They are often called century plants, but they don’t live for 100 years — not even close.
This is the season for wild salmon. It’s so flavorful, it only needs a little olive oil and salt and pepper and it cooks in minutes. At other times of the year, good quality wild salmon can be found in the frozen seafood section of the supermarket.
Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, “to spring up.” But however it is spelled, it makes me happy.
The warm days and cool nights of spring can make for challenging dinners. During the days, we want to be outside enjoying the sun, but the evenings call for something warm and comforting. Trouble is, warm and comforting dinners require time at the stove.
Blending hearty winter pasta, potato gnocchi, with a light vegetable, asparagus, and a not-too-heavy protein, shrimp, reflect spring's in-between feel.
The unpredictable nature of spring - balmy one moment, cooler the next - makes us hanker for dishes that reflect the season's maybe-maybe not feel.
Almond-crusted, bake-fried asparagus is a remarkably easy way to entice veggie phobes in the family.
What I wanted? A simple recipe - any recipe, any trick, any technique - that would entice my 8-year-old son to embrace broccoli.
It's easy to forget about asparagus' seasonality because it's available year-round. But in-season asparagus has a freshness unlike that available in November. There is nothing better than seeing these beautiful vegetables at the local market.