There's something so primeval about asparagus, each bite tasting of the sun, sea salt and earth that nurtured our species during the slow passage from the waters onto the sandy shores. The first appearance of (affordable) asparagus in the markets occasions a meal that celebrates this delectable herald of Spring, so I chose to give it a starring role in the weekend's stir fry. The elements imbibed by the woody shoots allow the spears to pair particularly well with sweet, briny shrimp. Yet asparagus is not so aloof that she will not mingle as amiably with other vegetables. In fact, when it came time for her close-up, she graciously ceded the camera's spotlight to the celery, snow peas, and zucchini, to the broad, eye-catching slices of carrot, and especially to the demure, blushing shrimp nestled in the tangle of buff fettuccine. So you will have to take Master's and my word that the asparagus, crisp and svelte in her emerald finery, was still the leading lady, her brilliant, grassy character dominating each forkful, even upstaging the glossy citrus, soy and sherry sauce in which the whole dish was draped.
No comments:
Post a Comment