“I am in the present. I cannot know what tomorrow will bring forth. I can know only what the truth is for me today. That is what I am called upon to serve, and I serve it in all lucidity”. ~ Igor Stravinsky
The secret about Jazz life is that it is a luminal living style that embraces living in transitional state nestled between diversified cultures results in the best way we will be able to discover “who we are.” Today I want to share an amazing Asparagus recipe from Food52. It’s spring time and Friday Foodies I thought would work for Sunday fare and if you are like me, every day is a cause for celebration. So here is where we begin an eazy peazy Weekend. Peace Out! 😎
Pat Metheny Group – Back In Time
Author Notes: I guess there’s a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in popularity…it just seems that when you add bacon to almost anything, the salty smokiness heightens the other ingredients. Bacon may rule, but its Italian cousin, Pancetta, is also a contender for the crown. Take a garden fresh ingredient like asparagus and pair it with pancetta and you instantly get Snap, Crackle, Crisp all in one bite. There’s something about the bite-size pieces of tender crisp asparagus, buttery leeks, crackly pancetta, and delicately crunchy pinenuts that make it somehow hard for me to stop eating this easy to prepare dish. I tried adding Parmigiano Reggiano at the end, but it overpowered the citrus. After testing the delectable sugar cookie finalist recipes with MonkeyMom tonight, I have to wonder if the number 52 will be even more symbolic when it represents the number of pounds we’ve gained by the end of the year. Apparently, Asparagus isn’t the only thing I’m addicted to— Food52 is rapidly becoming a habit, too. (Sorry for the lack of a photo— the camera is out of commission this week…) (less) – kaykay
Food52 Review: The title pretty much says it all. With her recipe, kaykay takes an already promising set of ingredients and artfully combines them in such a way that the resulting dish exceeds the sum of its parts. 2-inch lengths of asparagus, crisp-tender to the bite, take center stage in a savory tangle of leeks, pancetta, garlic, orange zest, parsley and pine nuts. The rendered fat from the pancetta, along with a knob of butter, is just enough to keep the vegetables from being dry without smothering the fresh flavors. The recipe is supposed to serve 4, but we could easily imagine polishing off an entire pan by ourselves. – A&M (less) – A&M
- 4ounces pancetta, cut into 3/8 inch to 1/4 inch dice
- 1tablespoon butter
- 1pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
- 1 1/4cup leek, thinly sliced crosswise (white and pale green parts only)
- 2cloves garlic, minced
- Zest of one lemon
- 1teaspoon orange zest
- 2tablespoons toasted pine nuts
- 1-2tablespoon Italian parsley, chopped
- Salt and freshly ground pepper to taste
- In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
- Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
- Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
- Your Best Asparagus Recipe Contest Winner!
- NOTE: to veganize this dish I go to a large Asian Market and purchase “Vegan Pork” in the frozen secrion.
This is a wonderful way to ring in the Spring!
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