Mid November brings a sudden change to my relationship with asparagus. During the week I noticed myself wondering
if I should buy a bunch. After a month of eagerly buying and eating fresh asparagus pretty much every day, this was a significant shift in affection. The love affair isn't exactly over, but the flame isn't exactly raging either.
I stood looking at the gorgeous green stems with their purply feathered tips, so much plumper, more juicy than they were back in October, so much more abundant, so much cheaper. But the sense of urgency was gone. Maybe asparagus risotto for dinner?
We've turned the corner on asparagus love. Instead of being the heart throb at every meal, it's now more of a dependable guest, joining the party with other ingredients. This happened last year too. I just checked back on asparagus related posts, and saw that on November 15 last year, we made asparagus risotto, and recognised that same turning point. No need to rewrite the recipe, as it's
still perfectly good a year on.
I did go to the trouble of taking some photos though, so I'll post them anyway. This is my dependable and lovely lemon juicer, which you can read about in more detail on the
friends in the kitchen page.
The basil is lush and rich with that distinct smell of cloves.
Full disclosure: this basil didn't come from the garden, but soon there will be home made basil pesto gracing the table (and no doubt this blog).
There is nothing like gently stirring the parmesan cheese into a hot risotto, watching the shavings melt. Such a simple thing, with such a great smell.
We grilled the asparagus and drizzled it with a very sweet balsamic vinegar before stirring it into the risotto. It wasn't till we were at the table and eating that we realised the asparagus love affair was never really waning. It was just maturing into something deeper, and a little bit more meaningful.
I couldn't have said this better myself. Our relationship with seasonal food is a funny thing. I love getting to that stage where you're not afraid to buy and use things in large quantities, though, even if it means the end of heart-fluttering excitement :) I'll have to make asparagus risotto before the season's up.
ReplyDeleteYou described exactly how I feel about asparagus. I got a bunch at a good price today, but instead of rushing home to roast or steam them to eat pretty much as they are, they're being shelved for another time, possibly in some pasta or in a salad...less urgency, but still exciting :)
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