“the goat wondered if the fish’s pee would smell funny too.”

when spring comes around it is time for one of my favorite vegetables, asparagus.  hard to describe the flavor of asparagus… just makes me think of green.  and grass.  and the outdoors coming back to life after a long winter. 

we are anxiously awaiting local asparagus to pop up, which should be in the next week or two if the weather cooperates.  until then we have some coming in from california to satisfy my craving.  the most fun use of asparagus on the menu right now is pan roasted halibut with grilled asparagus, creamy brandade, shaved raw asparagus in lemon vinaigrette and blackberry gastrique.  i love asparagus on the grill… just a little olive oil, salt and pepper and you are all set.  if you don’t feel like firing up the grill it is also great roasted in the oven for a few minutes at 400 degrees.  and raw?  awesome.  just make sure to shave it nice and thin so you get a good mouth feel.  i will admit i am a bit anti-steamed asparagus as i am with most veggies… having a little bit of color from roasting or grilling just brings out such better flavor. 

big fan of simple tempura asparagus as well…. ill get a simple recipe up tomorrow with a fun dipping sauce.

(drawing by loc hong)