I love the versatility of asparagus. Here it gets a bit of an Asian treatment with the addition of fresh ginger and garlic. The cod has a nice chewy flake to it and is a good foil for the ginger.
Asparagus take to the easiest kind of cooking. A few minutes in boiling water turns them tender with a little crispness still intact, then it's a case of how you want to flavor them.
It's a pleasure to sink your fork into during brunch, lunch, or dinner.
Ingredients
I love risotto, but not as a main dish, unless something has been done to it to give it form. Here, a lemony risotto is formed into ovals, then shallow-fried until golden and crisp and served over a bed of finely slivered spring vegetables. These croquettes make a lovely supper dish for company and can be made vegan if no butter and eggs are used, although the egg does help bind the rice.
Asparagus gain a depth of flavor from the intense heat of the oven in this preparation. This is magnified if you use a cast-iron frying pan because it holds the heat.
Ingredients
Ingredients
If you'd like, you can eat this salad with both fingers and forks. The long, trough-shaped Romaine leaves hold neatly cup dressing and nuts. Asparagus were always finger food. Their aphrodisiac qualities are obvious. Prepare all the ingredients ahead of time. Dress the salad just before eating.
You could cook the asparagus a day ahead, and make the salad hours before serving.