We eat with the seasons.
I know a lot of people do that – and probably even more people say they do that.
I don’t think many people in the U.S. (unless they grow their own) do it as intensely as we do, living in the middle-of-nowhere France.
Some things. like carrots and potatoes and onions, are, of course, available all year.
Other things, like asparagus and artichokes and green garlic are only available in spring; tomatoes and courgette in summer; butternut squashes and pumpkin in fall.
Okay…. I’ll be really honest here. Occasionally I will see one or two bunches of asparagus in December from Peru for an outrageous price but it looks, well, travel-worn, so we ignore it.
Some springs we have a short season. I remember one spring that was so short we completely missed it (very sad).
This spring has been fantastic.
Today I bought beautiful, big globe artichokes for the 6th week in a row. And they’ve been fantastic!
There were big boxes of freshly cut asparagus, both green and white…. for the 4th week in a row.
We have eaten asparagus every day for the last three weeks. I go to one market on Friday (we eat the white first, then the green) and mon mari goes to another on Monday.
Initially, we only eat it baked or sauteed, lightly buttered or with a sprinkling of Parmesan.
As the season progresses I get to do more interesting things like stir-fries or risotto or… wrapping it in phyllo.
Asparagus Wrapped in Phyllo
Total time: 30 minutes
- 6 fat, green asparagus spears, trimmed, cut into 6″ (15cm) tips
- 3 slices Prosciutto or other dry-cured ham, cut in half the long way
- 2 sheets phyllo dough
- olive oil
- To garnish:
- 6 slices goat cheese
- fresh chives, chopped
- Heat in inch of water in a medium skillet to boiling.
- Add asparagus in a single layer, cover and cook 4 minutes.
- Remove asparagus to a plate.
- Lay out 1 sheet of phyllo and brush all over with olive oil (keep the other sheet covered so it doesn’t dry out)
- Cut the phyllo in thirds the long way.
- Lay a strip of ham, the long way on each sheet.
- Lay an asparagus spear cross-wise on the ham / phyllo and roll up like a cigar.
- Brush roll all over with olive oil.
- Repeat with remaining asparagus and ham.
- Place on a baking sheet and bake, 400F (200C) oven for 10 – 12 minutes until nicely browned.
- Lay slices of goat cheese on two plates, Sprinkle with chives.
- Add wrapped asparagus and serve.
Now I have to go deal with all the vegetables I bought today.
And figure out what to do with that shoulder of venison I won last Sunday…