The Time of the Season
When you work from home like Glenn and I do, things can get a bit loosey goosey, in terms of time and space. There’s no hard and fast schedule, as regards work hours, in our routine. In a sense, we’re always “working,” because so much of what we cook or bake or make or do turns into a recipe or a freelance project or something akin.
Owing to that, that sort of permanent liminal space, wherein life and work and art all merge and meld into one and the same thing chez English, it’s the seasons and their cues and prompts that give me the most tethering to time and place.
I might not put on “work” clothes (hello, comfy p.j.’s!), or keep “work” hours, but I do know that when the multiflora rose blooms and the magnolias are about to bust out, and the irises are showing off, and the rhubarb patch is putting out stalks, and the asparagus is erupting from the soil, then I know it’s spring. And in spring, I work and write and behave differently from how I work and write and behave in winter. Who needs work clothes when you’re got asparagus to be the boss of you?
This recipe, from Handmade Gatherings, makes delicious use of those short-lived green spears. It’s ready in no time at all, and is a perfect compliment to a roast chicken and a crisp bottle of vinho verde (Casal Garcia makes a mighty fine offering). It’s the time of the season, friends.
Pistachio-Crusted Asparagus with Feta Vinaigrette (from Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties, Roost Books, 2014)
Yield: 4-6 servings.
You Will Need:
-2 pounds large asparagus
-1 cup shelled pistachios
-1 teaspoon salt
-1/4 cup olive oil
-2 tablespoons feta, crumbled
-1 tablespoon parsley, chopped
-1/4 cup olive oil
-1/4 cup feta, crumbled
-2 teaspoons lemon juice
-2 teaspoons red wine vinegar
-1 Tablespoon honey
-Several grinds of black pepper
1) Preheat the oven to 400 degrees F.
2) Rinse the asparagus, and cut about an inch off of the stem ends. Pat the asparagus dry.
3) Place the asparagus on a dry baking sheet, and cook it for three minutes to dry off any excess moisture.
4) Remove the sheet from the oven, and toss the asparagus on the sheet with the olive oil.
5) Crush the pistachios in a food processor (or under a towel with a kitchen mallet or hammer) for about 1 minute, until finely ground.
5) Transfer the ground nuts to a small mixing bowl. Using a spoon or clean hands, mix the nuts with the salt.
6) Lay the asparagus out evenly across the baking sheet. Sprinkle them with half of the ground pistachio and salt blend.
7) Turn the spears over, then evenly sprinkle them with the rest of the ground pistachios.
8) Cook 10 minutes, then remove from the oven, and carefully plate the spears onto a platter using tongs.
9) Add all of the vinaigrette ingredients to a lidded container or a food processor. Shake or blend until smooth.
10) Drizzle the plated asparagus with the vinaigrette.
11) Top with the chopped parsley and feta.
12) Serve at room temperature.