Asparagus has arrived at the farmers’ markets here in Portland. In an attempt to work Asparagus into my upcoming “One-dish Grains and Beans” class I promptly overdid it. I made a warm salad of pearled barley, asparagus, feta, parsley and chives with a lemony vinaigrette. Judging from my husband’s face as he ate I knew instantly that this was not going to be taught in class next weekend.
It was fine, acceptable dinner fare, but it prompted a conversation with him and then on facebook about when to keep things simple. I am usually a big fan of simplicity and I think asparagus shines, with some exceptions, in simple preparations. So class will feature an asparagus risotto (which I consider one of the exceptions).
I clipped an asparagus recipe from the Oregonian’s FoodDay section years ago for braising asparagus with rosemary and bay leaves. I never would have thought to flavor asparagus with these herbs but it’s extraordinary and it falls squarely in the simple category. This is what I’m going to make with my second bunch of asparagus tonight.
Note: I have neither a rosemary bush nor a bay tree in my yard but both exist in great splendor on my block and both of these plants produce way more than a dozen families could consume. So, look around your neighborhood if you don’t have your own and see what you can find. And you’ll meet some new people in the process . . .
I can’t manage to find a link to that recipe so here goes:
Asparagus Braised with Fresh Rosemary and Bay Leaves
16 plump spears fresh asparagus
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
several sprigs fresh rosemary
several bay leaves, preferably fresh
Rinse the asparagus and break off the tough ends. In a skillet large enough to hold the asparagus in a single layer, combine the oil, asparagus, salt, rosemary sprigs and bay leaves. Sprinkle with several tablespoons of cold water. Cover. Cook over high heat just until oil and and water mixture begins to sizzle. Reduce the heat to medium and braise the asparagus, turning from time to time, just until the asparagus begins to brown in spots, 8-10 minutes (depending on the thickness of the asparagus). Serve immediately.
— From Vegetable Harvest by Patricia Wells
And speaking of the Oregonian, there’s an interesting article in FoodDay today about radical homemakers with profiles of some local folks. However radical (or not) you might be, the idea of cooking more at home and spending time with your family growing, procuring and making food, can be an awfully fun and certainly delicious way to spend time.
P.S. There is one spot left in my One-Dish Grains and Beans class on Sunday, April 25 so sign up if you’d like! And I promise there won’t be an barley with asparagus.
Carol Boutard says:
Thank you for the asparagus advice. I think that this would also be a delicious salad as well. I look forward to giving this a shot, though I would have thought that the extra bay would make the asparagus bitter. I will try this the next time I have some asparagus.
cookwithwhatyouhave says:
I would have thought the same about the bay but it works well. Maybe the cooking time is short enough that it keeps things mild . . . .
Margo Kurtz says:
I made an orzo salad tonight with pesto from the recipe made with kale and some grilled asparagus and mozzarella. Absolutely delicious!
Linda Daily says:
I can just see Brian’s face when you served the barley dish. Asparagus risotto is our favorite spring dish! I do add lemon juice and some zest also which I think just finishes it perfectly. Have fun at your class!
Kelly Myers says:
Katherine,
Speaking of asparagus and simple, have you tried braising asparagus in a covered skillet with butter and just a little water? Then at the end you throw in parmigiano. It melts and coats the spears. Good for you for admitting to a disappointing experiment, and learning from it so thoughtfully!
cookwithwhatyouhave says:
I’ll try it Kelly. Haven’t ever done exactly that. thanks!
Cynthia says:
This is such a simple dish– simply delicious! Thanks