Asparagus. This time of year it’s bountiful. And I’m not complaining.
So far, I have roasted it twice. Grilled it twice. Steamed it twice. Made pasta with it once. And made a fingerling potato and asparagus salad once. But who’s counting?
Spear the day. Carpe asparagus. Carpe literally translated means pluck. And I have been doing a lot of asparagus plucking!
I have decided to try a few new ways to make it now that I’ve gone through the roster of my usual ways.
I really liked the sound of shaving strips of asparagus with a vegetable peeler to make a flatbread pizza with halved cherry tomatoes and Asiago cheese.
Asparagus ravioli is something I have always wanted to make. The recipe suggests using store-bought wonton wrappers to speed things along. Fill them with a mix of finely chopped cooked asparagus, ricotta, Parmigiano-Reggiano, olive oil, salt and pepper. If I make that once I will surely make it twice.
My dad always loved asparagus on toast for dinner during the season. I might have to revisit that, maybe with a little hollandaise sauce on top.
I suggest not wasting any time and pluck the day! Eat some asparagus before the season is gone baby gone.
— LUCY
Actually, the Latin word “carpe” is the second-person singular present active imperative of carpo (pick or pluck). It was used by Horace to mean “enjoy, seize, use, make use of.” According to the cloud.
I tell you this only because I had three years of Latin and I have no idea what any of the above means.
I am glad you are showing such pluck with all your asparagus recipes. You can’t have too much asparagus this time of year, you locavore you!
Now I must get back to my asparagus and Swiss cheese quiche. A classic.
— LOU