Here in Slovenia it´s most definitely asparagus season – on the farmer´s market almost every stand has these beautiful bundles of tall green asparagus stalks, they are apparently very popular. Now I had asparagus only a few times in my life, as in the Czech Republic it´s not a vegetable people would normally use. You can sometimes find it hidden in a soup, and it´s easier to find in a posh restaurant. But here it´s a food of “normal people” 😀 I found out asparagus is not your typical “macrobiotic vegetable” (it seems that it´s a tad too yin), but I wanted to give it a try anyway, so I purchased a small bundle and tried steaming it, baking it under a tin foil with some water, roasting it dry in the oven and woking it with other veggies 🙂 Here are two of these creations.
The first one is asparagus simply steamed with a sprinkle of salt. Served with millet-cauliflower mash (see my recipes for this one – basically it´s just millet and cauliflower cooked together and then well mashed), into which I added a teaspoon of shiro miso for more flavour. I also made a “roots and tops” vegetable dish – one big spring carrot sliced into thin diagonals, simmered one minute with water to cover, then I added its fiber-rich cut up tops and simmered under a lid for a couple minutes more, towards the end adding just half a teaspoon of shoyu.
The other meal is asparagus baked in the oven on 200°C for about 15 minutes, with a sprinkle of salt. For my boyfriend I added also a coating of oil and some extra cracked black pepper. Served with rice/amaranth mixture and the Purple passion stew from Jessica Porter´s book. It´s basically a nishime – a piece of kombu on the bottom of a heavy pot, then rounds of daikon, half of a small red cabbage cut into small chunks, and just about an inch of water. I simmered the veggies for half an hour, covered with a lid. It turns the daikon deep purple, how cool!!