But before I talk about asparagus, let me just mention that I was busted by an authentic Californian over calling last night's dinner "Mexican rollups." I checked with Mr. P and they were burritos. Phew.
So, asparagus. I have a guilty secret. Before the local stuff is ready to be picked, late spring supermarket asparagus is darned good. I rinse it off, then snap off the ends. They always snap to the place where the tenderness begins. I have some pyrex bread pans with glass lids -- I put the asparagus in a bread pan along with a little water, cover, microwave on high for a few minutes and they're good to go (or eat, in this case). And Miss Manners says that it's perfectly respectable to eat asparagus with your fingers, so it's fun food.
Tonight I cooked some asparagus and after it had cooled enough to handle, put it in a greased glass square pan. Into a bowl, I added bread crumbs (whole grain), shredded cheese, chopped ginger, chopped garlic. I tossed the mixture with juice from half a lime, olive oil, and Bragg's (which is a little like soy sauce but not fermented). I mixed everything up and put the contents of the bowl over the asparagus.
Then I cooked it in the oven at 350 degrees until hot, and put it under the broiler until it was brown but not burned. I served it over rice (from last week -- it's still good).
Delicious. Further improvements could involve the addition of chopped walnuts or pecans. It strikes me that this mix would be great over fish, holding in the moisture while adding a tasty topping.
This is one of those recipes that I thought up just before I left work. I jotted down a few notes, then enhanced it when I got home and assessed what other ingredients might work well in the mix.
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