"The first sign of life in the garden is when the tender succulent tops of asparagus burst through once frozen ground. No apologies, no regrets, no thoughts of tomorrow and the freezing temperatures forecasted; just reaching out to the sun with a determined need."
Ah…February, the month of LOVE. When I think of “love” a few vegetables come to mind that I have often heard myself describe as ”sexy”. Maybe I’m giving away too much and many of you might be rolling yours eyes thinking I really need to get a life. Look, we’re all grownups here (aside from my inner child) and let’s face it, as we’ve aged we have earned the right to see the sensuality in our vegetables. Right on!
One of those vegetables for me is the mighty asparagus - one of my most favorite vegetables in the world. It’s so special to me I almost don’t even think of it as a vegetable. Its rich and creamy texture seems indulgent. Asparagus will dress up any main course, sloppy Joes excluded (even though I do carry a secret torch for sloppy Joe night). But, back to asparagus, one of my most favorite ways to eat asparagus is lightly steamed and tossed in a very light vinaigrette, with a few paper thin red onions thrown in there, then... brace yourself, I top it with a poached egg and just a light dusting of really nice parmesan. The other way I love to eat it is no poached egg but tossing orange segments in the dressing. Ooh La La! Here it is:
Oklahoma Spring Asparagus Salad
1 bunch Farmers market Asparagus, blanched and chilled
(To blanch, bring a pot of water to boil. The pot must be one that fits the length of the asparagus. Drop into boiling water for 15 to 30 seconds. Immediately drain asparagus and put it into a bowl of ice water to stop the cooking process. Remove asparagus from ice water and prepare the salad).
For the dressing:
1 teaspoon fresh thyme leaves
1 tablespoon high quality red wine vinegar
1 teaspoon sea salt
1 tablesppon local raw honey
2 small spring sweet onions
In a small mixing bowl, combine the above dressing ingredients and let sit for 15 minutes.
For garnish:
1 large egg, hard boiled, peeled and chopped
2 teaspoons truffle oil or extra virgin olive oil
On a serving dish, place asparagus in one direction in the middle of the plate. Drain most of the juice from the onion dressing and top the asparagus with the onions. Drizzle the asparagus and the plate with either extra virgin olive oil or truffle oil. Place the chopped eggs on top of the asparagus and onion. Grind some fresh cracked black pepper over the top.
Servings: 4 Calories: 170 Protein: 10 g Carbohydrates: 26 g Total fat: 4g
Saturated fat: .5 g Cholesterol: 26 mg Fiber: 4 g Sodium: 45 mg
Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund
Another sexy vegetable is the Artichoke. You have to use your hands when you eat it and it’s defiantly meant for two. I have been known to split myself like an atom and devour the whole thing as a meal in its self.
This is how I prepare Artichokes:
• Cut the stem 1/8 of an inch from the base
• Pace artichoke in a steamer basket and steam for 45 minutes until the leaves pull out easily.
• When it is done I make nice garlicky vinaigrette with an exceptional olive oil used to dip.
If you have never eaten an artichoke before here is the deal:
The base of the pedal is the “meat”. You place this between your teeth and scrape the meat from the pedal. Eventually when all the pedals have been scraped, and you’re feeling really warm and at peace with the universe it gets even better, you get to the heart. The heart is protected by thousands of little sharp hairs called the choke. The choke needs to be removed. Gently scrape the choke out and discard it with the spent pedals. What you have left is simply the most delicious thing know to man, the artichoke heart. You’ve probably had them marinated in jars, had them on pizza or in a Greek salad. There is NO comparison in flavor because the fresh heart of an artichoke is amazing.
There has always been a controversy about drinking wine with artichokes. I have found no problems consuming my artichoke with a nice Riesling.
May your week be filled with the love and attention you deserve……from your vegetables.
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