepin told me to. Hold the asparagus flat against a cutting board and roll while you do this. Yes this is kind of a pain, but it's worth it. Some of the best part gets lost if you use the snap method.)
Roast the asparagus with some olive oil. Stir with tongs or shake the pan every 5 minutes or so until they soften and brown a little. If your bunch has varying sizes you can give the thicker pieces a head start if you wish, adding the thin pieces after about 10 minutes. Remove the asparagus from the oven when they are just the way you like them.
While the asparagus is cooling, toast the seeds in a dry skillet until most have popped and they start to brown. If you are like me you will get distracted and burn them. Dump them into your compost container and start over, or put them in a bowl and taste them once in a while to teach yourself why you shouldn't do that. Toss the finished seeds with a little bit of oil, salt, pepper and set aside. Make extra for snacking.
Cut the asparagus into 1" to 1-1/2" pieces. In a large bowl toss the asparagus with the seeds and cheese. Add salt and pepper to taste (there's probably enough salt with the cheese and seeds in there.) Serve warm or at room temperature. Feel free to adjust the quantities to your liking, but that's true for almost any recipe isn't it.
There are two terms I have started to use for recipes/foods that I feel really hit the mark. One is "flavor-blasted." I have co-opted that term and given it it's rightful place in my food lexicon with no apologies to Goldfish. I don't want to know how Goldfish become "flavor-blasted." The other term I like is "the bomb." You will find that attached to some of my other recipes.
This flavor-blasted dish is here thanks to Madison chef Tory Miller. I heard him interviewed on local radio when he was asked to share his favorite asparagus recipe, and he was able to fully describe it in about five sentences. With some fleshing out by me, here you go...
Roasted Asparagus with Pumpkin Seeds and Feta
Ingredients
- 1 lb or large bunch asparagus
- 1/4 cup raw pumpkin seeds
- olive oil , salt, pepper
- 1/4 cup crumbled feta cheese
Method
Preheat the oven to 400 degrees.If the asparagus is thin, snap off the bottom. If it's thicker, trim about 1/4" off the bottom then use a vegetable peeler to remove the tough outer skin of the lower 1/3. (This is not something I made up. Jacques Pepin told me to. Hold the asparagus flat against a cutting board and roll while you do this. Yes this is kind of a pain, but it's worth it. Some of the best part gets lost if you use the snap method.)
Roast the asparagus with some olive oil. Stir with tongs or shake the pan every 5 minutes or so until they soften and brown a little. If your bunch has varying sizes you can give the thicker pieces a head start if you wish, adding the thin pieces after about 10 minutes. Remove the asparagus from the oven when they are just the way you like them.
While the asparagus is cooling, toast the seeds in a dry skillet until most have popped and they start to brown. If you are like me you will get distracted and burn them. Dump them into your compost container and start over, or put them in a bowl and taste them once in a while to teach yourself why you shouldn't do that. Toss the finished seeds with a little bit of oil, salt, pepper and set aside. Make extra for snacking.
Cut the asparagus into 1" to 1-1/2" pieces. In a large bowl toss the asparagus with the seeds and cheese. Add salt and pepper to taste (there's probably enough salt with the cheese and seeds in there.) Serve warm or at room temperature. Feel free to adjust the quantities to your liking, but that's true for almost any recipe isn't it.
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