Five vegan dishes to help you celebrate asparagus season! »
"You see, Rodya, to my thinking, the great thing for getting on in the world is always to keep to the seasons; if you don’t insist on having asparagus in January, you keep your money in your purse."
-Fyodor Dostoevsky, Crime and Punishment
Like any normal person, I didn’t like asparagus as a child. But in my old age, I’m a big fan! And not only is it yummy, it’s a good source of calcium, iron, riboflavin, potassium, dietary fiber, protein, and vitamins A, C, E, K, and B6. Yowza! I hear it’s also high in antioxidants. You go, asparagus!
So I’m sure you can imagine my excitement when I got to the Carroll Gardens Green Market yesterday and saw bunches of asparagus at my favorite farm stand! It’s asparagus season again! Huzzah! I got me a nice little bunch.
Once I got it home, I boiled it quick-like and dipped it in some Just Mayo and I called it a day. But I want to make something super cool next week! So I looked up some recipes and thought I’d share them with you guys.
Well look at this! SO PRETTY. It’s an asparagus and beetroot tartlet from Flavour Photos! And according to the blog, asparagus season (in the UK) starts on Shakespeare’s bday! How lovely.
Next, for something super hearty, we have a lovely asparagus portobello risotto from our favorite food genius Vegan Yack Attack!
Here we have kale, asparagus, and chickpea pesto from Munchin with Munchkin. I could eat this maybe every day? I accept that challenge!
Finally, if you need any tips picking the best asparagus bunch, our omni BFF Jerry James Stone has made this lovely video for you:
So these are all the recipes I want to try! How about you guys?! Any recommendations for me?
Asparagus: the new gateway drug »
Caterers in England have invented a dish called Colombian Asparagus. You snort it; the powder smells just like cooked asparagus, which makes sense because it’s made of cooked asparagus (plus some other secret magical stuff). It costs $2,240 an ounce (or £50 GB a gram[me]—that took some MATH, people). I want my money back if it doesn’t make my pee smell funny.
This new dish has some obvious problems, primarily that it’s stupid. Why would I want to snort my food? That’s not going to get me full at all.
British anti-drug advocates are freaking out about the “message” this stupid food-product for the wealthy sends. Lucy Dawe of Cannabis Skunk Sense (WTF’s up with that name? I’m not even touching that) tells the Daily Mail:
'Personally, I think it's very irresponsible. People might think it's a huge joke but to me it's a very dangerous precedent to set.
'It's extremely provocative, I can see no reason to turn this into something you can sniff—I'm sure there's lots of other ways they could have turned it into something you can eat.*
'It does risk bring more and more people into contact with drugs, a world where there's nothing but misery waiting for them.'”
Um, seriously? I snorted Pixy Stix back when I was 12 and all I learned was that it hurts to get stuff up your nose; I never moved on to snorting actually intoxicating substances. Does this person think popping Advil is a gateway to ecstasy—same delivery method!
I think you should do what you want with your own money and asparagus. I guess that makes me an asparagus-libertarian. Asparatarian! This isn’t even the worst use of asparagus I’ve ever seen; that prize goes to the Asparagus Juice I tried in Taiwan back in 2006:
I recommend roasting your asparagus at about 450 F until the smoke alarm goes off/it’s tasty and crispy, then drizzling it with a little balsamic vinegar. That’s how it’s done in America, biatches.
*Like by just EATING it? It started as a food, lady.
Erin of Olives for Dinner cooks up a vegan storm in Boston apparently on the regular. This is balsamic agave tofu with beet couscous and asparagus! She says it is easy and cheap, and deceptively fancy—this is some gorgeous food!