I love when food proves me wrong. I'll take a thumb to the nose from an artichoke any day if it means I'm learning about fabulous tastes!
This week my lesson came in the form of large verdant spears known as jumbo asparagus that interestingly enough belongs to the lily family.
For some reason my snobbery only permitted me to go toward the tiniest of spears. I use them in anything and everything but my very favorite preparation is grilled with olive oil, salt and pepper until they are slightly charred and melt in my mouth. This week was different. We were made a point of gathering as unfamiliar (to me) vegetables as we could at the Farmers' Market. Sometimes I get in a rut and it's easy to reach for the same flavors over and over. As I was trying other new flavors, Chris said, "why not?" when I mentioned I hadn't ever cooked with jumbo asparagus and he was right. Why not grab the ingredient I hadn't personally used and make my own real, first-hand decision about whether I liked it or not.
After taking the photo above -- notice the spears are as large as or larger than my thumb...I snapped off the giant heads as I do with smaller spears and instantly noted not as much came off! I investigated the large ends assuming they were woody beyond hope but they weren't! Barring about an inch on each spear, the rest sliced easily beneath my knife. My first assumption, that they were somehow tougher, was wrong. As their circumference is bigger, I made medallions and prepared to saute them.
The first dish I used it in was a frittata, the second a stir fry and my final dinner with it that I'm eating now is my healthier version of pasta carbonara. It is beyond the beyond yummy, still gives me the creamy, sharp cheesy and salty flavors of the richer version and I've decided jumbo asparagus is my new spring ritual! I will still appreciate the tiniest of spears and continue to grill them but now I'm infatuated. If these are at the market again next week, consider them sold!
*Little known fact: Jumbo asparagus actually comes from the youngest of plants. Unlike trees that grow larger with age, these grow larger with youth! That's why the spears are so tender and more rare! Quick, try to get your hands on them if you still can. But if you are at the Ventura Farmers' Market please please save a bundle for me!
*California produces 70-80% of America's aspragus
(I didn't write down exact quantities but wanted to give you the idea of how to make a healthier carbonara yourself)
Healthier Pasta Carbonara:
Boil some whole wheat pasta, (I used corkscrew). Slice and saute jumbo asparagus spear medallions in a bit of olive oil and butter and a few cayenne flakes. Add some slices of pre-cooked turkey bacon to the asparagus. When asparagus is almost soft add a bit of organic 1/2 n 1/2 or milk if you prefer (2 tblsp or so). Grate in some parmesan cheese, stir and lower heat. Drain cooked pasta, add to saute pan and toss. Add salt n pepper to taste, grate a little lemon zest over it for freshness and voila, mange! Mushrooms, peas or sliced colorful bell peppers would be an excellent addition to this dish.
