Asparagus

Green! Tonight we eat linguine with pesto, and roasted asparagus. I forgot how much I love this way of preparing asparagus. It is best done with the thicker stalks.* Just toss them with a little olive oil, salt and pepper, pop them into a roasting pan, add a couple of tablespoons of water, cover, and bake for 15 minutes at around 425°. Uncover and let finish up for another 10 minutes or so. The result is divine.

Coming soon, I hope: adventures with my thrilling new ultra-slender-and-accurate digital scale, a surprise gift from the lovely S.

Alas, coming sooner: lots of paper writing. I may be scarce for a while. Not that this is likely to make any difference to you, or indeed most likely even be remotely noticable. But rest assured, on my end it is all "subjective realism" this and "literary critics of a semiotic bent" that** and "most influentially the exceptional rise of auteur theory in film criticism" until the most hard-hearted repo man would break down and cry like a tiny baby.

* By the way, you may not know that the diameter of an asparagus stalk has nothing to do with how old it is. Asparagus is more like grass (or bamboo) than like a tree -- each stalk starts out one size and stays that way; it grows up, but not out.

** Yes, yes.

Posted by redfox at May 08, 2003 08:52 PM (dinner reports)

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